Wheat bran
Wheat bran suppliers and sourcing guide
Wheat bran is the outer layers of the wheat kernel (pericarp, seed coat and aleurone layer) separated from the starchy endosperm during flour milling. It is high in insoluble fiber, mainly arabinoxylan and cellulose, and also carries protein, some starch, fat and phytate. Buyers choose by particle size (coarse flakes to fine powder), wheat class (red or white), heat treatment and microbial specification.
- Category
- Fibers
- Also known as
- Triticum aestivum bran · wheat bran fiber · miller's bran · stabilized wheat bran
- Facts checked
- November 2026
Forms and grades of wheat bran
Suppliers sell different products under the same name. Specify the one you need.
Coarse or flaked bran
Large flakes from the mill, used in cereals, muffins and as a topping.
Fine-milled bran
Ground to a flour-like powder for breads, bars and snacks where coarse flakes would be visible.
Heat-treated (stabilized) bran
Heated to inactivate lipase and lower microbial counts; keeps longer and suits ready-to-eat uses.
Red or white wheat bran
White wheat bran is lighter in color and milder; red wheat bran is darker and more bitter.
Organic
From certified organic wheat, under organic certification.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Total dietary fiber
- Total, soluble and insoluble fiber by AOAC 991.43 or 2011.25, reported on an as-is or dry basis.
- Moisture
- Loss on drying; affects flow, caking and microbial stability.
- Particle size
- Sieve analysis to confirm coarse, medium or fine grade.
- Mycotoxins
- Deoxynivalenol (DON) and ochratoxin A by LC-MS/MS or ELISA; these concentrate in the outer layers of the grain.
- Heavy metals
- Cadmium and lead in particular, by ICP-MS.
- Microbiology
- Total plate count, yeast and mold, coliforms, E. coli, Salmonella and Bacillus cereus; raw bran carries higher counts than flour.
Storage, lots and expiry
Storage and shelf life
Keep wheat bran cool and dry in sealed bags, off the floor and under a pest control program, since bran attracts stored-product insects. Unstabilized bran contains active lipase and fat and can turn rancid within months, so heat-treated bran is preferred for longer storage. Suppliers set a best-before date; use stock first-in, first-out.
Lots and expiry dates
Mycotoxin levels, microbial counts and color vary with crop year, wheat class and growing region, so check DON and microbiology on each COA. Record the wheat class, origin and whether the lot was heat treated. Wheat bran contains gluten and must be handled as a wheat allergen.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
Health Canada's list of dietary fibres reviewed and accepted by its Food Directorate lists wheat bran, the outer layer of wheat grain obtained during flour milling, as a traditional fibre.
Source: canada.ca (opens in a new tab)FDA's dietary fiber Q&A names cereal bran among foods with naturally occurring, intact fiber, and says manufacturers do not need to demonstrate physiological effects for these fibers.
Source: fda.gov (opens in a new tab)FDA's food allergen labeling guidance lists wheat among the major food allergens that food labels must declare.
Source: fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Wheat bran suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking wheat bran suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell wheat bran? Request a listingFrequently asked questions
What forms of wheat bran can brands buy?
Common forms include coarse or flaked bran, fine-milled bran, heat-treated (stabilized) bran, red or white wheat bran and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for wheat bran include?
Expect total dietary fiber, moisture, particle size, mycotoxins, heavy metals and microbiology, each with its method, specification and result for that lot.
How should wheat bran be stored?
Keep wheat bran cool and dry in sealed bags, off the floor and under a pest control program, since bran attracts stored-product insects. Unstabilized bran contains active lipase and fat and can turn rancid within months, so heat-treated bran is preferred for longer storage. Suppliers set a best-before date; use stock first-in, first-out.
What is the regulatory status of wheat bran?
Health Canada's list of dietary fibres reviewed and accepted by its Food Directorate lists wheat bran, the outer layer of wheat grain obtained during flour milling, as a traditional fibre. FDA's dietary fiber Q&A names cereal bran among foods with naturally occurring, intact fiber, and says manufacturers do not need to demonstrate physiological effects for these fibers. FDA's food allergen labeling guidance lists wheat among the major food allergens that food labels must declare.
More fibers
- Inulinchicory root fiber · chicory inulin
- Psyllium Huskpsyllium · ispaghula husk
- Oat beta-glucanoat bran beta-glucan · mixed-linkage (1-3),(1-4)-beta-D-glucan
- Oat fiberoat hull fiber · oat hull fibre
- Citrus fibercitrus peel fiber · dried citrus pulp
- Resistant dextrinresistant maltodextrin · soluble corn fiber
- PolydextroseE1200 · INS 1200
- Fructooligosaccharides (FOS)FOS · oligofructose
- Galactooligosaccharides (GOS)GOS · trans-galactooligosaccharides
- Xylooligosaccharides (XOS)XOS · xylo-oligosaccharides
- 2'-Fucosyllactose (HMO)2'-FL · 2'-O-fucosyllactose
- Partially hydrolyzed guar gumPHGG · hydrolyzed guar gum
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