BREAD REVOLUTION

Bread Revolution is the first bakery that provides low FODMAP products intended primarily for people with irritable bowel syndrome (IBS). By combining the germination and long fermentation of ancient grains, the addition of enzymes, and the incorporation of olive polyphenols, our goal was to produce a low-FODMAP bread that is also rich in nutrients and beneficial compounds to support optimal health. Sprouting wheat for 72 hours has been shown to decrease fructans content by up to 40%. Selected sourdough lactobacilli ferment fructans and excess fructose much more efficiently than baker's yeast. Sourdough wheat bread produced by long fermentation (over 12 h) has been compared to yeast leavened bread to determine the effect of sourdough baking on the reduction of fructan and α-amylase/trypsin inhibitors (ATIs) content. ATIs have on the basis of animal and in vitro studies, been hypothesized to promote intestinal inflammation. Fructan content in sourdough bread was lowered by 74% (to 0.06 g/100 g) in comparison to the yeast leavened bread.With our biotechnological approach, (enzymatical removal of fructans)we are able to degrade the FODMAP content, even in high FODMAP grains, by more than 85% compared to normal wheat bread made with the same recipe and baking process.The incorporation of olive and grape polyphenols, which are powerful antioxidants, has the potential to inhibit the inflammatory process in the gut associated with irritable bowel syndrome (IBS).Our bread is also 0RGANIC, GLUTEN FREE, VEGAN , Free of the top 9 food allergen and packaged without plastic It is a protein bread, that is high in fiber, Magnesium and Omega3 fatty acids. By offering a competitively priced product, increased accessibility, and a focus on taste and quality, our low FODMAP bread innovation aims to capture the attention of customers who are seeking a more affordable, accessible, and enjoyable bread option that caters to their specific dietary needs.