Discover our best days
Discover Our Best Days
1898 — In a fortunately failed attempt at making a cereal of wheats, oats and cornmeal clusters, our company’s founder, W.K. Kellogg, and his brother, Dr. John Harvey Kellogg, changed breakfast forever when they accidentally flaked wheat berries. W.K. kept experimenting until he flaked corn, and created the delicious recipe for Kellogg’s Corn Flakes.
1906 — W.K. Kellogg opened the “Battle Creek Toasted Corn Flake Company” and carefully hired his first 44 employees. Together they created the initial batch of Kellogg’s® Corn Flakes® and brought to life W.K.’s vision for great-tasting, better-for-you breakfast foods.
1914 — Kellogg's® Corn Flakes® was introduced to a new country: Canada. (Later the Kellogg Company will spread the goodness of grain around the world by opening factories in Australia, England, Mexico, Japan, India and more. Today Kellogg brightens breakfast in over 180 countries around the world.)
1923 — The Kellogg Company made another bold move and become the first in the food industry to hire a dietitian. Mary Barber started the Kellogg’s Home Economics Department and began defining the roles different foods played in proper diets.
1924 - Morris Raymer, a specialist in automatic packaging machinery, was sent to Australia to set up corn flake machinery in rented premises in Shepherd Street, Chippendale and Australian production began in November.
1928 — Corn Flakes proved so successful in Australia that a new plant was built at Botany. The manufacturing facilities of Kellogg cereal are still at Botany, on the train line and near to the wharves for convenient shipping of products around Australia and into the Asia-Pacific region.
The factory has been expanded several times over the years to keep pace with an ever increasing demand.
1930 — As the United States sunk into Depression, W.K. Kellogg declared, "I'll invest in people." He split shifts and hired new employees to work them. He also founded the W.K. Kellogg Foundation, whose mission - to help children realise their potential - complements that of the Kellogg Company to this day.
1969 — The Kellogg Company was honoured to provide breakfast for the legendary Neil Armstrong, Buzz Aldrin and Michael Collins during their ground-breaking Apollo 11 trip to the moon.
1997 — We opened the W.K. Kellogg Institute for Food and Nutrition Research — where food scientists, nutritionists and engineers transform wholesome grains and other ingredients into great-tasting and good-for-your-family foods.
2006 — Kellogg was the first company in Australia to provide a Percentage Daily Intake Counter on the front of packs to help people make more informed choices about foods they eat.
2012 — We announced that we'd reduced the salt levels in Corn Flakes and Rice Bubbles cereals in Australia by 20%. This reduction meant that since 1997, we'd reduced salt levels across our cereals by up to 59% - that equates to approximately 276 metric tonnes, or more than 4.9m salt shakers (60g) removed from Australian diets every year.
2015 – We rolled out the new Government Health Star Rating initiative on all of our cereals in Australia and New Zealand. This is part of our ongoing commitment to helping consumers make informed choices about the foods they choose for themselves and their families.
2015 – We renovated one of our most well-known and loved cereals – Nutri-Grain – to reduce sugar and sodium while increasing natural fibre. Getting this renovation right was no mean feat – it took almost a decade to perfect the taste and crunch while reducing sugar and salt.
2016 – We took a big step towards greater transparency by launching Open For Breakfast – a platform that we have amalgamated into the main Kellogg site – which shares stories about our food, people, company and commitments while also answering questions submitted by consumers.
Today — We’re proudly upholding the values W.K. Kellogg instilled more than 100 years ago — but now we’re doing it in 180 countries across the world. We still provide you and your family with better breakfasts that lead to better days, and we flake corn the same way W.K. Kellogg did back in 1898. It just tastes better that way.