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We visited a New York City bar that only serves breakfast cereal

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Kith 21

Inside a high-end streetwear store in Brooklyn is something rather unexpected - New York City's first cereal bar.

KITH CEO Ronnie Fieg has combined his two greatest passions, sneakers and cereal, in KITH's newly revamped Brooklyn store in Prospect Heights.

The brand opened its first location in SOHO, Manhattan, in 2011.

It focuses on footwear and high-end athletic fashion, including brands such as Adidas, Y-3, and Helmut Lang, as well as KITH's own line of apparel.

When you step into KITH's Brooklyn storefront on Flatbush Ave., it very quickly becomes clear that Fieg's love of breakfast is as strong as his love of shoes. 

SEE ALSO: 38 nutrition experts tell us what they eat for breakfast

The storefront's floor-to-ceiling glass and white tiling is a distinct departure from the surrounding stores, located right near Barclays Center at 233 Flatbush Avenue.



It feels like I've entered an über-sleek Scandinavian café. The entire store was recently redesigned by the design firm Snarkitecture.



You can order specials with cereal and topping combinations chosen by Fieg and his numerous design collaborators....



See the rest of the story at Business Insider

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Inside the London cereal cafe that was attacked by an angry mob

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A customer inspects a box of imported cereal at the

London's Cereal Killer Cafe on Brick Lane was attacked by a mob claiming to be "anti-gentrification" protestors on Saturday.

The only cafe serves cereal and milk, and has proved highly controversial since it opened last December.

Check out what the Cereal Killer Cafe is like below and see what makes people hate it so much they're willing to attack it.

The cafe stocks 120 colourful boxes of breakfast, from classics like Cornflakes and Coco Pops, to American favourites such as Lucky Charms.



Cereal Killer Cafe, in Shoreditch, London, is the idea of Gary and Alan Keery, twins from Belfast. Alan is pictured below pouring cereal. The pair crowdfunded the money to start the cafe.



Gary told Business Insider: "We've created a whole experience. It's not just about breakfast, but a brand, really. The interest in it all has been amazing — much more than we expected. We don't want to create a cereal empire, but we do think there might be options to grow. Places like Brighton or Bristol would probably work."



See the rest of the story at Business Insider

This time last week a mob was attacking London's Cereal Killer Cafe — see what made them angry

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A customer inspects a box of imported cereal at the

London's Cereal Killer Cafe on Brick Lane was attacked by a mob claiming to be "anti-gentrification" protestors on Saturday.

The only cafe serves cereal and milk, and has proved highly controversial since it opened last December.

Check out what the Cereal Killer Cafe is like below and see what makes people hate it so much they're willing to attack it.

The cafe stocks 120 colourful boxes of breakfast, from classics like Cornflakes and Coco Pops, to American favourites such as Lucky Charms.



Cereal Killer Cafe, in Shoreditch, London, is the idea of Gary and Alan Keery, twins from Belfast. Alan is pictured below pouring cereal. The pair crowdfunded the money to start the cafe.



Gary told Business Insider: "We've created a whole experience. It's not just about breakfast, but a brand, really. The interest in it all has been amazing — much more than we expected. We don't want to create a cereal empire, but we do think there might be options to grow. Places like Brighton or Bristol would probably work."



See the rest of the story at Business Insider

CITI: We performed a deep dive into breakfast and concluded 2016 is when cereal makes its comeback

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citi cereal

"Cereal [is] poised for a comeback in 2016," declared Citi analyst David Driscoll in a recent note to clients.

He's talking about the breakfast food, which has been pummeled by the popularity of breakfast meats, the rise of Greek yogurt, and all the bad press about carbs. Rising wheat prices and declining ad spending in the category hadn't helped.

"We performed a deep dive analysis of the breakfast occasion and its implications to US cereal consumption," he continued. "Our analysis suggests cereal category sales are positioning for a positive inflection point in 2016, as overall conditions for cereal consumption are improving."

Interestingly, Driscoll partially attributes cereal's potential smash return to Greek yogurt: While over the past few years you couldn't turn on a TV without seeing some sort of commercial extolling the virtues of the trendy, rich yogurt, it seems that the craze is finally starting to fizzle out.

And that's good news for cereal.

Driscoll notes that Greek yogurt stole share away from ready-to-eat (RTE) cereal from 2011-2014 as the bacterially-fermented dairy product enjoyed insane growth at +36% CAGR. By comparison, non-Greek yogurt volumes declined annually by 11% during that same period.

But in 2015, Greek yogurt volume has started to sputter, and total yogurt volume growth has stalled — which you can see in the table below.

"Hence, given that total yogurt has been taking share from RTE cereal (led by Greek) we believe some of the pressure on US RTE cereal volumes is likely abating as competition from yogurt seems to be easing," writes Drisdoll.yogurt breakfast greek

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Kellogg reported a drop in sales because Americans are starting to shun its biggest products

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Kellogg's Corn Flakes cereal is pictured at a Ralphs grocery store in Pasadena, California August 3, 2015. REUTERS/Mario Anzuoni

(Reuters) - Kellogg Co., the maker of Corn Flakes and Cheez-It crackers, reported a bigger-than-expected drop in quarterly net sales on Tuesday as demand for its snacks and cereals remained weak in the United States.

Sales in the company's U.S. snacks business - its biggest -fell 1.5 percent, while sales in its U.S. morning foods business, which includes cereals, fell 2.6 percent.

Sales in both businesses fell for the third straight quarter, while total net sales posted their eighth decline in nine quarters.

Kellogg, like other processed food makers, has been working to make its products more attractive to consumers, who are becoming increasingly conscious of what goes into their food and where it comes from.

The company is using savings from a cost-cutting program to refresh its Special K brand and launch healthier products such as granola and muesli in new markets.

Kellogg, whose shares were down 3.3 percent in premarket trading, has also said it will stop using artificial colors and flavors in its products by the end of 2018 and use only cage-free eggs in the United States from 2025.

Battle Creek, Michigan-based Kellogg has also been trying to expand its snack foods business and increase its international presence through acquisitions.

The company bought two Egyptian companies - baker Bisco Misr and cereal maker Mass Food Group - earlier this year and entered into a distribution deal to expand in Africa.

"More radical innovation in cereal - organic or via M&A- in the U.S. will be needed, and the company's goal to 'win in breakfast, beyond the bowl' may force them to make acquisitions outside their current categories," Susquehanna analyst Pablo Zuanic wrote in a research note ahead of the earnings report.

Various types of Kellogg's cereals are pictured at a Ralphs grocery store in Pasadena, California August 3, 2015. REUTERS/Mario Anzuoni A strong dollar reduced the value of sales in Latin America and Asia Pacific in the third quarter ended Oct. 3.

Total net sales fell 8.5 percent to $3.33 billion.

Net income attributable to the company fell 8.5 percent to $205 million, or 58 cents per share, in the quarter. Excluding items, the company earned 85 cents per share.

Analysts on average had expected earnings of 84 cents per share on revenue of $3.42 billion, according to Thomson Reuters I/B/E/S.

Up to Monday's close, Kellogg's shares had risen 8 percent this year.

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NOW WATCH: Here's what successful people eat for breakfast

A brilliant 16-year-old built a Cheerios vending machine entirely from Legos

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A 16-year-old built a vending machine for Cheerios.

The best part? It's made entirely of legos.

The YouTuber, who showcases his work on his YouTube channel, Astonishing Studios, has become a sensation. Previously, he had gained internet fame thanks to his Chicken McNugget vending machine.

He built the machine using a robot kit called Lego Mindstorms. A light sensor detects when a coin is inserted, which triggers the release of milk and cereal. 

A round lego piece even prevents the milk from spilling.

Breakfast will never be the same.

Story and editing by Jeremy Dreyfuss

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SEE ALSO: A brilliant teen built a vending machine for McDonald's Chicken McNuggets — and it's made entirely from Lego blocks

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A new study shows the shocking amount of salt in this popular breakfast food

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Cornflakes

Many popular foods still contain high levels of salt, with tinned tomato soup, cheddar cheese, chilled ready meals and cornflakes among the worst offenders, according to research by a health campaign group.

Consensus Action on Salt and Health (Cash) said huge progress made prior to 2010 under a national salt-reduction programme overseen by the Food Standards Agency (FSA) had been sacrificed under a voluntary system in which retailers and manufacturers police themselves. Under the so-called responsibility deal, a complex set of targets are in place to be met by December 2017.

Cash said high levels of salt remained a major contributor to raised blood pressure, a leading cause of death and disability. The group urged David Cameron to set up an independent agency for nutrition to rescue the previous reduction programme and introduce regulated targets for salt, saturated fat and sugar.

In a survey of popular supermarket foods, Cash found that nearly half (47%) of soups contained at least the same amount of salt per serving as two slices of Domino’s cheese and tomato pizza. The saltiest soup culprit was Baxters vegetarian Italian tomato and basil with 3.5g salt per 400g serving – more than a McDonald’s Big Mac and large fries.

Related: Coalition 'derailed programme to save lives by reducing salt in food'

According to NHS guidelines , adults should eat no more than 6g of salt a day – the equivalent of a teaspoon. Yet consumption can be difficult to monitor as three-quarters of the salt eaten is in common foods such as bread, breakfast cereal and ready meals.

McDonald's Big MacThe majority (95%) of cheese products surveyed by Cash were found to contain more salt per serving than a packet of ready-salted crisps. Its analysis of the salt content of 201 blocks of cheese found that some products had more salt than in 2012, such as Sainsbury’s Lighter mature British cheese, which had increased its salt content by 16%, from 1.7g/100g to 1.98g/100g.

Luxury ready meals were also singled out for excessive salt, with Marks & Spencer’s Gastropub cottage pie and the Co-operative’s Truly Irresistible cottage pie both loaded with 2.9g of salt per 400g serving. Cash said this was close to the amount of salt in two Pot Noodle packs (3g).

Kellogg’s cornflakes contained the highest salt content of all cornflakes surveyed, with more than three times as much salt as Aldi’s Harvest Morn cornflakes (1.13g/100g against 0.34g/100g).

Graham MacGregor, professor of cardiovascular medicine at Queen Mary University of London and chairman of Cash, said: “Under the FSA and Cash, the UK led the world in salt reduction. It is a tragedy for public health that the coalition government in 2010 seized responsibility for nutrition from the FSA to the Department of Health where they made the food industry responsible for policing themselves.

“Unsurprisingly, this has failed and has resulted in many thousands of unnecessary deaths from strokes and heart disease. It’s imperative that responsibility for nutrition be handed back to an independent agency.”

Sonia Pombo, a nutritionist and campaign manager for Cash, said: “The food we eat is now the biggest cause of death and ill health in the UK, owing to the large amounts of salt, saturated fat and sugars added by the food industry.

Related: Too much sugar, salt and fat: healthy eating still eluding many Britons

“While many food manufacturers initially made a concerted effort to reduce the salt in their products, others are now failing to do so and in turn are putting the nation’s health at risk.”

Retailers strongly defended their products. Janet Taylor, diet and health manager for Co-op Food, said: “The Co-op is committed to making it easier for customers to make healthier choices through a number of initiatives including reformulating products and clear, honest labelling.

“Eighty-seven per cent of our own-brand products already meet the 2017 salt targets and we are working hard to increase this figure, while the front-of-pack colour-coded labelling system we use on all our products helps customers make an informed choice.”

An M&S spokeswoman said: “We’ve led the way on salt reduction in many products and this product already meets the government’s salt targets for 2017. The salt content is clearly labelled on the front of the pack, allowing customers to make an informed choice.”

This article originally appeared on guardian.co.uk

 

This article was written by Rebecca Smithers consumer affairs correspondent from The Guardian and was legally licensed through the NewsCred publisher network.

 

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These Fruity Pebble bars are the best way to eat cereal


Here's how many raisins are really in Raisin Bran

RANKED: These are the breakfast cereals with the least sugar

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cereal aisle grocery store

Breakfast cereals may have the most obtrusive advertising in the whole grocery store.

"Whole grain! Excellent source of fiber! No high fructose corn syrup!" they shout at you from the shelves.

But most cereals are highly processed foods, often with a lot of added sugar, whether it's named on the ingredients list as regular sugar, milled cane sugar, brown sugar, or honey.

Americans eat twice as much sugar as we're supposed to on average, and one of those sources of sugars could be your morning cereal. All you have to do is check the package to find out.

I went to the grocery store and photographed every cereal on the shelves to see how much sugar they contained (don't worry, I narrowed this list down to the most popular ones). These are ranked from most sugar to least sugar based on a serving size of 3/4 cup, which was most common.

See how they stack up — you may be surprised:

All Bran Buds: 18 g



Quaker Real Medleys: 14 g



Raisin Bran: 13.5 g



See the rest of the story at Business Insider

What you've been taught since childhood about the importance of breakfast is completely false

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We've traditionally been told breakfast is the most important meal of the day. But it turns out a lot of scientific studies are actually funded by breakfast food companies. 

When asked to comment Quaker said:

As the trusted leader in oats for nearly 140 years, we believe it is our responsibility to invest in research around the science of oats, including their value as part of a nutritious breakfast. We believe research has only scratched the surface when it comes to this unique grain and all it can do. As such, the Quaker Oats Center of Excellence was developed to further explore the relevance and benefits of oats through science, agricultural sustainability and innovation. The Center is part of Quaker’s commitment to uncover the power of the oat to provide families with the healthy fuel they want to help them do more of what matters. New information feeds innovation for future oat-based solutions intended to help people around the globe optimize their health and pursue well-being.

We will continue using research to better understand both the physiological value of this meal, along with the role oats play in one’s diet.

That said, our commitment to the validity, integrity, and transparency of our research is something we take very seriously. Studies funded by the Quaker Oats Center of Excellence adhere to rigorous scientific procedures and standards, are conducted by independent researchers, examined by peer-reviewers prior to publication and published in reputable scientific journals. We are also committed to accurate news reporting of funded research. When shared with news media, details of studies include methodology, results and financial disclosures, with study authors also made available for commentary.

We are proud of our commitment to accurate, independent research and the results that we – and many others like us – have found to help enable peoples’ ability to make informed choices about what they eat.

 Dr. Mitch Kanter, Executive Director of the Egg Nutrition Center said:

Understanding the role of eggs in the health and wellness of Americans is important to America’s egg farmers. That is why, through the American Egg Board, farmers fund the Egg Nutrition Center (ENC).

The team at the Egg Nutrition Center are experienced, credentialed Ph.D.s and registered dietitian nutritionists who work with respected researchers from top universities in a credible and transparent manner, following the ILSI North America Conflict of Interest Guiding Principles, which we prominently exhibit on our website. Under these principles, the control of both study design and the research itself remain with the scientific investigators, not with ENC. In addition, each proposal is thoroughly reviewed by an external panel of experts prior to initiation of the study to ensure scientific rigor of the study design.

Written agreements specify that the investigative team has the freedom and obligation to submit their research for publication to a peer-reviewed journal, regardless of the outcome. Compensation is never linked to the outcome of a research project. Once ENC-funded research is published in peer reviewed journals, ENC encourages readers to review both the findings and the methodology and judge for themselves. Additionally, we require health professionals to fully disclose ENC funding for all education efforts.

Kris Charles, a Kellogg Company spokesperson said:

We frequently work with external experts, academic researchers and consultants to help us further our knowledge of important issues in nutrition.  When we work with public entities, i.e., universities, they retain the decision to publish this work.  If the researcher decides to publish, the analysis and interpretation of results is the responsibility of the authors and also peer reviewers.

Produced by Emma Fierberg. Original reporting by Jessica Orwig.

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The creator of Cheerios and Cinnamon Toast Crunch is releasing its first new cereal in 15 years

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Tiny Toast Cereal Breakfast TableGeneral Mills is launching a new cereal, for the first time in a long time.

On Monday, the company announced that it will be launching a cereal called Tiny Toast this month, in both blueberry and strawberry varieties.

According to General Mills, the cereal is intended to have the "all-family appeal" of brands such as Honey Nut Cheerios and Cinnamon Toast Crunch.

Tiny Toast is General Mills' first new cereal brand since 2001, when the company released Harmony cereal, a "low-fat nutritional cereal for women"that has since been discontinued. With Tiny Toast, General Mills says it is attempting to replicate the taste and smell of real fruit.

General Mills Cheerios Cereal

"People told us that both varieties tasted real, not fake like they typically associate with fruit-flavored cereals," Mike Evenson, product developer in the company's Innovation, Technology and Quality division, said in a General Mills' blog post on the new cereal.

The launch of Tiny Toast comes at a tumultuous time for the cereal industry. The breakfast food has struggled in recent years, with cereal sales dropping 5% from 2009 to 2014.

There are an increasing variety of breakfast foods on the market — many of which millennials believe to be more convenient than the classic bowl of cereal and milk.

General Mills has been fighting back with by cutting artificial flavors from cereal. The "real fruit" appeal of Tiny Toast is another step in the direction of pushing for cereals' comeback by proving that it too can be a authentic breakfast option, worthy of dirtying a spoon and bowl.  

SEE ALSO: Kellogg and General Mills are paying chefs to make gourmet food out of cereal

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Kellogg has a new cereal restaurant — and it's unlike anything we've seen from the brand

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Kellogs Cereal Cafe 2Kellogg is entering the restaurant business to modernize the cereal industry.

On July 4, the cereal company is opening its first-ever restaurant: Kellogg's NYC, a trendy, New York City café. The menu, crafted by Milkbar's Christina Tosi, is filled with unexpected items such as Rice Krispies with green tea powder and ice cream topped with Cracklin' Oat Bran, dried cranberries, white chocolate, and toasted coconut.

"You want to add a fresh taste to cereal, and you want it to be relevant to food culture and what is happening in people's lives," Noel Geoffroy, Kellogg's senior vice president of morning foods marketing and innovation, told Business Insider. "Kellogg's NYC does that."

Prior to the location's official opening, Business Insider had the chance to take a look at the location and try some of the menu items.

Here's what it's like to eat at the first Kellogg's cereal café in the world. 

Kellogg's NYC is located in the heart of New York City, in Time Square, picked for its high-foot traffic and constant influx of travelers.



However, unlike the chaotic streets or the frantic energy of the nearby M&M's World, Kellogg's NYC is intended to be an old-school oasis in the busy city.



Anthony Rudolf, formerly of Thomas Keller Restaurant Group, partnered with Kellogg to design the café. He aimed to make it the "antithesis of Times Square," allowing the experience and the cereal to speak for themselves.



See the rest of the story at Business Insider

General Mills quarterly profit beats estimates as costs fall ()

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The General Mills logo is seen on a box of Cheerios cereal in Evanston, Illinois, June 26, 2012. REUTERS/Jim Young

(Reuters) - General Mills Inc reported a better-than-expected quarterly profit, helped by cost cuts and higher demand in markets outside the United States, and the company forecast full-year earnings above analysts' expectations.

Shares of the maker of Cheerios cereal and Yoplait yoghurt, which also raised its dividend, rose 1.9 percent to $67 in premarket trading on Wednesday. If the stock opens at this level, it will hit a record high.

General Mills has responded to weak U.S. sales by cutting jobs, selling plants and exiting brands with lower profits, while investing in gluten-free foods and cutting back on salt and artificial ingredients in its products.

The company's U.S. retail sales dropped 12 percent to $2.2 billion in the fourth quarter, hurt by lower volume sales. Sales in other markets declined 1 percent as a strong dollar more than offset the benefit of a 3 percent rise on a constant-currency basis.

General Mills said it was cutting costs further, which would push up its adjusted profit by 6-8 percent in the year ending May 2017.

This translates into $3.09-$3.15 per share, beating the average analyst estimate of $3.04, according to Thomson Reuters I/B/E/S.

Net earnings attributable to General Mills more than doubled to $379.6 million, or 62 cents per share, in the quarter ended May 29. Selling, general and administrative expenses fell nearly 6 percent.

Excluding items, the company earned 66 cents per share.

Net sales, however, fell 8.6 percent to $3.93 billion, the fourth straight quarter of decline.

Analysts on average had expected a profit of 60 cents per share and revenue of $3.86 billion.

The company raised its quarterly dividend to 48 cents per share from 46 cents.

(Reporting by Sruthi Ramakrishnan in Bengaluru; Editing by Kirti Pandey)

SEE ALSO: Millennials aren't eating cereal because it's too much work

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Kellogg's just opened a gourmet cereal cafe in New York — here's what it's like

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Kellogg's has opened their first cereal cafe in New York, where you can chow down on some unique flavor combinations from Momofuku Milk Bar chef Christina Tosi. The menu pairs some classic cereals with things like green tea powder, ground coffee, pistachios and blueberry jam. Here's what you can expect to find inside.

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Funfetti "puppy chow" is way better than any birthday cake

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Funfetti Puppy Chow
Total Prep and Cooking Time: 30 minutes
Makes: 12-15 servings

Ingredients:
1 box Chex cereal
1 1/2 cups white chocolate (melts are best, but chips will also work)
1/2 cup smooth peanut butter
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1 1/2 cups spirinkles

Instructions:
1. In a medium-sized bowl over medium heat, melt together the white chocolate, peanut butter, heavy cream, butter, and vanilla, stirring until smooth. Place the cereal in a large bowl or a large, sealable container, and pour the hot peanut butter mixture over the top. Shake until coated.
2. Toss the powdered sugar and sprinkles together. Pour the cereal into a bowl (if you're using a bag), and then toss with the powdered sugar mixture. Add more sprinkles, if you desire. Serve immediately, or chill and serve when ready. This will keep will for up to two days.

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S'mores are even better when they're made with Rice Krispie treats

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Rice Krispie Treat S'mores
Total Prep and Cooking Time: 5 minutes
Makes: 1 s'more

Ingredients:
S'mores Rice Krispie Treats
marshmallow creme
milk chocolate bar

Instructions:
1. Slice your s'mores Rice Krispie Treats into squares. Take one square, flip it onto an edge, and slice it in half lengthwise. Spead marshmallow creme on one side, and melt it a bit with a kitchen torch, if you have one (if not, the creme is already nice and gooey). Top with a square of milk chocolate. You can melt it a bit more with your torch, if you like, or place it in the microwave for five seconds to get it softened. Top with the other half of your s'mores Rice Krispie Treat and press down. Enjoy!

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An NYC restaurant is serving Rice Krispie Treat ice cream sandwiches

Orange juice is being called a massive scam — and now it's disappearing from breakfast in America

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drinking orange juice

Americans are turning away from orange juice.

The drink was considered a breakfast staple for decades, and has long been featured prominently in nearly every cereal ad as part of a "complete breakfast." 

But Americans' consumption of orange juice has been plunging in recent years, as awareness grows over the scant nutritional value of the drink.

Nutritionally, orange juice isn't much better for you than a glass of soda or any other sweetened beverage, as Business Insider's Erin Brodwin wrote earlier this month in a post calling it the "biggest con of your life." 

A 12-ounce glass of orange juice contains 153 calories, 34 grams of carbohydrates, 27 grams of sugar, and 2.4 grams of protein. That's the same amount of carbohydrates and almost as much sugar as a bag of M&M's, as Brodwin points out.

That's why nutrition experts and health bloggers have been railing against orange juice in recent years. When you Google "orange juice good for you," the top results include posts titled "Why orange juice is slowly killing you," and "The #1 reason to avoid orange juice."

Perhaps that's why sales of the juice are down 13% in the past four years, according to data from Nielsen.

orange juiceFrozen orange juice has experienced the biggest drop in sales, falling 39% to $98 million since 2012, compared to a 10% drop to $3.1 billion for refrigerated orange juice in the same period.

Florida, which is the top producer of oranges used for juice in the US, is on track for the fifth straight season of declines in orange output — representing the worst decline in more than a century, according to Bloomberg.

On top of falling demand, orange producers have also been battling a bacterial disease that has been wiping out their groves.

As growers leave the business, orange-processing plants have also been shutting down.

Florida once had more than four dozen processing plants but now has only seven, according to The Wall Street Journal.

"You're witnessing gut-wrenching decisions where multigenerational family citrus growers have reached a point where their risk tolerance isn't there to continue," Adam Putnam, the commissioner of the Florida Agriculture Department and Consumer Services, told The Journal.

Sales of orange juice are declining at a time when Americans' breakfast consumption is actually on the rise.

Breakfast consumption is expected to grow faster than the US population over the next few years, and more and more Americans are choosing to eat breakfast away from home, according to NPD Group.

Thanks to the rise of the juicing trend, however, a wide array of juices and smoothies are available as alternatives to orange juice.

SEE ALSO: There's an obvious gap in the sandwich market — and this Whole Foods-backed restaurant wants to close it

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There's a new Girl Scout cereal that comes in your two favorite flavors

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girl scout cookies

The INSIDER Summary:

• Girl Scout cookie cereal is coming to a grocery store near you.
• The flavors will be Thin Mint and "Caramel Crunch," which will taste like a Samoa.



During these dark, polarizing times, one thing we can all agree on is that Girl Scout cookies are unequivocally delicious. The only problem with those bite-sized Thin Mints, Samoas, and Tagalongs peddled by the Girl Scouts of America is that you can’t get them year round.

While a 24-hour cookie convenience story may only exist in the imaginations of stoners and sugar addicts, the organization made a blockbuster move this month when it announced the introduction of two new GS-approved cereals.

Yes, that’s right, you will finally be able to fill your breakfast bowl with Girl Scout cookies without incurring the ridicule of your peers. Not since the advent of Cookie Crisp has a innovation of this magnitude rocked the breakfast world

According to BuzzFeed, General Mills will be stocking grocery store shelves with two varieties to begin with: classic Thin Mint, and "Caramel Crunch"—a blend of flavors that is apparently supposed to taste like a Samoa.

Though the cereal won’t be released until January, the Girl Scouts also recently unveiled two new cookie variety—a tradition s’mores flavor, as well as a chocolate-dipped s’mores—in August.

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