Our in-house experts work closely with farmers, producers, traders and suppliers, carefully selecting just the right grains to give you the quality and consistency you expect from a Nestlé breakfast cereal. So when you pour your MILO, CHEERIOS and BAR-ONE into your breakfast bowl, you know exactly what you’re getting: great taste, nutrition, responsibly-sourced ingredients, and no surprises!
Rice in disguise
Wild rice isn’t really rice at all – it’s the seed of an aquatic grass originally grown by Native American tribes. It has a strong flavour and is quite expensive so it’s usually mixed with other types of rice.
Quinoa, pronounced ‘keen-wa’, is a whole grain that was highly prized by the ancient Incas – they called it ‘gold of the Incas’.
A local touch
The grains in our recipes are grown as close to our factories as possible. If there are quality ingredients on your doorstep, why travel half-way round the world looking for them?! We strive to work with local farmers whenever we can and have the ambition to build closer relationships with more growers in the future. Over the next three or four years, we’ll be rolling out our successful farmers partnerships worldwide – where we work with the people at the heart of grain production, we help them use natural farming methods, get the best ground and soil quality and keep growing more and more of the good stuff to keep your appetites satisfied!
Step by step
We go through a rigorous seven-step process when we’re sourcing and selecting our ingredients. In this way, we can identify the exact source of the different ingredients we need for our breakfast cereal production, like cereal grains, sugar and cocoa, as well as the cardboard we use for our packaging, most of which is recyclable. And we always insist on the highest quality.
See… there’s more to your breakfast cereal than meets the eye!
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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 are committed to continuously improve the nutritional profile of our cereals. . Achieving consistency in 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 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.