Cereals, milling and baking - Member Interest Group


Technical and scientific issues related to the cereals, milling and baking sector, its suppliers and the retail sector. The MIG has a broad membership base and is widely recognised as an important forum for the discussion of cereals, milling and baking issues including, for example, the commercial opportunities and implications of Campden BRI research and its application and benefits to industry, the commercial impact of developing legislation, and topical issues and common challenges. Amongst its members are breeders, ingredient suppliers, equipment suppliers, millers, bakers and the retail sector.


  • To use the above information above to identify and initiate development programmes in raw material, machinery and process that enable the development of the cereals, milling and baking industries
  • To provide guidance to Campden BRI and others on priority areas relevant to cereals, milling and baking needing further study
  • To review and mentor Campden BRI projects relevant to the cereals, milling and baking
  • To foster an understanding of what's new in the cereals, milling and baking sector, by identifying the relevant experts and reviewing their activities
  • To share non-confidential information about issues, roles, trends and knowledge gaps relevant to cereals, milling and baking between its members and members of other Campden BRI MIGs

Examples of items discussed

Items discussed at previous meetings include:

  • Annual harvest assessment
  • Understanding flour functionality differences
  • Folic acid fortification
  • Dietary fibre and Glycaemic Index measurement
  • Mycotoxins and food safety issues
  • Dityrosine cross-linking of wheat gluten proteins
  • Colour measurement of foods
  • Legislation and regulatory issues

Areas of interest

Raw materials and ingredients, for example:

  • Raw materials and ingredients that meet the needs of the food chain
  • Supply of raw materials and ingredients of appropriate quality and quantity at proportionate cost
  • Sustainable raw material and ingredient production
  • Synergies and interactions between the various raw materials and ingredients

Manufacturing, food preparation and supply, for example:

  • Improved and effective design of capital assets
  • Process design, optimisation and control
  • Innovative processing and packing operations
  • Efficient implementation and assurance of hygiene in food processing/preparation operations
  • Manufacturing optimisation
  • Cost optimisation through materials, energy, waste and environment management

Product quality and innovation, for example:

  • Understanding, definition and measurement of product quality
  • Delivery of consistent quality
  • Understanding product innovation and the new product development process

Food and the consumer, for example:

  • Understanding what shapes consumers´ attitudes to food and their behaviour with regards to product choice
  • Understanding the physical and sensory interaction between the consumer and the product, and how this influences product use and perception of
  • product quality
  • Understanding the links between food, diet and health and the implications arising from such links
  • Communicating to the consumer
  • Market research and trends

Food and drink safety, for example:

  • Identification of current and emerging chemical, biological and physical hazards with understanding and prioritisation of the associated risks
  • Reduction of safety hazards and risks by developing, improving and implementing proportionate, evidence-based controls for the whole food chain
  • Development and improvement of rapid, dependable, affordable and generally accepted methods of sampling and analysis of food safety hazards

Knowledge management, for example:

  • Knowledge transfer through timely communication of relevant scientific, technical, market and regulatory information to personnel

Steering MFR projects from this MIG

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