Our in-house experts work closely with farmers, producers, traders and suppliers, carefully selecting just the right grains to give you the quality and consistency you expect from a Nestlé breakfast cereal. So when you pour your Cheerios®, Koko Krunch® into your breakfast bowl, you know exactly what you’re getting: great taste, nutrition, responsibly-sourced ingredients, and no surprises!
Rice in disguise
Wild rice isn’t really rice at all – it’s the seed of an aquatic grass originally grown by Native American tribes. It has a strong flavour and is quite expensive so it’s usually mixed with other types of rice.
Quinoa, pronounced ‘keen-wa’, is a whole grain that was highly prized by the ancient Incas – they called it ‘gold of the Incas’.
A local touch
The grains in our recipes are grown as close to our bake factories as possible. If there are quality ingredients on your doorstep, why travel half-way round the world looking for them?! We strive to work with local farmers whenever we can and have the ambition to build closer relationships with more growers in the future. Over the next three or four years, we’ll be rolling out our successful farmers partnerships worldwide - where we work with the people at the heart of grain production, we help them use natural farming methods, get the best ground and soil quality and keep growing more and more of the good stuff to keep your appetites satisfied!
Step by Step
We go through a rigorous seven step process when we’re sourcing and selecting our ingredients. In this way, we can identify the exact source of the different ingredients we need for our breakfast cereal production, like cereal grains, sugar and cocoa, as well as the cardboard we use for our packaging, most of which is recyclable. And we always insist on the highest quality.
See… there’s more to your breakfast cereal than meets the eye!
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As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
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.
Not yet, but we will keep listening and responding to people’s needs.
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 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g 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.
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.