Whole Grain Soft White Wheat

Whole grain soft white wheat is a type of wheat where the entire kernel (bran, germ, and endosperm) is used, retaining all its natural nutrients. "Soft" refers to its lower protein content compared to hard wheat. It is grown and harvested like other wheat varieties.

Manufacturers use whole grain soft white wheat to add fiber, nutrients, and a mild flavor to products. Its soft texture makes it ideal for baked goods like cookies, crackers, and certain cereals. It can also be found in breads and other grain-based foods.

As a whole grain, soft white wheat provides dietary fiber, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) recognizes whole grains as part of a healthy diet. There are no specific regulatory approvals needed for whole grains themselves, as they are staple food ingredients. JECFA and EFSA typically evaluate food additives, not whole grains as a primary food ingredient.