Low-FODMAP

Irritable bowel syndrome (IBS) is one of the most common intestinal disorders, but its non-specific symptoms are difficult to distinguish from celiac disease or gluten intolerance. Short-chain fermentable carbohydrates (FODMAPs), e.g. found in cereals, seem to intensify intestinal discomfort. Specifically formulated starch-based baked goods, on the other hand, contain neither FODMAPs nor gluten and are therefore suitable for alleviating the symptoms of both types of disease. The major disadvantage is that they are also low in valuable dietary fiber, which is essential for maintaining intestinal health. JRS Food Ingredients’ VITACEL® fiber portfolio meets both the low-FODMAP and gluten-free criteria and is suitable for nutritionally enhancing baked goods through fiber enrichment. They are well tolerated (1,2) even with short fermentation time and are not broken down during long sourdough fermentation processes, making high-fiber (min. 6g/100g) but low-FODMAP baked goods possible. Customers trust their gut feeling. Reach out for formulations or request development support from our JRS Food Ingredients team.