Bay State Milling Company

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.

07/27/2026

Is it snacking? A meal? It’s now called "snealing!”

The way America eats has a new name. Smaller portions, busier lifestyles, GLP-1, and rising demand for protein and fiber are blurring the line between snacking and mealtime, reshaping not just what people eat, but when and why.

At an IFT panel on the trend, Courtney Hendrickson, Business Development Director at Bay State Milling, pointed to where brands can get ahead: "Protein is the mainstay, whereas fiber can really be a differentiator." Thanks to Food Business News and Michelle Smith for capturing it.

That's the shift we're building for. Whether it's a full plate or a handful between meetings, every eating occasion is a chance to deliver more nutrition, and fiber is where the next wave of better-for-you snacking will be won. Comment below if you’re curious how high-fiber wheat could power your brand's next sneal.

Read the full article:

07/21/2026

As a family-owned company, we believe in investing in the people who are just getting started. This summer, our milling interns from Winona, Tolleson, and Mooresville joined our R&D intern at the Grain Essentials Center for three days of hands-on learning.

The interns explored the full grain-to-food journey, from milling and flour quality to baking cookies, muffins, pizza, and pan bread. They put science into practice, evaluating how flour and ingredients perform in real products, and presented their summer projects at Intern Innovation Day. The curiosity and passion they brought were incredible to see. 👏

To this year's interns: thank you for reminding us why the next generation of our industry is so important. The future of milling is bright. ✨

07/16/2026

Watch Now! Tune in to our latest webinar as we showcase the holistic health benefits of fiber and the future of food innovation: how brands can create more effective products while standing out in an increasingly crowded marketplace.

bit.ly/4wE7k7g

07/13/2026

The fiber gap is one of the biggest opportunities in food formulation.

Nine out of ten Americans are fiber deficient. That gap shows up across nearly every consumer trend shaping the market right now—gut health, functional nutrition, blood sugar management, and the growing base of consumers on GLP-1 medications who are eating less and need more nutrition per bite.

A recent article from registered dietitian Cording (MS, RD, CDN) highlights the need for more fiber and uses high-fiber wheat flour to transform a familiar recipe into a fiber-forward breakfast.

Our HealthSense® High-Fiber Wheat Flour delivers 10 times the fiber of traditional white flour, with no compromise on taste or texture. It’s a natural source of prebiotic fiber that upgrades nutrition in existing recipes and creates new opportunities for nutrient-dense offerings.

What can HealthSense do for your next product?

Over the last few years, I’ve worked with a growing number of patients taking GLP-1 agonist medications like Ozempic and Wegovy, and one thing I’ve noticed is that fiber can be surprisingly hard to get enough of when appetite is low.

07/02/2026

Honoring 250 years of America, and the farmers who feed it.

American farmers have fed this nation through every chapter of its story and, two and a half centuries later, their work still fills our tables.

For 127 of those years, we've been proud to stand alongside them. Five generations in, we continue our work to build better nutrition into the everyday foods Americans love, starting at the seed.

Happy 250th, America. We're grateful to the farmers who got us here, and excited for what the next harvest can bring.

06/04/2026

With HealthSense® High-Fiber Wheat Flour, you can formulate pasta, but better!
Same beloved taste and texture with higher fiber content, longer hold time.

Watch dig in to the future of fiber.

Tap the link in our bio to see the full segment.

06/02/2026

An energizing day at The Wall Street Journal Global Food Forum in Chicago. The Bay State Milling Company team hosted a private breakfast with brioche French toast, muffins, breads, donuts powered by HealthSense® High-Fiber Wheat Flour. Thank you Chef Yudith Bustos Taleno at The Four Seasons Chicago for customizing the menu and the recipes for this event and the general breakfast buffet.

CEO Peter Levangie and JP Frossard of Rabobank presented on the converging forces driving nutrient-density and fiber-forward products. We appreciate all the attendees spending their morning with us.

Thanks to The Wall Street Journal for two days of insightful programming and thoughtful conversations, and for the opportunity to be a part of it alongside some of the leading brands in the food industry.

06/02/2026

Only 5% of Americans are getting sufficient fiber from their current diets.

To help people reach their fiber goals we decided it was time to Wheat Better™.

Tap the link in our bio to see the full segment.