date:Jun 13, 2012
herever possible,said Stevie Reid, senior nutritionist at Kellogg Australia said.
Were continuously looking for ways to improve the nutritional value of our cereals, whether thats less salt, more fibre or low GI and high protein options, without sacrificing the great taste that Australians expect,he added.
Reid said that since salt was a key ingredient in the taste of these products, it was removed in small amounts over long periods of time to ensure that the palates of consumers moved with th