Company Overview of The Quaker Oats Company, Inc.
The Quaker Oats Company, Inc. produces and sells oat-based food products. The company offers hot cereals; cold cereals; snack bars; cookies; and rice snacks; and other products, including breakfast shakes, muffins, corn meal, barley, granola bites, oatmeal pancake mixes, and tortilla mixes. It also provides flavored steel cut oatmeal, protein baked bars, and protein instant oatmeal. The company markets its products through a network of chain grocery stores and pharmacies, as well as through its online store. The Quaker Oats Company, Inc. was formerly known as German Mills American Cereal Company and changed its name to The Quaker Oats Company, Inc. in 1901. The company was founded in 1850 an...
555 West Monroe Street
Chicago, IL 60661
Founded in 1850
Key Executives for The Quaker Oats Company, Inc.
Senior Director of R&D Nutrition
Compensation as of Fiscal Year 2015.
The Quaker Oats Company, Inc. Key Developments
The Quaker Oats Company, Inc Appoints Strategic Advisory Board
Aug 8 13
The Quaker Oats Company, Inc. introduced its Scientific Advisory Board and an online hub for resources and oat research. Newly appointed advisory board members were selected due to their extensive experience within their fields and will be called upon to share knowledge, information and insights based on their areas of expertise: Julie Miller Jones is a Professor Emerita of nutrition in the Department of Family, Consumer and Nutritional Sciences at St. Catherine University in St. Paul, innesota, and an Adjunct Professor in the Department of Food and Science and Nutrition at the University of Minnesota. Her primary interests within nutrition science are arbohydrates, fiber and whole grains and food safety; Len Marquart is an Associate Professor in the Department of Food Science and Nutrition at the University of Minnesota. His current research focuses on consumer understanding and factors that influence whole grain consumption; Derek Stewart is the leader of the Enhancing Crop Productivity and Utilisation Theme at The James Hutton Institute (JHI) in Scotland, UK. His current research interests include plant and crop metabolism, elucidating the links between plant composition and human health, and studies into the organoleptic qualities (that is flavor, aroma, texture and visual appearance) that drive food consumption and food choice.
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