Cereals are seeds of plants, usually members of the grass family. Like all seeds, cereals are very nutritious because they contain all the nutrients the embryo plant needs to start growing. Unrefined cereals are a valuable source of proteins, carbohydrates, B vitamins and also contain some fat, iron and trace minerals. Cereals are also a valuable source of fibre in the diet.

Wheat gluten is a natural component of cereal grains. Historically it has been the principle protein used in bread and as a result is firmly established in the Western diet. It is prepared by washing the soluble proteins and starches out of the wheat flour, leaving the gluten.

When wheat gluten is used in food processing, it has the ability to add specific textual properties, making it a valuable ingredient in meat-free foods.

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