Analysis of Cereals

Cereals are mainly produced from grains. The term "breakfast cereals" has been established for products that are usually consumed for breakfast. Cereals are produced by diverse production processes. Because of that there are numerous possibilities to combine common grains with other ingredients result (e.g. cornflakes products, multigrain products, ground and roasted products, extruder products, puffed products, shredded products).

Cornflakes are industrially processed breakfast cereals. They are made from maize, which has been cooked, ground and dried, together with other ingredients. Cornflakes are normally eaten for breakfast with milk, yogurt or fruit juice. They may also be a part of muesli.

Mueslis are mixtures of various ingredients such as oats and other grain products which remain separate within the muesli. Muesli mixtures can be made from the following ingredients:

  1. 1- One or more types of cereal (e.g. different preparations)
  2. 2- Fruit (e.g. dried fruits)
  3. 3- Oilseeds (e.g. nuts)

Your Contact for all Enquiries Concerning the Analysis of Cereals

Food Marketing Vertrieb
Constanze Klatte-Adiloğlu

Dipl. Ökotrophologin
Analytical Service Manager Cerealien
Phone: +49 (0)40 492 94 1713
ConstanzeKlatte@eurofins.de

Eurofins | Analytik

 

 


 

Relevant Products
  • cereals
    - muesli
    - cornflake products
    - multigrain products
    - milled and roasted products
    - extruder products
    - puffed products
    - shred products
  • raw materials for producing cereals
    - cereals
    - fruits
    - nuts
... and many others - just don't hesitate to ask!

 

 

 


Our Parameters for the Analysis of Cereals
Analysis of residues and contaminants
  • mycotoxins
    - aflatoxins
    - ochratoxin A (OTA)
    - fusarium toxins: zearalenone, deoxynivalenol (DON), fumonisins
    - patulin
    - ergot alkaloids
  • organic contaminants
    - 3-monochloropropane-1,2-diol (3-MCPD)
    - acrylamide
    - phthalates (e.g. in packaging adhesives)
  • allergens
    - allergens of plant origin: gluten, peanut, groundnut, hazelnut
    - allergens of animal origin: lactose, protein
    - pseudo allergens: sulphites
  • genetically modified organisms (GMOs) (e.g. maize, soybean, rice, linseed)
Verification of Marketability
  • Quantitative Ingredient Declaration - QUID
  • assessment of trade classes
    - fill-up quantity
  • Sorting
    - pests, impurity
Ingredients
  • nutrients
    - "big eight": calories, protein, carbohydrates, fat, sugar, saturated fat, fibre and sodium
    - "big four": calories, protein, carbohydrates, fat
    - water
    - ash
    - starch
  • vitamins
  • minerals
  • additives
    - preservatives and antioxidants
    - sweeteners and sugar substitutes
    - food colorant
Other Services
  • consulting
    - check for labelling requirements according to EU and international regulations
    - comprehensive and flexible customer service from highly skilled staff, including consultation
  • data export
    - in excel format
    - free EOL (Eurofins online)
  • sampling
    - sample collection
    - purchasing of samples
Do you need any further information about the analysis of cereals? Please contact us.

 

 


 

Cutting-edge Laboratory Equipment for the Analysis of Cereals
Analytical devices/Measuring methods
  • nuclear magnetic resonance (NMR)
  • HPLC-systems with
    - post Column Derivatisation
    - UV/VIS-, fluorescense, electrochemically- and diode array detectors
  • GC systems with

 

 


 

Eurofins Quality Information
  • FOSFA and GAFTA laboratory
  • DIN EN ISO/IEC 17025:2005 accredited
  • audits by our customers
  • product assessment and analysis with guaranteed integrity
  • knowledge and expertise of our employees:
    - Eurofins team with officialy ordered and inaugurated chemist
    - long standing experience and resulting know how in commodities, product development and analytical services
  • ongoing research and development and participation in decisive committees (CEN, DIN, AOAC, etc.)
  • ongoing performance checks by internal quality management, continuous participation in ring trials and proficiency testings
    - Food Analysis Performance Assessment Scheme (FAPAS)
    - Bureau interprofessionnel d'études analytiques (Bipea)
    - Association of Official Analytical Chemists (AOAC)

 

 


 

Our Network in the Area of the Analysis of Cereals
  • International Associations
    - Association of Official Analytical Chemists (AOAC)
    - American Oil Chemists Society (AOCS)
    - The Grain & Feed Trade Association (GAFTA)
    - Federation of Oils, Seeds and Fats Associations Ltd. (FOSFA)
    - International Nut Council (INC)
    - Comité Européen de Normalisation (CEN - European Committee of Normalisation)
    - International Peanut Forum (IPF)
  • National Associations
    - German Olive Oil Panel (DOP)
    - German Federation of Food Law and Food Science (BLL)
    - German Society for Fat Science (DGF)
    - Deutsches Institut für Normung (DIN - German Institute for Standardization)
    - Gesellschaft Deutscher Chemiker (GDCh) (Society of German Chemists)
    - German Association of Wholesale Traders in Oils, Fats and Oil Raw Materials (GROFOR)
    - Arbeitskreis Erdnuss (AKE)
    - Warenverein der Hamburger Börse e.V (Association of Commodities at the Hamburg Chamber of Commerce)
    - Verein der Getreidehändler der Hamburger Börse e.V. (VdG)

 

 


 

Publications and Announcements Concerning the Analysis of Cereals
Eurofins Food Testing Newsletter
Sabrina Ment, Dr. Claudia Schulz and Dr. Susanne Rathjen, Eurofins WEJ Contaminants, Germany (2011): Determination of mineral oil hydrocarbons.
(Eurofins Food Testing Newsletter N° 37 - November 2011)
.
in brief (2011)New EU guidance values for acrylamide.
(Eurofins Food Testing Newsletter N° 36 - July 2011)
.
Vincent Cirimele, ChemTox, France (2011): Detection of atropine and scopolamine as contaminants of food.
(Eurofins Food Testing Newsletter Nr. 35 - March 2011)
.
Aktualisierung durch: bdqu
Letzte Aktualisierung: Freitag, 31. Januar 2014