Could high-fiber flour change how baked goods impact health?

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Could high-fiber flour change how baked goods impact health?

23 Jan 2024

Joanie Spencer

Since 2008, Joanie Spencer has covered the retail and wholesale sides of the baking industry.
Serving associations such as the American Society of Baking (ASB) and BEMA, Joanie is also in demand as an industry presenter on bakery operations and trends. She holds a bachelor’s degree in communication from Rockhurst University and a master’s degree in journalism from the University of Missouri.

When she’s not running or playing soccer, Joanie spends her time with her husband and 11-year-old son.

QUINCY, MA — When people hear the word “innovation,” especially in the baking industry, they usually connect with concepts like digitization of equipment or artificial intelligence. But ingredient innovation is flourishing as well, such as with Bay State Milling’s HealthSense High-Fiber Wheat Flour, the only reﬁned ﬂour in the US made from non-GMO high-amylose wheat.

According to the American Heart Association (AHA), while many factors affect heart disease, diets low in saturated fat and cholesterol may help reduce the risk of this disease. High-ﬁber foods are also critical for maintaining healthy blood sugar, controlling appetite and balancing the gut microbiome. Medical professionals at UCLA Health have estimated that 70% to 80% of immune cells live within the gut, contributing to overall health and wellness.

While in recent history refined white flour has been vilified by consumers, it remains a cornerstone of the American diet. Per capita consumption has declined by more than 8% since 2001, but Americans still consume nearly 130 pounds of wheat flour per year, significantly more than any alternative flour type, according to Bay State’s research.

Meanwhile, Americans consistently under-consume the recommended daily fiber intake, with the American Journal of Lifestyle Medicine noting that 95% don’t consume enough fiber.

Through non-GMO breeding of high-amylose wheat in areas including Minnesota, North Dakota, Montana, Idaho and California, the majority of the endosperm contains non-digestible resistant starch. Bay State then mills this high-fiber HealthSense flour through traditional methods, resulting in a wheat flour that can deliver up to 10 times the amount of fiber as traditional wheat flour.

“This is a fundamental type of innovation,” said Edward Fish, VP and GM of varietal solutions for Bay State Milling. “There’s no mechanical innovation here. It’s still a conversion technology, where we simply clean the wheat that comes from the farm, crush it and mill it into flour. But while we still remove the hull as you do with refined flour, the fiber is coming from a different type of starch.”

While many consumers want to be healthier, they’re not as apt to give up eating their favorite foods, especially when it comes to taste and texture.

“I’m excited that products like white bread, pizza, bagels and even indulgences like cakes or cookies can get a boost of fiber,” Fish said. “With HealthSense, we can add fiber to the diet through familiar products.”

“I’m excited that products like white bread, pizza, bagels and even indulgences like cakes or cookies can get a boost of fiber.” — Edward Fish | VP and GM of varietal solutions | Bay State Milling

With increased fiber being directly connected to weight management, cardiovascular health, decreased hypertension and improving diabetes, HealthSense has gained attention from public health organizations including the AHA.

The product recently received AHA’s Heart-Check Certiﬁcation, joining a select number of products, such as Joseph’s Bakery’s Heart Friendly Pita, that meet the AHA’s rigorous criteria for foods and food ingredients that support heart health as part of a nutritious diet.

“We are so proud to have our HealthSense ﬂour among the select group of high-ﬁber and grain-based products certified by the American Heart Association’s Heart-Check Food Certiﬁcation Program,” said Peter Levangie, president and CEO of Bay State Milling. “The American Heart Association’s Heart-Check mark is the most-recognized symbol of heart-healthy products in the United States. Our manufacturing and food service customers will know that our revolutionary ﬂour adds valuable nutrition to foods they produce.”

HealthSense High-Fiber Wheat Flour is available for commercial manufacturing directly from Bay State Milling to support new product development or product renovation to adjust existing formulas. On product labels, it can simply be listed as wheat flour.

“Whether it’s a restaurant or a food manufacturer, our customers can use this ingredient to potentially create a product with a Heart Check seal,” Fish said. “We work with our customers, and they work with the American Heart Association to validate that.”

For more information on HealthSense, visit the Bay State Milling website.

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