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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add wheat bran to foods to increase their fiber content and add a …
What it is
Wheat bran is the hard, outer layer of the wheat kernel. It is a byproduct of the milling process that refines wheat into flour. Bran is rich in fiber, vitamins, and minerals.
Why it's used
Manufacturers add wheat bran to foods to increase their fiber content and add a nutty flavor and chewy texture. It is commonly found in whole grain breads, cereals, muffins, and cookies.
Health notes
Wheat bran is recognized as a source of dietary fiber. The U.S. Food and Drug Administration (FDA) considers wheat bran GRAS (Generally Recognized As Safe) for use in food. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated dietary fibers, but specific evaluations of wheat bran itself may vary. High fiber intake is generally associated with digestive health benefits.
Allergen info
Wheat bran is derived from wheat, which is one of the nine FDA major allergens. It contains gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.