FODMAPs - Page 1 | Snack Food & Wholesale Bakery

Items Tagged with 'FODMAPs'

ARTICLES

Nutri-Score 2026: Reformulating Without Compromise on Confectionery Expertise

Reformulating without compromise for Nutri-Score 2026

The updated grids lower the thresholds for sugars, salt, and saturated fatty acids.

April 22, 2026

R&D teams in the confectionery sector face a significant challenge: reconciling innovation, nutritional value, and industrial performance.

Arise Wheat Protein Isolates from MGP receive low FODMAP certification

February 10, 2022

MGP is first to receive this certification for a wheat protein isolate.

Ingredion's VERSAFIBE 1490 and NOVELOSE 3490 dietary fibers receive low FODMAP certification from Monash University

Low FODMAP dietary fibers enable manufacturers to answer consumer demand for foods and beverages that help support digestive wellness

October 24, 2019

Ingredion Incorporated, a global provider of ingredient solutions to diversified industries, announced that two of its dietary fibers, VERSAFIBE 1490 and NOVELOSE 3490, have been recognized by Monash University as Low FODMAP Certified products in the U.S.

Enjoy Life Foods earns FODMAP Friendly Certification

October 15, 2018

Enjoy Life Foods has achieved FODMAP Friendly Certification for 19 of its allergy friendly and Certified Gluten Free products from the FODMAP Friendly Food Program.

SunCran Naturelle formula

June 7, 2018

SunCran Naturelle, an all-natural premium branded formula made with Fruit d’Or Cran Naturelle cranberry juice powder and Sunfiber, is now a Monash University Low FODMAP Certified product.

Taiyo Sunflower low FODMAP certification

Taiyo's Sunfiber earns Monah University's Low FODMAP certification

November 7, 2017

Taiyo has announced that its ingredient Sunfiber is the first fiber and first stand-alone ingredient to become a Monash University Low FODMAP Certified product.

Industry Experts

Gluten-free and FODMAPs…What’s the scoop?

Shelley Case

February 12, 2014

Gluten has become Public Enemy Number One. Countless people follow a gluten-free diet, and just about everyone knows someone avoiding foods made with the gluten-containing grains wheat, rye and barley

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways: