Assuring wheat and flour suitability for purpose

Compliance is not just about ensuring that your product is legal - it also means ensuring that it conforms with the requirements contracted with your customers.

This member subscription funded project is developing and maintaining industry-agreed analytical methods which underpin the quality and safety of cereal-based ingredients used in a wide range of foodstuffs, including baked goods (breads, cakes, pastries, biscuits, crisps, chips, and tortillas), doughnuts, semolina, bran, batter, food coatings, pasta, soups and others. This project has supported the activities of the Cereals and Cereal Applications Testing Working Group (CCAT) and its predecessors on a rolling basis for a number of years, in particular developing and updating the Manual of Methods for Wheat and Flour Testing (Guideline 3).

Ingredients in the cereal chain

During this time, work has evolved from wheat and flour methods to include baked goods, with a focus on assuring quality and safety of ingredients in the cereal chain. The relationship with food companies across the supply chain, which has expanded and evolved as a result of previous projects, means that we can continue to address measurement issues important to the food industry.

Visit the project website here

Contact: Mervin Poole
+44(0)1386 842287
mervin.poole@campdenbri.co.uk