Wheat is an important source of dietary fibre and cereal fibre, in particular from wholegrain, has well-established health benefits, including reducing the risk of various chronic diseases such as type II diabetes, cardiovascular disease and some types of cancer. However, while whole wheat grain contains about 11-15% total dietary fibre dry wt., this is concentrated in the aleurone and outer layers with white flour (which is most widely consumed) containing only 2-3% fibre dry wt. The main dietary fibre components in wheat grain are cell wall polysaccharides, notably arabinoxylan and β-glucan. In addition, phenolic acids covalently bound to arabinoxylan may also contribute to the beneficial effects of wholegrain consumption. Fructo-oligosaccharides (fructans) also contribute to the fibre content of whole grain and white flour and may have beneficial effects for healthy individuals via fermentation in the colon. However, they may also contribute to adverse symptoms in individuals with irritable bowel syndrome, being the major components of the FODMAP (fermentable oligo-, di- and monosaccharides, and polyols) fraction. We are identifying genetic variation in the contents of these components in wheat, including modern genotypes from different geographical regions, lines from the Watkins collection of land races (representing genetic diversity present about 100 years ago), historical genotypes grow in the UK over the past 200 years and “ancient” wheats (emmer and spelt). Genetic analysis of these lines is enabling us to map QTLs and identify linked molecular markers, which will enable breeders to select for increases or decreases in the grain. We have also developed a processing strategy to release phenolic acids during bread making, with beneficial effects on vascular function. This combination of genetic improvement with innovative processing will contribute to the development of a range of wheat products with health benefits for consumers.