Our Continued Commitment to Nutrition

We believe that all foods have a place in the diet – with balance and moderation. As science advances and consumer needs change, we continue to look for innovative ways to enhance the nutrition profile of our foods while maintaining taste and performance.

Our core brands address many health needs, from digestive health to weight management, from heart health to kids’ growth. We have made substantial strides over the last few years in responsibly reducing the sugar, sodium and fats in our products around the world. This continues to be a primary area of focus for us. Between 2007 and 2012, for example, we reduced the average amount of sodium in our ready-to-eat cereals in our core markets by 18 percent1. In the past few years, we have also reduced the sugar in our top-selling U.S. kids’ ready-to-eat cereals by 20 – 30 percent.

The Benefits of Breakfast Cereal

Equally important are our efforts to increase nutrients that are important for good health, such as fiber, vitamin D, calcium and iron, based on the specific needs of markets around the world.

We are committed to helping consumers increase the fiber in their diets. In the U.S., we produce more ready-to-eat cereals that provide a good source of fiber (3 grams)2 and 8 grams of whole grains than any other food company.3

In Europe, pediatricians are seeing a growing number of cases of rickets, a softening of the bones associated with Vitamin D deficiency. We are now fortifying our kid-focused cereal brands in Europe with the recommended daily requirements of Vitamin D. As our children’s cereals can be found in many European households, we will be able to make a sizeable impact in elevating levels of this important nutrient.

Gluten-free cereal options

In 2011, we launched our first gluten-free cereal in the U.S. — Rice Krispies® Gluten-Free — in response to an increasing number of requests from consumers with celiac disease and gluten sensitivity. The new recipe eliminates barley malt — the source of gluten in the original formula  — and is made with whole-grain brown rice. A gluten-free version launched in Canada in early 2012.

Introduced in 2014, Special K Gluten Free cereal features delicious multi-grain flakes (corn, sorghum and rice) with a touch of brown sugar.  It is a delicious option for people who are managing their weight, while also providing a good source of fiber which people who are avoiding gluten may lack in their diets.

1 Our core markets are the U.S., Canada, Mexico, the U.K., France and Australia.

2 The U.S. Food and Drug Administration (FDA) defines a “good” source of fiber as containing 3 grams or more per serving, or at least 10 percent of the recommended daily value. An “excellent” source is at least 5 grams, or 20 percent of the recommended daily value.

3 Based on a Kellogg audit of national breakfast cereals in June 2011. The data was drawn from label, website and a syndicated database and includes nationally distributed ready-to-eat cereals from Kellogg’s, General Mills, Post, Quaker and Malt-O-Meal.