Crisped Cereals

Crisped cereals are typically made from grains like wheat, rice, or oats that have been puffed or extruded to create a light, airy texture. This process often involves cooking the grain under pressure and then rapidly releasing the pressure, causing the moisture to expand and create the characteristic crispiness. They are then often coated or flavoured.

Manufacturers add crisped cereals for their crunchy texture and ability to absorb moisture, preventing other ingredients from becoming soggy. They are commonly found in breakfast cereals, cereal bars, and confectionery items where a crisp element is desired.

Crisped cereals are not considered food additives and do not have E-numbers. Their health implications are primarily related to the base grain used and any added sugars or fats. The UK's Eatwell Guide advises that foods high in fat, salt, or sugar should be consumed less often and in small quantities. As a grain-based product, they contribute carbohydrates to the diet.