Ingredient
Cultured wheat
What is Cultured wheat?
Cultured wheat is a natural food ingredient made by fermenting wheat flour with bacteria, often Lactobacillus. This process produces acetic and lactic acids, which act as natural preservatives.
Cultured wheat is used in food products primarily for its preservative qualities, as it helps extend shelf life by inhibiting the growth of mold and spoilage organisms. Scientific evidence supports its effectiveness as a natural preservative without significant health concerns.
When you see cultured wheat on a label, it's an indicator that the product may have a longer shelf life without synthetic preservatives.
Commonly found in: bread, bagels, muffins, cakes, crackers
The FDA considers cultured wheat as Generally Recognized As Safe (GRAS).
Research generally indicates that cultured wheat is effective as a natural preservative and is safe for consumption.
Cultured wheat is plant-derived and generally considered vegan-friendly.
Sources: Generally Recognized As Safe (GRAS) Notice Inventory
Scout's take
Cultured wheat is used as a natural preservative and can improve the shelf life of baked goods. It is created through fermentation, which can enhance the nutritional profile by increasing the availability of certain nutrients. This ingredient is beneficial for maintaining product freshness without artificial preservatives.
Found in 1 product
Scan any product to see every ingredient explained — and healthier swaps.
Download on theApp Store GET IT ONGoogle Play