As Kellogg’s Frosted Flakes® fans took to social media to describe cinnamon on our cereal as a “game changer,” and the “best idea [they] have ever had,” we knew it was time to listen to their rumbling stomachs. Which is why this November, Kellogg’s Frosted Flakes is bringing cinnamon and Frosted Flakes together at last and unveiling Kellogg’s® Cinnamon Frosted Flakes™. The development of the new flavor is a long-awaited innovation and was 100 percent driven by fan demand and preferences, with one Twitter user even offering to pay us a very reasonable amount of $9,000 for a box.
At Kellogg’s, we engaged our hungry fans to hear what they wanted, allowing them to weigh in throughout the process – from the type and amount of cinnamon to the frosting method for the perfectly flavored flake. Our Kellogg’s Research & Development team considered more than 100 variations, evaluating the intensity of the cinnamon as well as the addition of vanilla and notes of caramelized sugar and maple to help bridge from the classic Frosted Flakes flavor profile before settling on the final sweet combination – using real korintje cinnamon.
“Our goal is to deliver the best possible flavor to our fans in the best possible way,” said Joanna Grennes, Senior Director for Kellogg’s U.S. Morning Foods R&D. “In fact, cinnamon ranks as the top flavor request among Frosted Flakes lovers, so this innovation made perfect sense. Fan input was the driving force of the Cinnamon Frosted Flakes development process – it truly was a flavor developed for them.”
The method of applying the new cinnamon flavor was also carefully considered. After first exploring a more traditional “dusting” application and receiving taste test feedback that the cinnamon washed off with the addition of milk, our R&D team enveloped the cinnamon within the coating to create a truly “frosted” cinnamon flake, delivering deliciousness worthy of our fans’ Twitter praise in each bite.
Kellogg’s Cinnamon Frosted Flakes begins to hit stores this month, and will be widely available in January 2017.