Kellogg’s Corn Flakes
You probably don’t think of them as health food – but that’s how they started.
You don’t think of corn flakes as vegetarian food, but that’s how they started.
In the late 19th century, Dr. John Kellogg ran a world-famous sanitarium in Battle Creek, Michigan. A vegetarian, Kellogg believed that whole-grain and vegetable-based foods were better for his patients than meat-based diets. So his sanitarium frequently experimented with recipes.
He’d already popularized something called Granola, when his brother Will accidentally invented a new concept in 1894.
One day when Will was boiling wheat to create a bread alternative, he let he mixture stand too long. He put the dough through the rolling process anyway, and was surprised when wheat berries in their mash rolled out into flakes. Flakes that became crispy and tasty when baked.
The sanitarium’s patients loved those flakes, and when Will tried corn, they loved them even more.
These corn flakes were the first ready-to-eat cereal. And the brothers began selling to others by mail in 1898. In 1906 they founded the Battle Creek Toasted Corn Flakes Company to manufacture them. It later became Kellogg’s.
The Kellogg brothers exemplify one of our Axioms For Entrepreneurs: Solve a problem within your profession.
While creating tastier vegetarian fare for their patients, they invented corn flakes.
Now Why Didn’t I think of that?