3 minute read
In a food landscape where consumers are increasingly connecting their diet to their long-term health, the “fiber gap” has become a massive public health challenge and a significant market opportunity.
Recently, Pete Levangie, CEO of Bay State Milling, appeared on Health Uncensored with Dr. Drew to discuss one very important question: What if, instead of changing consumer behavior to improve public health, we just changed the wheat?
Why This Matters for Your Next Formulation
For product formulators and brand decision-makers, this is a glimpse into the ever-changing consumer mindset. As Dr. Drew highlights, only 5% of Americans get their daily recommended fiber. This isn’t just a health crisis; it’s a demand for innovation that doesn’t compromise on the sensory experience consumers expect.
Watch and see how HealthSense® High-Fiber Wheat Flour is changing the wheat flour paradigm:
- Scale & Impact: 125 years of milling expertise is delivering prebiotic fiber naturally and at scale.
- The “No-Compromise” Solution: You’re able to maintain the “restaurant-quality” taste and texture that drives repeat purchases on consumer favorites like pasta, bread and pizza while making them a high-fiber option.
- Consumer Demand: Understand how the conversation is moving away from willpower and supplements toward ingredient innovation, giving brands the opportunity to deliver “better-for-you” products without changing the foods people already love.
See for yourself how HealthSense Flour is revolutionizing the wheat industry, and helping everyone to Wheat BetterTM