Cereals and flours
Cereals are the most widely cultivated vegetables in the world and the products derived from their processing represent the basic food for human beings. Especially in Mediterranean countries, characterized by the culture of pasta and bread, their consumption is particularly significant.
Cereals are agricultural products belonging to the Graminaceae family and include wheat, rice, corn, barley, oats, rye, sorghum and millet. The grain contains starch and the germ inside contains lipids (vegetable oils); the most external part is surrounded by a shell formed by cellulose, the main component of dietary fiber.
There are many food products derived from cereals starting from flours, bread, pasta and more complex bakery products.
The most used cereals for human nutrition are wheat, soft and hard, and rice. Cereals such as maize, oats, barley, rye and sorghum are mainly used for animal nutrition.
However, today with the increase of gluten intolerances, some of these cereals are also widely used in the production of gluten free products.
Moreover, today consumers are more aware and careful about their diet and physical fitness, preferring foods with a higher protein and fiber content, this context contributes to the higher consumption of cereals and flours of other types such as quinoa, chickpeas or lentils.
The services of Mérieux NutriSciences
Mérieux NutriSciences offers a comprehensive analytical, regulatory and consulting service to ensure the quality and safety of cereals and cereal products throughout the production chain.
