High-fiber wheat flour

by Charlotte Atchley
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HealthSense

 

Bay State Milling Co. partnered with licensor Arista Cereal Technologies to launch HealthSense high-fiber wheat flour derived from a high-amylose wheat, which delivers wheat flour functionality with a highly desired macronutrient. The high level of amylose increases the concentration of resistant starch, which acts like dietary fiber. Resistant starch has been shown to decrease glycemic response to foods, which can help prevent and manage Type 2 diabetes.

“HealthSense high-fiber wheat flour is a game-changing food ingredient,” said Pete Levangie, CEO for Bay State Milling. “With the increasing incidence of diabetes in North America, fiber consumption recommendations on the rise and the advances in our understanding of the importance of gut health, HealthSense can have a profound impact on human health in the very near future. We believe this to be an important opportunity for consumers, grain-based food companies and growers.”

Bay State Milling is Arista Cereal Technologies’ first commercial partner for this high-amylose trait in wheat. Arista is working closely with growers to develop the supply chain and anticipates commercial availability from both the spring and winter wheat varieties this fall.

“We are thrilled to partner with Bay State Milling to launch HealthSense in the North American market.  Decades of research have gone into the development of high-amylose wheat with a goal of improving human health without compromise,” said Lindsay Adler, director, Arista Cereal Technologies.

HealthSense delivers these health benefits without compromising baking or flavor attributes. The high-fiber wheat flour can be used in any baked good that uses traditional hard wheat flour. It is derived from conventionally bred, grown and milled in the US.

(800) 553-5687 • www.baystatemilling.com and www.aristacereals.com