We sifted out sugar and shook out salt
We’ve invented savvy ways of removing sugar from our cereals.
Compared with 2003 levels, our cereals sold in 2019 contained:
- 315 million extra servings of whole grain
- 653 million fewer teaspoons of sugar
- 49 million fewer teaspoons of salt
- No artificial colours or flavours
We believe breakfast is the most important meal of the day
Since 2003, we’ve been striving to make our cereals more balanced. However, our commitment doesn’t stop now, or stop at sugar - our focus has also been on improving the wider nutritional profile of our cereals.
We’ve spearheaded reformulation - not just removing sugar but increasing whole grain levels too. We know that by increasing more whole grain we also add extra fibre to our products. The NHS Eatwell Guide encourages consumers to choose higher fibre wholegrain varieties with less added fat, salt or sugar, listing whole grain cereal as an option. Today, all of our products with the green banner contain whole grain as the number one ingredient and provide at least 8g of whole grain per serving.
With sugar, our reformulation journey began several years ago. In 2017, we had already managed to reduce average sugar content by 15% across our entire portfolio (compared to 2010 levels), and since then, we have gone even further. By March 2019, we achieved an additional 10% reduction in our average sugar content, while using 653 million less teaspoons of sugar in our products compared to 2003.
Our teams continue to work with scientists and nutritionists to further reduce salt and sugar and increase the amount of whole grain in our cereals, all while maintaining their great taste. While we are proud of how far we have come, we believe there is always more we, and everyone, can do to positively encourage better choices, better breakfasts and better lives.
- IN PERSON
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.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.