Supporting Health and Well-Being
As a company founded on offering a more nutritious breakfast choice, Kellogg has long been a leader in supporting health and well-being. Today, we have a comprehensive health and wellness strategy that guides our nutrition innovations. This strategy is highlighted in our Nutrition Milestones report and aligned with the priorities in the World Health Organization’s Global Action Plan for the Prevention and Control of Non-Communicable Diseases. Additionally, we’re focused on closing the gap on hidden hunger and micro/macro-nutrient deficiencies in emerging and developed markets. These two separate, but interrelated, aspects of public health are reflected in our food development and nutrition education work.
Understanding that people want foods with ingredients that are both nutritious and responsibly sourced, KEU introduced a new line of W.K. Kellogg™® cereals and granolas that are organic, vegan and have no added sugar. Named in honor of our founder, when someone buys W.K. Kellogg™® cereals and granolas, we donate to organizations that provide breakfast for people in need and we support sustainable agriculture across Europe and the Middle East.
In all our regions, our Special K® brand, in particular, is introducing new foods with better-for-you ingredients. These include:
- Special K® cereal fortified with Vitamin D and iron in Australia;
- Special K Nourish® cereal with quinoa bars and Special K® Nourish® cereal with popped granola and quinoa in Canada;
- Special K Nourish® cereal with hazelnuts, almonds & pumpkin seeds in Europe and the Middle East.
- Special K® Protein & Fibre cereal in India;
- Special K® Nutrifit™ cereal in Korea; and,
- Special K® cereal with probiotics, Special K® Crunchy Bites with sunflower seeds and dark chocolate, and Special K® Trail Mix protein in the U.S.
We’ve also continued improving the nutrition profile of many of our foods to help address shortfall nutrients, or nutrients of need. This includes adding Vitamin D to cereals for the U.S. and KEU markets and improving the fortification of our KLA cereals with the right amounts of Vitamins A, B and D; iron, calcium, folic acid and antioxidants essential for children’s growth and development and adults’ well-being.
Our foods are certainly an important source of nutrition; they should also simply taste good. In Asia, we introduced three culturally-relevant foods that do just this. Feedback has been extremely positive to our new Kellogg’s® Rose Granola® in China; Kellogg’s® Brown Rice Granola® in Japan; and Kellogg’s® Real Granola Triple Bean® with peas, soy and black beans in Korea.
We also continued introducing new foods in emerging markets, launching three new snack bars in South Africa, Kellogg’s® Coco Pops®, Rice Krispies® and Crunchy Nut®.
Investing in the power of grains
Our early ancestors first farmed grains – rice, corn and wheat – nearly 13,000 years ago. Today, grains are still the most important ingredient at Kellogg, which is why we look for the very best – responsibly sourced and sustainably grown – for our foods.
Across our portfolio, we’re looking at grains for their unique benefits, including the fact that they use less natural resource to produce than other foods.b This is increasingly important when we consider how we can help address food security. Already, 83 percent of our foods are vegetarian.c
We continue to invest in this space through our Eighteen94™ Capital fund that is pursuing next-generation start-up businesses, including several plant-based nutrition and protein companies.
We have continued progressing our initiatives to provide nutrition education and active lifestyle communications to support our commitment to Breakfasts for Better Days™. In 2017, we launched partnerships with nutrition and medical professionals, as well as retailers.
- Kellogg U.S. hosted nutrition summits with leading experts on gut health and the importance of protein for women that informed new product offerings from our Special K® brand.
- Kellogg U.K. and our Kellogg’s® All-Bran® brand have a strategic partnership with the U.K. Royal College of Midwives to share the results of scientific research pointing to the benefits of women wheat bran fiber to during pregnancy and while breast feeding.d
- Leaders from Instituto de Nutrición y Salud Kellogg's, the Kellogg nutrition and health institute that operates in Mexico and Colombia, participated in congresses in Mexico, Argentina and Colombia attended by pediatricians, nutrition professionals and nutrition students to share the latest research on food intake and metabolic health. We also served on the Symposium on Food and Nutrition: Gender Perspective panel at the XVII Colombian Congress of Nutrition and Dietetics, providing information about the nutrition benefits and origins of our grains, as well as our work helping local farmers increase their sustainable agriculture practices.
- To help share information on the nutrition value of cereal and milk as either a breakfast or snack in children’s diets, we partnered with ShopRite’s in-store team of dieticians to provide information and free samples for physicians and their patients, as well as in-store shoppers.
Cultivating nutrition to fight hunger and improve gender equality
In the rural areas of India’s state of Madhya Pradesh, maternal and child undernutrition levels remain persistently and unacceptably high. Kellogg Company’s organic kitchen garden project with TechnoServe is helping families improve their nutrition intakes by helping women cultivate small vegetable gardens. As a result, 75 percent of households are now eating vegetables twice a day, and 22 percent three times a day. The program has improved nutrition deficiencies in protein, calcium, Vitamin A and iron, and increased energy intake, which was below recommended levels. Women are also selling the surplus from their gardens, which helps to improve their livelihoods.
Kellogg employee gardens started in the U.S. during the Great Depression and continued through the 1940s. A group of colleagues in the U.S. reintroduced employee gardens in 2017 with great success. Teams at 10 office locations harvested vegetables that were used in foods sold in our employee cafes. Plus, an extra 100 pounds of fresh vegetables were donated to local food banks.
Kirsten, on our Sustainability team, received a W.K. Kellogg Values Award in recognition of how this work reinforced our company’s value of being passionate about our business, our brands and our foods.