The Nutritional Content of Ready-to-Eat Breakfast Cereals in the Greek Market: A Cross-Sectional Analysis of Child- and Adult-Marketed Products

Ready-to-eat cereals are a popular breakfast choice for children and adults, offering convenience and affordability. This study aimed to evaluate the nutritional content of ready-to-eat cereals available in the Greek market and compare data for the following categories: products targeted at adults (n = 208) vs. children (n = 74) and their subgroups: all bran vs. refined and gluten containing vs. gluten free. Protein, fat, saturated fat and fiber were all present in significantly greater quantities in the adult group when compared with the child group. The median content of sugar contained in children’s products (25.0/100 g) was significantly higher than the one present in adults’ ready-to-eat cereals (15.2/100 g). Sugar content of children and adult’s RTECs was assessed against the criteria set by the United States Department of Agriculture (USDA) and the Regional Office for Europe of the World Health Organization (WHO). Sugar in children’s products (7.5 g per serving) did not comply with the criterion of <6 g per 30 g of serving. On the other hand, the sugar content in adult-oriented cereals (6.0 g per serving) was below the criterion of <10 g per 45 g of serving. All bran products demonstrated a better nutritional profile overall compared with the refined ones, but children’s options in the market are very limited, with only two products identified. Sugar reduction, particularly for children’s ready-to-eat cereals, should be a priority for policymakers and the food industry.