Working to Make Breakfast Better
We know that nutrition is important to you. That’s why we keep working to improve our recipes to make breakfast better. Check here to find out more
Whole Grain the Whole Story
Whole grains have more nutrient than the refined flours. Why not have a go at changing to whole grain and see what you think?
Working to make breakfast better
And it’s because of you. You said more whole grain, less sugar. So we've listened and worked hard to improve, including making whole grain our main ingredient across the Nestlé Breakfast Cereals Portfolio. Your voice is leading the way to make breakfast better every day. Find out more on this site.
Latest CONTENT
Related Recipes
Let'stalk
- Write us
- FAQ
- In Person
- I have a question
- I have something nice to say
- I am not very satisfied
- I think I have a brilliant idea
- It´s about something else
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 on making them more nutritious. Achieving consistency on 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.
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
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 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.