Cereals & Cereal Foods

Rice & Wheat are Cereal staples for humans and livestock feed in most countries and also constitute raw material for many of our foods and certain beverages. Others are rye, oats, barley, maize, triticale, millet, sorghum and soybean (though it is a legume). Cereals contain carbohydrate, protein, fiber and micronutrients- Vitamins E & B, Magnesium and Zinc. Milling and like processes yield wheat, rye, and oat flours and semolina, cornmeal, corn grits used to prepare breakfast cereals, pasta, snack foods, dry mixes, cakes, pastries, tortillas and as batters and coatings, thickeners and sweeteners, processed meats, infant foods, confectionary products, and beverages such as beer.

Contamination of Cereals by rodent hair and excreta, bolting and dressing the said wheat meal on account of humidity, temperature, sunlight, frost, soil conditions, wind, insect, bird and rodent activity, harvesting equipment, use of pesticides and during storage and handling.

EFRAC offers full spectrum of testing & analytics for Cereals and Cereal foods for meeting the requirements of the clients. With superior infrastructural and technological power, our research lab has been offering accurate results at minimum risks. At EFRAC, the food analysis division engage in a wide range of analysis for providing quality testing to the clients in order to ensure complete food safety for future generations.