This project will develop and maintain the industry agreed analytical methods which underpin the quality and safety of cereal based ingredients used in a wide range of foodstuffs including baked goods (breads, cakes, pastries, biscuits, crisps, chips, and tortillas), doughnuts, semolina, bran, batter, food coatings, pasta, soups and others. A form of MSFR project has supported the activities of this Cereals and Cereal Applications Testing Working Group (CCAT) and its previous incarnations on a rolling basis for at least three previous projects. During this period, the work has evolved from wheat and flour methods to include baked goods. The focus has been on assuring quality and safety of ingredients in the cereal chain. The relationship with food companies across the supply chain has expanded and evolved as a result of previous projects and is continuing to address measurement issues important to the food industry.