Low-FODMAP is often tipped as the next big think in stomach health. FODMAP is an acronym for ‘Fermentable Oligo-, Di-, Mono-saccharides And Polyols’ - short chain carbohydrates that are poorly absorbed in the small intestine. Consumption of foods high in FODMAPs are recognised as a potential explanation for digestive disorders, including irritable bowl syndrome.
Finland’s Fazer, which has set its sites on growth in Northern Europe and beyond, is focusing its innovation efforts on ‘in-depth consumer insight’ that it aims to turn into ‘innovative products and meaningful food experiences’.
“Increasing consumer-centricity and innovations are at the core of Fazer’s ambitious growth strategy. Fazer wants to offer sustainable solutions to support the well-being of consumers,” the company said.
As part of its efforts to ‘support consumer’s quest for well-being’, in 2018 the company developed a unique enzyme-based solution that enables the development of low-FODMAP recipes in wheat and rye baking.
Fazer developed a technological solution and managed to develop a sourdough in which fructans (the FODMAP carbs in bread) were completely eliminated. The first lower-FODMAP rye bread based on this special sourdough was developed.
“We discovered that the sourdough and its specific lactobacilli contained the fructanase enzyme. The enzyme breaks down the wheat and rye fructans into a more easily digestible form during the breadmaking process,” explained Fazer head of research Jussi Loponen.
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June 05, 2020 at 05:49PM
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Fazer's low-FODMAP bread: 'When patented innovation becomes meaningful innovation' - FoodNavigator.com
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