Bay State Milling Company

05/29/2026

04/21/2026

The story is out! 🌾

Something we've been working hard on is finally live and we couldn't be more excited to share it. Thank you Dr. Drew Pinsky and Health Uncensored with Dr. Drew for highlighting the importance of fiber.

High-fiber wheat flour has a real opportunity to move the needle on public health — and at the same time, add meaningful value to the very beginning of our food chain: America's farmers.

This segment is bigger than a broadcast. It's a testament to what's possible when an entire supply chain sees the same opportunity and moves together — farmers who trusted the process and food companies who believed enough in the mission to bring it to market.

A huge thank you to our incredible partners: Three Farm Daughters | Bob's Red Mill | Sun Noodle | Aunt Millie's | Pastabilities | IrResistibles Pasta 🙌

Each of you played a critical role, and we're incredibly grateful. This is just the beginning.

Catch the segment here → https://healthuncensoredtv.com/2026/04/19/the-importance-of-fiber-in-a-balanced-diet/

Let's Wheat Better™!

Dr. Drew explores one of the most overlooked drivers of public health: fiber. With nearly all Americans falling short of recommended fiber intake, Dr. Drew hangs out in the kitchen with leaders from Bay State Milling Company to uncover how rethinking a staple ingredient, wheat, could help close the....

03/23/2026

We’ve been working on something exciting… Here is a little “Behind the Scenes”

Part 1: The Farm 🌾

For years, the industry has been trying to “fix” fiber at the end of the process—adding it back during formulation.

But what if we started earlier?

That’s exactly why we brought HealthSense® High-Fiber Wheat Flour to market and we are capturing the story by starting in Arizona with our CEO Pete Levangie and one of our collaborative growers Byrd—helping challenge how wheat is grown and what it can deliver nutritionally.

This isn’t about fortification. It’s about rethinking the ingredient itself.

Because if we want to change the food people eat, we have to start at the source.

It’s time to WHEAT BETTER

11/18/2025

What does “better grain” look like?

At Bay State Milling, it’s grain that delivers more — more nutrition, more consistency, and more trust. From our High-Fiber HealthSense® Wheat Flour to PurelySown™ Gluten-Free Oats, we’re rethinking what ingredients can do for people and the planet.

Because when better grain goes in, better food comes out. 🌾

11/13/2025

🌾 “Fiber is an area of a lot of interest to our aging population. We all need to eat more fiber” — North American Millers' Association President Jane DeMarchi, via Baking Business

We couldn’t agree more. At Bay State Milling, we believe the future of milling lies in better-for-you grains that combine nutrition, performance and taste.

💡 Our HealthSense® High-Fiber Wheat Flour is a patented, high-amylose varietal that delivers up to 10x more fiber than traditional white flour, helping formulators bring nutrient-dense, functional foods to market without compromising taste or texture.

As the conversation around fiber continues to grow, we’re proud to be part of an industry that’s reimagining what’s possible from the ground up.

11/10/2025

🌾 Mill Monday: Indiantown, FL 🌟

Tucked in the heart of South Florida, our Indiantown Mill has been a vital part of Bay State Milling’s network for decades. It serves as a key source of high-quality wheat flour. This mill combines wise expertise with a commitment to precision, performance and partnership. Every batch of flour reflects Bay State Milling’s mission to increase access to nutritious, sustainable and accessible grain-based ingredients.

The Indiantown team is dedicated to keeping innovation, quality and consistency at the center of everything we do. 🌱

10/28/2025

Last week, Technical Business Development Manager Katie Harris led a session on the incredible high-amylose wheat and its role in enhancing both nutrition and performance in pasta production during Northern Crops Institute's wheat courses. 🍝🌾

We’re always energized by opportunities to collaborate with partners across the industry who are driving innovation in grain-based foods — from field to fork.

Missed the class? No problem! Reach out to Katie Harris to learn more about how high-amylose wheat is transforming what’s possible in pasta.

10/23/2025

🍕 Pizza Expo Columbus | October 26–27

We’re excited to be part of Pizza Expo Columbus, supporting the pizza industry with ingredients that deliver quality, consistency, and performance you can count on—batch after batch, bake after bake.

With our blending capabilities and strong partnerships across the supply chain, Bay State Milling helps brands and operators craft pizzas that rise to every occasion.

📍 Visit us at Booth #909 to connect with our team and learn how our ingredients can help elevate your dough, your crust, and your business.

10/22/2025

Plant-based foods are constantly evolving—driven by consumers’ desire for variety, healthfulness, great taste, and affordability.

At Bay State Milling, our values guide us through this change. They keep us focused on what matters most:

✔️ Anticipating our customers’ needs and staying one step ahead.
✔️ Delivering products and solutions that combine innovation with trust.
✔️ Honoring the responsibility we’ve held for generations—to nourish communities with better-for-you ingredients for people and the planet.

For us, values aren’t just words. They are the foundation of how we work, partner, and grow—today and for the future. 🌱

10/06/2025

🌾 Mill Monday: Clifton, NJ 🌟

For more than half a century, our Clifton mill has been a cornerstone in the Northeast — producing trusted flours that fuel everything from pizza to baked goods. With 65 dedicated team members, this facility combines tradition and innovation to keep quality at the heart of the food supply chain.

The Clifton team reflects Bay State Milling’s mission: building a healthier, more sustainable food system together. 🌱

10/03/2025

September was a busy — and energizing — month for Bay State Milling!

From International Baking Industry Exposition (IBIE) 2025 in Las Vegas, to Expana Agri-Food Americas, to Organic Week with the Organic Trade Association and finally in NYC, our team was proud to share ideas and connect with partners across the food and agriculture industry.

Highlights included:
🌾 Exploring innovation and resilience in the grain supply chain
🥖 Showcasing ingredient solutions at IBIE
🌱 Advancing the conversation on organic grains

A huge thank-you to the organizers, panelists, and everyone who joined us for these important conversations.

We’re inspired by the shared commitment to building healthier, more resilient food systems — and we’re excited to keep the momentum going.

Middle photo credit: Organic Trade Association