Soft Wheat
Also known as: tender wheat
Whole grain wheat. Contains gluten — must be avoided by those with celiac disease or wheat allergy (a major FDA-recognized allergen).
What it is
Soft wheat (Triticum aestivum, lower-protein varieties) used for products requiring tender texture rather than strong gluten development.
Source of flour for cakes, pastries, biscuits, and crackers; lower protein/gluten than hard wheat.
Why it's flagged
- contains gluten
- wheat allergen (FALCPA)
- not suitable for celiac disease
What regulators actually say
"The 9 major food allergens are milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame."
"Cereals containing gluten... and products thereof shall be indicated."
Regulatory status
United States — FDA
Wheat is one of 9 major food allergens requiring declaration under FALCPA.
European Union — EFSA
Cereals containing gluten must be declared as allergens (Regulation 1169/2011 Annex II).
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