How is this even possible?
How is this even possible?
Cereal is made by extrusion, which means forcing the dough through extreme heat and extreme pressure. Flour handles that perfectly well, protein does not, and under normal extrusion settings it ends up as a dense ball that tastes like chalk.
Step 1: Air-Lift Technology™
It took us more than two years and contacting over 100 factories to build and refine it. It holds the heat and the pressure in a delicate balance so that air is pushed through the protein instead of crushing it, and the cereal comes out light, airy and tasty.
Step 2: Fibre Glaze™
Every cereal coating is built on sugar, because sugar is what carries the flavour, makes it stick and hardens the shell. We had to do it without sugar. Our glazing drums apply a mix of fibre, natural sweeteners and natural flavour over every single piece of cereal, and that is where the sweet, nostalgic taste comes from, except it arrives with fibre rather than sugar.











