WASHINGTON — Fazer Mills is known as a Finnish high-quality miller and oat producer. In addition, Fazer Mills aims to be recognised worldwide as a pioneer, developer and supplier of innovative bread improvers and baking solutions. Fazer, the first in the world to introduce cricket bread to grocery stores, has now developed a unique enzyme-based solution, that provides a low-FODMAP feature for wheat and rye baking. Fazer's patented LOFO™ enzyme, incorporated into Fazer LOFO™ improver, is the world's first convenient low-FODMAP baking solution. Our aim is to bring bread back to the people, who have previously avoided it.
Low-FODMAP is expected to become the next big thing in stomach wellness
FODMAPs are poorly digestible short-chain carbohydrates that can cause digestion related symptoms, such as stomach pain, bloating, gas production and general discomfort.1 Main FODMAPs in bread are called fructans. 20 % of consumers avoid bread to feel better in their stomachs, and FODMAPs are potential, yet relatively unknown explanation for this common wellness concern. That is why Low-FODMAP products are expected to become the next big thing in stomach wellness – a game changer in the market for baked goods for digestive well-being.
Low-FODMAP can be the next "gluten-free". Scientific research increasingly reports that fructan, rather than gluten, is the compound of wheat that triggers unexplained symptoms that people with non-celiac gluten sensitivity might experience.2 Compared to gluten-free bread, the low-FODMAP bread has superior and natural bread taste, texture and aroma, which are among the most important attributes of bread.
In addition, FODMAP carbohydrates often increase the symptoms of people with IBS (Irritable Bowel Syndrome). IBS is estimated to affect one in seven people globally.3 One way to manage IBS symptoms is to follow a low-FODMAP diet. The results show that bloating, pain and flatulence were reduced when IBS patients were on a low-FODMAP diet.4
Fazer LOFO™ improver – bringing bread back to the people that avoid bread
Fazer's latest world-class innovation gives FODMAP-sensitive people access to bakery products with less fructan in their diet. Fazer Research has discovered fructanase, an enzyme with unique features, and developed it into Fazer LOFO™ improver. This innovation breaks down the fructan into more easily digestible units during the baking process. These smaller units are often gentler to the stomach.
"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," says Head of Research Jussi Loponen from Fazer.
The origin of this enzyme is the sourdough of Fazer's first low-FODMAP rye bread and its specific lactobacilli. Fazer LOFO™ has proven to easily decrease the fructan content of bread by more than 50 % compared to reference products in straight-dough baking processes.5 Fazer LOFO™ improver is suitable for different types of bread and does not change the taste or other key properties of the final product. It is as easy to use as any bread improver, just add 1-3 % of the flour weight to the recipe. This revolutionary innovation enables Fazer and its customers to develop new products for the increasing demand in both B2C and B2B markets.
Welcome to the stand A4.177 at the IBA fair 2018 in Munich, Germany
Fazer Mills will present the unique Fazer LOFO™ improver and other efficient bread improvers at the IBA trade fair 2018. IBA is the world's leading trade fair for bakery, confectionery and snacks with more than 1,300 exhibitors from 57 countries. Join Fazer Mills' experts in September 15-20th, 2018 at stand A4.177.
Read more about the IBA exhibition: https://www.iba.de/en/
Source: Fazer Mills
