Wheat And Barley

Wheat and barley are cereal grains that have been cultivated for thousands of years. They are staple crops in many parts of the world and are used to make a variety of food products. Wheat is the most widely grown grain, while barley is also a significant crop, often used in soups, stews, and beverages.

Wheat and barley are primarily used as a source of carbohydrates and fiber in baked goods like bread, crackers, and pasta. They also contribute to the texture and structure of many processed foods. Manufacturers use them as a base ingredient, providing bulk and a familiar flavor profile.

Wheat and barley are generally recognized as safe (GRAS) by the FDA when used as food ingredients. They are a good source of dietary fiber, vitamins, and minerals. JECFA has evaluated wheat and barley, and EFSA has also assessed them. While generally considered healthy, some individuals may have sensitivities or allergies to wheat.