Basically, wheat flour is the cheapest and least nutritional part of the whole grain of wheat. It’s stripped of the husk and bran. To provide nourishment for our kids we must be looking for wholegrain ingredients (like the wholegrain wheat in Weet-Bix) in cereals. Wholegrains are rich in protein and vitamins and also fibre (kids need fibre – you know what a constipated kid looks like).

Oatmeal is a good ingredient but we don’t know what percentage is included. Maize from corn is most often genetically modified. Interesting to note that the best types of oats are rolled oats (less processed) so if your kids like porridge, it’s highly nutritious.

Sugar is the second most used ingredient. No percentage is given but if we go to the Nutrition Information list, there’s 24g total sugar (including the molasses and barley malt extract which is just more sugar) in every 100g of cereal. That means that in a bowl of Nutri-Grain, 24% - almost a quarter of the bowl - is sugar!

Wheat protein is extracted from wheat flour and added to food to improve texture, structure, and nutritional value. It's often used in baked goods, meat alternatives, and snacks. In Nutri-Grain, ‘Protein’ is now part of the marketing and advertising. The processing of wheat protein is that it’s extracted from wheat flour by separating the protein from starch. The resulting protein powder can be rehydrated and mixed to regain its original properties. I’ll leave you to guess why wheat protein is added when wholegrain wheat would have been better in the first place.

Although maltodextrin comes from plants, it’s highly processed with no nutritional value. The process of making maltodextrin involves cooking the starches and then adding acids or enzymes to break it down further. Maltodextrin is generally used as a thickener or filler to increase the bulk of a processed food. It’s also a preservative that increases the shelf life. It’s inexpensive and easy to produce by the food companies.

Molasses is a type of sugar, obtained from the refining of sugarcane. It’s a thick syrupy substance and usually used to sweeten and flavour foods.

Another additive to add fibre.

Malted barley extract is a natural sweetener and flavoring agent that comes from sprouted barley grains. It’s commonly used in the food and beverage industry to add a rich, malty flavor to products such as bread, beer, and malted milkshakes. The process of making malted barley extract involves soaking the barley grains in water, allowing them to sprout, and then drying and grinding them into a fine powder. This powder is then steeped in hot water to extract the sugars and flavors, resulting in a thick, syrupy liquid.

Oat fibre is good for our kids (and for us). It’s made from grinding the oat hull, the outermost layer of the oat grain. I’m guessing it’s been added in Nutri-Grain to boost the amount of fibre as that’s another claim on the pack. Oat fibre can also improve the texture of foods.

Salt adds flavour and can extend shelf life. But too much is not good. Look for foods that have 350-400mgs of sodium per 100g.

Adding synthetic vitamins and minerals to food (fortification) or replacing those lost during processing (enrichment) is common practice in food manufacturing. These synthetic minerals have not been found to be harmful. We’re not told why synthetic vitamins and minerals have been added but approval does need to be obtained from Food Standards Australia New Zealand (a government body).

Raising agent is a white powder in baked goods to give a light texture. It’s not the same as the bi-carb soda in your pantry (which has more sodium) but it is similar.

Sounds good but unless the manufacturer tells us what the source is, the flavour may have once been sourced from a natural food (we don’t know what) and it’s been ultra processed to add flavour not nutrition.

A high percentage of natural colours come from crushed insects (can lead to allergies or intolerances in some kids). In this case however, we are told what the natural sources are (paprika and turmeric) so this is OK. My grandsons would probably vomit if they knew they were eating paprika or turmeric at breakfast. Have you noticed that Nutri-Grain is looking more golden these days whereas before it was brown?

Wholegrain wheat contains the entire grain, including the fibrous husk, bran and endosperm which are loaded with nutrients, antioxidants, vitamins, minerals and fibre. Sometimes this is also referred to as whole wheat.

This is still a sugar but is less processed than white sugar. The important thing here is that only a little has been used.

Small amount of salt.

Small amount presumably to add flavour.

As per Nutri-Grain.

Although maltodextrin comes from plants, it’s highly processed with no nutritional value. The process of making maltodextrin involves cooking the starches and then adding acids or enzymes to break it down further. Maltodextrin is generally used as a thickener or filler to increase the bulk of a processed food. It’s also a preservative that increases the shelf life. It’s inexpensive and easy to produce by the food companies.

Although maltodextrin comes from plants, it’s highly processed with no nutritional value. The process of making maltodextrin involves cooking the starches and then adding acids or enzymes to break it down further. Maltodextrin is generally used as a thickener or filler to increase the bulk of a processed food. It’s also a preservative that increases the shelf life. It’s inexpensive and easy to produce by the food companies.

Although maltodextrin comes from plants, it’s highly processed with no nutritional value. The process of making maltodextrin involves cooking the starches and then adding acids or enzymes to break it down further. Maltodextrin is generally used as a thickener or filler to increase the bulk of a processed food. It’s also a preservative that increases the shelf life. It’s inexpensive and easy to produce by the food companies.

Although maltodextrin comes from plants, it’s highly processed with no nutritional value. The process of making maltodextrin involves cooking the starches and then adding acids or enzymes to break it down further. Maltodextrin is generally used as a thickener or filler to increase the bulk of a processed food. It’s also a preservative that increases the shelf life. It’s inexpensive and easy to produce by the food companies.

Although maltodextrin comes from plants, it’s highly processed with no nutritional value. The process of making maltodextrin involves cooking the starches and then adding acids or enzymes to break it down further. Maltodextrin is generally used as a thickener or filler to increase the bulk of a processed food. It’s also a preservative that increases the shelf life. It’s inexpensive and easy to produce by the food companies.

Although maltodextrin comes from plants, it’s highly processed with no nutritional value. The process of making maltodextrin involves cooking the starches and then adding acids or enzymes to break it down further. Maltodextrin is generally used as a thickener or filler to increase the bulk of a processed food. It’s also a preservative that increases the shelf life. It’s inexpensive and easy to produce by the food companies.

Although maltodextrin comes from plants, it’s highly processed with no nutritional value. The process of making maltodextrin involves cooking the starches and then adding acids or enzymes to break it down further. Maltodextrin is generally used as a thickener or filler to increase the bulk of a processed food. It’s also a preservative that increases the shelf life. It’s inexpensive and easy to produce by the food companies.

Although maltodextrin comes from plants, it’s highly processed with no nutritional value. The process of making maltodextrin involves cooking the starches and then adding acids or enzymes to break it down further. Maltodextrin is generally used as a thickener or filler to increase the bulk of a processed food. It’s also a preservative that increases the shelf life. It’s inexpensive and easy to produce by the food companies.