Fazer develops enzyme which enables low-FODMAP baking

Finnish food company Fazer Mills has developed a new baking enzyme which enables manufacturers to produce low-FODMAP versions of wheat and rye breads.

Fazer’s new LOFO enzyme is derived from the fructanase enzyme, and can create low-FODMAP versions of different types of bread, and Fazer says that the ingredient does not change the taste or other key properties of the final product.

FODMAPs are poorly-digestible short-chain carbohydrates which can cause digestive problems, and Fazer claims that low-FODMAP products can help to reduce or eliminate digestive discomfort for consumers.

The main FODMAPs found in bread are called fructans, and the LOFO enzyme can reduce the fructan content of bread by more than 50%, making bread which is suitable for consumers who suffer with conditions such as Irritable Bowel Syndrome.

Fazer’s head of research Jussi Loponen said: “We are extremely happy that our long-term R&D work gets commercialised. This is the point where a patented invention really becomes a meaningful innovation.

“I think Fazer LOFO solution can address the needs of many consumers and help them enjoy tasty and healthy bread again.”