Happy New Year from the Know Newsletter™ team! In this issue, you’ll learn about our new foods that help support digestive wellness, plus new breakfast and meal options from traditional favorites. Discover the surprising simplicity of making cereal, and read about an upcoming presentation on future proteins for schools.

New Foods to Help Support Digestive Wellness

New Foods to Help Support Digestive Wellness


HI! Happy Inside™ is a new line of delicious, plant-based, whole grain cereal blended with delicious bits of dried fruit, creamy yogurty pieces, and the 3-in-1 power of prebiotics, probiotics and fiber* to help support digestive wellness. Non-GMO Project verified.

Enjoy in three flavors: Simply Strawberry, Bold Blueberry and Crisp Coconut.

• Learn more at GetHappyInside.

• Check out our new digestive wellness educational resource for health professionals.


* Contains 4–8 g total fat per serving. See nutrition information for total saturated fat content.


WK Reserve™ Probiotic Snack Mixes are made with a digestion friendly probiotic ingredient, which helps support digestive wellness, as well as hearty grains, dried fruit, yogurt probiotic chips and nut butter. Non-GMO Project verified. No artificial colors or flavors.

Available at Costco for a limited time in two delicious flavors: Toffee Apple Pie and Maple Almond Cranberry.

WK Reserve
New Twists on Traditional Favorites

New Twists on Traditional Favorites

Special K® Protein Honey Almond Ancient Grains cereal is a delicious blend of whole grain wheat, rice, soy, ancient grains, sorghum, and black rice with honey and almond. Designed to fuel you with magnesium, calcium, vitamin D, + 15 g of protein. A good source of fiber and 23 g of whole grains per serving. No artificial colors or flavors. WIC approved, too!
Special K® Nut Butter Meal Bars are made with hearty nut butter, 12g of satisfying plant-based protein and 4g fiber per serving.
      Available in two flavors: Almond Cranberry and Peanut Butter Coconut.
Kellogg’s™ Frosted Mini-Wheats® Fruit Medley offers a delicious blend of peach, apple and pear flavors with 10 layers of whole grain. An excellent source of fiber and 43 g of whole grain per serving. Get this seasonal variety while you can!
      More news from Kellogg’s® Frosted Mini-Wheats®: All varieties are now made with North America grains and no artificial colors or flavors.
Kellogg’s® Strawberry Krispies® are made with colors and flavors from natural sources. 8g total sugars per serving.
Simply Pop-Tarts® Harvest Strawberry is non-GMO Project verified. No artificial colors or flavors, or high fructose corn syrup.
      Available at select Costco locations.
Cereal-Making—Seriously Simple!

Cereal-Making—Seriously Simple!


Our cereals are all about keeping it simple and letting you know where our ingredients are sourced from. Did you know that making cereal is simpler than you may think? Most cereals start with grains, like wheat berries, rice and corn that are cooked with a handful of ingredients, plus vitamins and minerals.

Our updated cereal packaging explains how our foods are simple. For instance:

•    Kellogg's Raisin Bran®: Good/excellent source of fiber, no artificial colors or flavors, made with North American grains and sun ripened raisins.
•    Kellogg's Corn Flakes®: Good source of 8 essential vitamins and minerals, no artificial colors or flavors, made with corn grown on American farms.
Learn more about our simple methods for making cereal
Future Proteins Presentation for School Nutrition Professionals

Future Proteins Presentation for
School Nutrition Professionals


If you’re headed to the School Nutrition Industry Conference in Austin this month, don’t miss “The Evolving Agricultural Landscape: Enabling a Plant Based Future,” presented by Kellogg’s nutrition team member, Dave Grotto, MS, RDN, on January 13th from 2pm-3pm at the JW Marriott, Room 204.

Dave will discuss the future of protein sources and the challenges of feeding future leaders with proteins containing optimal nutrient profiles that rival animal proteins while meeting preferences. He’ll address factors like an ever-spiraling population and limited resources to feed them, cultural diversity, dietary trends and evolving technology. He’ll also offer a potential glimpse of future proteins for the school foodservice setting.

Learn more about the conference here

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