No. Breakfast cereals are a low-fat breakfast option. Most Nestlé breakfast cereals popular with children contain an average 4-7% fat; that’s less than 2g of fat per 30g serving.
No, breakfast cereals do not contribute to cholesterol intake.
It’s well established that vitamin D promotes the absorption of calcium in the gut. Whilst some have argued there is an interaction between iron and calcium, the latest information shows no significant long-term effect of calcium on iron absorption/status (SACN, 2010).
Yes. If a food product has the word “whole” listed on its ingredient label – wholewheat pasta or wholemeal bread, for example, then you know it’s been made with whole grain flour, even if the other ingredients are processed. By the way, even whole grains need to be processed: removing the inedible outer husk makes them safe to eat. But they’re less processed than refined grains, which require additional steps to remove the bran and germ.
No. We have a wide variety of breakfast cereals. Some have added salt, some don’t. We display the amount on the pack’s nutrition information panel, so you know what you’re buying. In some countries we give the Guideline Daily Amount (GDA) for salt on the cereal pack, so you can see how much of your GDA you’re getting in each portion.
No. Breakfast cereals aren’t a major source of saturated fats, and contain no added trans fats. Some grains, such as oats, can be higher in fats – but these are naturally present in the grain, and tend to be ‘good’ fats, not saturated fats.
Research shows that adults and children who regularly eat fortified breakfast cereals are more likely to reach their daily requirements of vitamins and minerals, including the B Vitamins and Iron. Eating whole grain breakfast cereal with milk is a nutritious way to start the day and can be part of a healthy, balanced diet.
No. As tastes vary from region to region, the amount of sugar we add to our cereals depends on where they’re being sold. But we’re committed to ensuring the added sugar levels in our products for children and teenagers won’t exceed 9g per 30g serving from the end of 2015. And we’re always looking for ways to reduce sugar in our products – wherever in the world they’re sold.
Our cereals do contain sugar - but it isn’t the main ingredient. Cereal is made mostly from grain, which makes it a source of fibre, vitamins and minerals. One serving of Nestlé Breakfast Cereals targeted to kids and teens contains on average just 2 teaspoons of sugar. And we’re working on reducing that amount - by the end of 2015, our children’s cereals* will contain around 30% less sugar overall **– and will still taste just as great.
Yes, we ‘fortify’ our cereals by adding vitamins and minerals to most of them, although the amount varies across regions and depends whether fortification is allowed. Whenever a vitamin or mineral is added to one of our cereals, we make sure it provides at least 15% of your recommended daily allowance (RDA) for that nutrient.
No. Artificial sweeteners don’t work in the same way as sugars, so they are not typically used in breakfast cereals. One way we replace the sugars taken out of our cereals is by increasing the amount of whole grains, like wheat and rice.
It depends on the grain we’ve used. Different grains contain different proportions of soluble and insoluble fibre. For example, wheat is high in insoluble fibre, and barley and oats are high in soluble fibre (which is why porridge goes sticky when you cook it).
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
No. Gluten-free products are not linked to weight loss. People choose them if they’re sensitive to gluten or have Coeliac Disease.
There’s no evidence to suggest this.
Yes, we apply the same standards all over the world to make sure all our cereals are of the same quality. We also make sure we meet the individual needs of different regions. For example, we add zinc to our cereals in Latin America because there is a specific need for zinc in that region.
It‘s a common myth that lowering sugar in a food lowers the GI. You can’t predict the GI of a breakfast cereal from the amount of sugar in it. In fact, some high sugar cereals have a low GI and some low sugar cereals have a high GI. For example, Corn Flakes have a high GI (77) and FROSTIES® have a low GI (55).
No. The amount of sugar in breakfast cereals is no more (and often less) than other common breakfast choices like fruit and yogurt, fruit juice, or toast with jam.
No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.
Not all of our Gluten Free Corn Flakes contain whole grain – it they do, the pack will have the Nestlé Green Banner.
No. We’ve simply replaced the barley malt with brown sugar.
We’re committed to giving our consumers clear and accurate nutritional information in a format that best helps them make informed decisions about their diet. We use Guideline Daily Amounts (GDA) on our products. These make the nutrition information easy to understand and help people make informed choices. The information is factual, objective and clear. We believe it’s the most neutral and informative system currently available. In addition to local food labelling requirements, almost all Nestlé Breakfast Cereals carry the ‘Nestlé Nutritional Compass’, which is a clear, transparent labelling guide, giving consumers easy-to-understand and detailed nutritional information on protein, carbohydrate, fat and sugar content and how much is in a single portion.
Foods are given a GI ‘score’ to show how fast your blood sugar levels rise in response to an intake of carbohydrates. The higher the score, the faster the blood sugar level rises. A GI value of 70 or more is considered high, one of 56-69 is medium, and one of 55 or less is low. The lower the score, the slower the rate of carbohydrate absorption, and the lower the rise in blood sugar level.
The amount of salt and/or sodium in our cereals is listed on the pack. Breakfast cereals don’t actually add much salt to most diets. Most contain only small amounts of salt per portion and generally contribute less than 10% of the salt adults and children consume. A 30g serving of NESQUIK® has only 0.15g of salt – that’s only 3% of the average recommended daily intake. But for the last 15 years we’ve been working to reduce the salt and sodium in our breakfast cereals, because we want to keep on making them more nutritious.
About 50% saturated fat, which is about the same as other fat products like butter. However, we only use small quantities of palm oil in most of our breakfast cereals, so it doesn’t impact significantly on the amount of saturated fat in our products. All of our breakfast cereals contain less than 5% saturated fat.
The amount of whole grain we add to our breakfast cereals depends on the type of cereal. It’s easier, technically, to add it to some of them than it is to others. And if a breakfast cereal has other ingredients like fruit, nuts or chocolate, the cereal content is lower, so there’s less scope for adding whole grain. To learn about the whole grain content of your breakfast cereal, check the label or visit “Our Cereals”
No. It’s not accurate to define the healthiness of a food by considering one component in isolation – whether it’s GI, sugar or fibre content. There’s no universal agreement among experts on the effect on GI on health. GI doesn’t tell you how nutritious a food is. It indicates the availability of the carbohydrate to digestion. Oats, for example, are medium GI, but they’re 100% whole grain, high in fibre, a source of protein and have with no added sodium. Although our breakfast cereals have medium to high GIs, they’re usually consumed with milk (which has a low GI), which lowers the overall glycaemic load (GL) of the meal. The GI may be useful for people with diabetes to help them manage their blood glucose levels – though the evidence on this isn’t consistent either. The European Food Safely Authority (EFSA) has yet to approve any health claims linked to GI. And the other evidence linking GI, GL and health is largely inconclusive.
Not necessarily. Not all vegetable oil is palm oil. A whole range of different types of vegetable oils are used in food products. Some are palm oil, but not all. Many other oils are used, like coconut, sunflower or rapeseed oil.
No. Coeliac Disease is a lifelong autoimmune disease caused by intolerance to gluten with the only treatment being a gluten-free diet. Also, some people are sensitive to gluten but do not display the clinical symptoms of Coeliac Disease, meaning they feel better if they exclude gluten from their diet.
People with Coeliac Disease or non-coeliac gluten sensitivity, need to avoid gluten, but others might simply choose to go gluten-free now and again. Whole grain foods may be suitable for everyone (except those requiring special diets), as they contain nutrients found naturally in all 3 parts of the grain. Dietary recommendations in many countries encourage consumption of whole grain foods as part of our daily grain intake.
Not yet, but we will keep listening and responding to people’s needs.
Yes, research shows calcium in cereals can be absorbed and used by the body. In fact, it’s absorbed at nearly the same rate as the calcium in dairy products like milk.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because children and teenagers have different daily energy needs to adults, they need different size portions to help them meet their recommended daily allowances (RDA) of nutrients. It’s generally recommended that breakfast provides around 20% of daily energy intake. For a child aged 4-8 years old, we recommend a portion size of between 25-30g, as part of a balanced breakfast, but for an adult this would be on average 30-45g. Find out more about serving sizes.
“Whole Grain” means that all parts of the grain are present: the bran, the germ and the endosperm. These three components of a grain contain different nutrients, which play an important part in helping the plant grow and stay healthy.
Because some forms of iron can affect the taste of the product, we use it in a reduced form. This is still easily absorbed and used by the body. The amount of iron your body absorbs depends on how much you’re lacking - so the more you need, the more you’ll absorb.
Coeliac disease is a lifelong autoimmune disease, caused by the immune system reacting to gluten. It’s believed to affect one in 100 people [PROVIDE LOCAL MARKET SOURCE].
The general name for proteins found in cereal grains such as wheat. It holds the food together, like a ‘glue’, and gives dough its elasticity.
Non-coeliac gluten sensitivity describes people who are unable to tolerate gluten. They experience similar symptoms to sufferers of coeliac disease but don't appear to have damaged intestines (which people with coeliac disease do).
The bran’s the outer layer of the grain. It protects the seed and is rich in fibre. It’s used in whole grain flour, not white flour.
The endosperm is the biggest part of the grain. It mainly contains carbohydrates. It’s the reserve the young plant lives on until its grown roots. The endosperm is milled to make white flour.
The germ is the embryo the new plant grows from. It’s used in whole grain flour, not white flour.
Breakfast cereals usually have a high or medium GI score – which will be lowered by adding milk. Lots of things can affect a cereal’s GI, like the heating and processing of the grains during manufacturing to make them safe and tasty to eat. Some intact whole grain cereals, like oats and mueslis, may have a low GI score – but not always: you can’t work out the GI just by looking at a product’s nutrition label. It’s calculated by testing each product in the human body. During manufacturing, cereals can change their GI, so the GI of a cereal made in one market could have a different GI in another market due to differences in production. Batch cooked corn flakes, for example, have a very different GI value (132) from extruded corn flakes (72). It’s not just the GI of a product that’s important. What really matters is the overall impact on blood sugar levels of a whole meal, since foods interact with each other. For instance, the GI of breakfast cereals will significantly decrease when consumed with milk.
We’ve all heard of ‘blood sugar’ levels, and how keeping them balanced helps maintain even energy levels and weight. The Glycaemic Index (GI) is a biological indicator of how the levels of glucose in your blood are affected by a fixed amount of carbohydrates in foods or drinks. Put simply, it tells you whether the carbohydrate is ‘slow’ or ‘fast’ releasing.
Palm oil plays an important role in Nestle Breakfast Cereals as, among other things, it helps us to achieve the crunchy texture we all enjoy in the morning.
Nestlé breakfast cereals are usually fortified with a minimum of 5 vitamins (B2, B6, niacin (B3), pantothenic acid (B5), folic acid (B9), and, in some recipes, vitamin D), and 2 minerals (calcium and iron).
The serving size we indicate on our packs is based on history of use, product density and average intake data (people actually consume around 30 to 45g). The recommended serving size for breakfast cereals depends on age, gender, and level of physical activity. We provide clear front of pack information to help people make informed decisions about what they eat for breakfast. We pioneered the adoption of the monochrome Guideline Daily Amounts (GDA) system for displaying nutritional information.
More information can be found on the Food and Agriculture Organisation of the United Nations (FAO) website
All Nestlé breakfast cereals carrying the green banner are made with whole grain; this is our Whole Grain Guarantee. They are made with at least 8g or more of whole grain per 30g serving. There are ingredient lists on all packs, showing the exact amount. By end of 2015, we’re committed to making whole grain the main ingredient in all Nestlé cereals popular with children.
To get your day off to a great start, your breakfast should include a good serving of vitamins and minerals, because they’re essential for a healthy diet. That’s why we fortify our breakfast cereals. We add Vitamin D to many of our children’s cereals, because in most countries kids aren’t getting enough of it. And FITNESS® is fortified with vitamins and minerals of interest to women, like calcium, iron and folic acid.
The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30g serving could look tiny and unrealistic in a bowl – that's why we use 45g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.
It’s widely accepted that iron is an important part of a healthy diet and many people around the world don’t get enough. Our cereals generally contain 15% of the recommended daily allowance (RDA) of iron. Check the label to see the iron levels in your cereal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.
In 2014, we launched Gluten Free Corn Flakes in response to increasing demand for alternative breakfast cereal options. We were the first to bring gluten-free cereals to the mainstream cereal aisle at an affordable price. Our Gluten Free Corn Flakes provide an alternative for people looking for great-tasting breakfast cereal with no gluten, for example people with Coeliac Disease or gluten intolerance.
A gluten-free diet is the only treatment for coeliac disease.
Salt is added to a lot of foods, not just cereals. We add it to our cereals for flavour and texture - and because it’s a preservative. It’s important for quality, and because without it, the natural grain flavour can seem raw and bland. Each breakfast cereal has an individual recipe developed through extensive consumer testing, so we can give you a product you’ll love with great flavour and a long shelf life.