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Cereals and flours

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. 

Mérieux NutriSciences' complete range of services for Cereals and flour

Chemistry Food Testing

  • Allergens & Contaminants
    • allergens
    • heavy metals
    • pesticides
    • mycotoxins
    • plant toxins
    • GMO
  • Nutritionals
  • Packaging & Food contact Materials
  • Quality & Authencity
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Microbiology Food Testing

  • Pathogens detection & characterisation

Following milling processes and reduction of grain size, residues and impurities of biological foreign bodies, such as fragments of insects, mites or rodents, or physical foreign bodies, such as fragments of plastic or glass, may remain in the flour.

The filth test allows detecting microscopic impurities present in flours.

Mérieux NutriSciences laboratories are a partner for Filth test and microbiological analysis for the determination of bacteria including Salmonella spp., E. Coli, Pseudomonas, enterobacteria, molds and yeasts that may develop during storage or transport due to cross-contamination or unsuitable sanitary and environmental conditions.

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Contract Research Studies

Shelf-life studies allow you to define how long a food will retain its quality characteristics under normal and reasonably foreseeable conditions of storage and use. The procedure is product-specific and takes into account the variation over time of various chemical, physical, microbiological, colorimetric and sensory parameters. 

Mérieux NutriSciences offers solutions for the study of the shelf life of food products in order to evaluate the maintenance of the characteristics of quality, acceptability and safety over time.  

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