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working group cereal-based foods

Field of activity

cereal-based foods encompasses all foods whose main value-defining and characteristic component is made from cereal products – these are essentially cereal-based nutritional products, bread, fine baked goods and pasta.

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

Testing institutions of official food control
Commercial laboratories
Manufacturers and associations
Scientific institutes

Leadership of the working group

Chairman

Alexander Meyer-Kretschmer
Association of German Large-Scale Bakeries e.V.
Bochumer Straße 33
40472 Düsseldorf
Tel.: 0211 / 653086
E-mail: meyer-kretschmer@grossbaecker.de

Deputy

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

Secretary

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

Term of office: 2026 - 2028

Exchange of information on scientific positions, technical knowledge and food-law assessments from the various fields, with the aim of aligning with a uniform, up-to-date level of knowledge and bringing the positions of the represented fields as closely together as possible. This applies in particular to:

Monitoring the latest case law in food law, particularly concerning cereals, baked goods and pasta
Commenting on amendments to the German Food Book Commission’s Guidelines for Bread and Small Bread Rolls, Pasta and Fine Baked Goods (Guidelines)
Preparing and publishing recommendations in cooperation with the manufacturers’ associations concerned
(see: http://www.wissensforum-backwaren.de)
Preparing and publishing definitions of terms
for certain cereal products (e.g. muesli) in cooperation with the DLG, for fine baked goods (e.g. croissants, almond horns), and hygiene regulations for facilities in retail outlets (e.g. self-service systems for unpackaged bread and bread rolls)
The definition of the term "muesli" is published in the annually issued "DLG Testing Regulations for Bread, Fine Baked Goods, Cereal-Based Foods and Confectionery". These can be requested by email: backwarenwettbewerbe@dlg-frankfurt.de.
Scientific and legal assessment of novel production processes, particularly taking the relevant Guidelines into account (e.g. reconstituted wholemeal milling products)
Organisation and delivery of training courses on advances in food technology, analytics and hygiene, and on developments in food law

Definition and improvement of specific analytical data and correlation factors for converting into contents of valuable components (e.g. flour, milk, butter, eggs, cocoa) in recipes (www.behrs.de)
Development and publication of position papers on current topics
Helping to shape the annual Food Law Conference of the Cereal Research Working Group (Detmold) through suggestions for topics and presentations

Final report on the project Ergot and ergot alkaloids in wheat (2025) (pdf)
Statement on fermented wheat flour (2025) (pdf)
Update to the collection of decisions (2025) (pdf)
Results from the minutes of AG meetings 1998–2021 (pdf)
Statement on cereal-free bread-like products: a new trend? (2023) (pdf)
Mandatory reporting for laboratories (2019) (pdf)
Statement on plant fibres (2016) (pdf)
Baked goods from a stone oven (2015) (pdf)
Recommendations for baking mixes for household use (2015) (pdf)
Use of aluminium equipment when making pretzels (February 2015) (pdf)
International designation for bread and baked goods (2014) (pdf)

Downloads

Annual report 2025

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

working group cereal-based foods

Field of activity

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

Testing institutions of official food control
Commercial laboratories
Manufacturers and associations
Scientific institutes

Leadership of the working group

Chairman

Alexander Meyer-Kretschmer
Association of German Large-Scale Bakeries e.V.
Bochumer Straße 33
40472 Düsseldorf
Tel.: 0211 / 653086
E-mail: meyer-kretschmer@grossbaecker.de

Deputy

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

Secretary

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

Term of office: 2026 - 2028

Monitoring the latest case law in food law, particularly concerning cereals, baked goods and pasta
Commenting on amendments to the German Food Book Commission’s Guidelines for Bread and Small Bread Rolls, Pasta and Fine Baked Goods (Guidelines)
Preparing and publishing recommendations in cooperation with the manufacturers’ associations concerned
(see: http://www.wissensforum-backwaren.de)
Preparing and publishing definitions of terms
for certain cereal products (e.g. muesli) in cooperation with the DLG, for fine baked goods (e.g. croissants, almond horns), and hygiene regulations for facilities in retail outlets (e.g. self-service systems for unpackaged bread and bread rolls)
The definition of the term "muesli" is published in the annually issued "DLG Testing Regulations for Bread, Fine Baked Goods, Cereal-Based Foods and Confectionery". These can be requested by email: backwarenwettbewerbe@dlg-frankfurt.de.
Scientific and legal assessment of novel production processes, particularly taking the relevant Guidelines into account (e.g. reconstituted wholemeal milling products)
Organisation and delivery of training courses on advances in food technology, analytics and hygiene, and on developments in food law

Definition and improvement of specific analytical data and correlation factors for converting into contents of valuable components (e.g. flour, milk, butter, eggs, cocoa) in recipes (www.behrs.de)
Development and publication of position papers on current topics
Helping to shape the annual Food Law Conference of the Cereal Research Working Group (Detmold) through suggestions for topics and presentations

Final report on the project Ergot and ergot alkaloids in wheat (2025) (pdf)
Statement on fermented wheat flour (2025) (pdf)
Update to the collection of decisions (2025) (pdf)
Results from the minutes of AG meetings 1998–2021 (pdf)
Statement on cereal-free bread-like products: a new trend? (2023) (pdf)
Mandatory reporting for laboratories (2019) (pdf)
Statement on plant fibres (2016) (pdf)
Baked goods from a stone oven (2015) (pdf)
Recommendations for baking mixes for household use (2015) (pdf)
Use of aluminium equipment when making pretzels (February 2015) (pdf)
International designation for bread and baked goods (2014) (pdf)

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working group cereal-based foods

Field of activity

Leadership of the working group

Chairman

Deputy

Secretary

Tasks and objectives of the working group

Special Activities

Position papers and recommendations

Downloads

working group cereal-based foods

Field of activity

Leadership of the working group

Chairman

Deputy

Secretary

Tasks and objectives of the working group

Special Activities

Position papers and recommendations

Downloads