Why are some breakfast cereals enriched after processing?

Breakfast cereals are enriched after processing primarily to compensate for the significant loss of nutrients that occurs during manufacturing.1

Many of the heat treatments used in the production of breakfast foods, particularly in the creation of flaked and puffed products, can destroy up to 90 percent of the original vitamin B1 content. Because these cooking operations are intensive, manufacturers often add vitamins—specifically vitamin B1 and other components of the vitamin B complex—as well as minerals after the cooking process is complete.1

This enrichment is technically straightforward to perform, often via sprays applied after the product has been toasted and cooled. While these heat treatments are destructive to certain vitamins, they do have the secondary benefit of destroying a portion of phytic acid, a substance that can interfere with the body's absorption of calcium.12