Requirement for front-of-pack warning labels in South African porridges and cereals varies depending on preparation method and grain type

Objectives: To determine the proportion of breakfast products requiring front-of-pack labels (FOPLs) according to R.3337 regulations and to compare nutritional content and FOPL requirements across grain types (modern grains, oats, and other ancient grains) and preparation method (ready-to-eat, instant, and cooking required).Design: A cross-sectional analysis of 271 products from leading South African supermarkets was conducted. Nutrient values per 100 g, including total energy, protein, carbohydrates, fats, dietary fibre, and sodium, were extracted from nutritional information tables. Ingredient lists identified grain types. Products were assessed against R.3337 FOPL thresholds for sugar, saturated fat, sodium, and artificial sweeteners.Setting: Products available from March to July 2024 were identified through online shopping platforms, supplemented by in-store visits where necessary.Results: Breakfast products requiring cooking exhibited superior nutrient profiles (including higher protein and dietary fibre, and lower total sugar and sodium) compared with instant and/or ready-to-eat options (p < 0.010). Products containing ancient grains, particularly oats, showed more favourable nutritional profiles than those with modern grains (p < 0.050). While 73.5% of products required FOPLs, this varied by preparation method: 75.2% for ready-to-eat, 83.5% for instant, and none for cooking-required products. Similarly, FOPL requirements varied by grain type, with 50.0% of oat-based products requiring FOPLs compared with 81.9% of modern grain products and 75.4% of products containing other ancient grains.Conclusions: Most porridges and cereals in South Africa required FOPLs due to high sugar, saturated fat, salt, and artificial sweeteners. However, products requiring cooking and those containing oats were less likely to need these warning labels.