Positive Nutrition Around the Globe
We constantly introduce and update foods that reflect new and emerging consumer needs and preferences, particularly around health and wellness. For example:
- We introduced two new cereals in our Special K Nourish® line in the U.S. and Canada—both with multi-grain quinoa flakes, crunchy granola, almonds and real fruit. The cereals have 22 to 26 grams of whole grain and five grams of fiber per serving and no artificial colors or flavors.
- In Australia/New Zealand, we introduced Kellogg’s® Nutri-Grain Edge™ Oat Clusters, made with oats, wheat and nuts in three flavors (Malt, Peanuts & Cashews; Tropical Blend & Caramelized Peanuts; and Caramelized Peanuts & Almonds). These cereals, along with a redesigned Nutri-Grain® Original, qualify for four stars under Australia’s Health Star Rating system, a governmental labeling initiative that ranks foods on a scale of half a star to five stars for overall nutritional profile (five being the best).
- In the U.K., we introduced a new range of Kellogg’s® Ancient Legends™ mueslis, cereals and granolas made with a blend of ancient grains and seeds, such as barley, spelt, quinoa, chia, pumpkin and flaxseed.
Reducing Sugar and Sodium
For more than a decade, we have been committed to reducing the sugar and sodium in our cereals. In 2014, we set specific reduction targets, to be achieved by 2020, as part of our Kellogg’s Global Breakfast Food Beliefs. We have pledged to lower sugar so that 90 percent of our ready-to-eat cereals have 10 grams or less of sugar per 30 gram serving. We also promised to reduce the sodium in our cereals with a two-part goal (see charts below).
In 2015, we continued to make progress across the board, boosting the percentages of our portfolio with reduced sugar and sodium per serving. In fact, we exceeded our goal of a 30 percent overall sodium reduction in ready-to-eat cereals five years ahead of schedule. At the end of 2015, we were at 33 percent, up from 29 percent a year earlier. However, we still have work to do on the second half of our sodium goal: achieving 85 percent of cereals with 150 mg or less of sodium per 30 gram serving.