Scope of work

Cereal-based foods include all foods whose main value and character-defining components are products made from cereals - these are essentially cereal-based foods, bread, pastries and pasta.

The working group currently comprises 14 active and 15 corresponding members. The members come from the following areas

• Investigation facilities for official food control
• Trade laboratories
• Manufacturers and associations
• Scientific institutes

Obmann

Alexander Meyer-Kretschmer
Verband Deutscher Großbäckereien e.V.
Bochumer Straße 33
40472 Düsseldorf
Tel.: 0211 / 653086
E-Mail: meyer-kretschmer@grossbaecker.de

Deputy deputy

Helen Wagner
Limbach Analytics
Email: h.wagner@analytics-leipzig.de

Secretary

LM-Chem. Melanie Bauermann
E-mail: Melanie.Bauermann@cvua-rheinland.de

Term of office: 2026 - 2028

• Observation of the latest case law in food law, in particular for cereals, baked goods and pasta
• Opinion on the amendments to the guidelines for bread and small baked goods, pasta and fine baked goods of the German Food Codex Commission (guidelines)
• Development and publication of recommendations in cooperation with the manufacturers' associations concerned
  (see: http://www.wissensforum-backwaren.de)
• Development and publication of definitions
  for certain cereal products (e.g. muesli) in collaboration with the DLG, for fine baked goods (e.g. croissants, almond croissants, almond croissants)
  in cooperation with the DLG. croissants, almond croissants) and hygiene regulations for facilities in sales outlets (e.g. self-service systems for unpackaged bread and rolls)
  The definition of "muesli" is published in the annual "DLG Test Specifications for Bread, Fine Bakery Products, Cereal Foods and Confectionery". These can be requested by email: backwarenwettbewerbe@dlg-frankfurt.de.
• Scientific and legal assessment of novel manufacturing processes, in particular taking into account the relevant guidelines (e.g. reconstituted wholemeal milled products)
• Organisation and implementation of training courses on advances in food technology, analysis and hygiene and on developments in food law

• Determination and improvement of special analysis data and correlation factors for the conversion to contents of value-adding ingredients (e.g. flour, milk, butter, eggs, cocoa) in recipes (www.behrs.de)
• Development and publication of position papers on current topics
• Co-organisation of the annual Food Law Day of the Cereal Research Working Group (Detmold) by proposing topics and giving presentations

• Results from minutes of WG meetings 1998 - 2021 (pdf)
• Opinion on Bread-like products without cereal content, a new trend? (2023) (pdf)
• Duty of notification for laboratories (2019) (pdf)
• Opinion on plant fibres (2016) (pdf)
• Baked goods from the stone oven (2015) (pdf)
• Recommendations for baking mixes for household use (2015) (pdf)
• Use of aluminium utensils in the production of lye pastries (February 2015) (pdf)
• International sales description for bread and bakery products (2014) (pdf)

Annual report 2024

Annual report 2023

Annual report 2022

Annual report 2021

Annual report 2020

Annual report 2019

Annual report 2018

Annual report 2017

Annual report 2016

Annual report 2015

Annual report 2014

Annual report 2013

Annual report 2012

Annual Report 2011

Annual report 2010

Annual report 2009