The Following: Wheat Fiber

Wheat fiber is a type of dietary fiber obtained from the wheat plant. It is typically extracted from the outer layers of the wheat kernel during the milling process. It is primarily composed of insoluble fiber.

Manufacturers add wheat fiber to foods primarily to increase their fiber content and improve texture. It can act as a bulking agent, helping to add volume without significantly increasing calories. It is often found in baked goods, cereals, and snack foods.

Wheat fiber is generally recognized as safe (GRAS) for use in food. As a source of dietary fiber, it contributes to digestive health. The US Food and Drug Administration (FDA) considers fiber from whole grains, including wheat, to be a beneficial component of a healthy diet. JECFA and EFSA have not set specific ADIs for wheat fiber as it is considered a food component rather than a distinct food additive requiring such evaluation.