Milling & Baking News - October 19, 2021 - 29

reduce fructan levels in food through
the use of enzymes, said Kiarra Martindale,
a dietitian and the business
development and marketing manager
for Melbourne-based FODMAP Friendly,
which offers a certification trademark for
products that qualify as low FODMAP. If
the research is successful, " that's going to
be a game-changer in the FODMAP space, "
she said.
OVERCOMING COMPLEXITY
Consumers may have trouble succeeding
on the low FODMAP diet if they try it on
their own.
" The problem is, it's difficult to follow, "
Ms. Cureton said. " It's difficult to understand.
You really do need the help of a
trained, knowledgeable dietitian. "
Ms. Stefanski said, " It's rather a confusing
mix of foods. Many people try to do
this on their own without a dietitian, or
somebody to guide them. You really need
someone to guide you through this. "
Dr. Gibson was involved in a study
published in 2019 in the Journal of Gastroenterology
and Hepatology that stated
with the University of Michigan and William Chey,
PhD, a gastroenterologist at the university.
FIVE STEPS TO CERTIFICATION
Food companies and ingredient suppliers may
achieve low FODMAP certification from Monash
University by following five steps.
First, they need to establish a new account
at www.monashfodmap.com. The second step
involves completing and submitting an application
form. The product will not be eligible if it contains
garlic, onions or their derivatives, or added FODMAPS,
including fructo-oligosaccharides, inulin,
and the polyols maltitol, xylitol, erythritol, lactitol
and isomalt.
Companies then send product samples for
testing. Monash University researchers will work
with companies to reformulate products and help
them meet low FODMAP criteria. In the fourth
step, approved products become eligible to join
the Monash University Low FODMAP certification
program, which includes a stamp of approval
and trademarks on product packaging as well as
promotional materials. The product also will be
included in the Monash University FODMAP diet
app. Step five concludes the process with
bakingbusiness.com
the changes to each consumer's individual
intake and makes allowances for
dietary flexibility, such as allowing more
legumes for vegetarians. The study also
addressed " fear-mongering " of the diet, or
discouraging consumers from following
the diet because of its difficulty. Practitioners,
including gastroenterologists and
dietitians, who do not advocate for the
low FODMAP diet likely will discourage
adherence, according to the study.
Researchers from Monash University
launching of products with the certification.
The app, unveiled in 2011, now is found in more
than 130 countries.
CERTIFIED INGREDIENT COMPANIES
Ingredient companies listed as having achieved
low FODMAP certification include Ingredion, Inc.,
MGP Ingredients, Inc. and Roquette.
Ingredion, Westchester, Ill., offers Versafibe 1490
dietary fiber, which is derived from potatoes, and
Novelose 3490 dietary fiber, which is derived from
tapioca. Both ingredients are classified as resistant
starch type 4 (RS4). The low FODMAP certified
ingredients allow manufacturers to add fiber to food
with little to no impact on texture, flavor and color,
said Diana Nieto Velez, senior manager, businessdevelopment,
starch-based texturizers for Ingredion.
Ingredion's August 2019 study of more than 750 US
consumers found that, when introduced to low FODMAP
product lines, 68% said the products were good
for digestive health and 53% said they would be very
likely to purchase low FODMAP products (based on a
top-two box score of " agree " and " strongly agree " ).
MGP Ingredients, Atchison, Kan., has received
low FODMAP certification for its Fibersym RW and
FiberRite RW ingredients. The resistant wheat
the optimal delivery of the diet requires
a combination of education in physiology,
food composition and identification, reading
of food labels, and a process of restriction
of foods and then reintroduction. The
study looked at simplifying the diet by
examining a FODMAP-gentle approach
in which a dietitian targets attention to
Gluten-free foods potentially may work in low
FODMAP diets as well since fructans and gluten
often are in the same types of food.
continue to educate gastroenterologists,
clinicians and dietitians.
" Before the pandemic, we would be in
the US every year, " Dr. Muir said.
The food industry is learning about the
diet as well.
" It has a very specific purpose, much
like gluten-free, " Ms. Cureton said. " Gluten-free
was designed for people with
celiac disease and gluten-related disorders.
FODMAP is well-studied in its use
for people with irritable bowel syndrome
to control abdominal pain cramping, diarrhea,
constipation. It has a very specific
use that it works very well in. "
Manufacturers need to be careful
about promoting their products as FODMAP-friendly.
MBN
As Sosland Publishing Company, publisher of
Milling & Baking News, gears up to celebrate
100 years of providing food industry professionals
timely information, news and commentary, we will
be publishing a series of articles across all our titles
to celebrate the past, present and future of the
people and industry that feeds the world.
starch ingredients are sources of fiber used in
processed foods such as bakery, pasta, snacks,
breakfast cereal, and batter and coatings.
" With the increased awareness of low FODMAPs
diet and the challenges in developing low FODMAP
foods in cereal-based products, we see increasing
demand for our products being used in low-FODMAPs
formulations, " said Tanya Jeradechachai,
vice president, ingredient solutions R&D.
MGP Ingredients promotes the low FODMAP
certification through webinars, conferences, journal
articles, marketing brochures, sales sheets,
interviews and social media, she said. The highest
interest in low FODMAP certification comes in the
United States, Canada and Australia, she said.
Comet Bio, which has its US headquarters in
Schaumburg, Ill., is seeking low FODMAP certification
for Arrabina, an arabinoxylan prebiotic fiber
upcycled from wheat crop leftovers. The fiber's
long-chain polysaccharide structure makes it better
tolerated by the gut compared to oligosaccharides,
said Hannah Ackermann, a registered dietitian and
corporate communications manager for Comet Bio.
The company's recent clinical trial revealed consumers
can eat more than 12 grams of Arrabina per day
with no negative gut or bowel reaction. MBN
MILLING & BAKING NEWS 29
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