Page 95 - FoodFocusThailand No.210 SEPTEMBER 2023

STRATEGIC R&D

consume and tolerate FODMAP foods or People living with IBS make up as high as 10-25 percent of the populations in
whether any IBS-related symptoms will America, Europe, and Australia, and the average demand for low FODMAP foods
arise. If no symptom is detected, the is gradually increasing, at the annual rate of 5 percent in 2022 (https://meetglimpse.
amount of specific FODMAP foods can com/trend/low-fodmap/). In Asian countries, such as Thailand, Hong Kong,
be increased, but if any intestinal Malaysia, and Singapore, the percentage falls to just 2-6 percent. Nevertheless,
irregularities occur, the patient must these specific foods still garner quite attention from R&D teams looking for a way
immediately refrain from consuming said to develop new products in the food industries, which are aiming at expanding
foods. their import to overseas economies where demand for low FODMAP foods is
• Stage 3 – FODMAP Personalization growing. Domestically, these food products can also cater to the demand for low
follows the previous experimental stage FODMAP foods of international business travelers, tourists, and holidaymakers
and allows for a more personalized diet from all over the world.
program, which helps the patient to adjust
his or her consumption behavior to
sustainably lessen the IBS-related
symptoms because individuals have More Information Service Info C013
different levels of FODMAP tolerance.
For instance, some may be able to
consume sorbitol-containing food without
developing any symptoms, while others
may develop a huge amount of intestinal
gas.
These three stages of dietary
preparation should be supervised by a
skilled practitioner, dietician, and
nutritionist so that the patient’s nutrition
status and food options can be assessed,
designed, and tailored to the patient’s
original pattern of consumption.

Food Industry and Low FODMAP
Certified TM
At present, a research team of Monash
University, Melbourne, Australia, has
created a database for the selection of
foods with different levels of FODMAP,
ranging from high to low. The database
can be accessed via a smartphone
application available for download in both
Android and iOS platforms. The research
team is equipped with a laboratory that
can analyse the amount of FODMAP in
foods and also gives manufacturers in
the food industries of over 130 countries
an opportunity to submit their food or
product samples for FODMAP analysis.
If the submitted product has low FODMAP,
it will be granted the logo of Low FODMAP
Certified , which can be displayed on
TM
the packaging to guarantee that the
product is approved, reliable, and suitable
for consumers seeking low-FODMAP
food products.
For initial assessment, the food
product applying for the Low FODMAP
Certified™ logo must not contain garlic,
onion, and raw material with sugar
alcohol. A lab test is then conducted
according to the methodology established
by Monash University. If the analysis
result shows that the amount of FODMAP
is within the established standard, the
product will be certified with the Low
FODMAP Certified™ logo and be
recorded in the database for future
reference.

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