Kellogg’s is fighting high-sugar breakfast rules in court

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Breakfast cereal manufacturer
Kellogg’s is fighting new high-sugar breakfast rules in court

Kellogg’s says the new rules don’t take into account the nutritional value of the milk added to the product (icon image)

© Jakub Porzycki / Picture Alliance

04/27/2022, 16:47

2 min reading time

Kellogg’s is suing the British government for allegedly trying to prevent certain foods from being displayed too prominently in supermarkets.

Grocery giant Kellogg’s is suing the government over new rules that would prevent some products from being prominently displayed in stores because of their high sugar content. According to Kellogg’s, the rules don’t take into account the nutritional value of the milk added to the product.

According to the BBC, the company emphasizes that independent market data shows that cereals are eaten with milk or yoghurt 92 percent of the time. However, the government insists that the new rules are primarily intended to help fight childhood obesity.

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Under new rules in England, which come into force from October this year, retailer promotions for foods and drinks high in fat, salt or sugar will be restricted. Products affected by the restrictions may not be displayed in key locations such as checkouts, store entrances, aisle ends and their respective online equivalents.

Kellogg’s would like the calculation basis to be changed

However, the inclusion of milk would change the calculation by reducing the proportion of sugar and salt content relative to the weight of the total portion. In a statement quoted by the BBC, Kellogg’s said it had “unsuccessfully attempted to have a reasonable discussion with the government” – so it was taking legal action.

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Stuffed kohlrabi with radish salad Ingredients: For the kohlrabi: 4 large kohlrabi, 100 g couscous, 1 heaped tsp coconut curry paste (or ½ tsp red curry paste), 1 tsp vegetable stock (instant), ½ bunch parsley, 2 tbsp grated coconut , salt 6 tbsp breadcrumbs, 2 tbsp neutral vegetable oil For the salad: 1 cucumber, 1 bunch of radishes, 1 bunch of dill, 2 tbsp native linseed oil, 4 tbsp white wine vinegar, 1 tbsp maple syrup For the sauce: 1 organic lemon, 1 heaped tbsp cashew butter, 3 pinches of kala namak (Indian sulfur salt), 1 pinch of sugar Preparation: 1. Peel the kohlrabi and cut off the woody roots. Place the vegetables (whole) in a saucepan and cover with water, bring to the boil and cook covered for about 15 minutes until al dente. Remove from the heat, measure out 500ml of the cooking water and discard the rest. Let the kohlrabi cool down. 2. For the salad, wash the cucumber and radishes, clean and cut into fine cubes. Wash the dill, shake dry and chop finely. Mix the diced vegetables with the remaining ingredients for the salad and set aside until ready to serve. 3. Place the couscous, coconut curry paste and broth in a bowl. Pour 200 ml of boiling water over the ingredients, stir well and leave covered for 10 minutes. Wash the parsley, shake dry and chop finely. Fold into the couscous with the coconut flakes. 4. Preheat the oven to 180°. Hollow out the kohlrabi, cooked al dente, using a melon baller. Set the kohlrabi meat aside for the sauce. Wash the lemon in hot water, dry it, grate the zest and squeeze the juice from one half. Set both aside. 5. Place the hollowed-out kohlrabi in an ovenproof dish, lightly salt the inside and fill with the couscous. Press the filling down firmly with a spoon. Mix the breadcrumbs with oil and lemon zest and place the topping in the middle of the kohlrabi. Cook them in the oven (centre) for 25-30 minutes until the crust is lightly browned. 6. In the meantime, puree the leftover kohlrabi with the cashew butter, lemon juice and reserved cooking water. Boil the sauce in a small saucepan and season with Kala Namak and a pinch of sugar. Remove from the heat and leave covered until just before serving. 7. Remove the kohlrabi from the oven, place on 4 plates and serve with the sauce and the salad

Stuffed kohlrabi with radish salad
Ingredients:
For the kohlrabi: 4 large kohlrabi, 100 g couscous, 1 heaped tsp coconut curry paste (or ½ tsp red curry paste), 1 tsp vegetable stock (instant), ½ bunch of parsley, 2 tbsp grated coconut, salt, 6 tbsp breadcrumbs, 2 tbsp neutral vegetable oil
For the salad: 1 cucumber, 1 bunch of radishes, 1 bunch of dill, 2 tbsp virgin linseed oil, 4 tbsp white wine vinegar, 1 tbsp maple syrup
For the sauce: 1 organic lemon, 1 heaped tablespoon of cashew butter, 3 pinches of Kala Namak (Indian sulfur salt), 1 pinch of sugar

Preparation:
1. Peel the kohlrabi and cut straight off the woody roots. Place the vegetables (whole) in a saucepan and cover with water, bring to the boil and cook covered for about 15 minutes until al dente. Remove from the heat, measure out 500ml of the cooking water and discard the rest. Let the kohlrabi cool down.
2. For the salad, wash the cucumber and radishes, clean and cut into fine cubes. Wash the dill, shake dry and chop finely. Mix the diced vegetables with the remaining ingredients for the salad and set aside until ready to serve.
3. Place the couscous, coconut curry paste and broth in a bowl. Pour 200 ml of boiling water over the ingredients, stir well and leave covered for 10 minutes. Wash the parsley, shake dry and chop finely. Fold into the couscous with the coconut flakes.
4. Preheat the oven to 180°. Hollow out the kohlrabi, cooked al dente, using a melon baller. Set the kohlrabi meat aside for the sauce. Wash the lemon in hot water, dry it, grate the zest and squeeze the juice from one half. Set both aside.
5. Place the hollowed-out kohlrabi in an ovenproof dish, lightly salt the inside and fill with the couscous. Press the filling down firmly with a spoon. Mix the breadcrumbs with oil and lemon zest and place the topping in the middle of the kohlrabi. Cook them in the oven (centre) for 25-30 minutes until the crust is lightly browned.
6. In the meantime, puree the leftover kohlrabi with the cashew butter, lemon juice and reserved cooking water. Boil the sauce in a small saucepan and season with Kala Namak and a pinch of sugar. Remove from the heat and leave covered until just before serving.
7. Remove the kohlrabi from the oven, place on 4 plates and serve with the sauce and the salad

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Chris Silcock, UK Managing Director of Kellogg’s summarizes: “We believe that the formula used by the Government to measure the nutritional value of breakfast cereal is wrong and not properly implemented. It calculates the cereal in the dry condition, although they are almost always eaten with milk […] If you don’t take into account the nutrients that are added when cereal is eaten with milk, the full nutritional value of the meal is not measured.”



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“It’s shocking that Kellogg’s is suing the government instead of investing in sugar phasing out”

However, some nutrition activists disagree. Speaking to the BBC, Caroline Cerny of the Obesity Health Alliance said: “This is an attempt by a multinational food company to circumvent important new regulations that limit its ability to further benefit from the marketing of its unhealthy products. It is shocking that a company like Kellogg’s would sue the government over its plans to help people live healthier lives instead of investing in sugar elimination.”

The BBC understands the government will remain determined to fight the lawsuit with Kellogg’s as doing so would allow other manufacturers to undermine the new rules. The court hearing on this issue will begin shortly before the Royal Courts of Justice in London and should be eagerly awaited by all parties involved.

Source: BBC

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