Cereals, Pulses & Cereal Products Testing
Cereals refer to the edible grains or seeds of cultivated grasses. They are commonly used as staple foods and are rich in carbohydrates, providing energy to the body. It includes, Rice (e.g., white rice, brown rice, basmati rice), Wheat (e.g., whole wheat, wheat flour, semolina), Corn (e.g., cornmeal, cornflakes), Barley, Oats, Rye, Millet.
Pulses are edible seeds of legume plants. They are known for their high protein content, dietary fiber, and various essential nutrients. Pulses are an important source of plant-based protein and are commonly used in vegetarian and vegan diets. Examples of pulses include: Lentils (e.g., green lentils, red lentils), Chickpeas, Kidney beans, Black beans, Soybeans, Peas (e.g., green peas, split peas). Cereal products are derived from cereals and are processed or transformed into various forms for consumption. These products include:
- Bread and bakery products (e.g., bread, rolls, bagels, pastries)
- Breakfast cereals (e.g., corn flakes, oats, granola)
- Pasta (e.g., spaghetti, macaroni, noodles)
- Rice products (e.g., rice cakes, rice noodles)
- Flour-based products (e.g., tortillas, pancakes, biscuits)
- Cereal bars and snacks (e.g., granola bars, cereal-based snacks)
Testing plays a crucial role in ensuring the safety, quality, and nutritional value of cereals, pulses, and cereal products. These staple food items are widely consumed worldwide, and LWFTR laboratories conduct comprehensive analyses to meet regulatory standards and address consumer concerns. We follow international standards, to ensure accurate and reliable results. Utilizing advanced analytical techniques and state-of-the-art equipment, we provide valuable information to manufacturers, regulatory bodies, and consumers, ensuring the safety, quality, and nutritional value of cereals, pulses, and cereal products.
