Cultured Wheat Flour
Cultured wheat flour is generally recognized as safe and provides a clean-label preservation strategy. Contains gluten and is not suitable for people with celiac disease or wheat allergy.
What it is
Wheat flour fermented with food-grade cultures (typically Propionibacterium or lactic acid bacteria) to produce natural antimicrobial metabolites such as propionic and acetic acids.
Acts as a clean-label preservative that extends shelf life and inhibits mold and rope-forming bacteria in baked goods.
Why it's flagged
- Contains gluten (not safe for celiac/wheat allergy)
- Provides preservative function without disclosure of specific antimicrobial acids
What regulators actually say
"Direct food substances affirmed as generally recognized as safe."
Regulatory status
United States — FDA
GRAS as a fermented wheat flour ingredient under 21 CFR 184
European Union — EFSA
Permitted as a food ingredient in the EU; fermentation cultures are considered traditional food processing
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