This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Gluten-free Goes Mainstream With Breakthrough Cereal Launch by Nestlé

05 November 2014

New Gluten Free Corn Flakes from Nestlé will occupy a prime position next to traditional cereals; including Nestlé’s other popular choices CHEERIOS and SHREDDIES.

The gluten-free cereals market is growing significantly with a 2014 IRI report estimating the British market to be worth £17.5 million annually and growing up to 37% YOY for the last 5 years, indicating a strong demand for innovative new products in the gluten-free arena.

Dr Jolene McMonagle, a CPW nutritionist who has been at the heart of the development of Nestlé’s new Gluten Free Corn Flakes, said: “We’ve known for a long time that gluten-free products are increasing in popularity, but we also recognise that some of the gluten-free breakfast cereal products do not offer the same taste and flavour as their mainstream cereal counterparts.”

“We developed Nestlé Gluten Free Corn Flakes to provide families with a gluten-free option that is full of flavour, but without the gluten. Additionally, our Gluten Free Corn Flakes are fortified with vitamins and minerals to ensure that essential nutrients are in every bowl.”
David Homer, Chief Executive Officer of Cereal Partners Worldwide, the joint venture between Nestlé and General Mills, said: “Gluten Free Corn Flakes is all about giving everyone more choice when it comes to breakfast.  We are meeting the changing needs of consumers by providing a gluten-free breakfast alternative for busy, health-conscious families.”

“We are extremely pleased that Nestlé Gluten Free Corn Flakes will be available in the mainstream cereal aisle at a competitive price, which, for the first time, makes a gluten-free breakfast cereal accessible to everyone.”

Print this page | E-mail this page


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Your flexible friend in the food factory

Suzanne Gill finds out where thermal imaging technology can help around the factory. Full Story...

What role does refrigeration play in the supply chain?

A dry-ageing process improvement

Self diagnostics: an enabler for predictive maintenance