Wheat fiber

Wheat fibre is a type of dietary fibre derived from wheat. It is typically obtained as a by-product of milling wheat grain, separating the bran and outer layers from the endosperm. The processing can involve mechanical separation and sometimes heat treatment to prepare it for use in food.

Manufacturers add wheat fibre to foods to increase their fibre content, which can contribute to a feeling of fullness and aid digestion. It is commonly found in baked goods such as breads, buns, and crackers, where it can also affect texture and moisture retention. Its neutral flavour profile makes it suitable for a wide range of products.

Wheat fibre is not classified as a food additive in the UK and does not have an E-number. It is a source of dietary fibre, which is recognised as important for digestive health. The NHS recommends increasing fibre intake as part of a balanced diet. While generally considered beneficial, very high intakes of fibre without adequate fluid can cause digestive discomfort. There are no widespread controversies regarding its use in typical food amounts.