Fermentable Oligo- Di-, Monosaccharides And Polyols (FODMAPs) are poorly absorbed in the small intestine. They pass to the colon and are fermented by gut bacteria. The bacterial fermentation causes gastrointestinal symptoms especially for people with irritable bowel syndrome. The symptoms restrict the use of foods with high FODMAP content such as legumes and wholegrain.
The new shared benefit project (2018-2020) coordinated by VTT aims to develop and test new enzymatic processes to reduce FODMAPs, especially raffinose oligosaccharides in legume materials. In addition, approaches to reduce fructan and especially fructose content of plant-based materials with enzyme-aided treatment will be investigated.
The project is coordinated by VTT and the industrial partners are Gold&Green Foods, Raisio, Roal and Valio.
For more information: