Fazer undertaking a world-class launch based on the innovative LOFO™ enzyme

Fazer is The Food Experience Company, aiming to grow in Northern Europe and beyond. Today’s conscious consumers value convenience and well-being and Fazer’s growth is based on in-depth consumer insight turned into innovative products and meaningful food experiences. Low-FODMAP is expected to become the next big thing in stomach wellness. Fazer introduced in 2018 a unique enzyme-based solution that provides a low-FODMAP feature for baking. Now Fazer has launched its first bread novelty available at grocery stores in Finland to begin with, baked with the Fazer LOFO™ enzyme.

Successful R&D work based on consumer needs 

Fazer focuses on fast-moving consumer goods and aims to strengthen its position as the leading FMCG-brand in Finland and to grow in Northern Europe and beyond. Increasing consumer-centricity and innovations are at the core of Fazer’s ambitious growth strategy. Fazer wants to support consumers’ healthy and sustainable lifestyles.

One of the recent innovations introduced by Fazer, is a unique enzyme-based solution that provides a low-FODMAP feature for wheat and rye baking. Now Fazer has launched the first product application with its LOFO™ -enzyme in Finland. 

The project dates back to the outcome of consumer research in 2011. The aim was to develop a technological solution for producing bread with lower FODMAP content. Fazer managed to develop a sourdough in which fructans (the FODMAP carbs in bread) were completely eliminated. The first lower-FODMAP rye bread based on this special sourdough was developed.

“We discovered that the sourdough and its specific lactobacilli contained the fructanase enzyme. The enzyme breaks down the wheat and rye fructans during the breadmaking process,” says Head of Research Jussi Loponen from Fazer.

Fazer saw the enzyme’s potential and pre-launched the Fazer LOFO™ bread improver at the IBA 2018 exhibition, generating huge interest. The first product application for this enzyme has now been launched in Finland. This Fazer Vatsaystävällinen Pehmeä is the first bread to be baked utilising the unique Fazer LOFO™ enzyme.

“We’re extremely happy that our long-term work is being commercialised. This is the point where a patented invention really becomes a meaningful innovation. I believe that the Fazer LOFO™ solution can address the needs of many consumers,” Jussi Loponen continues.

Low-FODMAP is expected to become the next big thing in stomach wellness

FODMAPs are poorly digestible short-chain carbohydrates that are found in many common foods e.g. certain fruits and vegetables. Grains such as wheat and rye are also a significant source of FODMAPs and the main FODMAPs in bread are called fructans. The word FODMAP stands for Fermentable Oligo-, Di-, Monosaccharides And Polyols.

Fazer LOFO™ has proven to easily decrease the fructan content by more than 50 % compared to reference products in straight-dough baking processes. Low-FODMAP bread baked with Fazer LOFO™ has a superior and natural bread taste, texture and aroma – among the most important attributes of bread.

Fazer LOFO™ Improver

• The world’s first patented enzyme solution for low-FODMAP baking
• Clean label improver
• Origins in Fazer’s natural rye sourdough and its specific lactobacilli
• Proven to decrease fructan content by more than 50% in grain products/baked
  goods
• Dosage recommendation 1–3% of flour weight (depending on the product)
• Does not impact taste or texture

Further information

VP Communications, Christine Kullgren
Fazer Lifestyle Foods
christine.kullgren@fazer.com, tel.: +46 730623213

Head of Research, D.Sc. (Food Science), Jussi Loponen
Fazer Group
jussi.loponen@fazer.com, tel.: +358 40 7329772

Sales Manager, Lauri Luostarinen
Fazer Mills     
lauri.luostarinen@fazer.com, tel.: +358 40 8457254

Fazer’s media phoneline is open Mon–Fri from 8.00 a.m. to 4.00 p.m.; tel. +358 40 668 2998, fazer@media.com
 

Fazer Group

Fazer, The Food Experience Company, enables people to enjoy the best moments of their day. In 1891, the young Karl Fazer opened his first café with a mission to make food with a purpose – and a passion to create moments of joy for all the people around him. Shaping the next tastes, traditions and food experiences, Fazer is going Towards Perfect Days. Fazer wants people to experience the Northern Magic it creates, and builds on its strong heritage, consumer-first approach and innovations to create the sustainable food solutions of the future. The Group focuses on fast-moving consumer goods, operates in eight countries and exports to around 40 countries. In 2019, Fazer Group had net sales of 1.1 billion euros and almost 9,000 employees. Fazer’s operations comply with ethical principles that are based on the Group’s values and the UN Global Compact.

Northern Magic. Made Real.

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