Evolution of the breakfast cereal patent
The humble breakfast cereal, begotten as an oat in milk, rapidly evolved into the puffed, peanut‐butter flavoured, corrugated‐concave‐topped "ready to eat" treat for which we eject from bed today.
Here's a frame‐by‐frame review of its incredible evolutionary journey:
CORN FLAKE's first baby step:
Soaking, cooking, drying, rolling and baking the grain
In hindsight, it's admittedly small … and a little flat, but this was the unremarkable beginning of an exceptional journey.
WHEAT FLAKES' patent leap:
Swelling grain kernels by soaking them for 3 hours at 64‐77C
The perfect accompaniment to wine at Galilean wedding feasts. But, having savoured a swollen kernel, people quickly wanted more.
HONEY LOOPS' patent jump:
Heating the cereal above 250C to cause it to puff
Puffing ‐ widely acknowledged as the zenith of the evolutionary path ‐ left no option but to branch left.
GOLDEN GRAHAMS' patent shimmy:
Corrugating the flakes
Control over fracturing passed to mastication of man; the crunch regulated; the flake tamed.
CINNABON's patent frolic:
Forming rice particles into ribbons
For reasons as cogent as topping‐off a present with a bow.
ALL BRAN's patent shuffle:
Breaking the cereal into small particles
Admittedly, comparatively exceptionally underwhelming, and disputed as a "step" by some.
SHREDDED WHEAT's patent heel‐click:
Forming a concave top
Having navigated the doldrums, this gem of the renaissance provided the perfect recess for: receiving berries and fruit; and facilitated penetration of milk.
FRUIT 'n FIBRE's patent rest for a menage a deux:
Adding freeze‐dried fruit with a moisture content less than 3%
Originally dismissed as "youthful exuberance", but the cork had popped.
GRANOLA forms a troupe:
Adding peanut butter to the bran
Finally, the once humble cereal surrendered to the spiraling momentum of convenience …
READY‐TO‐EAT's exuberant swallow‐dive across the line:
Combining cereal with milk powder
Drop the mic!
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