Kellogg adding fiber to cereals
June 04, 2009
by Bakingbusiness Staff
BATTLE CREEK, MICH. — Kellogg Co. has announced it is adding fiber to many of its ready-to-eat cereals in the United States and Canada.
"Today’s announcement is another step on Kellogg Company’s journey to continually improve the nutrition profile of our products without compromising taste or quality," said David Mackay, president and chief executive officer. "A year ago we changed what and how we market to children and reduced the sugar and sodium in a number of our cereals. Now Kellogg is adding an important benefit — fiber — to our foods while maintaining their great taste."
The company said by the end of 2010 nearly 80% of Kellogg’s U.S. ready-to-eat cereals will be at least good to excellent sources of fiber.
"Since fiber is so important to children’s health, we’re first increasing the fiber in many of our most popular children’s cereals — beginning with Kellogg’s Froot Loops and Apple Jacks, which will start to appear on U.S. store shelves in August," said Celeste A. Clark, senior vice-president of global nutrition and corporate affairs. "Kellogg cereals are a trusted mainstay of family breakfast tables. Adding fiber without changing the taste kid’s love is an ideal way to help parents increase their children’s dairy fiber intakes."
Frosted Mini-Wheats, Kellogg’s Raisin Bran and All-Bran are already noted sources of fiber.