2 minute read
The conversations at this year’s Wall Street Journal Global Food Forum made one thing clear: consumers aren’t giving up carbohydrates – they’re looking for better ones.
Bay State Milling was proud to join food industry leaders in Chicago to discuss the future of nutrition and innovation. We hosted a private breakfast featuring brioche French toast, muffins, breads, and donuts made with HealthSense® High-Fiber Wheat Flour, proving that familiar foods can deliver significantly more nutrition without sacrificing the taste and texture consumers expect. Our CEO, Peter Levangie, joined JP Frossard of Rabobank North America for a discussion on the growing demand for nutrient-dense, fiber-forward foods and why fiber represents one of the biggest opportunities for product innovation today.
The broader conversations throughout the forum reinforced what we’re seeing across the industry: consumers are increasingly seeking foods that are less processed, more nutrient-dense, and made with ingredients they recognize and trust. Rather than eliminating carbohydrates, the opportunity is to improve them by bringing fiber back into everyday staples like bread, pizza, tortillas, pasta, and baked goods. This nutrient-forward approach has the potential to help close America’s persistent fiber gap while keeping the foods people already love on the table.
These themes are explored further in our latest Wall Street Journal article, “The Carb Comeback: Inside the Push to De-Process the American Diet,” which examines how ingredient innovation is helping reshape the future of carbohydrates and why fiber is becoming a key driver of food innovation.
We left this year’s Global Food Forum energized by the conversations, inspired by the industry’s momentum, and more confident than ever that the future of better nutrition starts with better grains.
Click here to watch the full discussion between Peter Levangie, JP Frossard and Christine Kashkari of The Wall Street Journal.