Cream of Wheat
American brand of breakfast porridge
Cream of Wheat is an American brand of farina, a type of breakfast porridge mix made from wheat middlings. It looks similar to grits, but is smoother in texture since it is made with ground wheat kernels instead of ground maize. It was first manufactured in the United States in 1893 by wheat millers in Grand Forks, North Dakota, and debuted at the 1893 World's Columbian Exposition in Chicago, Illinois.
The rice-based Cream of Rice also forms part of the product line, and is often a recommended early food for infants and toddlers and for people who cannot tolerate wheat or gluten.
Cream of Wheat was owned by Nabisco from 1961 to 2000 when Nabisco was bought by Kraft Foods Inc. B&G Foods acquired the Cream of Wheat and Cream of Rice brands from Kraft in January 2007.
History
After the Panic of 1893, the Diamond Milling Company in Grand Forks was faced with low prices and reduced demand for flour. Diamond's Scottish-born chief miller, Tom Amidon, proposed that the company package a breakfast porridge that his wife would make from the portion of the wheat not used in making flour. This was made from the "middlings" of the wheat, a protein rich part of the wheat berry.
After initially being uninterested, Diamond's owners—Emery Mapes, George Bull, and George Clifford—eventually agreed to test the product.
This brief starts where responsible research should: with the source description of “Cream of Wheat” as american brand of breakfast porridge. Everything that follows is an evidence route, not borrowed authority.
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The citation trail is more important than the brevity of the summary: it shows where individual claims can be examined in context. The source revision retrieved here is dated Sep 18, 2026. The linked authority identifier is Q10752167. 1 of 1 selected statements include explicit references; 1 carry qualifiers and 0 use preferred rank. The first chronological checks are 1893, 1961, 2000 and 2007.
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This entry incorporates text from “Cream of Wheat” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.