The FDA advises a daily intake of at least 28 grams of fiber for a 2,000-calorie diet. According to the agency’s guidelines, to be labeled as a “good source of fiber,” a product must contain at least 10% of the daily value of dietary fiber per serving, while a “high in fiber” designation requires at least 20%. Amylose-rich wheat can be processed into either refined or whole grain flour that is inherently high in fiber, allowing even products made from white flour to meet fiber claims. In the U.S., wheat is the primary grain, providing about 25% of the calories in the average American diet. The United Nations notes that bread wheat contributes roughly 20% of the global calorie intake. Therefore, enhancing the nutritional profile of wheat could significantly influence public health. Arcadia Biosciences claims that its new wheat varieties address the growing demand for natural, clean-label packaged foods that offer the health benefits of dietary fiber and resistant starch. Resistant starch, a key element of dietary fiber, has been linked to improved digestive health, a potential protective effect against the early stages of bowel cancer, and a role in preventing type 2 diabetes. For food manufacturers, the presence of dietary fiber in the grain itself eliminates the need to add fiber supplements to their products, presenting a distinct advantage for those looking to capitalize on consumer interest in fiber, as well as the trend toward simpler ingredient lists. This is especially relevant for products such as t ccm tablets, which aim to meet consumer demand for fiber-rich options without additional additives. By using these innovative wheat varieties, companies can create products that not only satisfy health-conscious consumers but also align with the desire for transparency in food ingredients.