January 31/Battle Creek, Mich. -- From breakfast selections to family favorites to flavorful veggie options, Kellogg Company is introducing a variety of on-trend frozen food options.

"Kellogg is as a leader in the frozen food category because of our keen insights into the needs of consumers," said Michael Allen, president of Kellogg Frozen Food. "Whether it is a mom looking for a tasty breakfast option for her kids, or someone seeking satisfying meals that meet specific nutrition goals, we understand what brings consumers to the frozen aisle."

Kellogg has translated its knowledge of consumer needs and preferences into an appealing lineup of new products, including the following:

-- Special K Flatbread Breakfast Sandwiches give consumers who are managing their weight a breakfast choice. Available in three varieties (Sausage, Egg and Cheese; Ham, Egg, and Pepper Jack Cheese; and Egg with Vegetables and Pepper Jack Cheese), these new sandwiches have between 180-240 calories and are good sources of protein and fiber. They are ready from the microwave in 90 seconds.

-- Special K Red Berry waffles are low in fat, a good source of fiber and offer the taste consumers expect from "their trusted weigh management partner." They build on the appeal of the popular Special K Red Berry cereal and provide a way to stay on track.

-- Eggo Drizzlers are home-style waffles with delicious blueberry or strawberry topping packets included, with toppings that contain 35% less sugar than traditional syrup.

-- MorningStar Farms Mediterranean Chickpea vegetarian burgers offer a new option for people looking flavorful meat alternatives made with simple, familiar ingredients such as chickpeas, garlic, red onion, and spinach. The burgers taste great while having 110 calories and 70% less fat than a regular burger. They are also a good source of protein.

Special K Breakfast Sandwiches are currently available at stores nationwide. The remaining new frozen food products from Kellogg will arrive at retailers during the first quarter of 2013.