New Product Targets School Breakfast Participation WK Kellogg Co launched Kellogg's Super Stars, a new cereal portfolio aimed at K-12 breakfast programs, announced today. The product addresses operational pain points school nutrition professionals face while meeting federal nutrition standards. Each 1-ounce serving delivers 4 grams of dietary fiber, 15% of the daily value of vitamin D, and 20% of the daily value of six B-vitamins (B1, B2, B3, B6, B9, B12) plus iron. The cereal is made with natural flavors and colors.

Four Flavors and Flexible Formats The lineup includes Celebration Crunch, Cinnamon Crunch, Fruity Crunch, and Honey Crunch—flavors and star-shaped pieces selected from testing with children. Each variety features an iconic Kellogg's character: Tony the Tiger, Toucan Sam, Cinnamon Stick, and Katy the Kangaroo, marking the latter's return after more than 70 years. Operationally, the product comes in ready-to-serve 1-ounce bowls, 2-ounce cups, and 1-ounce pouches—a format unique to Kellogg's. "We know school nutrition professionals are working incredibly hard to navigate evolving regulations, rising costs and limited staff. Super Stars™ helps remove those barriers and enables them to provide more students access to a healthful breakfast," said Sarah Ludmer, Chief Wellbeing and Sustainable Business Officer, WK Kellogg Co.

Rollout Timeline The product will be introduced to school nutrition professionals at the School Nutrition Association's Annual National Conference in Charlotte, North Carolina, July 12-14, 2026. Super Stars will be available for the 2027-2028 school year. The launch supports WK Kellogg's Feeding Happiness commitment to expanding breakfast access and is central to the company's foodservice growth strategy, according to the company.

Why It Matters

For school operators managing tight budgets and staffing shortages, portion-controlled, ready-to-serve formats reduce labor demands while meeting USDA nutrition guidelines. The familiar character branding and appealing flavors may drive higher participation rates among students, helping districts meet breakfast service targets.

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Written by FBM Publications Editors