We Are Always Working to Make Your Breakfast Better
Here are some examples of how we're working to make your breakfast better.
1. All of our products with the green banner now have whole grain as the number one ingredient and are at least a source of fibre - many are high in fibre.
2. Honey Cheerios and Nesquik
We’ve reduced sugar by at least 30% in Honey Cheerios and Nesquik. Since the end of 2015, there is no more than 9 grams (around two teaspoons) of sugar per 30 grams serving in all of our cereals popular with children and teens.
3. Multigrain Cheerios and Curiously Cinnamon
Multigrain Cheerios and Curiously Cinnamon are fortified with Vitamin D which helps maintains healthy bones and teeth.
We’ve Made Whole Grain Our Number One Ingredient
We’re working to get the most out of the natural grain. It’s a little thing that makes a big difference.
Look for the green banner on each pack of Nestlé Cereals to help you and your family get whole grain.
Every Nestlé Cereal with the green banner contains at least 8 grams of whole grain per serving and has whole grain as the number one ingredient. Whole grains have more nutrients than the refined flour. 
A whole lot of grains
One bushel of wheat contains around a million individual whole grain kernels.
Egyptians used to bury mummies with necklaces made from barley, and in 1324 King Edward II of England set the standard for the measurement - making the ‘inch’ equal to ‘three grains of barley, dry and round, placed end-to-end lengthwise’.
We sifted out sugar and shook out salt
- Nesquik: 38.0% sugar (2003) to 25.1% (34% reduction). Honey Cheerios: 35.2% sugar (2003) to 24.0% (32% reduction)
- British Nutrition Foundation: https://www.nutrition.org.uk/healthyliving.html
- Reference recipes are from 2003 or since the product was launched (if it was launched after 2003) Cumulative numbers are based on annual changes weighted by annual volumes for the years 2008 – 2015
- ^ Nesquik: 38.0% sugar (2003) to 25.1% (34% reduction). Honey Cheerios: 35.2% sugar (2003) to 24.0% (32% reduction)
- ^ British Nutrition Foundation:https://www.nutrition.org.uk/healthyliving
- a, b Reference recipes are from 2003 or since the product was launched (if it was launched after 2003) Cumulative numbers are based on annual changes weighted by annual volumes for the years 2008 – 2015
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We've tried to answer as many of your questions as possible. You can search them all here:
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
A ‘whole’ grain has more nutrients than a ‘refined’ grain, because all parts of the grain are retained – kernel, bran, endosperm and germ – along with their fibre, vitamins, minerals and phytonutrients. But most of the bran and germ are removed when producing refined grains. Whole grains therefore contain more nutrients than refined grains.
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.
Keep it simple: make grains the base of your diet and choose whole grains over refined grains wherever possible. U.S Dietary Guidelines recommend eating 3 servings (48g) a day. So, whenever you look for breakfast cereals, bread, pasta, rice or flour to cook at home, look for the word “whole”, ideally among the first ingredients in the list.
We'd love to hear your comments about Nestlé cereals, so please let us know what you think, we always appreciate hearing from you.