Development
Pamela Low, a flavorist at Arthur D. Little and "the mother of Cap'n Crunch," developed the original Cap'n Crunch flavor from her grandmother's recipe of brown sugar and peanut butter served over rice.
In 1965, the Quaker Oats Company awarded Robert Rountree Reinhart, Sr., the Fredus N. Peters Award for his leadership in directing the development team of Cap'n Crunch. Reinhart developed a technique in the manufacture of Cap'n Crunch, using oil in its recipe as a flavor delivery mechanism — which initially presented problems in having the cereal bake properly. This delivery mechanism requires the cereal to go through a deep freeze after the baking process.
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