Ensuring safe cereal ingredients

One of the research projects recently selected by our members concerns the quality and safety of cereal ingredients and products. We asked project manager Mervin Poole about the project:

"This project will develop and maintain analytical methods which underpin the quality and safety of cereal based ingredients – the sort of ingredients that are used in a wide range of foodstuffs and raw materials, including baked goods (breads, cakes, pastries, biscuits, crisps, chips, and tortillas), doughnuts, semolina, bran, batters and coatings, pasta, soups and others."

How are the methods developed and what do they cover?

"The methods are developed and agreed with member industry representatives through the Cereals and Cereal Applications Testing Working Group (CCAT). This gives the methods industrial relevance and ensures that they are of value. We have been testing methods for CCAT and its previous incarnations on a rolling basis for at least 20 years. The type of methods we look at are physical and chemical properties of flour and dough – such as rheological properties, enzyme activity, protein content and starch damage."

How have things changed over this time?

"During the last ten years in particular, the work has evolved from wheat and flour testing methods to include baked goods. The focus has been on assuring quality and safety of ingredients in the cereal chain. The relationship with food companies across the supply chain has expanded and evolved as a result of previous projects and is continuing to address measurement issues important to the food industry."

How are the findings of the research disseminated?

"We have been updating our Manual of Methods for Wheat and Flour Testing (Campden BRI Guideline No. 3) since the mid 1990s. Existing methods are modified in light of new data, and new methods are regularly added. During the current project we will also be looking at new ways of disseminating the methods, including a project website."

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