Our Services for Cereals, Flours and Bakery Products

Cereal grains are the number one dietary source of energy, carbohydrates and plant-proteins worldwide. There are the main ingredients of many derived products for human consumption: flours, pasta, bread and other bakery products.

From raw materials to finished products, Mérieux NutriSciences covers the full value-chain of cereals, flours and bakery products. We offer comprehensive solutions to ensure quality, conformity & sustainability of your products.

Our Services Dedicated to Cereals, Flour and Bakery Products

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Food Testing

We conduct thorough testing of key indicators to ensure the safety of products, adherence to regulatory standards, and the maintenance of high product quality.

Some of the most critical parameters to test in this sector are:

Allergens – esp. Gluten
Spoilage microorganisms, yeasts & molds
Pesticides residues
Mycotoxins & heavy metals

Nutritional values of your products are also key quality indicators & essential for adequate labeling.

Contact our team for a customized analytical plan, according to your product’s specificities, geographies, and your specific challenges.

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Foreign Bodies Investigation

Foreign bodies are a frequent issue in cereals, flours and bakery matrices that can result in a safety risk for consumers.

Our teams use a combination of different methods to identify foreign bodies in a product & investigate their sources. To get a “fingerprint” of a foreign body, methods range from ED-XRF (absorption of X-Ray measurements), microscopy and chemistry tests, to FTIR.

Our Silliker Food Science Centers have dedicated experts for such investigations with the know-how and experience needed to find out rapidly foreign body’s identity and source.

Silliker Food Science Center

Sensory & Consumers Studies

Bakery products and other cereal-derived products such as pasta are specific matrices to study in terms of sensoriality and consumers’ preferences. Mérieux NutriSciences helps understanding product sensorial spectrum and study consumers preferences in targeted markets:

Among our sensory teams, we have experts dedicated to such matrices, to help identify the whole spectrum of sensorial characteristics of your products.
Mérieux NutriSciences also conducts studies on consumers with internationally present panels of consumers, to analyze their preferences, usage, emotional responses and even neurological responses!

Research & Sensory

Packaging

Flours and cereal-derived products are generally sensitive to humidity and thus necessitate adequate packaging. While consumers expect more and more non-plastic packaging – perceived as more sustainable – it might be a tricky issue in terms of safety for consumers and optimal quality of the product. We help you manage your packaging materials to reach your sustainable goals, attract consumers, while never compromising on the safety of your products.