Fazer has launched its first bread novelty available at grocery stores in Finland baked with the LOFO enzyme.

Fazer aims to strengthen its position as the leading FMCG-brand in Finland and to grow in Northern Europe and beyond.

Fazer has an ambitious growth strategy, which includes offering sustainable solutions to support the well-being of consumers as well as meeting today’s conscious consumers who value convenience and meaningful food experiences.

Low-FODMAP is expected to become the next big thing in stomach wellness as the FODMAPs are recognised as a potential explanation for digestion-related symptoms.

One of the recent introductions from Fazer, is LOFO, an enzyme-based solution that provides a low-FODMAP feature for wheat and rye baking.

The project dates back to the outcome of consumer research in 2011, leading Fazer’s R&D to find out that the so called FODMAPs are the root of many gut symptoms experienced by the consumers when eating bread.

Fazer developed a technological solution and managed to develop a sourdough in which fructans (the FODMAP carbs in bread) were completely eliminated. The first lower-FODMAP rye bread based on this special sourdough was developed.

“We discovered that the sourdough and its specific lactobacilli contained the fructanase enzyme. The enzyme breaks down the wheat and rye fructans into a more easily digestible form during the breadmaking process,” said head of research Jussi Loponen from Fazer.

Fazer saw the enzyme’s potential and pre-launched the Fazer LOFO bread improver at the IBA 2018 exhibition, generating huge interest. The first product application for this enzyme has now been launched in Finland. This Fazer Vatsaystävällinen Pehmeä is the first stomach-friendly bread to be baked utilising the Fazer LOFO enzyme.

“We’re extremely happy that our long-term work is being commercialised. This is the point where a patented invention really becomes a meaningful innovation. I believe that the Fazer LOFO solution can address the needs of many consumers, and help them enjoy tasty and healthy bread again,” Jussi Loponen continued.

FODMAPs are poorly digestible short-chain carbohydrates that can cause digestion-related symptoms such as stomach pain, bloating, gas production and general discomfort.

FODMAPs are found in many common foods eg certain fruits and vegetables, but grains such as wheat and rye are also a significant source of FODMAPs. The main FODMAPs in bread are called fructans. Twenty per cent of consumers avoid bread for the sake of their stomachs.

In the bakery market, low-FODMAP may be the next “gluten-free”, according to Fazer. Scientific research increasingly reports that fructan, rather than gluten, is the wheat compound that triggers the unexplained symptoms that people with non-celiac wheat sensitivity may experience.

Fazer said that compared to gluten-free bread, low-FODMAP bread has a superior and natural bread taste, texture and aroma – among the most important attributes of bread.

In addition, FODMAP carbohydrates often increase the symptoms of people with irritable bowel syndrome (IBS).