As average consumers, we are perhaps unaware that engineers from the food processing industry are constantly working to improve our health by creating ever more imaginative and innovative products. The Nestlé Research Center (NRC) is on the cutting edge of such innovation. Its cocktail of liquid wholegrain cereals could well favour their consumption. We all know that wholegrain cereals are a good source of fibre, vitamins and minerals1. They are a key element of a balanced diet and studies show that eating more wholegrain cereals is associated with a reduced risk of developing disorders such as type 2 diabetes, cardiovascular diseases and certain types of cancer2.
In order to incorporate wholegrain cereals more easily into a variety of recipes, while guaranteeing an even mixture, researchers at the NRC have developed a liquid form of wholegrain cereals. Thanks to the enzymatic process used to make it, this product retains its nutritional qualities and can be consumed just as it is, in its liquid form. Several products containing these liquid cereals have already been launched, notably Nescafé Granola Latte, sold in Japan, and Milo NutriG in the United States.