Are you avoiding bread because it upsets your stomach? Fazer's ground-breaking innovation allows enjoying bread again without digestion-related symptoms.

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. Our innovative new bread improver contains the Fazer LOFO™ -enzyme which efficiently decreases the fructan content in grain products. This is the world's first patented solution for low-FODMAP baking and brings bread back to people with sensitive stomachs.

Fazer LOFO™ improver – suitable for FODMAP diet

Fazer’s 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. The enzyme breaks down the wheat and rye fructans into a more easily digestible form during the breadmaking process. These smaller units are often gentler to the stomach.

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 by more than 50 % compared to reference products in straight-dough baking processes. Fazer LOFO™ improver is suitable for different types of bread and does not change the taste or other key properties of a final product. It is as easy to use as any bread improver, just add 1–3 % of flour weight to the recipe and bake your bread as you are used to.

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Picture 1: The level of fructan decrease can be managed by dosing the Fazer LOFO™ improver. Low-FODMAP bread does not have to be zero-FODMAP, because fructan is also good for gut microbiota.

Fazer LOFO™ Improver

• The world’s first patented enzyme solution for low-FODMAP baking
• Clean label improver, non-GMO
• Origins in Fazer’s natural rye sourdough and its specific lactobacilli
• Proven to decrease fructan content by more than 50% in grain products/baked goods 
• Dosage recommendation 1–3% of flour weight (depending on the product)
• Does not impact taste or texture