Time for Kellogg's

In the August issue of Food Manufacturing Journal – Middle East and Africa, we feature Kathryn O’Sullivan, a consultant nutritionist for Kellogg’s. She has over 20 years' experience in the food business and has written several articles online on health and nutrition. In most instances, she stresses the importance of a good hearty breakfast especially for school children.

In the interview she says, "The prevalence of iron deficiency in countries of the Arab Gulf is 20% to 67% amongst pre-schoolers, 13% to 50% amongst school-aged children, and 23% to 54% in women of childbearing age. Other studies in the region have similarly shown the prevalence amongst pre-schoolers to be 17% to 70%, with it being lower in adolescents at 14% to 42%, and around 11% to 40% in pregnant women...”

Kellogg’s has formulated its cereal to meet certain nutrient deficiencies, including iron and vitamin D. The company has also reduced sodium in snacks like Pringles. 

   

Read our one-on-one with Dr O’Sullivan in Waking up to Kellogg’s.