While ‘small improvements’ have been made to improve the health credentials of cereal and yoghurt marketed to children in the UK, a fresh report from The Food Foundation suggests much more can be done…and faster.
Fibre and next-generation stevia are expected to play key roles in sugar reduction as a growing number of manufacturers seek out ‘no added sugar’ claims, according to Mintel.
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.