Since introducing Kellogg’s Corn Flakes in 1906, Kellogg has invested decades of science and product development into health and nutrition. From being the first food company to employ our own dietitian, to running our own research labs and closely monitoring independent studies on breakfast, cereal, grains and fibre all around the world, we aim to keep abreast of the ongoing scientific advancements in nutrition and food research and take this into account as we strive to enhance existing cereals and develop new cereals.

What we learn constantly shapes our future direction. In the past few years, it’s helped us respond to consumer and market demands to lower sugar and sodium, as well as to increase the fibre and maintain the great taste in many of our cereals. We are always looking for ways to provide more nutritious, convenient and affordable foods loved by consumers around the world. Because the information we’ve gained has added to our own knowledge base, we are eager to share it with others, too.

Regular consumption of cereal is associated with management of body weight and a reduced risk of many lifestyle diseases, the science on the same is available through two newsletters - Breakfast Cereal consumption and BMI Newsletter and Breakfast cereal consumption and NCDs Newsletter.

Breakfast cereals make a positive contribution to the diet since they are typically low fat, naturally cholesterol-free food, relatively lower in calories and nutrient dense since they are fortified with key essential vitamins and minerals. Moreover, ready-to-eat cereals also help incorporate milk (or curds / yoghurt) into the diet. Breakfast Cereal Infographic helps demonstrate the nutrient contribution of breakfast cereals to the diet.

Should I have cereal for breakfast? Infographic helps explain how a cereal for breakfast along with dairy and fruit is a great way to start the day. Know Cereal Handout reveals that cereal is nutritious, convenient and tastes great and why is it a popular breakfast choice across the world?