Cereals, Grains & Seeds

Cereals, grains, and seeds are basic components of human and animal nutrition and primary ingredients in numerous food applications. They are widely analyzed for their nutritional content, functional properties, and safety and quality standards compliance. Their composition affects shelf-life, processing performance, and market classification. 

Velp offers robust analytical solutions to support laboratories, food manufacturers, and research institutions in assessing the quality and nutritional value of raw materials and finished products.

We support public and private entities in:

• Protein determination using both Kjeldahl and Dumas methods for nutritional assessment and labelling.
• Crude and total fat determination through solvent extraction.
• Crude fiber determination using the Weende method.
• Analysis of ADF, NDF, and LDF using the Van Soest method.
• Oxidation stability tests to understand the freshness of the product.
• Sample preparation with a broad range of benchtop laboratory equipment.