CATEGORY
Bran Cereal
2008 CHEFSBEST® AWARD FOR BEST TASTE WINNER
General Mills
What Makes a Great Bran Cereal?
Some go for bright colors and candy coatings, while others prefer their breakfast with less fanfare and more nutrition. For those of us who appreciate the tried and true, a good bran cereal will always do the trick.
High-quality bran cereal should have a smooth contoured surface, and a natural brown color.
You should be able to detect the aroma of a good bran cereal, which will contain toasted, grain, and malted notes.
Sweetness is the primary taste in a great bran cereal, though it will be somewhat mild. The bran flavor, however, will come through a bit stronger, and should complement the elements recognized in the aroma. The tastes should all seem fresh and authentic, without any artificial influences.
The right kind of bran cereal will have a pronounced crunch to it, with a relatively grainy texture. Our expert judges tested the cereals just like you would at home, by serving with a large bowl of milk. The best brands will become slightly cohesiveness, and retain a pleasant crunchiness after the addition of the milk.
We know what makes a great bran cereal, but what makes a bad one?
Quality bran cereals will never take on the taste of their packaging. Beware of cereals that look and taste like the course, dry cardboard they came in. Texture is another important aspect, your cereal should not get soggy or mushy when served with milk.
Why is Fiber One the best bran cereal?
Our judges loved the fresh grain taste of Fiber One, which is in large part why we gave them the ChefsBest Award. The authentic wheat and malted nut flavors paired well with milk, and retained a satisfying crunch without becoming overly sticky or cohesive.
Other Leading Brands:
Kellogg’s All-Bran, Kashi Go Lean, Kashi Good Friends
ONE-STEP IDEAS
Microwave on high with an equal amount of milk for one minute for a quick, hot breakfast.
Puree with yogurt and fresh fruit for a filling and complete breakfast.
Mix into muffins, scones and breakfast breads for boost of fiber.
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TASTING
TERMINOLOGY
PRODUCT
FUN FACTS
- The very first breakfast cereal—called “granula”—was introduced in 1863. It was made of soaked bran.
- Forty-nine percent of Americans eat cereal for breakfast.
- After sodas and milk, cereal is the third most popular item sold in grocery stores.
The ChefsBest Award for Best Taste is awarded to the brand rated highest overall among leading brands by independent professional chefs.
