Q: Why does Kellogg use refined sugar?
A: The sugar most of us are familiar with is table sugar, which is pure sucrose. It’s a combination of glucose and fructose – both of which are found in beet and cane sugars. Kellogg uses both sources of sugar, but not only for taste. Sugar plays a necessary role in many recipe preparations. It helps yeast breads to rise, is a natural preservative in jams and jellies, and helps balance flavors and improve texture in many foods – like making our cereals crisper. But because sugar is one of those things many people would like to see less of in their foods, we’ve decreased the amount of it in our top-selling U.S. kids’ cereals by 20 to 30 percent over the last few years. Today, cereal actually accounts for less than four percent of added sugar intake in the U.S., according to the Dietary Guidelines.