The development of Fazer breads is steered by taste, health and well-being. Fazer is the first company in the world to develop a stomach-friendly low-FODMAP rye bread. This innovation helps particularly people with sensitive stomachs to diversify their diet and get important fibre in a delicious way.
This unique low-FODMAP innovation is the result of Fazer's productive research into developing solutions that promote health and well-being. The new low-FODMAP rye bread is based on a unique rye sourdough whose natural lactic acid bacteria break down the FODMAPS in the sourdough. Thanks to this new baking method, the FODMAPS in rye bread can be more than halved.
Up to 75% of people suffering from irritable bowel syndrome (IBS) reported that their symptoms decreased when they limited their intake of certain poorly absorbed carbohydrates, i.e. FODMAPS. The new low-FODMAP rye bread, which will be available in shops in the autumn, has proved to be more suitable for sensitive stomachs, too. The results of the scientific research* carried out on IBS sufferers were released at Digestive Disease Week, an international conference for professionals in the field, in May 2016.
FODMAPs are carbohydrates that are poorly absorbed in the intestine and cause many people with sensitive stomachs different kinds of intestinal symptoms, such as bloating, stomach aches and flatulence. (FODMAP stands for “fermentable oligo-, di-, mono-saccharides and polyols.) Foods high in FODMAPs include legumes, different kinds of onion and cabbage, as well as cereals.
* Laatikainen et al., “Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome.”