Food

The quality of seeds and grains ultimately determines the quality of the products made from them. They are not used to make ´bread alone´; valuable substances in the oil from seeds are also used in a variety of applications in the cosmetic and pharmaceutical industries.

Oil and fat, two words for every-day foods, but seen on the industrial scale just as different as their vegetable or animal origins. How oils and fats are used depends greatly on their composition and any impurities they may have. Strict requirements and specifications have been laid down for oils and fats for both human consumption and industrial application.

They are used everywhere: for baking and frying, as an ingredient in all sorts of foods, as a raw material for cosmetic and pharmaceutical products and even as an environmentally-friendly fuel. A great deal of information about the composition and dietary value of packaged foods is given on their packaging. This information includes values for fats, proteins, carbohydrates, sugars, raw fibres, the RDA (recommended daily allowance) of vitamins, the mineral content per 100 gram or 100 ml product and the calorific or energy value.

The chemical and physical characteristics of raw materials of foods (such as seeds, grains, oils and fats) are the determining factors and buyers of these products or derivatives can only be convinced of their value with extensive analyses. Residual products, such as the press cake remaining after pressing, are also assessed for their composition and content, so even they have to be analysed.