Big news in the world of breakfast cereals: Cereal Partners Worldwide (the 50:50 worldwide joint venture group between Nestlé and General Mills) has announced plans to go back to the drawing board with twenty of its international brands and cut out sugar and sodium while pumping up the whole grains that are so hot right now. Cereal Partners Worldwide has the technology to make its cereals better than they were – better, faster, and stronger – but what people want to know is: will they taste good?
According to reports, Nestlé breakfast cereals like Cheerios, Nesquick, and Chocapic will be revamped with up to 30 percent less sugar and a maximum of 135mg per serving. On the other hand, Nestlé plans to inject the cereals with 8g or more of whole grains and calcium levels of at least 15 percent of recommended daily allowances by country:
“We were the first global breakfast cereals producer to add whole grain to our products and we have been steadily increasing the amount since 2003,” says Jeff Harmening, president and CEO of Cereal Partners Worldwide. “We continue to improve our products to provide consumers with essential nutrients while preserving the tastes they enjoy as part of our commitment to nutrition, health and wellness."
That all sounds well and good enough, and the move is being universally praised – even critics of the corporations can concede that, while sugar and syrup levels in breakfast cereals shouldn’t have gotten so high to begin with, better late than never. But experts nonetheless warn that Cereal Partners Worldwide will have to walk a fine line if they want to please everyone. According to BakeryandSnacks.com, nutrition policy specialist Professor Jack Winkler warned that “it will take perseverance and discipline in the face of critics such as foodies who want it all tomorrow and financials who are demanding where the profits will come from.”
But will kids really shy away from their favorite breakfast cereals because of a little less sugar. We wonder how many will even notice. As sweet as they are now, we’re sure that – even with half the sugar cut out – they’ll still be plenty sweet enough.