Nesquik (cereal), also known as Nestlé Nesquik and Nesquik Cereal, is a family of breakfast cereals made by Cereal Partners Worldwide in a joint venture between General Mills and Nestlé, and based on the popular Nesquik product line.
Nesquik Cereal was first manufactured by Cereal Partners in 1999. The cereal consists of small, 1 centimetre spheres of chocolate cereal. Nesquik Cereal is most similar to General Mills' Cocoa Puffs; it is also their most direct competitor. Nesquik Cereal is made with whole-grains and is thus a whole-grain cereal.
Nesquik Cereal is sold in dozens of countries worldwide such as the UK, Canada, Mexico, France, and Hong Kong. It is sold throughout Europe, Africa, Asia, Oceania, the Middle East, South America, and parts of North America. It is currently available in 43 countries. It is available in 30 grams, 375 grams, 500 grams, 700 grams package sizes. Most Nesquik Cereal is manufactured in France by Cereal Partners.
Nesquick Cereal (Original Variety) Ingredients: Cereal Grains (Whole Grain Wheat, Maize Semolina, Rice Flour), Sugar, Cocoa Powder, Dextrose, Palm Oil, Salt, Fat-Reduced Cocoa Powder, Trisodium Phosphate, Flavouring: Vanillin, Vitamins and Minerals: Vitamin C, Niacin, Pantothenic Acid, Vitamin B6, Riboflavin (B2), Thiamin (B1), Folic Acid (Folacin), Vitamin B12, Calcium Carbonate and Iron.
A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Some plants often referred to as cereals, like buckwheat and quinoa, are considered instead pseudocereals, since they are not grasses.
In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate. In some developing nations, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial.
The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.
The first cereal grains were domesticated by early primitive humans. About 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture. Around the same time, millets and rices were starting to become domesticated in east Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa.
Breakfast cereal (or just cereal) is a food made from processed grains that is often eaten as the first meal of the day. It is eaten hot or cold, usually mixed with milk, yogurt, or fruit. Some companies promote their products for the health benefits from eating oat-based and high-fiber cereals. In America, cereals are often fortified with vitamins. A significant proportion of cold cereals are made with high sugar content. Many breakfast cereals are produced via extrusion.
The breakfast cereal industry has gross profit margins of 40-45%, 90% penetration in some markets, and steady and continued growth throughout its history.
In 2008, the total breakfast cereal sales were slightly over $13.3 billion in the U.S. alone. The number of different types of breakfast cereals in the U.S. has grown from 160 (1970) to 340 (1998) to 4,945 (2012).
Porridge was a traditional food in much of Northern Europe and Russia back to antiquity. Barley was a common grain used, though other grains and yellow peas could be used. In many modern cultures, porridge is still eaten as a breakfast dish.
Cereals are grasses cultivated for the edible components of their grain.
Cereal may also refer to:
