Welcome to the spring edition of the Know Newsletter™! In this issue, you’ll learn about our newest foods and our seven certified low FODMAP cereals. Don’t miss an exciting announcement from Morningstar Farms^® and the opportunity to earn FREE continuing ed hours.

Our Newest Foods—On a Shelf Near You!

You’ll flip over the new Morningstar Farms^® Vegan Cheezeburger. Each quarter-pound burger is packed with 23g of plant-based protein* and delicious dairy free cheddar-style “cheeze.” No artificial flavors.

Learn more about the Cheezeburger.

*See nutrition information for total fat and sodium content.

Coming Soon! Kellogg’s^® Special K ^® Protein Meal bars , available in Cherry Nut and Pretzel Cashew , are made with 12 grams of protein to help support lean muscle and strong bones. Now made with calcium, magnesium, and vitamin D to help fuel you – watch for them in a store near you!

Quiche Update! Kellogg’s^® Special K ^® Sausage, Pepper & Cheese Quiche with 100% cage free eggs is now available at Costco.

Seven Kellogg’s^® Cereals Certified as Low FODMAP

As a nutrition professional, you know that consumers are increasingly interested in gut health and digestive wellness. Along with general gut health, specialty diets like the low FODMAP diet for people who do not as easily digest and absorb some foods are gaining attention.

To help consumers manage a low FODMAP diet with foods that fit their lifestyle, Kellogg’s U.S. has partnered with Monash University in Australia to certify seven of our cereals as low FODMAP:

• Kellogg’s^® Rice Krispies ^®

• Kellogg’s^® Frosted Krispies ^®

• Kellogg’s^® Cocoa Krispies ^®

• Kellogg’s^® Strawberry Krispies ^®

• Kellogg’s Corn Flakes^®

• Kellogg’s^® Crispix ^®

• Kellogg’s Frosted Flakes^®

These cereals are now included in Monash University’s Low FODMAP Diet app, available to download from the App Store or Google Play.

Monash University is a global leader in this space, and after 14 years of research, developed the low FODMAP diet as a way to help people seeking assistance with navigating this type of diet. Their research labs have established techniques that allow them to measure FODMAP levels in foods, confirming the levels of the short chain carbohydrates identified as FODMAPs (fermentable oligo-, di-, mono-saccharides and polyols) within a serving of food.

Learn more about the Monash University FODMAP Diet app.

Learn more about our certified low FODMAP cereals.

Big News!
Morningstar Farms^® Going All Vegan by 2021

All Morningstar Farms^® foods will be 100% plant-based by 2021. This is good news not just for vegans but for the growing number of people interested in consuming a more plant-based diet.

The move also will reduce the use of over 300 million egg whites annually, which will help decrease the water waste, land usage, and carbon emissions associated with egg production.

About half of Morningstar Farms^® foods are already vegan, and should increase to about 65% by the end of 2019. This includes all Chick'n nuggets and patties, and the Meat Lovers, Veggie Lovers, Falafel and Tex-Mex burgers.

FREE CE Hours
The Evolving Agricultural Landscape:
Enabling a Plant Based Future

Presented by Dave Grotto, MS, RDN, LDN, Senior Nutrition Manager,
Specialty Channels Division of Kellogg’s.

CEU: 1 credit hour

Not all protein sources are created equal when it comes to nourishing those who inhabit the planet. With an ever-increasing population and limited resources to feed them, what does the future of protein look like given cultural diversity, dietary trends and evolving technology such as cellular agriculture? Join nutrition expert Dave Grotto as he examines future proteins, reviews the nutritional adequacy of plant based diets, and discusses the drivers behind the Flexitarian consumer’s behavior. Dave will also share examples of how future proteins are coming to life in and out of the home. Originally presented live on March 1, 2019.

FREE CE Hours
Dietary Influences on the Human
Gastrointestinal Microbiota

Presented by Hannah Holscher, PhD, RD.

CEU: 1 credit hour

The gastrointestinal microbiome is increasingly linked to metabolic health, and there is keen interest in evidence-based dietary strategies to modulate the microbiome for health benefit. Dietary components, such as fiber, which are resistant to digestion, can be fermented by microbes in the gastrointestinal tract. Much work remains to delineate the interrelationships between the gastrointestinal microbiome and human health; however, it is clear that diet is a contributing factor to these relationships. This webinar explores the latest research relating to gastrointestinal microbiome and human health and provides RDNs with actionable strategies for counseling patients and clients. Originally presented live on February 27, 2019.