Bay State Milling Company

Fiber is firmly at the center of bakery innovation, and the industry is taking notice. A new Baking & Snack feature highlights a clear shift: bakers are prioritizing fiber to meet growing consumer interest in gut health, while still demanding ingredients that perform reliably in familiar applications. We’re proud to see HealthSense® High-Fiber Wheat Flour recognized as a leading solution. With significantly higher fiber and naturally occurring resistant starch, delivered in the same formats bakers rely on, HealthSense helps manufacturers create better-for-you foods without changing taste, texture, or process. It’s another strong signal that nutrition-forward formulation isn’t a trend; it’s the future. Read the article: https://lnkd.in/eBRq6gMJ #BayStateMilling #HealthSense #FiberForward #GutHealth #FoodInnovation #NutritionInnovation #BetterForYouFoods #WheatBetter

🌾 We’re grateful to see bakers using HealthSense® High-Fiber Wheat Flour in ways that bring more joy, inclusion and better-for-you options to the table. This story is a powerful reminder of why we do what we do: creating nutrient-dense, high-performing ingredients that help manufacturers reimagine the foods people love without compromising taste, texture or experience. 🌱

Gut check! Better-for-you foods are baked right in. As consumer awareness of gut health accelerates, the opportunity for manufacturers lies in formulating foods that deliver measurable benefits — without changing the eating experience. In Baking & Snack, Katie Harris,Technical Business Development Manager at Bay State Milling, shares how HealthSense® High-Fiber Wheat Flour enables manufacturers to do just that. By delivering the same performance as traditional white flour — with 10x more fiber and naturally occurring resistant starch — HealthSense® helps brands lead with science-backed nutrition, clean labels, and familiar functionality. It’s ingredient innovation that bridges R&D, consumer trust, and commercial scalability. Read more on page 46 of Baking & Snack: https://bit.ly/47SpzLm #BayStateMilling #HealthSense #WheatBetter #HighFiberFlour #GutHealth #BetterForYouGrains #FoodInnovation #CleanLabelIngredients #BakingAndSnack

What does “better grain” look like? At Bay State Milling, it’s grain that delivers more — more nutrition, more consistency, and more trust. From our High-Fiber HealthSense® Wheat Flour to PurelySown™ Gluten-Free Oats, we’re rethinking what ingredients can do for people and the planet. Because when better grain goes in, better food comes out. 🌾 #BayStateMilling #GraintoGoodness #FoodInnovation #FiberForward

Moments like this, highlight the value of coming together to advance the future of organic and sustainable food systems. With 125 years of milling heritage and a commitment to continuous innovation, Bay State Milling contributes to discussions that shape stronger supply chains, greater transparency, and meaningful impact across our industry.

As conversations at #FNCE2025 highlight the growing connection between nutrition science and product innovation, one message is clear — fiber and gut health are moving from niche to necessity. Colleen Zammer insights reinforce how ingredient innovation can close the gap between consumer demand and real nutritional impact. Through HealthSense® High-Fiber Wheat Flour, Bay State Milling continues to redefine what’s possible in better-for-you formulations — delivering clean label nutrition that performs as well as it nourishes. 🌾 #BayStateMilling #HealthSense #NutritionInnovation #FiberForward #GutHealth #FoodScience #BetterFoodStartsHere

From seed to solution, we’re committed to advancing a more nutritious and sustainable food system — one ingredient at a time. Whether it’s high-fiber wheat, purity protocol oats, or other grain solutions, we’re proud to support partners who share our mission to make better-for-you foods accessible to all. #BayStateMilling #HealthSense #PurelySown #BetterFoodStartsHere #FoodInnovation #SustainableAgriculture

🌾 “Fiber is an area of a lot of interest to our aging population. We all need to eat more fiber” — North American Millers' Association President Jane DeMarchi via Baking Business. We couldn’t agree more. At Bay State Milling, we believe the future of milling lies in better-for-you grains that combine nutrition, performance and taste. 💡 Our HealthSense® High-Fiber Wheat Flour is a patented, high-amylose varietal that delivers up to 10x more fiber than traditional white flour, helping formulators bring nutrient-dense, functional foods to market without compromising taste or texture. As the conversation around fiber continues to grow, we’re proud to be part of an industry that’s reimagining what’s possible from the ground up. #BayStateMilling #WheatBetter #HighFiberFlour #GutHealth #BetterForYouGrains #CleanLabelIngredients

Fiber has taken center stage as consumers look for foods that deliver both nutrition and functionality — but innovation starts long before the product hits the shelf. At Bay State Milling, we’re helping food makers meet this demand naturally through better-for-you ingredients backed by science and decades of grain expertise. From bread and tortillas to pasta, bakery, and snacks, our fiber-forward solutions — including HealthSense® High-Fiber Wheat Flour — make it simple to elevate nutrition without sacrificing taste, texture, or performance. Our team will be attending PLMA - Private Label Manufacturers Association Annual Trade Show in Chicago, November 17–18, and we’d love to connect to discuss how we’re reimagining fiber’s role in everyday foods — and how you can, too. We’ll see you in Chicago! Courtney Hendrickson, J. Michael Buscaino, Katie Compton Yahna, Brian Nallen

🔬 We’re exploring what’s next in cereal and grain science! Bay State Milling is excited to attend the upcoming Cereal & Grains Association’s 2025 Chemistry, Quality and Technology Conference! This forum is dedicated to advancing the methods, science and innovations that shape the future of grain-based foods. 🌾 With a focus on research, process optimization and ingredient functionality, this year’s theme — Research and Innovation in Methods and Processes to Optimize Finished Products — aligns with our ongoing work to increase access to nutritious, sustainable and accessible grain-based ingredients. We’re proud to be part of the scientific dialogue driving measurable progress in cereal and grain technology, from seed to solution. 🌱 #BayStateMilling #WheatBetter #FoodInnovation #GrainScience #CleanLabelIngredients #BetterForYouGrains #CerealAndGrainsAssociation Katie Harris, Natsuki Barber, Ross Fenderson, Ram Ramakrishna, PhD, Harold Ward, Tim Pohlman