FODMAP FRIENDLY

Gut health is one of the most powerful drivers in today’s food market. With Irritable Bowel Syndrome (IBS) affecting approximately 1 in 7 people worldwide, and many more experiencing digestive discomfort such as bloating or gluten sensitivity, manufacturers face a clear challenge:
How to reduce FODMAPs while maintaining adequate fiber levels?

Solutions for Low-FODMAP Formulations

Insoluble VITACEL® dietary fibers support the development of low-FODMAP, high-fiber bakery products.

Due to their low fermentability in the colon and good tolerability in individuals with IBS¹, VITACEL® fibers enable improved digestive compatibility while contributing to total dietary fiber content.

Technological and Nutritional Benefits

* Easy to apply

* Increased dietary fiber while maintaining low FODMAP

* Applicable in long sourdough fermentation processes

* Suitable for low-FODMAP bread, pasta, biscuits, and other baked goods²³⁴

* Neutral impact on texture and sensory properties

In addition, VITACEL® fibers support current market requirements: vegan, kosher, halal, GMO-free, clean label compatible, and suitable for high-fiber claims.

VITACEL® enables the development of bakery products that combine nutritional optimization, digestive tolerance, and reliable processing performance.

Reference

1 Atzler et al., Characteristics and properties of fibres suitable for a low FODMAP diet – an overview, Trends in Food Science & Technology, 2021, 823-836. https://doi.org/10.1016/j.tifs.2021.04.023. 

2 Atzler et al., Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten, European Food Research and Technology, 2021, 247:1939-1957. https://doi.org/10.1007/s00217-021-03762-6. 

3 Atzler et al., Effect of fibre fortification of low FODMAP pasta, International Journal of Food Sciences and Nutrition, 2024, https://doi.org/10.1080/09637486.2024.2303605.

4 Sahin et al., Impact of different fibre ingredients on a low-FODMAP biscuit model system, Food & Function, 2023, https://doi.org/10.1039/d3fo00830d.