Friday, March 7, 2014

Corn Flakes

Back on this day in 1897, Dr. John Kellogg served corn flakes for the first time to his patients at his hospital in Battle Creek, Michigan.  Corn flakes first became commercially available in 1906.

Read On:
By the numbers, the annual consumption (eating occasions) per capita of ready-to-eat cereals in 2013 was 98.1, the lowest it has been since 2006.  Regardless, RTE cereals are still a growing category and America’s number one breakfast food.  According to latest Euromonitor International report on breakfast cereals in the US, retail sales are projected to grow at a modest 3% overall and reach $11.7 billion by 2018.  However, NPD points out that despite 71 percent of consumers eating cereal in a two week period, the frequency has changed.  People don’t have it every day thanks to the growth of breakfast alternatives which I addressed in my recent post titled Fastbreak – nutritional bars, handheld sandwiches, yogurt, etc.  The leading companies in breakfast cereals are now even marketing drinkable cereals (a.k.a breakfast shakes).  Makes sense given that most people no longer have time to sit down and enjoy a bowl of cereal while they read the package’s back panel.  

Time out!  Enjoy an old fashion bowl of corn flakes this weekend.


  1. I'm actually eating a bowl of cereal while reading this: Udi's gluten-free granola.

  2. I eat a bowl of home-made oat and nut granola every morning, with fresh fruit and additives like wheat-germ and Omega-3. But that's me...