Learn how our cereals go from the farms to your family.Watch The Videos
Start Simple. Start Right.
Rice Krispies® Gluten Free is the newest addition to our Simple Grain cereals. But the way we make it remains true to our heritage — by preparing it simply using only a handful of simple ingredients.
To begin, whole–grain brown rice from the fertile fields of California are grown and harvested
Next, the brown rice is cooked with sugar, salt, plus vitamins and minerals, and partially dried in a special, gluten–free environment.
After cooking, with the brown rice now warm, the grains are lightly rolled and allowed to dry further.
Twenty–four hours later, the brown rice is toasted in a hot oven — making each grain expand.
Finally, we place them in the box — the same box you place on your breakfast table to start your day right.It's that simple.
What began as a simple rice cereal more than 80 years ago is today basically the same cereal. Made with only a handful of ingredients, Rice Krispies® continues to nourish and delight all with its simple goodness.
For rice to become Rice Krispies®, it all begins with farmers like Jennifer J.; her family grows medium-grain rice, as they have been doing for generations.
When the rice is ready, it's harvested, sent to the miller and then on to Kellogg.
There the rice is cooked with sugar, salt, malt flavor, plus vitamins and minerals, and partially dried. Next, the warm rice is lightly rolled and allowed to dry further — making each grain ready for puffing.
After 24 hours, the rice is toasted in a hot oven that makes each individual grain expand.
Then it's to the store, in your home and on your breakfast table with a Snap™, Crackle™ and Pop™. It's that simple.
The Original & Best™,Kellogg's® Corn Flakes® is the cereal that started it all. And in much the same way as W.K. Kellogg first made it, we make it today.
From the cornfields to your family breakfast table is a simple journey. And one that starts on a fifth–generation family farm like that of Scott S. in Nebraska.
Here the family grows an ideal variety of corn for Kellogg's®, with each cob producing large kernels that are perfect for making flakes.
After milling, the corn grits are cooked with sugar, malt flavor, salt, plus vitamins and minerals, and then partially dried.
The cooked corn grits are then allowed to rest so that when they are rolled out, each of the grits becomes a flake that is ready for toasting.
Kellogg's® Raisin Bran® has been a delicious part of great mornings for families everywhere since 1942. And in much of the same way we made it back then, we make it now — simply.
This simple journey from the wheat fields to your family breakfast table begins in places like this family farm in Michigan.
Here, the farmers meticulously grow and harvest golden winter wheat.
Next, this wheat is milled into wheat berries and wheat bran.
Whole–wheat berries and wheat bran are then mixed with sugar, brown sugar syrup, salt, malt flavor and vitamins and minerals, and cooked to create a high–fiber* dough.
This dough is dried, allowed to rest, then rolled into flakes and oven-toasted until crisp.
Finally, raisins — two scoops, in fact — are added to the bran flakes. Then together they're placed in the box and ready to fill your cereal bowl each morning. It's that simple.
Kellogg's® All-Bran® Original cereal has always been a great source of dietary fiber. And that remains true to this day. What also remains is the way we make it — with simple ingredients, all simply prepared.
As with any Kellogg's® cereal, the goodness of All–Bran® Original begins in the fields — fields like those found on the family farm of Marty Z. in Michigan.
Here the rich soil, an abundance of water and smart growing practices produce golden winter wheat.
When wheat is harvested, you get wheat berries that are milled to create wheat bran.
Next, this wheat bran is cooked with sugar, malt flavor, salt and vitamins and minerals to make a high–fiber* dough.
This dough is then rolled out into the familiar All–Bran® Original cereal shape and toasted until crisp.
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