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Cerealine was an early form of breakfast cereal that was developed in the late 19th century. It was one of the first ready-to-eat cereals and played a significant role in the evolution of the breakfast food industry.

History[edit | edit source]

Cerealine was invented by James Caleb Jackson, a nutritionist and the operator of the Jackson Sanatorium in Dansville, New York. Jackson was a proponent of health foods and sought to create a nutritious and convenient breakfast option. The product was initially called "Granula," but after a legal dispute with John Harvey Kellogg, who had developed a similar product, Jackson renamed it Cerealine.

Production[edit | edit source]

Cerealine was made from corn that was cooked, dried, and then ground into flakes. The flakes were then baked until they were crisp. This process made Cerealine one of the first cereals that did not require cooking before consumption, making it a convenient option for busy households.

Impact on the Breakfast Cereal Industry[edit | edit source]

Cerealine's success paved the way for other ready-to-eat cereals. It demonstrated that there was a market for convenient, pre-packaged breakfast foods, leading to the development of many other cereal products. Companies like the Kellogg Company and Post Consumer Brands followed in Jackson's footsteps, creating their own versions of ready-to-eat cereals.

Legacy[edit | edit source]

While Cerealine itself is no longer produced, its influence can still be seen in the wide variety of breakfast cereals available today. It was a pioneer in the industry and helped to establish the concept of the ready-to-eat breakfast.

See Also[edit | edit source]

References[edit | edit source]

External Links[edit | edit source]


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Contributors: Prab R. Tumpati, MD