Unlock morning energy and start your day right with a bowl of SHREDDIES. Our square cereals are made with whole grain and are packed high in fibre and fortified with vitamins and Iron, to help your family get the nutrition they need every day.
Are Shreddies Healthy?
Nestlé SHREDDIES are a source of iron, which contributes to a normal energy-yielding metabolism as part of a healthy diet and lifestyle. So, with SHREDDIES you get a delicious, crunchy bowl of breakfast cereal with all the goodness.
Shreddies is a high in fibre breakfast cereal, and whole grain is the number one ingredient. Shreddies The Simple One has less than 5% sugar, naturally sweetened with fruit ingredients.
How Are Shreddies Made?
The whole grain wheat that makes each Shreddie is cracked open and put into a big pressure cooker with other ingredients, like Malt. Meanwhile, cooked dough is broken up into small pieces and left to cool. The cooled dough is passed through shredding rolls to form a sheet of product. We use 4 layers of these sheets to create one Shreddie. This process creates a biscuit which is toasted and ready for packing!
Every 3 hours, we make enough Shreddies to cover the pitch at Twickenham! In a year, we make enough Shreddies to stretch from here to the moon!
SHREDDIES come in all kinds of scrumptious flavours
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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.