Between consumers’ diet intentions and confusion about gut health, WK Kellogg Co’s Kashi brand is leveraging its better-for-you breakfast and snacking reputation to create Kashi Gut Health Granola, which the company describes as a “straightforward” granola designed specifically for digestive wellness
Consumer confusion around gut health was a core insight WK Kellogg identified during its development process and consumer testing, Stephanie Bryant, lead product development scientist, R&D at WK Kellogg Company, explained
“They wanted to understand what ingredients were in a product, what role those ingredients played and how the food could fit into everyday life,” she said of the consumer feedback
But nutritional clarity does not mean compromising on taste and texture
“People appreciated the fiber and prebiotic benefits, but they also expected a granola to deliver on flavor, crunch and overall enjoyment,” an insight Bryant says shaped Kashi’s R&D process from the beginning
Kashi focused on balancing “credible gut health support” and sensory experience so that the “nutrition and eating experience felt equally intentional,” she said
Kashi’s focus on a gut health granola aligned with breakfast and snacking occasions while also complementing consumers’ existing wellness routines, Bryant noted
Each serving of Kashi Gut Health Granola, available in Blueberry Almond and Chocolate Almond Butter, contains whole grain oats, prebiotic chicory root fiber, gut-activated cultures (Bacillus subtilis DE111), seeds, nuts and fruit, and is Non-GMO Project Verified
The whole grain oat-based cereal provides 9 grams of fiber, including 5 grams of chicory root fiber, per 64 gram serving, according to the company
“The result is a practical, food-first option that helps make gut health more approachable,” Bryant said
Other gut health granola brands, including Purely Elizabeth and Kirkland Signature, also feature a mix of ingredients to support digestive health positioning. Purely Elizabeth’s Probiotic Granola contains 2 grams of dietary fiber from ingredients including whole grain oats and chia seeds and features the prebiotic fiber inulin and the probiotic strain Bacillus coagulans GBI-30, 6086. In Canada, Kirkland Signature Organic Ancient Grains with Probiotic Granola contains 12 grams of fiber per 106-gram serving from ingredients including whole grain rolled oats and inulin, along with the probiotic strain Bacillus coagulans GBI-30, 6086.
Yet, with 9 grams of fiber per serving, determining the right fiber target required “extensive formulation” because of how fiber affects other technical aspects, including flavor, crunch, cluster formation and shelf life, she explained
“The recommended Daily Value for fiber is 28 grams per day, while individual recommendations can vary depending on factors such as age and sex. With 9 grams of fiber per serving, including 5 grams of prebiotic fiber, Kashi Gut Health Granola has about one-third of the recommended daily fiber intake,” she added
With WK Kellogg leveraging its decades-long research into how fiber, prebiotics, whole grain nutrition and other ingredients operate in a formulation, “every ingredient has a purpose,” Bryant added
For example, “the prebiotic chicory root fiber feeds beneficial bacteria,” Kelly Jones, a registered dietitian and consultant for WK Kellogg, explained, noting why Kashi chose the functional ingredient for its granola
Bryant added that the mix of ingredients provides a variety of whole-fooderience
“Fiber diversity means getting fiber from a range of food ingredients rather than relying on only one
Bacillus subtilis DE111 was selected because of its stability under external conditions until activated in the gut, as well as its support for microbiota diversity, Bryant explained
“Together, these ingredients allow us to deliver three-in-one gut fuel through a familiar food,” she added
Looking ahead, gut health-forward breakfast foods will still need to deliver a dynamic eating experience while also providing credible nutrition in “familiar, enjoyable and easy-to-understand” formats, Bryant said
From a formulation standpoint, Bryant advises product developers to consider how functional ingredients and whole foods affect taste, texture and quality
“For us, the timing was about meeting growing interest in gut health with a product that makes those ingredients easier to understand and enjoy through delicious food,” Bryant added
