You may have seen the terms lo-fo or FODMAP Friendly getting around lately. FODMAP is an acronym for a group of carbohydrates that are found in foods such as wheat bread, milk, and some fruits and vegetables such as garlic, asparagus, onion and apples.

When consumed in foods and drinks, FODMAPS can be poorly absorbed and this leads to gas, bloating, pain, constipation, diarrhoea or a combination of these. Most people don’t have a problem digesting the level of FODMAPs found in food, but some, especially those with IBS syndrome, don’t absorb FODMAPs as well as others.

Alpine Breads and Bakers Delight are two bakeries addressing FODMAP concerns. Alpine Bread has launched a range of sourdough breads, which were developed under Dr Sue Shepherd from La Trobe University in Melbourne.

She said, “The unique combination of grains and pulses in addition to the traditional sourdough fermentation that Alpine use is a breakthrough for IBS sufferers who love bread.”

Bakers Delight has launched a lo-fo loaf, which is accredited by FODMAP Friendly, a registered certification trademark who certifies FODMAP levels in packaged food.

Joint CEO at Bakers Delight, Elise Gillespie, said the loaf was developed after years of research, product development and consultation with FODMAP Friendly.

“Enjoying freshly baked bread is one of life’s great pleasures that those who are sensitive to FODMAPs have been missing for far too long,” she said.