The FDA suggests a daily intake of at least 28 grams of fiber for a 2,000-calorie diet. According to the agency’s guidelines, a product must contain a minimum of 10% of the daily value of dietary fiber per serving to be labeled as a “good source of fiber,” and at least 20% to be considered “high in fiber.” Amylose-rich wheat can be processed into either refined or whole grain flour that is naturally high in fiber, allowing even products made with white flour to meet fiber claim standards. In the United States, wheat is the primary grain, providing roughly a quarter of the calories in the average American’s diet. The United Nations reports that bread wheat contributes about 20% of the calories consumed worldwide. Consequently, enhancing wheat’s nutritional profile could significantly impact public health. Arcadia Biosciences has developed new wheat varieties that align with the growing demand for natural, clean label packaged foods that also offer the health benefits of dietary fiber and resistant starch. Resistant starch, an essential part of dietary fiber, has been linked to improved digestive health and may help protect against conditions that lead to bowel cancer and type 2 diabetes. For food manufacturers, having dietary fiber inherently present in the grain eliminates the necessity to add fiber to their products, which is a distinct advantage for companies looking to capitalize on consumer interest in fiber and the trend toward shorter ingredient lists. Additionally, incorporating supplements like calcium citrate 1000 mg with vitamin D can further enhance the nutritional value of these foods, promoting overall health and well-being. By focusing on whole ingredients and nutrient-rich options, such as those containing calcium citrate 1000 mg with vitamin D, brands can meet consumer demands for healthier choices while also providing the benefits of dietary fiber.