What is Fazer LOFO™ Improver?
Fazer LOFO originates from a unique Fazer sourdough, which contains natural lactic acid bacteria that break down FODMAP carbohydrates. (FODMAP is short for fermentable oligosaccharides, disaccharides, monosaccharides and polyols.) This sourdough was the base for developing a new method for baking gut-friendly, low FODMAP rye and wheat bread.
Wheat and rye contain FODMAP carbohydrate fructans that are undigested in the small intestine but efficiently fermented by gut microbes. This may cause intestinal distress especially in those suffering from irritable bowel syndrome (IBS). The LOFO enzyme allows us to more than halve fructans in rye and wheat bread.
Low-FODMAP diet is already commonly used to gut problems such as IBS. Low-FODMAP bread, being low in fructans, is easy to digest and comes with a superior taste, texture, and aroma.