Manufacturers looking to cater to rising consumer demand for free-from foods should turn to low Fodmap products, which don’t contain fermentable oligo-, di-, mono-saccharides and polyols, said EHL Ingredients.
The diet was fast becoming a new buzzword on the health and nutrition scene, according to Tasneem Backhouse, sales director at EHL. Although it was originally aimed at irritable bowel syndrome sufferers, as it can reduce their symptoms, it had wider applications, she said.
“The diet will appeal to those who eat allergen-free foods and to consumers looking to follow the ‘next big trend’,” she added.
Increase in sales
EHL had seen an increase in sales of ingredients that could be used in gluten-free and allergen-free foods and predicted demand to continue to rise as low Fodmap diet interest picked up, Backhouse added.
“Foods suitable for those following this diet include a wide variety of fruits, vegetables, cereals, nuts, seeds and grains, and we are already seeing an increase in demand,” Backhouse said.
As consumers became more aware of Fodmaps, food firms should look to introduce labelling that draws attention to foods suitable for those following the diet, she said.
Areas of growth
“We predict that bakery, snacks and breakfast foods are going to be among the first areas of growth,” she said.
Michelle Berriedale-Johnson, director of the FreeFromAwards, however is a sceptic and remains unconvinced about the future of low Fodmap foods.
“I do not think that, at this stage, there would be a viable market for low Fodmap foods, partly because they would be very hard to manufacture, partly because there is not a big enough market,” she said.