History of kellog Corn Flakes

J. Kellog was an american physician and health-food pioneer whose development of dry breakfast cereals was largely responsible for the creation of the flaked-cereal industry.Kellogg received his M.D. from Bellevue Hospital Medical College, New York City, in 1875. A Seventh-day Adventist and vegetarian, Kellogg became superintendent in 1876 of the Seventh-day Adventist Western Health Reform Institute, which then became the Battle Creek Sanitarium. (In 1959 it was renamed the Battle Creek Health Center.) Kellogg developed numerous nut and vegetable products to vary the diet of the patients, including a flaked-wheat cereal called Granose and cornflakes. Although cornflakes were not new, they had never before been presented as a breakfast food. Kellogg's brother W.K. Kellogg formed his own cereal company, and one of the sanitarium patients, C.W. Post, also founded a cereal company that became well known W.K. Kellogg eventually bought out his brother and in 1906 established the Kellogg Toasted Corn Flakes Company. Through innovative advertising techniques and improvements in the quality of the cereals, the company prospered. The present name was adopted in 1922 after the company began making cereals other than cornflakes.In 1969 the company began to diversify. The acquisition of Salada Foods that year introduced tea and desserts to its product line. It purchased Fearn International, makers of soups, sauces, and other foods, in 1970; Mrs. Smith's Pie Company in 1976; and Pure Packed Foods, makers of nondairy frozen foods, in 1977