In 1898, in what turned out to be a fortunately failed attempt at making granola, W.K. Kellogg, founder of The Kellogg Company, and his brother, Dr. John Harvey Kellogg, accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn, and created the popular recipe for Kellogg’s Corn Flakes.
Eight years later, W.K. Kellogg opened the “Battle Creek Toasted Corn Flake Company” and hired his first 44 employees. Together they created the initial batch of Kellogg’s Corn Flakes and brought to life W.K.’s vision for great-tasting, better-for-you breakfast foods.
In 1914, Kellogg’s Corn Flakes were introduced to a new country: Canada. That was the beginning of the company’s expansion into what is now 180 countries around the world.
In the early 1920s, The Kellogg Company became the first in the food industry to hire a dietitian. Mary Barber started the Kellogg’s Home Economics Department and began defining the roles different foods played in proper diets. And in 1930, Kellogg became one of the first companies to display its cereals’ recipes and nutritional info on their boxes.
Among many defining moments in its more than 100 years in existence, The Kellogg Company produced K-rations for the U.S. armed forces overseas during World War II, and, in 1969, provided breakfast for the legendary Neil Armstrong, Buzz Aldrin and Michael Collins during their groundbreaking Apollo 11 trip to the moon.
In its continued commitment to people and their health, in 1997, the company opened the W.K. Kellogg Institute for Food and Nutrition Research, where food scientists, nutritionists and engineers transform wholesome grains and other ingredients into great-tasting and good-for-your-family foods.
Find all of your favorite Kellogg’s cereals in the grocery aisle at Roche Bros.