Make digesting easier

Let your yogurts, baked goods, beverages, smoothies, bars and snacks bring consumers the digestive health benefits that improve their quality of life. Together we can help people optimize their digestive health — comfortably.

Formulate with low FODMAP ingredients to create products that win

Consumers are looking for foods that taste great and are easy to digest. However, many snack foods (baked goods, cereals and bars) are high in certain short-chain carbohydrates called FODMAPs, which can trigger occasional digestive discomfort. FODMAP is an acronym that stands for:

With Ingredion’s Monash University Low FODMAP Certified ingredients, NOVELOSE^® 3490 and VERSAFIBE™ 1490 dietary fibers, you can deliver just-right taste, texture, and even lower calories in fiber-rich baked goods, tortillas, cereal and bars. Both help bring more fiber to consumers who follow a low FODMAP diet* — without impacting appeal. And if you are looking for a plant-based protein, VITESSENCE^® Pulse 1803 pea protein isolate is also Low FODMAP Certified.

Ingredients to support digestive health

Choose the right fiber to bring consumers all of the digestive health benefits without discomfort and help them meet their daily fiber requirements. Your products can work wonders when our experts help you use our innovative fiber ingredients, such as scFOS prebiotic fibers, resistant starches (types 2 and 4) and GOS for meaningful label claims.

*Only products that have formally applied to Monash University’s Low FODMAP certification program may claim to be Monash Low FODMAP Certified. The application process to Monash University includes undergoing lab analysis to confirm FODMAP compliance. Monash University Low FODMAP Certified Trademarks are used under license in the United States by Ingredion Incorporated.