Did you know that the first breakfast cereal was invented in the United States way back in 1863? James Caleb Jackson came up with ‘Granula’ – bran-rich graham flour shaped into nuggets and soaked in milk overnight before being eaten.
Today there are hundreds of cereals for consumers to choose from, our favorites of course being the many that count corn as an ingredient. Besides being naturally gluten-free and very cost-effective, corn brings a sweet, nutty flavor and gives cereal that crispy crunch. It’s also available in many forms:
Corn meal: produces the cereal’s uniform shape during extrusion cooking (the process that makes your cereal “puffy”)
Corn flour: gives the cereal the right texture
Corn bran: allows the cereal to be fortified with more dietary fiber
Whole grain corn meal/flour: gives all the nutrients and minerals along with fiber
So today on National Cereal Day, raise your spoons and enjoy a delicious bowl of your favorite cereal!
By: Jeff Dillon, Vice President of Sales & Marketing at Didion Milling