Analysis of Cereals

The production of muesli is a complex process that requires a high level of quality awareness and understanding of consumer needs on the part of the manufacturer.

The main challenges faced by distributors of muesli and cereal products are, for example

• Raw material quality and availability (e.g. with regard to seasonality and sustainability)
• Taste and consistency (e.g. with regard to consumer wishes and preferences)
• Legal requirements (e.g. mandatory labeling of allergens)
• Product safety (e.g. with regard to residues, microbiological safety)

Microbiological testing

Depending on the ingredients used in the cereal product to be tested, various tests are used for microbiological quality assurance in order to protect the consumer from health risks and to guarantee product quality. The following tests are typically carried out.

• Total bacterial count
• Yeasts and molds
• Aerobic spore formers (Bacillus subtilis, Bacillus cereus)
• Special pathogens such as Salmonella, E. coli, Enterobacteriaceae

Chemical analysis

These chemical analyses are typically carried out on cereals for quality assurance purposes:

• Sorting: proportions of ingredients, quantitative content declaration (QUID)
• Acrylamide in highly heated products such as granola
• Coumarin in cereals containing cinnamon
• Theobromine and caffeine (if chocolate ingredients are included)
• Protein content (e.g. in protein muesli) or vitamins, if these are specifically advertised

Sensory testing

Another important part of the quality assurance of muesli products is sensory testing, in which the properties of the product are examined using the human senses. The following aspects in particular are assessed by trained testers:

• Appearance (e.g. color, size, shape of the individual ingredients)
• Smell (e.g. intensity, aromas such as sweet, fruity, nutty, any off-flavors)
• Taste (e.g. sweetness, acidity, salt content, bitterness, texture, aftertaste)
• Mouthfeel (e.g. crunchiness)

As muesli and cereals are usually consumed with milk or milk alternatives (such as yoghurt or soy or oat milk), the sensory test is usually carried out once with the unprepared product (i.e. without milk) and once with the prepared product (i.e. with milk).

Labeling

As a service, the Tentamus Group offers labeling tests according to national and international standards. The correct labeling of muesli and cereal products provides consumers with all the information they need to make an informed purchasing decision.

The labeling must comply with the applicable food law regulations and includes information such as

• Product name
• List of ingredients
• Net quantity
• Nutritional information
• Best before date
• Additives
• Allergens

For a fast and reliable analysis of your product, the Tentamus Group offers you the following options for sample transmission:

• Shipment by parcel service
• Personal delivery to one of our laboratories
• Pick-up service within Germany