The Nestlé Wheat Plan
Partnerships with farmers like Ian Matts from Brixworth Farm in Northampton are at the heart of our Nestlé Wheat Plan.
We are supporting them to move to regenerative farming methods. Over the years to come, this will help improve the natural environment where our wheat is grown.
Regenerative farming is widely recognised to improve the soil’s ability to capture carbon and boost local biodiversity, whilst continuing to grow great quality wheat crops.
Better farming, better countryside.
Your bowl, your way
Enjoy our breakfast classic your way every day; whether just with milk or with added seasonal fruits, seeds or nuts.
Why not use your favourite cereal to create a Easter treat! Discover our easy Easter Nests recipe.
How is Shredded Wheat Made?
Our breakfast classic is made with just one natural ingredient grown on farms around Britain: Whole Grain Wheat. And turning it into scrumptious Shredded Wheat biscuits at our Nestlé Cereal breakfast bakery in Staverton is surprisingly simple:
First, the wheat is cooked to soften it, then dried to reduce the grains surface moisture. After a rest for 8 hours, it’s shredding time. The wheat grains are fed through shredding rolls which squeeze them into spaghetti like wheat strands.
Formed into the iconic Shredded Wheat biscuit shape, our breakfast classic gets baked in the oven where it gets its golden colour and delicious crispiness.
Shredded Wheat: Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. Enjoy as part of a balanced diet and healthy lifestyle.
- 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.