Strong innovation for BSM team

May 2018, Quincy, USA. A Milling & Baking News article: Pete Levangie, Bay States Milling CEO, describes great potential in HealthSense high-fiber flour “HealthSense is much more socially acceptable than alternative fibers because it’s slow digesting and fermentable. We are focused right now on trying to build this ingredient business as a better fiber alternative from the ones you…

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Glycemic response study

April 2018, Adelaide, Australia. High-amylose wheat lowers the postprandial glycemic response to bread in healthy adults. Replacing conventional with high amylose wheat flour is an effective strategy for lowering postprandial glycemic and insulinemic responses to bread. “On separate mornings, 20 healthy non-diabetic men and women consumed four different wholemeal or refined wheat breads made from conventional or high amylose…

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Major commercial Milestones

April 2018, Sydney, Australia. Arista Cereal Technologies achieves major commercial milestones for its High Amylose Wheat; Commercial quantities will be available for a variety of food applications in the fall of 2018. Commercialization in other parts of the world will follow. “Our owners view high amylose wheat as a priority for their organizations to close the global fiber gap…”

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Fiber from the farm, not from the factory

April 2018, Quincy, USA. About fiber in foods, different resistant starch categories, and methods to measure fibers. “Various government and health organizations have tried to promote higher dietary fiber intake by recommending that consumers make at least half of the grains consumed in their diet whole grains; however, most still fail to make the switch due to the negative…

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Amazing Aussie scientist video

December 2017, Canberra, Australia. Chanel 9: an aussie scientist discovers wheat with 10 times more fibre. Dr. Ahmed Regina explains the role of resistant Starch in large bowel. “it’s not just enough that you eat a good quantity of fibre, but you also have to eat variety of fiber; so among these fibres, fermentable fibre such as resistant starch…

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High Fiber Australia’s revolutionary wheat

December 2017, Canberra, Australia. A new high-amylose wheat could provide millions of people with the right type of fibre without having to change their diets. “While Australians are doing a great job of eating roughage like whole grains and wheat bran, which promotes bowel regularity, current research shows that we need to eat more fermentable fibres such as resistant…

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A platform for delivering health benefits

July 2017, Adelaide & Canberra, Australia. Non-communicable diseases such as diabetes, cardiovascular diseases and certain cancers are now the leading cause of death and disability, and their prevalence is rising worldwide… Enhancing the nutritional quality of staple foods offers a complimentary intervention strategy. “Foods rich in resistant starch contribute to fibre intake and so can help fill the fibre…

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New brand for a functional flour

June 2017, Quincy, USA. Bay States Milling, the exclusive North American licensee of the Arista High Amylose Wheat, launches a new brand for a high fiber wheat flour: HealthSense®. “With the increasing incidence of diabetes in North America, fiber consumption recommendations on the rise, and the advancements in our understanding of the importance of gut health, HealthSense™ can have…

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An Ileostomy study

March 2015, Adelaide, Australia. The physiological resistant starch content of breads made from wholemeal and refined high amylose wheat flours was determined using the human ileostomy model. Results show “a 10-fold difference in the resistant starch content between the control and High amylose breads…”

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