Research by USDA published in Procedia Food Science shows food companies have made positive nutritional changes to ready-to-eat cereal. Most notable were a 32 percent increase in fiber and 10 and 14 percent decreases in sugar and sodium, respectively, between 2005 and 2011. According to Kevin Miller, PhD, a nutrition scientist at Kellogg’s and an author of the study, “less than one in 10 Americans get the recommended amount of fiber in their diets. A 32 percent increase in fiber is a great improvement to help people get the fiber they need.”