A BENALLA bakery has been recognised as the first in the world to make breads suitable for those with irritable bowel syndrome.
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Alpine Breads has had seven of its loaf varieties awarded the FODMAP friendly certification logo.
FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine.
Alpine Breads owner Andrew Bertalli said the certification gave merit to generations of work.
“We have worked hard over the years to perfect our traditional sourdough fermentation process that was started by my grandfather Dick prior to World War II,” he said.
“It took a couple of years of research and experimentation to develop these breads that are good for the digestive system.
“The spelt and sprouted grains bread take 96 hours to go through five fermentation stages.”
The low FODMAP diet was developed by Melbourne dietician Sue Shepherd in 1999 and is now internationally recognised.
The diet has since been scientifically proven as the most effective dietary therapy for Irritable Bowel Syndrome.
“We have been searching for years to find bread that meets the FODMAP friendly quality specification,” Dr Shepherd said.
“We have developed a recommended dietary therapy for IBS sufferers and breads have always been problematic.”
About one in five Australian experience symptoms of irritable bowel.
Despite only 1 per cent of the population being diagnosed with gluten intolerance and recognised as coeliac, more than a million people avoid foods containing gluten.
Mr Bertalli said the products had put his business on the world map.
He said they would give those who had cut bread out of their diet a new choice.
“People have told me for years they felt better eating my bread and now we have the science to say why that is,” he said.
“To be recognised with a FODMAP logo says it’s been tested and it is the best out there.”
Mr Bertalli looked forward to customer feedback at alpinebreads.com.au.