The W.K. Kellogg Institute for Food and Nutrition Research (WKKI) is a world-class food research and development facility that opened in August 1997 in Battle Creek, Michigan. At the Institute, Kellogg food scientists, nutritionists and engineers turn wholesome grains and other ingredients into innovative foods.

One Facility, Better Research

WKKI consolidates all of Kellogg's global food research efforts into one facility. This enables Kellogg researchers and technical experts to more effectively interact and improves the speed with which new products can be successfully introduced to consumers around the world.

One of the Largest Food Pilot Plants

WKKI features one of the world's largest food pilot plants, where new ideas for food products are tested prior to full-scale production at manufacturing facilities worldwide. Every year, Kellogg food and nutrition researchers use the pilot plant to test thousands of different ideas, focusing on superior taste, nutrition and convenience. Hundreds of different developers use millions of pounds of food ingredients during this test phase of food production.

Our Current Research

Today, significant areas of exploration at WKKI include the evaluation of new formulas for healthy, great tasting and nutritious breakfast foods, frozen foods, bars and snacks.