Patent of Flaked Cereal by Dr. John Harvey Kellogg on May 31, 1884

On May 31, 1884, Dr. John Harvey Kellogg, an American doctor and nutritionist, received a patent for a new process of preparing cereal grains which eventually led to the creation of flaked cereal. This innovation was a significant milestone in the evolution of breakfast foods, ultimately resulting in the popularization of corn flakes.

Background

John Harvey Kellogg was a well-known health reformer and a prominent advocate of dietary improvements at the turn of the 20th century. He was the superintendent of the Battle Creek Sanitarium in Michigan, a health resort that blended aspects of holistic, diet-based wellness regimens with elements of exercise and physical therapies. Kellogg was often involved in developing nutritious diets for the sanitarium’s patients, which steered his interest towards the potential of cereal grains as a healthy food option.

The Development of Flaked Cereal

Prior to the patent, Kellogg had been working with various grains, trying to create a ready-to-eat, healthy cereal product. This work led to the discovery of flaked cereal, which was accidentally invented when a batch of wheat dough was mistakenly left out for an extended period, leading it to become stale. Kellogg and his brother, Will Keith Kellogg, decided to process the dough by rolling it out into thin sheets and toasting the resultant flakes. This method was later refined to develop corn flakes.

Significance and Aftermath

Dr. Kellogg’s patent for flaked cereal laid the groundwork for the mass production and commercialization of corn flakes. Although initially introduced as a healthy option intended to promote a bland, vegetarian diet, corn flakes became a breakfast staple in many households due to their convenience and novelty.

The eventual split between John Harvey and Will Keith Kellogg over the addition of sugar to the recipe led to the founding of the Kellogg Company (originally the Battle Creek Toasted Corn Flake Company) by Will Keith. This company went on to become one of the largest cereal manufacturers globally, symbolizing a broader shift in dietary practices and food processing technologies of the modern era.

Broader Historical Impact

The invention of flaked cereal is more than just a culinary breakthrough; it represents a broader movement towards industrialized food production and the rise of the convenience food industry. It reflects changing lifestyles and consumer needs during a period of rapid modernization and urbanization in America, marking a shift from traditional homemade breakfasts to quick, pre-packaged options. This innovation has left a lasting impact on global food culture, influencing dietary habits and leading to an enormous cereal market that continues to evolve today.