[Interview] "A Healthy Meal with 20.5g of Protein"... Nongshim Kellogg Breaks the 'Cereal Equals Sugar' Stereotype

Nongshim Kellogg Nutrition and R&D Leaders
Interview with Director Yongshin Kim and Manager Wonho Jung
The First Zero Sugar Cereal: Protein Granola Zero Sugar
Less Than 0.5% Sugar, Over 20g Protein
"Meets the Criteria for a Healthy Mea

"We are here to clear up the misconception that cereal is just a lump of sugar."

Yongshin Kim, Director, and Wonho Jung, Manager, of Nongshim Kellogg, stated this in a recent interview with Asia Economy. They emphasized, "Through our zero-sugar products, we want to clearly demonstrate that cereal can be a balanced meal that is low in sugar, high in protein, and packed with a variety of nutrients essential for health."

In May 2025, Nongshim Kellogg became the first among major domestic and international cereal brands to launch a zero-sugar cereal, "Protein Granola Zero Sugar." Among all global Kellogg subsidiaries, the Korean branch was the first to develop and introduce a zero-sugar cereal. Since its release, the company has expanded meetings with research and development teams from other international branches to share technical know-how. Protein Granola Zero Sugar uses alternative sweeteners such as stevia and allulose instead of sugar to reduce sugar content to zero. For protein, it uses plant-based ingredients like whole grains, black beans, and soybeans, raising the protein content to 20.5g per 100g-equivalent to four boiled eggs.

Director Yongshin Kim (left) and Manager Wonho Jung of Nongshim Kellogg are conducting an interview with Asia Economy and taking a commemorative photo. Photo by Nongshim Kellogg

The First Zero-Sugar Cereal: Protein Granola Zero Sugar

This product was developed in response to growing consumer interest in low-sugar foods and the need to address the negative perception that cereals are high in sugar. Since 2023, Nongshim Kellogg has consistently launched products with significantly reduced sugar content through various product renewals. However, despite the actual sugar content, excessive rumors about sugar persisted, leading to internal concerns. Director Kim, who is in charge of nutrition and food regulations, explained, "As discussions progressed, we agreed to try developing a dramatic product that reduces sugar to zero, which is how we began product development."

Once the company decided to develop a zero-sugar cereal, the R&D department set a development goal to provide a high protein content of 20.5g while keeping sugar content below 0.5%. Manager Jung, who is responsible for new product development, admitted, "Since all grains naturally contain some sugar, I initially doubted whether it was even possible when the company first requested the development of a zero-sugar cereal."

He explained, "Zero-sugar beverages on the market can lower total sugar content by replacing sugar with alternative sweeteners because their base is water. However, grains, which are the main ingredient in cereals, inherently contain trace amounts of natural sugars, so simply using alternative sweeteners cannot achieve zero sugar. The nutrition team and I screened about 30 types of grains, selected ingredients that are high in protein but low in sugar, and carefully finalized the raw materials after thorough testing."

Reducing sugar content was not the only challenge. Even if sugar is eliminated, the product must still taste good to win over consumers. The solution for achieving both zero sugar and great taste was the "Dark Choco Protein Ball." Manager Jung said, "Making chocolate delicious with zero sugar was not something that could be achieved quickly, but after trying seed coatings and testing various types of chocolate and protein, we developed a choco ball that enhances the flavor of zero-sugar granola. This combination provides a kind of sweet reward between the flakes and granola, playing a significant role in improving the overall harmony of the product."

Director Yongshin Kim (left) and Manager Wonho Jung of Nongshim Kellogg are conducting an interview with Asia Economy and posing for a commemorative photo.

A Game Changer for the Stagnant Cereal Market...Zero Sugar Still Requires Nutritional Balance

Through Protein Granola Zero Sugar, Nongshim Kellogg aims to dispel misconceptions about traditional cereals and revitalize the stagnating domestic cereal market. Last year, Nongshim Kellogg's sales amounted to 209.3 billion won, a 1.1% decrease from the previous year's 211.7 billion won, indicating a somewhat stagnant trend.

However, the initial response to this new product has been positive. According to Nongshim Kellogg, more than six out of ten buyers of Protein Granola Zero Sugar are new customers, exceeding the company's original targets and receiving encouraging internal reviews. Director Kim explained, "Kellogg adheres to strict nutrition guidelines, reviewing not only sugar, sodium, and saturated fat content but also important nutrients such as protein, dietary fiber, and whole grains. Since cereal is often consumed as a meal replacement, we also strengthen vitamins and minerals during new product development."

He added, "As someone with a background in nutrition, I would not have fed this product to my child every day for years if I did not have confidence in it."

He further emphasized, "A healthy zero-sugar food is not just about reducing sugar, but also about providing sufficient protein, dietary fiber, vitamins, and minerals while being enjoyable to eat. When choosing zero-sugar foods, carefully checking the nutritional information on the package will help you maintain a healthy diet."

Nongshim Kellogg's products recently renewed to contain 5g or less of sugar.