Grape-Nuts Grape-Nuts Grape-Nuts is a breakfast cereal developed in 1897 by C. W. Post, a former patient and later competitor of the 19th-century breakfast food innovator, Dr. John Harvey Kellogg. The cereal originally prepared by C. W. Post when developing the product was a batter that came from the oven as a rigid sheet. He then broke the sheet into pieces and ran them through a coffee grinder to produce the "nut"-sized kernels. Despite the name, the cereal contains neither grapes nor nuts; it is made with wheat and barley. Post believed that glucose (which he called "grape sugar") formed in
Muscat (grape) blanc à Petits Grains" and Muscat of Alexandria crossing with other grape varieties, such as the Argentine wine grapes of "Cereza", "Torrontés Riojano" and "Torrontés Sanjuanino", stemming from a cross of Muscat of Alexandria with ""Listán negro"" (also known as the "Mission grape") Muscat of Alexandria has also been crossed with the German / Italian wine grape "Trollinger" (also known as ""Schiava Grossa"") to produce Muscat of Hamburg and "Malvasia del Lazio", and with the Italian wine grapes "Catarratto bianco" and "Bombino bianco" to produce the Marsala wine grape "Grillo" and "Moscatello Selvatico", respectively. "Muscat Ottonel" is the result of