Bay State Milling Company

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Bay State Milling Company

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Bay State Milling Company, a family-owned company headquartered in Quincy, MA, has provided exceptional flour and plant-based ingredients since 1899.

Since 1899, Bay State Milling has proudly provided exceptional quality flour and grain products. It is a commitment that extends beyond our deep understanding of advanced milling processes and technologies, and draws upon our unique ability to understand and embrace the changes our customers face. For retail bakeries, wholesale bakeries, foodservice operators, distributors and food manufacturers seeking to adapt to and profit from change, this represents a critical combination of product and service — one that allows them to partner with experts who are passionate about helping them prosper. We produce a level of quality and consistency that few, if any, can match, continually adding capabilities in research and development, specialty milling and blending. As a result, Bay State Milling remains a step ahead of industry trends. Whether you are seeking new methods for incorporating whole grains, ways to lead the push toward health and wellness, or help in creating the grain-based foods of the future, we have the expertise and the affinity for change to ensure your success.

10/09/2026

On October 27 at Reuters Events Transform Food & Agriculture, our very own Ed Fish, SVP & General Manager of Varietal Solutions, joins a dynamic panel discussion on "Optics vs. Outcomes: What's Really Driving Health Trends, Reformulation, and Consumer Choice."

Together, the panelists will look at:
• Which consumer signals are truly driving purchase decisions as value, price sensitivity, and trade-offs intensify
• How brands are reformulating around nutrient density, ingredient quality, and protein
• How evolving definitions of “healthy” are shifting away from ultra-processed and synthetic ingredients, combining with regulatory pressure to accelerate change

Learn more and register here: https://hubs.la/Q04zwvkP0

10/08/2026

We’re heading to Minneapolis next week for Bridge2Food North America, and Bay State Milling team members are speaking in three sessions!

Our experts will share how innovation that starts with the grain is shaping more nutritious, clean-label foods. Here’s where to find them:

📅 Wednesday, Oct. 14 | 11:00–11:25 AM
Protein & Fiber, Grown into the Oat Kernel
Ram Ramakrishna, R&D Innovation Project Manager, will show how oat genetics and identity-preserved sourcing can deliver protein and fiber from seed to shelf.

📅 Wednesday, Oct. 14 | 12:00–12:45 PM
Panel: Redefining Nutrient Density in the Age of the GLP-1 Halo Effect
Colleen Zammer, VP Varietal Solutions Growth & Corporate Innovation, joins a panel on how GLP-1 therapies are changing what people eat, and what that means for the foods brands create.

📅 Thursday, Oct. 15 | 9:05–9:30 AM
What a Decade of Reformulations Taught Us About Delivering Clean-Label Fiber
Colleen returns to share what makes clean-label fiber products succeed, drawn from 10 years of real-world reformulation work.

Will you be at Bridge2Food? Come say hi! 👋 https://hubs.la/Q04zCjlW0

10/06/2026

We’re honored to receive Hungry Howie's Pizza Gold Medal Supplier Award, presented at the Hungry Howie’s Franchisee National Convention! 🏅

This recognition reflects what our team strives for every day: best-in-class partnership, customer service, responsiveness, and ex*****on. Earning this award from a partner we deeply value means a lot to all of us at Bay State Milling.

Thank you to the Hungry Howie’s team for your trust and collaboration, and to our own people whose dedication shows up day in and day out. We look forward to continuing to grow together. 🍕

09/30/2026

We're proud to share that Bay State Milling is sponsoring Reuters Events Transform Food & Agriculture USA 2026!

Here are two ways to connect with us on October 27!

🎤 Catch Ed Fish, SVP & GM of Varietal Solutions, on the panel "Optics vs. Outcomes: What's Really Driving Health Trends, Reformulation, and Consumer Choice," where he will discuss:
• Which consumer signals are truly driving purchasing decisions
• How brands are adjusting reformulation around nutrient density, ingredient quality, and protein
• How evolving definitions of "healthy" are reshaping the products we make

🥂 Then join us that evening at the Mill City Museum for a networking reception, co-hosted with Reuters Events and Naturally Minnesota. We're bringing together attendees from Transform Food & Agriculture and Food. Ag. Ideas to celebrate Minnesota's growing leadership in food and ag innovation.

We hope to see you there! https://hubs.la/Q04yLbF30

09/28/2026

Our team spent three days with the women leading agriculture forward at the 15th anniversary Women in Agribusiness Summit in New Orleans. The big takeaways are:
• AI is everywhere in food and ag. Sessions ranged from hands-on workshops on putting AI tools to work and leveraging the technology to create efficiencies, to bigger conversations about how AI is changing decision-making across the industry.
• Ingredients with benefits. Multiple sessions explored how much protein consumers want, and what kind, including how GLP-1 medications are shaping those choices and what that means for everyone in the value chain. And we know that fiber is rivaling protein, with benefit stacking a key focus for product development.
• Economics are challenging. CoBank's opening keynote pointed to compressed margins and falling net farm income as the reality producers are navigating right now. At the other end of the chain, with food prices still top of mind, speakers dug into how different consumer segments value quality and sustainability yet won’t compromise on taste.

That's why every ingredient must earn its place on the plate. Our SowNaked® Oats have 50% more protein than traditional oats, and our HealthSense® High-Fiber Wheat Flour has 10x the fiber of traditional white flour.

Thank you, Women in Agribusiness, for 15 amazing years!

09/23/2026

The conversations at this year's Wall Street Journal Global Food Forum made one thing clear: people aren't giving up carbohydrates – they're looking for better ones. Follow the link to read our full recap - bit.ly/4yRvI6i

09/21/2026

Protein had its moment. Fiber’s up next.

A recent feature by Forbes spotlights our HealthSense® High-Fiber Wheat Flour, delivering up to 10x the fiber of traditional white flour with the same taste and texture consumers love.

Fiber isn’t a trend. It’s here to stay! It’s time to Wheat Better.

👉 Link in comments for the full Forbes feature.

09/04/2026

What if the future of better nutrition starts with an ingredient that's already in almost everything we eat? Bay State Milling CEO, Peter Levangie talks with th@wsj about rethinking wheat, and why it could change how America eats.

Read the WSJ feature: bit.ly/4qWAjSa

08/28/2026

Our CEO, Peter Levangie, sat down with the to discuss how High-Fiber Flour can revolutionize the American diet.

08/24/2026

Happy National Waffle Day! 🧇 Today we're celebrating our baking partner and their soft, sweet Liège-style waffles they craft with our HealthSense® High-Fiber Wheat Flour, for an unexpected boost of dietary fiber.

These waffles taste like the treat you remember, and they're built to work across breakfast, snacking, and sandwiches. The proof is in the numbers: 5g of fiber per waffle, versus less than 1g in a waffle made with traditional flour, plus fewer net carbs. It all comes from the naturally occurring resistant starch, so there's more nutrition with no change to the taste, texture, or look of the waffle.

More fiber. Same delicious waffle. Happy National Waffle Day! 🌾

Learn more about high-fiber wheat flour at wheat-better.com.

Address

100 Congress Street
Quincy, MA
02169

Website

http://www.baystatemilling.com/

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