Defatted Wheat Germ

Defatted wheat germ is the nutrient-rich core of the wheat kernel, separated from the bran and starch during the milling process. It is then dried and often processed further to remove most of its natural oils. This process results in a lighter-colored powder with a longer shelf life.

Defatted wheat germ is used as a nutritional ingredient, adding fiber, protein, and vitamins to foods. It is commonly found in breakfast cereals, baked goods like crackers and cookies, and bread products. Its mild flavor and texture make it a versatile addition to many food formulations.

In the U.S., defatted wheat germ is generally recognized as safe (GRAS) by the FDA when used for its intended purpose. It is a source of fiber, protein, and various micronutrients. International bodies like JECFA and EFSA have evaluated wheat germ and its components. Typical consumption levels in foods are not associated with adverse health effects.