Wheat Bran Fiber

An insoluble dietary fiber produced from the outer bran layers of wheat kernels, processed to remove starch and protein while retaining the high-fiber cellulosic and hemicellulosic fraction.

Light tan to brown free-flowing fibrous powder or flakes. Mild cereal aroma. Total dietary fiber content of 40 to 75 percent depending on grade and processing intensity.

We supply food-grade Wheat Bran Fiber from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Produced from non-GMO wheat grown across the North China Plain.

Common market grades include standard bran-derived fiber 40 to 50 percent total fiber, concentrated grades at 60 to 75 percent fiber, and ultra-fine micronized grades for confectionery and infant foods.

Bulk and reduced-MOQ shipments. Batch-level COA covering total fiber, gluten content (where claimed reduced-gluten), moisture, heavy metals, and microbiology.

Wheat bran fiber is one of the oldest cereal fibers in commercial food use, with bran fortification dating to the early 20th century and the rise of whole-grain nutrition science. The bran fraction constitutes approximately 13 to 17 percent of the wheat kernel by weight.

Production proceeds by separating bran from the endosperm during milling, then further fractionating the bran to remove residual starch and protein. The resulting fiber concentrate is rich in arabinoxylan and cellulose, with smaller amounts of lignin and minerals.

Clinical evidence supports laxative effects, lower colonic transit time, and reduced risk of constipation-related conditions. Cereal-fiber consumption has been associated in epidemiological studies with reduced cardiovascular and metabolic risk markers.

The principal labeling consideration is gluten content: standard wheat bran fiber is not gluten-free and is unsuitable for celiac-targeted products. Processed grades with gluten reduced below 20 ppm are available for specialty applications.

• Whole-grain breads, multigrain breads, and bran-fortified bakery products
• Breakfast cereals, bran flakes, and high-fiber cereal blends
• High-fiber crackers, biscuits, and savory snacks
• Pasta and noodle fortification
• Functional snack bars marketed with cereal-fiber claims
• Animal feed and pet food fortification
• Bulk laxative products
• Sauces and meat products as a texturizer (in modest inclusion)