Our Culinary Culture
Cooking up the next generation of foods
Wellbeing is no longer simply about the absence of sickness or disease but about complete physical and emotional wellbeing, and the societal impact it can create. At Kellogg, we put the food experience at the center of our wellbeing approach and believe in the power of food to help create a place at the table for everyone.
We understand that people are seeking more nutritious, affordable and sustainable food options, but are less likely to compromise on taste, enjoyment and cultural relevance. We know the power of tasty, relevant, convenient and accessible foods to create positive shifts in modern diets.
- Foods that delight
We are dedicated to developing food experiences that enrich and delight. In today’s culinary world, people have a wide range of tastes and enjoy culturally relevant food experiences. At Kellogg, our R&D, innovation and culinary teams continually deliver new superior experiences that delight. And while cereal has been at the center of breakfast tables for years, with a little inspiration, it can become an ingredient in recipes that nourish and delight families throughout the day.
More and more families are beginning to discover how grains and other plant foods provide a versatile array of tastes, convenience and enjoyment. We are committed to investing in enhancing people’s food experience through culinary creativity, sensory science and innovation expertise while continuing to explore new tastes and flavors through innovation and partnerships.
Our commitment to great food has seen the continued evolution of the W.K. Kellogg Institute for Food Nutrition and Research, which celebrated its 25th anniversary in 2023. We opened the $2.2 million Culinary Center to develop new foods in collaboration with our sensory and design teams. The facilities include a research and development kitchen, a consumer kitchen, sensory labs, and a packaging and design studio. These facilities are spurring culinary innovations to help Kellogg launch the next generation of food, allowing us to immerse in culinary approaches from different cultures and bring a food-centric perspective to home kitchens around the world. - Foods to share
Food is an experience to be shared and enjoyed. We believe in the power of food to bring people together and contribute to overall emotional wellbeing. Whether that’s the wellbeing brought about by families eating grain-based foods together, the enjoyment of snacking, or being inspired by diverse ingredients, we’re dedicated to creating memorable occasions.
Bringing people and families together around a shared meal has shown to have a positive impact on overall wellbeing. The American College of Pediatrics reports that “When families regularly share meals together, everyone benefits ─ the children, parents and even the community.”
These behaviors shape the way Kellogg views wellbeing and informs our approach to eating occasions across the world. Likewise, demographic realities and the ongoing evolution of food shape our strategies and thinking. We aim to continue to evolve our offerings to anticipate and exceed people’s expectations.
- Foods to drive equity, diversity and inclusion
Our Chef in Residency Fellowship is bringing more Black chefs into food research and development, as part of our comorehensive commitment to diversity, equity and inclusion. The yearlong program helps leading Black chefs understand how companies develop new foods and introduces Kellogg to new tastes, ingredients and flavors enjoyed by Black consumers. Our Chefs in Residence are proving that the culinary arts are a great way to make cultural connections.
The nature of the food industry is constantly changing, and the eating experience is more important than ever. We can’t wait to show you what we’re cooking up next.
