With new research on gut health emerging, from its potential role in mental health to its impact on our sweet tooth, the microbiome has become the focus of media attention and consumer interest – with 1 in 4 consumers saying that digestive health is the most important aspect of their overall health, according to IFIC. However, traditional wheat-based foods, the staple of the Western diet, are void of gut-healthy prebiotics. The reason: up until now fortifying foods like pasta, bread, and bagels with prebiotic fiber require a major reformulation due to the use of isolated or chemically modified fibers. But through new breeding techniques, food scientists and product developers are now fortifying these staples using High Amylose Wheat Flour (HAW). This non-GMO variety of wheat is conventionally bred to naturally contain more resistant starch fiber in the endosperm, creating a more nutrient-dense refined flour. Containing more than 30% prebiotic fiber, HAW provides enhanced gut health benefits and product claims for wheat-based foods - without a complete reformulation of products. Finally, new research from Purdue University affirms HAW gut-health credentials. The in vitro study assessed the impact of HAW resistant starch on human bacterial cells - finding that HAW stimulated significant bifidobacterium growth (which is typically associated with gut health) in the microbiota. This Spotlight Session will take an in-depth look at how food companies are innovating products to address the increased demand for gut-healthy products using High Amylose Wheat Flour. The discussion will include R&D specialists from Bay State Milling who will highlight the innovation work to date in key categories including pasta, tortillas, pizza, and breads. Speakers: Colleen Zammer, MS, Edward Fish