Katie Harris has a Masters of Science in Human Nutrition and Functional Medicine from the University of Western States and a Bachelor’s of Science degree in Food Science and Technology with a Minor in Nutrition from the University of Massachusetts-Amherst. Ms. Harris plays a key role in new product development as part of the R&D team, focusing on functional and healthful plant based solutions for our customers. She is a primary resource for nutrition science, and helps Bay State develop grain and seed based products with a focus on health and wellness.
Because of the increased resistant starch content, this flour contains at least 30% dietary fiber, which is a significant increase compared to the 2% dietary fiber found in traditional refined wheat. It is made from high-amylose wheat varieties and processed just like traditional wheat. It’s labeled as ‘wheat flour’ and is considered an intact and intrinsic dietary fiber.27 August 2021