Abstract
Breakfast cereal manufacturing was one of the earliest commercial applications of extrusion cooking technology and remains one of the most widespread. The breakfast cereal business is significant, with $6911 million sales and regular 11.6% dollar growth rate in the relatively mature United States market in 1989 [1]. A breakdown of cereal products into types (Figure 3.2) shows that 15% of the products are ‘extruded’ [2]. When it is considered that a good portion of the two largest categories, flaked and gun puffed cereals, are extrusion formed — and often extrusion cooked as well — it is safe to say that more than half of the production of breakfast cereals involves extrusion in some way. The potential for breakfast cereal sales in other markets is attested to by the vigorous penetration of Europe by American companies in recent years.
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Miller, R.C. (1994). Breakfast cereal extrusion technology. In: Frame, N.D. (eds) The Technology of Extrusion Cooking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2135-8_3
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DOI: https://doi.org/10.1007/978-1-4615-2135-8_3
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