Breakfast cereal is a food product made from processed cereal grains that are often eaten as breakfast in Western society. Often mixed with milk, yogurt, or fruit. Some companies promote their products for the health benefits of eating whole grain cereals and high fiber. In the United States, cereals are often fortified with vitamins but can also lack the many vitamins needed for a healthy breakfast. Most cereals are made with high sugar content. Many breakfast cereals are produced through extrusion.
The breakfast cereals industry has a gross profit margin of 40-45%, 90% penetration in some markets, and steady and sustainable growth throughout its history. The number of different breakfast cereals in the US has increased from 160 (1970) to 340 (1998) to 4,945 (2012). In this highly competitive marketplace, breakfast cereal companies have developed cereals with a growing amount of flavor. Although many wheat and wheat-based cereals exist, other flavors are sweet. Some of the most popular brands include freeze-dried fruits and others flavored like dessert or candy.
Video Breakfast cereal
History in North America
Cereals, oatmeal, and porridge quickly became an important breakfast component in North America. Barley is commonly used wheat, although other grains and yellow peas can be used. In many modern cultures, porridge is still eaten as a breakfast dish.
Initial America
North American Indians have found a way to make ground corn good, then called "grit" (from the Old English word "grytt", meaning crude food) and "hominy". Although this is a staple food in the southern US, grits never work in the northern states. The food reform of the nineteenth century requested to reduce excessive meat consumption during breakfast. They explore many vegetarian alternatives. By the end of this century, Seventh Day Adventists living in Michigan made this food renewal a part of their religion, and indeed non-meat breakfasts were served in their sanitarium and produced new breakfast cereals.
Cooked Oatmeal
Ferdinand Schumacher, a German immigrant, started a cereal revolution in 1854 with a hand-rolled oat in a back room of a small shop in Akron, Ohio. Its American Mills Oatmeal Company from Germany is the first commercial oatmeal manufacturer in the country. She markets the product locally as a substitute for pork breakfast. Increased production technology (steel cutters, porcelain rollers, improved hullers), combined with the influx of German and Irish immigrants, rapidly increased sales and profits. In 1877, Schumacher adopted the Quaker symbol, the first registered trademark for breakfast cereals. The acceptance of "horse food" for human consumption encourages other entrepreneurs to enter the industry. Henry Parsons Crowell started operations in 1882, and John Robert Stuart in 1885. Crowell cut costs by consolidating every step of processing - grading, cleaning, milling, cutting, rolling, packaging and shipping - in a single factory operating in Ravenna, Ohio. Stuart operates factories in Chicago and Cedar Rapids, Iowa. Stuart and Crowell joined in 1885 and started a price war. After a fire at his factory in Akron, Schumacher joins Stuart and Crowell to form the Consolidated Oatmeal Company.
The American Cereal Company (Quaker Oats, but see below) created a cereal made from wheat in 1877, a product manufacture in Akron, Ohio. Separately, in 1888, a trust or holding company incorporated the nation's seven largest factories into the American Cereal Company using the brand name Quaker Oats. In 1900 technology, entrepreneurship, and "Man in Quaker Garb" - a symbol of honesty and clear reliability - gave Quaker Oats a national market and annual sales of $ 10 million.
At the beginning of the 20th century, Quaker Oats Company (formed in 1901 to replace American Cereal Company) jumped into the world market. Schumacher, the innovator; Stuart, manager and financial leader and Crowell, creative trader, advertiser, and promoter, doubled sales every decade. The steam pressure method of Alexander Anderson shoots rice from a rifle creating the Puff rice and bloated wheat. Crowell's intensive advertising campaign in the 1920s and 1930s featured promotions with celebrities such as Babe Ruth, Max Baer, ​​and Shirley Temple. Sponsors from popular radio Rin-Tin-Tin and Sergeant Preston of Yukon show the company's expansion assistance during the depression. The rationing of meat during World War II spurred annual sales to $ 90 million, and in 1956 sales totaled $ 277 million. In 1964 the company sold more than 200 products, raked in over $ 500 million, and claimed that 8 million people consume Quaker Oats every day. The expansion included the acquisition of Aunt Jemima Mills Company in 1926, which continued as a major brand of blend of pancakes and syrups, Gatorade sports drink in 1983, and in 1986, Golden Grain Company, producer of canned-A-Roni lunch food. In 2001 Quaker Oats itself was bought by PepsiCo.
Ready-to-eat (RTE)
The first cold breakfast cereal, Granula, was discovered in the United States in 1863 by James Caleb Jackson, operator of Our Home on the Hillside which was later replaced by Jackson Sanatorium in Dansville, New York. Cereals have never become popular, because of an uncomfortable need to soften heavy bran and graham nugget by soaking it overnight.
George H. Hoyt invented Wheatena around 1879, during an era when retailers usually bought cereals (the most popular wheat, oatmeal, and cereal) in many barrels, and scooped them up for sale with the pound to customers. Hoyt, who has found a special process of preparing wheat for cereals, sells cereal in a box, offering healthier and more consumer-friendly choices to consumers.
Battle Creek, Michigan
Packaged breakfast cereals are much more convenient than products that must be cooked and as a result of this convenience (and smart marketing), they are becoming popular. Battle Creek, Michigan is the centerpiece of the Seventh-day Adventist Church and innovation in the ready-to-eat cereal industry. And indeed, the church had a major impact on the development of cereal goods through personal John Harvey Kellogg (1851-1943). The son of an Advent factory owner in Battle Creek, Kellogg was encouraged by his church to practice in medicine at Bellevue Hospital Medical College in New York City in 1875. After graduating, he became medical supervisor at the Western Institute of Health Reform at Battle Creek, founded in 1866 by Adventists to offer their natural remedies for the disease. Many wealthy industrialists came to Kellogg's sanatorium for healing and rejuvenation. They are accustomed to breakfast ham, eggs, sausage, fries, hot biscuits, hotcakes, and coffee.
At Battle Creek they find fresh air, exercise, rest, "hydrotherapy", a strict vegetarian diet, and no drinking of alcohol, tobacco, coffee, and tea. To complement the central vegetarian regimen, Kellogg experimented with granola. Soon after that he started experimenting with wheat, producing lighter and more flakier products. In 1891 he obtained a patent and then in 1895 he launched the Cornflakes brand, which overnight seized the national market. Soon there are forty rival manufacturers in the Battle Creek area. His brother, William K. Kellogg (1860-1951) worked for him for many years until, in 1906, he broke away, purchased the rights to the Cornflakes, and founded the Kellogg Toasted Corn Flake Company. William Kellogg threw away the concept of healthy food, opting for heavy advertising and commercial appeal. Then, his signature in each packet becomes the company's trademark.
The second major innovator in the cereal industry was Charles W. Post, a salesman who was admitted to the Kellogg sanatorium as a patient in the late 1800s. While there, he was very impressed with his diet. Once released, he begins experimenting with grain products, starting with a coffee substitute called Postum. In 1898 he introduced Grape-nuts, a spicy cereal with spicy flavor (containing no grapes or nuts). Good business instincts, determination and strong advertising generate millions of dollars worth of money for the Post in a few years. After his death, his company acquired Jell-O company in 1925, Baker chocolate in 1927, Maxwell House coffee in 1928, and Birdseye frozen food in 1929. In 1929, the company changed its name to General Foods. In 1985, Philip Morris Tobacco Company bought General Foods for $ 5.6 billion and combined it with the Kraft division. Because of Kellogg and Post, the city of Battle Creek, Michigan was nicknamed "Cereal Capital of the World".
20th century
In 1902, flakes of wheat became the first ready-made breakfast cereal introduced to England. Cereal, and Jim's Bright character, achieved widespread success in the UK, at its peak in 1930 selling 12.5 million packages in a year. In the 1930s, the first bloated cereal, Kix, went to market. After World War II, the company's large breakfast cereals - now including General Mills, which entered the market in 1924 with Wheaties - increasingly began targeting children. Fine flour to remove fiber, which at the time was thought to damage the digestion and absorption of nutrients, and sugar added to enhance flavor for children. New breakfast cereals start to look different from their ancestors. As one example, Kellogg's Sugar Smacks, made in 1953, has 56% sugar by weight. Different mascots were introduced, such as Rice Krispies fairies and later pop icons such as Tony the Tiger and Trix Rabbit.
National Advertising and General Mills
In the 1920s, national advertising in magazines and radio broadcasts played a key role in the emergence of the fourth major cereal producer, General Mills. In 1921, James Ford Bell, president of the Minneapolis wheat milling company, began experimenting with rolled-up wheat bits. After tempering, steaming, wheat cracking, and processing it with syrup, sugar, and salt, it is prepared in a pressure cooker to be rolled and then dried in an electric oven. In 1925, Wheaties became "Breakfast of Champions". In 1928, four milling companies merged as General Mills Company in Minneapolis. The new company expanded sales of packaged food with heavy advertising, including sponsoring radio programs such as "Skippy", "Jack Armstrong, The All-American Boy", and baseball games. Jack Dempsey, Johnny Weissmuller, and others verify the slogan "Breakfast of Champions". In 1941 Wheaties had won 12% percent of the cereal market. Experiments with the sucking process result in Kix, bloated corn cereal, and Cheerios, buckwheat grain cereals. Innovation and further product diversification brought total sales of General Mills to over $ 500 million per year (18% in packaged food) in the early 1950s.
Maps Breakfast cereal
Processing grains
Grain processing is a process that helps remove bran and germs. This process allows the grains to stay healthy longer, but also removes important vitamins such as vitamin B, dietary fiber and iron. Processing is a modification of grain or grain mixture that usually occurs in a remote facility from the location where the product is eaten. It distinguishes "breakfast cereals" from foods made from modified and cooked grains where they are eaten.
Therefore, breakfast cereals are often enriched with minerals and vitamins and these additives can be regulated. For example, if breakfast cereals in Canada are enriched, they should contain the following specific quantities per 100 grams of cereals: Thiamine (2.0 mg), Niacin (4.8 mg), Vitamin B6 (0.6 mg), Folic Acid (0, 06 mg), pantothenic acid (1.6 mg), Magnesium (160.0 mg), Iron (13.3 mg), Zinc (3.5 mg).
Muesli
Muesli is a breakfast cereal made from wheat, fruit, and uncooked rolls. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients at his hospital. It is available in dried form that is packed like Alps, or it can be made fresh.
Warm cereal
Most warm cereals can be classified as mush, where they consist of cereal grains soaked in hot water, cooked and/or boiled to soften them and make them tasty. Sweeteners, such as black sugar, honey, or maple syrup, are often added either by the manufacturer, during cooking, or before meals. Porridge is very popular in Scotland, Wales, Ireland, and England. Porridge becomes important in Scotland because of the freezing winter. The Scots prefer porridge made only with water and salt, while others prefer a cream substance to be added. Wales has the perfect climate to cultivate grain making porridge that is common in Welsh households. Ireland mixed porridge with whiskey as a cure for the common cold while Britain refers to the royal family and their traditions.
Canada
Common hot cereals in some parts of Canada include oatmeal, wheat cream and Red River cereals. This hot cereal is usually served with maple syrup or brown sugar and milk or cream. Yogurt is also added to Red River cereals. Many Canadians also enjoy cereals similar to those in the US market.
China
In China, porridge like rice porridge, or made with other ingredients (including corn flour or millet) is often eaten for breakfast. Eating breakfast cereals is becoming more important in China and especially Hong Kong, China due to increased employment and decreasing time.
Greek
In Greece, corn flour is poured into boiling milk to create cereals with a thick consistency that is often served to children. Cereal production in Greece has recently declined.
ireland
Ireland is known for its oatmeal. The most famous varieties are oatmeal that is cut in steel. Oatmeal is very popular in Ireland, and breakfast is common there. It is one of Ireland's major culinary exports, and is widely available around the world. Major brands include McCann's. Ireland is also very large on its porridge. In the 19th and 20th centuries, the Irish began mixing whiskey into porridge as a common cold medicine. Oatmeal and porridge is very important for Ireland since the 19th century and although they may have reduced a bit when they were introduced with potatoes, oatmeal and porridge are still heavily incorporated into the Irish diet.
Russian
In Russia, breakfast is kasha, oatmeal (Russian: ?????? , grechka ), farina (Russian: ????? , manka ), or other grains. Kasha is found in many areas of Eastern Europe, including Poland and Croatia. Russia does not appreciate breakfast cereals as much as other places. Most examples of cereal consumption are due to the desire to lose weight.
South Africa
Pap is a porridge used in a variety of foods eaten throughout the day. In Afrikaans cultures descended from the Dutch peasant and French Huguenot, it is usually sprinkled with sugar and then eaten with milk; it can be made into a very rigid consistency that is formed - what can be described as a soft crumb crumble (called krummel-pap) or a thicker consistency of porridge (called slap-pap ). Usually made from corn flour ("mielie") and sold under various brand names. Wheat Taystee is made into a cream-based grain porridge. Unique branded porcelain to South Africa includes Forest Oats and Bokomo Maltabella (made from sorghum malt). In other parts of Africa it is known as ugali , sadza , and banku or "makkau".
United Kingdom
Scotland is famous for its wheat consumption. In Northern Ireland, the White company has grinded wheat at Tandragee since 1841. Britain has incorporated porridge in their culture for centuries. Many of the various types of porridge made specifically for the royal family include a type of porridge called "peanut porridge". This special dish was made for King Richard II.
United States
Oatmeal is popular in the United States however, cereals and oatmeal are not as popular as they used to be because of other portable options. Cereal in the United States is no longer the desired breakfast first. The most popular cereal in the United States is the Cheerios, part of General Mills production. Wheat-based cereals (Cream of Wheat, Malt-o-Meal, Wheatena, etc.) are widely available if less popular. Corn grits are a native American porridge made from corn (maize) popular in the South.
Gluten-free
Breakfast cereal companies make gluten-free cereals that are free of grains containing gluten. These cereals are targeted to consumers who suffer from gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity and wheat allergy, among others. Some companies that produce gluten-free cereals include Kellogg's, General Mills, Nature's Path and Arrowhead Mills.
See also
Note
References
- Anderson, Heather Arndt. Breakfast: A History (2013) quote
- Bruce, Scott American Cereal: Breakfast Story from American Breakfast Cereal , Faber & amp; Faber, 1995, ISBNÃ, 0571198511
- Caldwell, Elwood F. Breakfast Cereal and How They Made , American Cereal Association of Chemists, 2000, ISBN. 1891127152
- Kulp, Karel. Cereal Handbook of Science and Technology (2000) 790 pages
External links
- "The Cereal Project" at MrBreakfast.com; including the A-Z index
- Topher's Breakfast Cereal Food Package
- WebCitation Archive
Source of the article : Wikipedia
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