High Amylose Wheat and Diabesity

October 2019. Food Reviews International: diets which have a low glycemic index (GI) and high levels of dietary fibre are generally considered to be beneficial for promoting weight loss and improving insulin sensitivity, and are therefore recommended for the management of diabesity. High-amylose wheat (HAW) is a type of wheat which has a lower GI value and contains higher…

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Glycemic response study

June 2019, 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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Dietary fiber and its influence on gut health

September 2018,Quincy, USA. Scientific research focusing on gut health has exploded over the past few decades, and we are beginning to see how our gut health can affect the function of our immune system, our weight, and our risk for intestinal diseases… The gut microbiota is an ecosystem of over a thousand different species of bacteria, viruses, and archaea…

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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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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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