What Makes a Great Raisin Bran?

We all know that raisin bran has a variety of health benefits and is a great choice for breakfast, a quick lunch, or even a late night snack. High quality Ready-To-Eat Raisin Bran Cereal is a mix of tender raisins and toasty bran flakes that stay crispy in milk. Specifically, the flakes are golden brown and the raisins are plump. The aroma and flavor profile is bran, or whole wheat, notes such as woody and earthy. The cereal is sweetwith low notes of sour, salt and bitterness. In the dried form, the flakes are crisp, easy to chew and slightly adhesive. Raisins are tender and juicy and may have a sugary coating. Served in a bowl with milk, the flakes stay crispy and have a bran flavor. The raisins are tender.

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Tasting terms

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • salt

    One of the basic tastes; tasting of or containing salt. Example: Potato chips, sea water and cured meats all have a strong salt component.

  • chew

    The texture of a food as it is being chewed, as opposed to the texture of the first bite. Example: High-quality beef jerky should be tender but have a long chew.