In 2015, the Italian breakfast cereal producers agreed to further reduce the average levels of sugar, trans-fatty acids and sodium, and to increase fibre in […]
Reformulation challenge in Italy: All targets met Read more
Over the past two decades, Cereal Partners Worldwide (CPW) has continously increased the amount of whole grain in its recipes making it the number one
CPW makes whole grain its #1 ingredient Read more
In 2019, the Portuguese breakfast cereal sector agreed a 10% sugar reduction and a 10% salt reduction (weighted average based on sales) across the category
Reformulation in Portugal: Breakfast cereal sector achieves targets Read more
In 2018, the German breakfast cereal manufacturers agreed to continue improving the nutritional composition of their products, including sugar, wholegrain and fibre. The aim was
German breakfast cereal sector improves nutritional composition of products Read more
