New wheat flour offers resistant starch benefits

by Jeff Gelski
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wheat flour with resistant starch benefits
 
QUINCY, MASSACHUSETTS, U.S. — Bay State Milling Co. has launched HealthSense high fiber wheat flour derived from high-amylose wheat, the Quincy-based company said June 19.

High levels of amylose help to increase the concentration of resistant starch component of wheat that resists digestion and acts like dietary fiber. Resistant starch has been shown to decrease glycemic response to foods, which is important in preventing and managing type 2 diabetes, according to Bay State Milling.

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

Bay State Milling is the exclusive North American licensee of the high-amylose trait in wheat. Arista Cereal Technologies, the licensor, holds global patents on the process used to select for the trait. Bay State Milling anticipates commercial availability of limited quantities of HealthSense from both spring and winter wheat varieties this fall. The company is working with growers to develop the supply chain. The flour may be used in any food product where traditional hard wheat varieties are used.

Limagrain Cereal Seeds, Fort Collins, Colorado, U.S., is partnering with Bay State Milling in breeding the trait into wheat varieties adapted to grow in the United States. 
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