How our culinary teams from around the world bring new tastes and flavors to people’s homes
Our Culinary Culture
Our innovative founder, W.K. Kellogg, introduced the first toasted cereal flake and forever changed the way people eat breakfast. Over the years, our company continued to re-imagine its business by introducing nutritious and great-tasting new foods that people enjoy. Now, more than 100 years later, we’re still dedicated to bringing innovative foods, flavors and culinary experiences to the marketplace.
Today, consumers engage with a wide range of tastes and food-centric experiences. From restaurants to social media, culinary exploration is an essential part of our everyday lives. At Kellogg, we’re constantly challenging ourselves to spur new culinary creations and launch the next generation of food. A lot of this work takes place in our Center for Culinary Innovation.
In 2019, Kellogg debuted the $2.2 million Kellogg Center for Culinary Innovation to develop foods in collaboration with our sensory and design teams. The new, state-of-the-art facilities are located within the W.K. Kellogg Institute for Food Nutrition and Research and include a research and development kitchen, and a consumer kitchen. Additionally, we have built a new sensory facility and are planning a soon-to-be-built packaging and design studio.
At the Center for Culinary Innovation, our researchers, food scientists, and others are looking into a wide variety of developments, from foods that support a healthy microbiome to plant-based protein. Our company’s culinary director works with our research and development team, as well as our culinary innovation teams across our global regions. This team also builds partnerships with the culinary teams of our strategic suppliers, allowing us to consider unique foods from around the world.
We’re committed to innovating differently and we’re collaborating with experts who share our values and can help inform our thinking. In 2019, we formed a partnership with the Chefs’ Manifesto, a global community of chefs committed to advancing to the United Nations Sustainable Development Goal #2 - Zero Hunger through simple, practical actions. Members of the Chefs’ Manifesto support our continued belief in the benefits of a plant-based diet, nutrient density, and addressing food waste and hidden hunger.
One area of focus for Kellogg is continuing to explore diverse grains like amaranth, sorghum, millet, fonio and others. And we are already doing that today. For example, in India, Kellogg’s Ragi Chocos® are made with the local, resilient grain ragi, known for its rich nutrient value. In Latin America, we use amaranth, an ancient grain that is rich in protein and fiber for Kellogg’s Nutri-Grain Bars®, Kellogg’s Special K® and Kellogg’s Granos Ancestrales® cereal and bars. Kellogg also is an investor of Kuli Kuli®, which is focused on building sustainable, responsible supply chains for Moringa, a green super food that is more nutritious than kale and the main ingredient in their smoothies, bars and powders.
“The nature of the food industry has changed, and the eating experience is more important than ever,” said Nigel Hughes, DPhil., senior vice president, global innovation research and development. “The Center for Innovation is our way to stay ahead. We can’t wait to show you what we’re cooking up.”