New USDA Study Finds More Fiber, Less Sugar & Sodium in Breakfast Cereals
New research from the U.S. Department of Agriculture (USDA), published in the June issue of Procedia Food Science, shows the positive changes food companies have made to enhance the nutrition profile of ready-to-eat cereals (http://ow.ly/lGMke). According to the study, fiber in breakfast cereals from major manufacturers increased 32 percent, while sugar and sodium decreased 10 […]