Study sees nutrition advances in breakfast cereals

Breakfast cereals made by Kellogg and General Mills increased fiber 32% between 2005 and 2011 while cutting sugar by 10% and sodium by 14%, finds a report from the U.S. Department of Agriculture. "Beginning your day with a bowl of cereal can be one of the best ways to help meet whole grain recommendations," said Kathy Wiemer, fellow/director, General Mills Bell Institute of Health and Nutrition.

View Full Article in:

FoodBusinessNews.net (free registration) · BakeryAndSnacks.com (France)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX