Our Renovation Journey to Make Breakfast Better

At Nestlé Breakfast Cereals, our priority is to make cereals that are tasty and healthy. Over the last 2 decades, we have been working hard to improve our recipes, continually reformulating the recipes to increase the amount of whole grain, lowering sodium and sugar, and removing artificial colors and flavors – while maintaining the great taste people love.
The main ingredient across our cereal portfolio is whole grain, which brings nutritional benefits like fibre, and which largely contributes for the great scores on some of our cereals.
 

We’re very proud of our products but we’re always looking for ways to further improve their nutritional profile and we have spent the last 18 years working in the reformulation journey across our product portfolio.
Our teams have worked to create recipes with more whole grain and fibre, and less salt and sugar all, while keeping the same great taste our consumers love.
Although many governments have recently bought in goals for sugar and salt reduction for all food manufacturers, we started this journey back in 2003.
 

The objective of Nutritional labelling systems is to help consumers make better and informed food choices. While some FOPL schemes rate the overall nutrient quality of a product, others make emphasis on nutrients to control. But overall, the most important thing is that consumers understand the meaning of these schemes and how they work, so they can use them correctly to compare and be in control of their shopping habits.