Bran

Bran is the outer layer of the wheat kernel, separated during the milling process. It is a good source of dietary fiber, vitamins, and minerals. It is often used as a whole grain ingredient in processed foods.

Manufacturers add bran to foods for its nutritional value and texture. It is commonly found in baked goods like breads, muffins, and cereals, where it contributes fiber and a slightly nutty flavor. It can also be used to add texture and bulk to other processed foods.

Bran is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a significant source of dietary fiber, which is associated with digestive health. Regulatory bodies like JECFA and EFSA have evaluated fiber sources, recognizing their role in a healthy diet. High fiber intake can help with satiety and may play a role in managing blood sugar levels.