A low FODMAP enzyme solution for baking
15 Oct 2018 | Fazer
Finnish miller and oat producer Fazer Mills has developed an enzyme-based solution that the company says provides a low-FODMAP feature for wheat and rye baking. The company touts the patented LOFO enzyme, incorporated into Fazer LOFO improver, as the world’s first convenient low-FODMAP baking solution. FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) are short-chain carbohydrates found in many fruits, vegetables, grains, dairy foods and sweeteners. In some cases, these are poorly absorbed, attracting excess water and fermentable bacteria that cause the symptoms of Irritable Bowel Syndrome (IBS), such as gas and abdominal bloating. One way to manage IBS symptoms could be to follow a low-FODMAP diet.
