With the globally recognized Future Food-Tech conference as our backdrop, Branchfood and Bay State Milling hosted an intimate gathering with executives from the most noteworthy and influential food and beverage brands. The evening’s purpose was to discuss the importance of developing more nutritious food for people and our planet. Industry attendees from leading companies defining the future of food dined on a multi-course meal that featured Bay State Milling’s game changing ingredient, HealthSense®. This revolutionary baking flour improves public health by naturally increasing the nutrient density of consumers’ favorite foods.

The evening began with an address by Lauren Abda, CEO of Branchfood, who highlighted the importance of prioritizing the inclusion of nutritious ingredients in manufactured food products. She then introduced Pete Levangie, CEO of Bay State Milling, who offered an inspiring call to action for all of us to own the change we want to see for ourselves, for our families, and the planet when it comes to improving our food system.

HealthSense® High-Fiber Wheat Flour, a non-GMO variety of wheat that has ten times the fiber of traditional wheat flour, was featured in every menu item served at the event. What makes this ingredient such a powerful replacement for white flour is how easily it can be incorporated into any recipe formulation without affecting taste or performance. From ravioli to quesadillas, our guests enjoyed delicious preparations of our favorite foods from cuisines around the world, showing that consumers can enjoy all their favorite foods with a healthier, clean-label main ingredient.

From left to right: Elizabeth Crawford, Melissa Abbot, Nathan Rea, Hank Cardello, and Kenshiro Uki.

The event also welcomed Elizabeth Crawford, Senior Editor at FoodNavigator-USA, to lead a panel discussion on the state of population health, the latest research on diet’s impact on disease, and the important role that high fiber diets play in solving public health problems. Consuming the recommended amount of fiber is critical to a healthy diet. We heard from expert panelists Hank Cardello, Executive in Residence, Leadership Solutions Program for Health + Prosperity at the Georgetown University McDonough School of Business, Melissa Abbott, Vice President of Syndicated Studies at The Hartman Group, Nathan Rea, President and farmer at HT Rea Farming, and Kenshiro Uki, President at Sun Noodle.

The conversation was enriched by speakers from across the global food industry discussing the latest trends in food such as personalized nutrition, food as medicine, and perspectives and stories of their own efforts in advancing important food initiatives within their respective roles and companies. As one departing guest said, “Thank you to the food disruptors who are also helping the health disruptors achieve what needs to be achieved.”

At Branchfood, we were proud to partner with the passionate, visionary team at Bay State Milling and accelerate their efforts in improving human health and nutrition with Healthsense. To learn more about the company, their work, or HealthSense flour click here or write to info@branchfood.com and we will connect you with the Bay State Milling team.