Whole

The term "whole" refers to food ingredients that retain all their natural components. For grains, this means the bran, germ, and endosperm are all present, unlike refined grains where parts are removed. This ensures the ingredient keeps its full nutritional profile.

Manufacturers use whole ingredients, especially whole grains, to enhance the fiber, vitamin, and mineral content of foods. They also contribute to a distinct texture and flavor. These ingredients are commonly found in breakfast cereals, breads, pasta, and baked goods like cookies and biscuits.

Whole grains and other whole food ingredients are generally recognized as safe (GRAS) by the FDA. They are valued for their nutritional content, including dietary fiber, B vitamins, and minerals like iron and magnesium. The Dietary Guidelines for Americans recommend consuming whole grains as part of a healthy eating pattern. As general food categories, whole ingredients are not typically subject to specific safety evaluations by bodies like JECFA or EFSA in the same way as food additives.