The low-carb food trend keeps growing as a healthy option despite the absence of a health/ nutrition claim associated with carbohydrate content. Given the high carbohydrate content and popularity of cereal-based products, it is crucial to explore their reduction in this category through scientific literature and global market analysis. In this study, the low-carb cereal-based products were analyzed in depth. Literature search was conducted to retrieve all the publications about low-carb cereal-based products considering a range of time from 2000 until 2022. Using the same keywords, market search retrieved all product launches having the low-carb mention on their labels. Low-carb interest grew gradually, and it was evident in scientific literature and market launches. Bibliometric analysis showed that North America was the most prolific region in terms of publication number. Retrieved cereal-based products (bakery products, pasta and noodles, alongside snacks) were analyzed nutritionally to compare regular low-carb products to those gluten free. High diversity was found among the products due to the absence of regulation and statistically often significant differences were found in energy, carbohydrates, fiber, and protein contents. Overall, low-carb trends should be approached with caution and the carbohydrate type and portion should be carefully evaluated.

This version of the article has been accepted for publication, after peer review and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: https://doi.org/10.1007/s00217-023-04399-3

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