Kellogg’s have responded to consumers nutritional needs and changed the recipe of Special K.
Kellogg’s* has recently released a new and improved Special K. I’ve always liked the taste of Special K, but have always thought it was too low in fibre. But, the addition of oats to the existing rice and wheat, has made a Special K flake that is now a source of wholegrain and fibre. The new Special K also contains less sodium (about 15 per cent) than before, and continues to be high in protein. A few weeks back, Kellogg’s sent through a few samples of the new Special K and I have to say it still has the same great taste.
What do you think of the new Special K?
* Towards the end of 2013, I commissioned eight nutrition articles by Kellogg’s that currently feature on their My Special K website. While nutritionists have been involved in the formulation of the new Special K, I did not take part.