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Open AccessReview

Infant Cereals: Current Status, Challenges, and Future Opportunities for Whole Grains

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Department of Research and Development, Hero Group; 30820 Alcantarilla, Murcia, Spain
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Marketing Department, Facultad de Economía y Empresa, University of Murcia, 30100 Murcia, Spain
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Department of Innovation, Hero Group, 5600 Lenzburg, Switzerland
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Department of Biochemistry and Molecular Biology II, School of Pharmacy, University of Granada, 18071 Granada, Spain
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Institute of Nutrition and Food Technology “José Mataix”, Center of Biomedical Research, University of Granada, Avda. del Conocimiento s/n. 18016 Armilla, Granada, Spain
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Instituto de Investigación Biosanitaria IBS. GRANADA, Complejo Hospitalario Universitario de Granada, 18014 Granada, Spain
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CIBEROBN (CIBER Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, 28029 Madrid, Spain
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(2), 473; https://doi.org/10.3390/nu11020473
Received: 18 January 2019 / Revised: 18 February 2019 / Accepted: 20 February 2019 / Published: 23 February 2019
(This article belongs to the Special Issue Whole Grains and Human Health)
Infant cereals play an important role in the complementary feeding period. The aim of this study was to review existing research about the quantity, type, and degree of infant cereal processing, with a special focus on whole grain infant cereals. Accumulating evidence shows many benefits of whole grain consumption for human health. Likewise, consumers are frequently linking the term whole grains to healthiness and naturality, and sustainable food production becomes a more important aspect when choosing an infant cereal brand. Whole grain cereals should be consumed as early as possible, i.e., during infancy. However, there are several challenges that food manufacturers are facing that need to be addressed. Recommendations are needed for the intake of whole grain cereals for infants and young children, including product-labeling guidelines for whole grain foods targeting these age stages. Another challenge is minimizing the higher contaminant content in whole grains, as well as those formed during processing. Yet, the greatest challenge may be to drive consumers’ acceptance, including taste. The complementary feeding period is absolutely key in shaping the infant’s food preferences and habits; therefore, it is the appropriate stage in life at which to introduce whole grain cereals for the acceptance of whole grains across the entire lifespan. View Full-Text
Keywords: infant cereals; infant food; whole grains; complementary feeding; health infant cereals; infant food; whole grains; complementary feeding; health
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MDPI and ACS Style

Klerks, M.; Bernal, M.J.; Roman, S.; Bodenstab, S.; Gil, A.; Sanchez-Siles, L.M. Infant Cereals: Current Status, Challenges, and Future Opportunities for Whole Grains. Nutrients 2019, 11, 473.

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