Cornflakes are primarily a source of carbohydrates and also contain plant-based protein. They can be produced either plain or sweetened and are characterised by their crisp texture.

Cornflakes are mainly eaten for breakfast with milk or yoghurt, often combined with fruit. They are also used as a crisp coating for food or as an ingredient in confectionery.

Quality:organic, conventional

Origin: EU, Non-EU

Sectors:Food