Fibre extracted from wheat, principally from the bran fraction, used as a functional ingredient to boost the dietary fibre content of breads, breakfast cereals, pasta, and meat products. It is predominantly insoluble fibre, valued for promoting digestive health and regularity and for supporting fibre content claims where labelling rules set thresholds. In formulation it can improve texture and moisture retention at moderate levels, though high inclusions may make products dry or gritty and can interfere with gluten development. Its neutral flavour and light colour make it easy to incorporate without changing a product’s character. Specifications cover particle size, purity, and water-binding behaviour, which together decide how it performs in doughs and batters.