Kellogg’s Story

It all began a century ago when a certain Mr W K Kellogg discovered how to make Corn Flakes. In 1922 he introduced his cereals to Britain and changed the breakfast habits of the land forever.

1894

The young Mr W K Kellogg experiments with creating a healthy new food, and accidentally discovers how to flake a grain.

1922

W K Kellogg starts selling his cereals in Britain.

1930s

The famous Manchester factory is built, the first employees are hired and an ordinary housewife called Mrs Florence Millward opens the Manchester factory. History is made and Florence receives a bunch of pink carnations as a thank you.

1939-45

Much of Manchester is bombed by the Blitz but luckily the factory survives. Along with butter, sugar, eggs and most other foods during the war, corn is hard to come by and Corn Flakes are rationed.

1940s

Corn supplies hit an all-time low so for a little while, until things get back to normal, Corn Flakes become Wheat Flakes. A free gift appears in a cereal box for the very first time to the delight of post-war children everywhere.

1950s

Bran Flakes, Frosties, Special K and Coco Pops make their debut, and Kellogg’s advertise on that new invention... the TV! The famous Variety Pack is introduced too, and Mr W K Kellogg dies at a ripe old age, knowing that he’s revolutionised breakfast for an entire nation.

1960s

What a decade... In 1963 you could win a back-of-pack chance to see The Beatles live, and in 1969, Corn Flakes accompanied Neil Armstrong, Buzz Aldrin and Michael Collins to the moon on board Apollo 11. This was also the decade that Coco Pops appeared for the first time.

1970s

Two royal visits in 1974 and 1978 for the factory that produces a whopping 67 million Corn Flake packets every year – that’s around 8 bowls per person, for everyone in the UK.

1980

Crunchy Nut Cornflakes makes its appearance on Britain’s breakfast table.

1986

We introduce Nutri-Grain, our range of tasty snacks which make an ideal solution to a missed breakfast.

1988

Bigger and better than ever before, the Manchester factory celebrates its 50th anniversary.

2000s

This decade brought busy times for our teams who come up with new cereals. We kicked off with Optivita and then Special K added to their 10 varieties with Oats and Honey. Coco Pops rolled out Coco Rocks whilst Crunchy Nut Bites attacked the supermarket. Optivita Nut Oat Crisp completed a busy decade for us.

2010

Kellogg’s kicks off the new decade with some cracking new products: a new chocolate cereal aimed at young adults called Corn Flakes and a new tasty way to get more fibre in your diet, Fibre Plus snacks.

From seed to spoon

Lots of the magic of Kellogg’s is in the quality of the fine ingredients and the way we work with our farmers and suppliers, but to make a perfect flake, you’ve got to do things just right… That means using good old-fashioned know-how and not too much fuss.

1. Picking

An ear of naturally sun-ripened corn is just right to pick from the fields at exactly 140 days – no more, no less.

2. Sorting

Separate out the gorgeous, tasty, sun-drenched little corn kernels and get rid of the far less gorgeous ones.

3. Flavouring

Don’t expect the recipe because it’s top secret, but here we add a little seasoning like sugar, salt and a touch of malt.

4. Cooking

Just long enough to get them all golden in an oven just like yours, but bigger.

5. Flaking

Giant rollers press the toasted corn into light, crispy little flakes that are not far off being ready to eat.

6. Toasting

A second round of toasting in a giant oven for extra crispiness.

7. Tasting

There’s no better test than the taste test!

8. Delivering

Now they’re perfect and ready to share… we know your mouth’s watering... time for us to deliver them to your local store.

9. Tasting

There’s no better test than the taste test!

10. Pouring

Straight into a bowl and add milk for the perfect breakfast.

Our ingredients

If it doesn’t say Kellogg’s on the box, it won’t be Kellogg’s in the box.
We’ve learned a lot in the last 100 years, so we use only the very best ingredients, from the very best farmers and suppliers. We use our knowledge and craftsmanship to make sure every grain is treated with the utmost respect so when it reaches you, you can taste the difference.

Corn

We select naturally sun ripened corn that has been growing out in the fields for 120 days. Over the years we have learned a lot about corn so we know exactly what type will give you the crispiest flake.

Oat

We use our expertise to transform baby rolled oats into a cereal worth waking up for. We only use the finest quality oats and they will help keep you satisfied all morning. Sometimes we add a splash of honey as well to give you a delicious start to the day.

Wheat

We take the sweet little wheat kernels, toast them until they are soft and golden brown. Then with a little pressing here and there we create a nutty tasting flake. It may look sweet and innocent but that little kernel packs a powerful punch because it is packed with fibre goodness.

Rice

Rice Krispies are light little pockets of crispy rice. When the rice is steamed and toasted it expands into hollow little puffs. Just splash on some cold milk in the morning to enjoy a chorus of snaps, crackles and pops.

Barley

Barley is a great crop because it grows quickly and it’s adaptable to both winter and summer farming. You’ll find barley as one of the ingredients in Kellogg’s Bran Flakes.

Vitamins and iron

So, if there’s 100 years of love and know-how inside every single box of Kellogg’s, you might be wondering if they can they get any better? And the answer is yes, they can, because they’re loaded with Essential B Vitamins, Folic acid and Iron to keep you and your family as fit as a fiddle and full of beans.

What do we need B Vitamins for?

B Vitamins are the ones you need for energy, and for helping your immune system fight off bugs. The bad news is that your body can’t stockpile these much needed vitamins, so a bowl of Kellogg’s Corn Flakes is a great way to help get your daily supply.

What do we need Iron for?

Iron works very hard, lugging oxygen around to every single cell in your body to give you strength and vitality. You can store it, but not for long, so you need to top up regularly if you don’t want to feel tired and sluggish.

What do we need Folic Acid for?

Basically, your blood and cells can’t get along without this stuff and if you’re newly pregnant, your growing baby needs plenty of it, at least for the first few weeks.