Over the past 18 years, we’ve been on a journey to improve our recipes to make breakfast even better. We have worked on reformulating our product portfolio, focusing on increasing whole grain and fibre while significantly reducing sugar and sodium. And doing so while keeping the same great taste that our customers love. Take a closer look at our achievements:
Our Renovation Journey to Make Breakfast Better
MAKING BREAKFAST BETTER SINCE 2003
- More than 90% of our breakfast cereal recipes has WG #1 ingredient.
- Since 2003, we’ve been gradually reformulating our recipes to increase whole grain, reducesugar and salt and remove artificial colours and flavours.
- Since 2003, we have increased the use of whole grains by 50%.
- More than 99% of our ready-to-eat breakfast cereals for children and teenagers have whole grain as the main ingredient. (Numbers based on % of volume)
- Today, more than 74% of our cereals have equal to or less than two teaspoons of sugar (7.5g) per 30g serving.
- 95% of our cereals have less than 450mg of sodium per 100g.
MORE WHOLE GRAINS & FIBRE
Our renovation journey means that most of our cereals are now more balanced and nutritious. They contain more whole grain and fibre, with reduced amounts of salt and sugar, and are free from artificial colours and flavours. All this whilst keeping the same great taste. We believe that breakfast is the most important meal of the day. We make over 100 different cereals - giving everyone an option for a delicious, convenient and nutritious start to the day.
WORKING WITH LEADING EXPERTS
Why? To further reduce levels of salt and sugar, while increasing the amount of whole grain in each of our tasty cereals. In 2018 we worked with the IBRI, led by world-renowned nutrition experts, to help us define what a traditionally better breakfast looks like - find out more on this page.
HELPING YOU TO MAKE HEALTHIER DECISIONS
As part of our ongoing commitment to making breakfast better, we’re constantly looking at new ways to help everyone make informed decisions about what they eat. At Nestle Breakfast Cereals we understand that whole grain is recommended as an important part of varied, balanced diet. This is why all of our cereals carrying the Green banner have minimum 8g of whole grain per 30g serving. When you see the Green banner, you can be sure that whole grain is the number one ingredient in that product.
All our breakfast cereals have clear and simple nutritional information on pack to make it as easy as possible for consumers to make more informed choices about breakfast. We’ve also created clear guidance to help with recommended portion size for the cereal you want to consume.
FRONT OF PACK LABELING (FOPL)
In every market we operate in, we follow the regulatory requirements needed for nutrition labelling in each country, and we are committed to implementing the relevant FoPL system requested by the local authorities. There are a number of nutritional labelling systems that are used around the world - Health Star Rating system (HSR), Multiple Traffic Lights (MTL), Nutri-Score, Reference Intakes (RIs) and Warning Symbol. Across all markets, we are committed to renovating our recipes to ensure they remain nutritious and healthy in order to achieve the best possible scores, in line with the relevant FoPL system.
MORE INFORMATION ON FRONT OF PACK LABELLING SYSTEMS ACROSS THE WORLD:
How do your products perform in the FOPL systems? Why do they score so well?
At Nestlé Breakfast Cereals, our priority is to make cereals that are tasty and healthy. Over the last 18 years, 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.
How much of this reformulation or renovation work has been forced on you by governments?
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.
Do you think nutrition labelling systems can be misleading for consumers?
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.
What else are you going to do to encourage better breakfasts?
We believe breakfast is the most important meal of the day And so, a balanced and nutritious breakfast is key. Thus, we are committed to offering our consumers healthy and tasty cereals. Breakfast refuels the body and brain with energy and provides essential nutrients to start the day, and we believe a healthy breakfast sets a positive tone for the day ahead.
We have many local initiatives that encourage a healthy breakfast, for example Program Preference in France.