Breakfast Cereals
ENRECO’s whole, ground flaxseed has been successfully incorporated into a number of breakfast cereal products. However, be aware that flaxseed’s high content of healthy polyunsaturated oils renders it very susceptible to excessive shear conditions that can release oil from the grain’s carbohydrate matrix and expose it to oxidation. It is best to extrude and otherwise process flaxseed-containing formulations under low-shear conditions or to add flaxseed to a breakfast cereal in the form of an inclusion. For hot cereals, whole, ground flaxseed contributes good flavor at levels of 2.5% to 5.0%, but avoid excessive use, as it can make the hot cereal excessively gummy.

Whole, Ground Flaxseed Requirements For a "High, Rich or Excellent source of ALA-Omega-3" Claim   U.S. Reference Serving Size1 (g) Whole, Ground Flaxseed ( % Formula Wt. )       Ready-to-Eat (RTE) 55 2.4% Granola 40 3.3% RTE High-Fiber 30 4.3% Hot Cereals (dry, instant) 15 8.7%   1 U.S. 21CFR Part 101.12