Whole Wheat

Whole wheat is the entire grain kernel of the wheat plant, including the bran, germ, and endosperm. Unlike refined wheat flour, which removes the bran and germ, whole wheat flour is made by grinding all parts of the kernel. This process retains the grain's natural nutrients and fiber.

Manufacturers add whole wheat to foods primarily for its nutritional benefits, including dietary fiber, B vitamins, iron, and magnesium, and to provide a hearty texture. It is commonly found in baked goods like breads, crackers, and muffins, as well as in breakfast cereals, pasta, and snack foods.

As a whole food ingredient, whole wheat is not regulated by the FDA as a food additive; it is generally recognized as safe and a staple food. The consumption of whole grains, including whole wheat, is associated with various health benefits, such as supporting digestive health due to its fiber content and potentially reducing the risk of certain chronic diseases. JECFA and EFSA do not typically evaluate whole foods like whole wheat in the same way they assess food additives, as it is a fundamental dietary component rather than an additive.