We recently held our first ever Kellogg’s European and Middle East Nutrition Summit, where our Vice President Peter Soer was proud to announce our new Global Food Beliefs.
The Kellogg Company was established over 100 years ago in 1906 as ‘a company of dedicated people making cereal for a healthy world’. Nutrition remains at the heart of everything we make, but in 2015, Kellogg’s took steps to modernise policies to reflect the changing world in which we live and work. These have become the Kellogg's Global Breakfast Food Beliefs.
Here we present a series of presentations from the Kellogg's Nutrition Summit, and the recent International Congress of Dietetics 2016, which highlight our Global Food Beliefs and work that Kellogg’s is undertaking to achieve these.
Speaker: Peter Soer, Kellogg Vice President, European Marketing and Innovation
Families all over the world rely on Kellogg’s to start their day. They put their trust in us to deliver great-tasting and wholesome foods they are proud to eat, serve and share.
We have a responsibility to bring our best to consumers each day. This is a responsibility we take very seriously.
After all, we know how important delicious food is in bringing people together, to share a moment and create a lasting memory. To continue to earn our place at breakfast tables now and in the future, we have a set of core beliefs that guide us. They are the Kellogg’s Global Breakfast Food Beliefs. Find out More here:
Speaker: Dr Evelyn Hannon, Hannon Nutrition Consultancy, Ireland
Dr Evelyn Hannon presents her results from an analysis of nutritional outcomes of community breakfast programmes, with particular reference to lower socioeconomic groups. She also demonstrates the valuable contribution of the foods provided at breakfast clubs to children’s micronutrient intakes.
Speaker: Bruce Learner, CSR and Partnerships Manager, Kellogg EMEA
Bruce Learner provides an overview of the different types of projects supported by Kellogg’s across Europe and how the company works with local partners to help to ensure that community breakfast clubs are sustainable and effectively meeting need.
Speaker: Bernadette Grant, Cereal Marketing Innovation, Kellogg EMEA
Bernadette explores the complex challenges that face manufacturers in innovation and reformulation to improve the nutrition of their products. She outlines the steps undertaken by Kellogg’s to offer products that both delight and nourish consumers.
Speaker: Ann Noble. Sustainable Brands Strategy Manager, Kellogg’s EMEA
Kellogg’s have a number of commitments in relation to responsible sourcing and conservation of natural resources. Explore these commitments and how we are working in partnership with everyone from small holder farmers to the largest suppliers to achieve these goals.
From sustainability to product development, and tackling hidden hunger - explore these topics and more.
Coming soon!
A number of authors have given us permission to display the scientific posters that were presented at ICD 2016. These are listed in order of title below.
Dietary advice should change to help avoid micronutrient shortage on people on a weight loss regimen
High consumption of low-nutrient, energy-dense foods is putting GCC countries at a double burden of nutrition
High Fibre foods could improve Ramadan experience and health: focus countries Gulf Cooperative Council
Impact of breakfast cereal on nutrient intake of UK children and adolescents
Potential strategies to improve micro-nutrient intake in adult women with suboptimal vitamin and mineral intakes and status
The role of dietary fibre in the prevention and improvement of pregnancy related bowel problems: a review of evidence
