SensoryEffects Cereal Systems began in the early 1990’s as an ingredient manufacturer of a variety of precooked grains, rice, beans, peas and lentils, and by 2000 we began making finished ready-to-eat breakfast cereals as a contract manufacturer. Today, our versatile products and capabilities have positioned us as a leading custom partner in the cereal, snack, and cereal bar inclusion market segments.
SensoryEffects Cereal Systems offers a wide range of products, which can be batched cooked, extruded, and formulated with sugar, flavored coating, and/or vitamin fortification. Our products include:
- Batch-cooked, formed, flaked
- Batch-cooked and bumped
Whole Grain Flakes
Direct Expanded Ready-To-Eat Cereal
- Rings, puffs, crisps, and more
Direct Expanded Snacks
Fiber Twigs, Biscuits, and More
- Soy Protein Crisps
- Crisp Rice
- Mini Wheat Flakes
- Corn Flakes
Our experienced staff and support capabilities can help you to build a better product. Click here to view our Cereal Systems Services and Capabilities.
In early 2009 SensoryEffects Cereal Systems achieved Safe Quality Food Level III Certification.
The SQF program is a fully-integrated food safety and quality management system. Having the SQF Certification provides an internal and external validation that a product, process or service complies with international, regulatory and other specified standards and enables us to give assurances that food has been produced, prepared and handled according to the highest possible standards.
There are seven key areas in SQF:
A management policy has been defined for food safety and quality. The commitment is in place to achieve these objectives.
Outlines and describes those who have functional responsibility.
Provided for personnel carrying out the tasks at the critical steps for food safety and the quality plan.
Documented specifications for raw materials and the inspection plan, as well as finished products produced.
Control of Production
All process controls are documented. Corrective and preventative action are identified and documented for cause and resolution. Product shall comply with the legislation that applies.
Calibration of all measuring, test and inspection equipment for monitoring critical activities. Internal audits are completed and documented.
Product identification, trace, and recall
Finished product shall be clearly identified according to the customer specification, all finished product shall be traceable to the customer, and a complete documented recall procedure with responsibilities and procedures to be implemented is clearly described.
A documented system review is completed yearly. Any changes that impact food safety and/or quality shall be developed, validated, verified and maintained.
SensoryEffects Cereal Systems, formerly US Foods, has one of the strongest technical services departments in the industry. This group's customer service driven attitude and strong technical expertise provides a winning combination for our customers. The Tech Service group ranges from long-term employees with extensive knowledge of the company's capabilities, to highly degreed individuals who excel at solving formulation/product "challenges."
Our company philosophy states that quality is second to none and every member of our team is responsible for that quality.
The technical service department provides support for R&D, with the ability to adapt formulas and processes to meet customer requirements. The food safety and food quality programs at SensoryEffects Cereal Systems surpass the standards for AIB and SQF, with a deep-rooted HACCP Program and an outstanding training program. We abide by strict training, monitoring, and documentation at each stage of production, as well as maintain product certifications, such SQF 2000 Level III, Kosher (OU), and Organic (Oregon Tilth).