Breakfast cereal isn’t just part of a quick meal; it’s part of a fascinating story stretching back thousands of years. From ancient grains nourishing early societies to the crunchy, tasty bowls we enjoy today, cereal has evolved alongside us.
Let’s explore how this staple food developed, who first made it ‘ready to eat’, and how modern breakfasts around the world have been shaped today.
Did you know people have been enjoying grains for around 75,000 years? It all began in Western Asia, where early communities first started gathering and using grains as a vital food source. Since then, these humble crops have stood the test of time, being cultivated, cooked, and cherished in countless ways. Today, cereal grains remain one of the world’s most important and loved staple foods, providing nourishment across cultures and generations, and continuing to play a central role in daily diets around the globe.1
It all began in 1863 with Dr James Caleb Jackson, a health-conscious vegetarian who baked graham flour dough into hard, crunchy shapes. They were so firm they needed an overnight soak in milk. This was the first step towards the delicious breakfast cereals we know and love today!2
The development of breakfast cereal wasn’t just about convenience. It reflected changing ideas of health and society. In 1863, health reformer Dr. James Caleb Jackson introduced Granula, a simple grain-based food he believed would ease digestion. At the time, heavy, greasy breakfasts were the norm. Jackson’s invention, which needed soaking to be edible, offered a ready-to-eat alternative that suited the pace of busier modern lives. 3
At Nestlé, we believe every day deserves a better start, and our cereal story reflects that. Shredded Wheat has been on breakfast tables since 1893, making it one of the oldest and most recognisable cereals still enjoyed today. Made from just one natural ingredient, 100% whole grain wheat - it was among the first ready-to-eat cereals of its kind. Its signature woven biscuits offered something new: a simple, no-added-sugar option that brought delicious grains to the breakfast table in a convenient ready-to-serve format that made enjoying whole grain wheat at breakfast both simple and enjoyable for families.
Decades later, Shreddies joined the lineup in 1953, with their distinctive malty flavour and satisfyingly crunchy squares. They quickly became a family favourite, known for their long-lasting crunch and iconic lattice shape.
In 1990, Nestlé teamed up with General Mills to create Cereal Partners Worldwide (CPW), combining Nestlé's expertise with General Mills’ cereal know-how. Together, we’ve brought favourites like Multigrain Cheerios® Cereal, Shredded Wheat® Original, and Original Shreddies® to millions of breakfast bowls around the world—all with one mission: Make Breakfast Better.
Breakfast cereal has come a long way and so has the way we think about what goes into every bowl. What began as a simple, grain-based meal has grown through decades of innovation, adapting to changing tastes, lifestyles, and nutritional awareness.
This evolution isn’t only about new ingredients, it reflects how breakfast has become part of daily family life. From recipes with more whole grain and fibre, reducing sugar and salt, to a wider choice of flavours and formats, cereals have continued to evolve to meet what people want at the breakfast table. For some, it’s a quick and easy start before the school run or workday; for others, it’s a shared moment of connection around the table.
The United States popularised breakfast cereal in the late 19th century, turning simple grains into a convenient everyday meal.4
Dr. James Caleb Jackson in 1863 created “Granula,” a baked graham flour cereal that needed soaking in milk.5
