General Mills

We help K-12 schools deliver more than 1 million servings of whole grain every day. General Mills is the only major cereal company to provide at least 8 grams of whole grain per serving in all of its Big G cereals. The 2005 conversion to whole grain was the biggest single health driven product improvement in General Mills’ history.

Yoplait® is the first leading brand of yogurt to use milk that is 100 percent certified from cows not treated with rBST (recombiante bovine somatotropin), a synthetic version of a hormone that occurs naturally in cows. Learn more about Yoplait® for Health. 

We offer an extensive portfolio of back of house products, including Gold Medal® baking mixes, Pillsbury® biscuits and Pillsbury® Place & Bake™ muffins, cookies and scones, with 0 grams trans-fat per serving to help meet demand for trans-fat free menu items.

In 2008, Rice Chex® became first mainstream gluten free cereal. Today, Rice Chex®, Corn Chex® and Honey Nut Chex® cereals are now gluten-free and available to operators looking to meet the special dietary needs of patrons following a gluten-free lifestyle.

Betty Crocker® was the first nationally recognized brand to launch gluten free brownie, cookie and cake mixes, which are now available through General Mills Foodservice.

Scientists at the General Mills Bell Institute of Health and Nutrition contribute to research on whole grains, micronutrients and breakfast, and publish research and scientific articles in leading peer-reviewed journals. Learn more about the Bell Institute.

Food safety is at the core of everything we do. More than 30 years ago, General Mills developed the Hazard Analysis and Critical Control Points (HACCP) process with NASA, and it continues to form the foundation of our food safety programs. General Mills works collaboratively with governments, academia and suppliers around the world to build a safer global food system. Learn more about food safety.

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