Veteran of the breakfast cereal world, Special K has tweaked its recipe for the first time in 50 years to include a higher concentration of whole grain and fibre.
According to Dr Michelle Celander, senior nutrition and regulatory affairs manager for Kellogg Australia, the new formulation represents the changing needs of the brand’s consumers.
“This is the first time in the history of the brand in Australia that our food has undergone such a big change and we believe it is a positive step forward. 2014 is going to be an exciting year for Special K and this reformulation is the first step on a new journey for the brand,” says Celander.
“Our consumers are looking for a nutritious breakfast that helps them feel fuller for longer through the morning, but they don’t want to lose the Special K taste that they know and love.”
The new three grain recipe contains rice, wholegrain wheat and wholegrain oats, boosting Special K’s health credentials while retaining the consistency and taste of the original recipe.
In addition, the new recipe also contain 15 percent less sodium than previously and 5.8g of sugar per serve.
“Special K really has changed for the better,” says Accredited Practising Dietician, Nicole Senior. “It is enriched with essential nutrients that help unlock and utilise energy; the new recipe also contains eight vitamins and minerals including iron”.
The new cereal recipe will be used across all varieties of the Special K range including all snacks that feature the Special K flake.