Cereal and snacks giant Kellogg’s is today announcing salt in one of its biggest cereal brands – Special K – has been reduced by an average of 20% across the product range.
The news follows on from the launch of its decade long Wellbeing Plan, announced in 2021, that pledged to improve its food and invest in helping people make better choices.
Salt is used in cereal not only to add flavour, but also to enhance other ingredients so even the slightest recipe change can make a difference to taste. Kellogg’s team of food and sensory experts used techniques that take into consideration how people’s taste buds react to flavours to change the recipe, reducing the amount of salt but managing to keep the flavour the same.
Over ten new recipes were created to find the right one that kept the famous Special K taste that people love. When the new recipe was tested with Special K fans, 59 per cent preferred the new recipe.
The cereal was developed in 1955 originally for men and it now appears on the breakfast tables of nearly three million people across the UK***.
New equipment was added to the Special K production process in Kellogg’s factory in Wrexham, North Wales to enable the manufacturer to make the new recipe food.
Catherine Logan, Kellogg UKI wellbeing lead, said: “We are committed to making the best quality food and helping people to make better choices in the morning. It’s taken Kellogg’s food developers 12 months to reformulate the well-loved Special K cereal to include less salt but keeping the same iconic taste.”
The recipe change makes 70 per cent of the Special K cereal range non-HFSS.