Breakfast Cereals

  • J. Peter Clark
Part of the Food Engineering Series book series (FSES)

Ready-to-eat (RTE) breakfast cereals were among the first deliberately conceived “health foods” developed at sanitariums in Battle Creek, MI, to make more palatable the diets based on whole grains that were advocated then. Some of the processes and products developed in the early days of the industry are still in use. Early products included flakes made from corn grits and wheat berries, shredded-wheat biscuits, and nuggets of barley and other ingredients baked in loaves and then milled and dried. Today, RTE cereals are profitable and diverse segments of major food companies, including General Mills, Kellogg, Kraft (Post, recently sold to Ralcorp), and PepsiCo (Quaker).

A fifth player in the market collectively is the category of private-label cereals made by several small- to medium-sized firms. The private-label products are usually imitations of the branded products but sell for less because the companies have lower marketing costs, do not invest as much in research, and sometimes...


Breakfast Cereal Steam Injection Corn Grit Cereal Process High Solid Coating 
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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Oak ParkUSA

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