WE MAKE BREAKFAST BETTER

Coeliac disease is a lifelong autoimmune disease, caused by the immune system reacting to gluten.

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 grow and stay healthy.

It‘s a common myth that lowering sugar in a food lowers the GI. You can’t predict the GI of a breakfast cereal from the amount of sugar in it. In fact, some high sugar cereals have a low GI and some low sugar cereals have a high GI. For example, Corn Flakes have a high GI (77) and FROSTIES® have a low GI (55).

Because some forms of iron can affect the taste of the product, we use it in a reduced form. This is still easily absorbed and used by the body. The amount of iron your body absorbs depends on how much you’re lacking - so the more you need, the more you’ll absorb.

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 30g serving could look tiny and unrealistic in a bowl – that's why we use 45g 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.