Cereals & Grains

KPM Analytics is specialized in the quality control of cereals, flours, and their derivatives. Cereal plants such as wheat, rice, corn, barley, rye, oats, and millet, produce grains that are responsible for much of the world's food supply.

Cereals are an essential link in the human food chain, representing as much as 50% of our nutritional needs and with rapid population growth globally, quality control in food manufacturing is of paramount importance.

KPM Analytics specializes in compositional and functional analysis of cereals, flours, and their derivatives for quality control in manufacturing facilities. Cereal plants such as wheat, rice, corn, barley, rye, oats, and millet, produce grains that are responsible for much of the world's food supply. For more than 100 years, KPM Analytics products have been relied upon for understanding the composition, structure, and properties of cereals and grains.

Breakfast cereal manufacturers make up a large segment of the baked good market and produce large amounts of a variety of products. Globally breakfast cereals represent over $30 billion dollars annually in the global food market and are a significant part of food purchases around the world. This food segment includes cold and hot cereals and cereal mixes. Traditional flakes and baked shapes compromise much of the market, but allergen-free mixes, health conscious nuts and dried fruits are becoming more common.

The breakfast cereal market is highly a competitive market where brand loyalty and consistent product quality can result in increasing market share and result in production and distribution efficiencies. Consistent product quality and efficient production are keys to a successful product.

Incoming raw materials, such as wheat, corn, or rice, can be analyzed to insure proper quality and to verify vendor specifications. The tempered raw material can be analyzed for moisture to ensure that it will be flaked or shredded properly. The in-process product can be analyzed for moisture to control the oven temperature and for sugar content to control the amount of sugar or frosting applied to the material. Finished product can also be analyzed for moisture, fat, and sugar to verify that the process is operating optimally. Improper moisture content in the cereal could lead to poor taste and possible bacteria growth. A proper analytical testing procedure can help to produce consistent product, ensure label requirements, and save money by reducing re-work and improving cycle time.

Providing exceptional results, KPM Analytic's products are used to ensure operational specifications, regulatory compliances and quality standards are met; and are recognized by numerous international standards including ISO, EN, AFNOR, AACC, and ICCa, and serve as a reference in the industry for compositional and functional analysis. Check out our comprehensive range of equipment below for analyzing various characteristics of cereals and grains such as sprouting, moisture, protein, fat/oil, starch content, etc.

Whether you are a plant breeder developing new cultivars to maximize grain yield or a farmer preparing for harvest, a miller adding improvers or doing customized flour blends or a high-production baker developing new innovative recipes, you can count on KPM Analytics to help you develop and supply the best products.