John Harvey Kellogg and Kelloggs History
John Harvey Kellogg was an American medical doctor, nutritionist, inventor, health activist, and businessman. He was the director of the Battle Creek Sanitarium in Battle Creek, Michigan. The sanitarium was founded by members of the Seventh-day Adventist Church. It combined aspects of a European spa, a hydrotherapy institution, a hospital and a high-class hotel. Kellogg treated both the rich and famous and the poor who could not go to other hospitals.
Around 1877, John H. Kellogg began experimenting to produce a softer breakfast food, something easy to chew. He developed a dough that was a mixture of wheat, oats, and corn. It was baked at high temperatures for a long period of time, to break down or “dextrinize” starch molecules in the grain. After it cooled, Kellogg broke the bread into crumbs. The cereal was originally marketed under the name “Granula” but this led to legal problems with James Caleb Jackson who already sold a wheat cereal under that name. In 1881, under threat of a lawsuit by Jackson, Kellogg changed the Sanitarium cereal’s name to “Granola”.It was used initially by patients at the Sanitarium, but slowly began to build up a following among former patients.In 1890, John formed the Sanitas Food Company to develop and market food products
Timeline of kelloggs
1898 — In a fortunately failed attempt at making granola, our company’s founder, W.K. Kellogg, and his brother, Dr. John Harvey Kellogg, changed breakfast forever when they accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn, and created the delicious recipe for Kellogg’s Corn Flakes.
1906 — W.K. Kellogg opened the “Battle Creek Toasted Corn Flake Company” and carefully 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.
1914 — Kellogg’s Corn Flakes was introduced to a new country: Canada. (Later the Kellogg Company will spread the goodness of grain around the world by opening factories in Australia, England, Mexico, Japan, India and more. Today Kellogg brightens breakfast in over 180 countries around the world).
1915 — Kellogg introduced Bran Flakes, the first high-fiber cereal, promptly followed by the introduction of Kellogg’s All-Bran one year later.
1923 — The Kellogg Company made another bold move and become 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.
1930 — As the United States sunk into the Depression, W.K. Kellogg declared, “I’ll invest in people.” He split shifts and hired new employees to work them. He also founded the W.K. Kellogg Foundation, whose mission — to help children realize their potential — complements that of the Kellogg Company to this day.
1942-1945 — Kellogg’s employees proudly produced K-rations for the U.S. armed forces overseas during World War II, and our engineering teams helped manufacture supplies in Kellogg machine shops. We continued to help America get nutrition by bringing new, whole-grain cereal to life when we introduced Kellogg’s Raisin Bran
1969 — The Kellogg Company was honored to provide breakfast for the legendary Neil Armstrong, Buzz Aldrin and Michael Collins during their groundbreaking Apollo 11 trip to the moon.
1997 — We 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.
2006 — The Kellogg Company celebrated our 100-year commitment to nutrition, health and quality. We also celebrated our future — by creating new Kellogg’s Special K Bars and other innovative ways of giving your family the delicious nutrition you need to make the most of every day.
2009-2010 — After discovering that many people in the U.S. don’t get enough fiber, Kellogg increased the fiber in many of our most popular cereals — including Kellogg’s Froot Loops. Now, in the U.S., Kellogg Company offers more ready-to-eat cereals that provide at least one good source of fiber (3 grams) and one-half serving of whole grains (8 grams) than any other U.S. food company.