BATTLE CREEK, MICH. — Kellogg Co. already has completed its 2020 commitments in the areas of sugar and sodium reduction and is well on its way to achieving its target in providing more positive nutrients or ingredients in every snack food in the convenient nutrition category, according to the company’s 2017-18 corporate responsibility report issued May 30.
The report, “Nourishing Families So They Can Flourish and Thrive,” is Kellogg’s 10th annual C.S.R. report.
According to the report, Kellogg already has achieved its target of reducing sugar on average by 10% per serving, excluding fruit, in its convenient nutrition bars and other snacks segments, by 2020. The company also already has reformulated 85% of its convenient nutrition bars and other snacks to have 150 or fewer mg of sodium per serving.
Kellogg said it is 75% complete on its commitment to include one or more positive nutrients or ingredients in every snack food in the convenient nutrition (bars and other snacks) category.
“Given the growth of snacking and snacks as meal replacements, we announced Global Snack Foods Beliefs in 2016,” Kellogg said. “Designed to give people more of what they want and less of what they don’t, we set 2020 as our target for these changes. Already, we’ve met our sodium reduction goals, and are continuing to incorporate positive nutrients and ingredients and further reduce sugar.
“In Europe, we reduced sugar and sodium in our Kellogg’s Coco Pops, Rice Krispies and Frosties Cereal Milk Bars. Kellogg also continues to remove artificial colors and flavors from our foods. In response to consumer feedback, we’ve already done so across the Eggo waffles portfolio; several cereals and snacks in the U.S., including Kellogg’s Coco Krispies and Kellogg’s Special K bars; and Kellogg’s Froot Loops and Kellogg’s Corn Pops in Canada. More foods without artificial colors and flavors will continue to be introduced going forward.”
Another important platform at Kellogg is “Breakfast for Better Days.” Launched in 2013, the program has grown in scope to the point that Kellogg has set a target of donating 2.5 billion servings of food to people in need by the end of 2025. As of the end of 2017, Kellogg said it has served up 569,950,393 servings.
“Nowhere is the impact of hunger more significant than with children who have no breakfast,” Kellogg said. “This morning meal is so important to helping students focus more on the lessons and less on being hungry. Twenty years ago, Kellogg started its first breakfast club in the United Kingdom to help make sure that children show up ready to learn. Today, we support 36 breakfast club programs in 32 countries. We are also helping to expand participation in free school breakfast programs in the U.S. In 2017, we reached more than 586,000 children through breakfast and nutrition education programs.”
Sourcing responsibly also is a key priority for Kellogg. In the report, the company said it remains committed to responsibly sourcing its 10 priority ingredients (corn, wheat, rice, potatoes, sugar beet, sugar cane, fruits, palm oil, vanilla and cocoa) by 2020, and also aims to improve sustainable agriculture by enabling 500,000 farmers to use climate-smart agriculture practices and reducing post-harvest loss. As of the end of 2017, Kellogg said it has reached 299,365 farmers.
Kellogg said much of its work in sustainable agriculture takes place within the framework of its Kellogg’s Origins Program. The company said it has more than 40 Kellogg’s Origins projects active, including a partnership with the International Maize and Wheat Improvement Center and Grupo SACSA to train farm advisers to help small and medium-size farmers in northwest Mexico supply Kellogg with sustainably produced yellow maize for Kellogg’s Corn Flakes and Zucaritas for the Mexican market. The company also is making progress through its Kashi brand to launch a first-of-its-kind program to help farmers transition land to become certified organic.
“Since launching its Certified Transitional standard in 2016, nine farmers have put more than 4,000 acres into the program that purchases ingredients from them at a premium to help offset the costs of the three-year process to organic certification,” Kellogg said. “The program has been so well-received by farmers and consumers that Kashi has rolled out four new Chewy Nut Butter Bars using transitional dates, rice, sorghum and almonds. Its original Kashi Dark Cocoa Karma cereal using transitional wheat continues to be well received.”
Kellogg also said that it recently celebrated 10 years of working with farmers in Colombia who were trained to grow rice for the company’s Choco Krispies cereal in Colombia, Ecuador and Peru.