No, breakfast cereals do not contribute to cholesterol intake.
Yes. If a food product has the word “whole” listed on its ingredient label – whole wheat 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.
Some studies shows that children and adults who eat fortified breakfast cereals are more likely to get the vitamins and minerals they need for the day.* * Source: Hannon E, Kiely M, Flynn A (2007) The impact of voluntary fortification of foods on micronutrient intakes in Irish adults. Br J Nutr. 97(06):1177-86. INCA2 (2008) French National Dietary Survey. Albertson AM, Thompson D, Franko DL, et al (2008) Consumption of breakfast cereal is associated with positive health outcomes: evidence from the National Heart, Lung, and Blood Institute Growth and Health Study. Nutr Res. 28(11):744-52. 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. Because tastes vary from region to region, the amount of sugar we add to our cereals depends on where they’re sold.
Our cereals do contain sugar - however, it is not the main ingredient. Cereal is made mostly from grain, which can make it a good 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 on 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 fiber. For example, wheat is high in insoluble fiber, and barley and oats are high in soluble fiber (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 making them more nutritious. Achieving consistency in 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.
No. The amount of sugar in breakfast cereals is no more (and often less) than other common breakfast choices like fruit and yoghurt, fruit juice, or toast with jam.
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.
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. It’s easy to know if a Nestlé breakfast cereal is made with whole grain: just look out for the Green Banner and whole grain tick on top of the box. 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 for the percentage of whole grain. You should find this in the ingredients list too. It’s easy to know if a Nestlé breakfast cereal is made with whole grain: just look out for the Green Banner and whole grain check mark on top of the box.
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. Through our nutrition table located at the back of pack or side panel, we declare the amount of sugars in our cereals to 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 as well as how much is in a single portion.
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 shop for breakfast cereals, bread, pasta, rice or flour, look for the word “whole”, ideally among the first few ingredients in the list.
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 more about the whole grain content of your breakfast cereal, check the label or visit “Our Cereals”
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.
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 should provide around 20% of daily energy intake. For a child aged 4-8 years old, we recommend a portion size of between 25-30 grams as part of a balanced breakfast, but for an adult this would be on average 30-45 grams. Find out more about serving sizes.
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
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.
“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 to grow and stay healthy.
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 fiber. 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 it has grown roots. The endosperm is milled to make white flour.
The germ is the embryo that the new plant grows from. It's used in whole grain flour, not white flour.
A complete breakfast should include a balance of nutrients from each of the major food groups. As a guide, it might look like this: • 1 grain-based starchy food • 1 dairy food • 1 portion of fresh fruit • 1 glass of water • Optionally, an additional source of protein. Nestlé breakfast cereals are a nutritious breakfast choice as they are: • A source of fiber and whole grain • Low in fat (most have low levels of all types of fat, including saturated fats) • Fortified with vitamins and minerals such as B vitamins, calcium and iron • A lower-calorie, fat and sugar choice than many other breakfast food options
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 [zinc ADAPT LOCALLY]).
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 fiber, 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. Find out more* * • http://www.wholegrain.co.uk • US department of Agriculture and US Department of Health and Human services (2010).
The serving size we indicate on our packs is based on history of use, product density and average intake data (people actually consume around 30-45g). 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.
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 8 grams or more of whole grain per 30 grams serving. There are ingredient lists on all packs, showing the exact amounts. By the end of 2015, we committed to making whole grain the main ingredient in all Nestlé cereals popular with children.
Because it sweetens the grains and adds taste, crunch, texture and colour to the cereal. 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. Most breakfast cereals made with whole grain are rich in nutrients and can be a source of fiber and important vitamins and minerals. A 30g serving only accounts for around 8% of our total daily added sugar and energy intake.
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 nutritious diet. That’s why we fortify our breakfast cereals.
The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrient 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.
It is 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.
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.
We add it to our cereals for flavor and texture - and because it’s a preservative. It’s important for quality, and because without it, the natural grain flavor 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 flavor and a long shelf life.