Wheat protein isolates from MGP Ingredients are now low FODMAP certified

MGP Ingredients Inc. announced that its Arise wheat protein isolates have been certified as low FODMAP by Monash University, based in Melbourne, Australia.

MGP Ingredients Inc. (Atchison, KS) announced that its Arise wheat protein isolates have been certified as low FODMAP by Monash University, based in Melbourne, Australia. Recent findings show that FODMAPs, rather than wheat gluten, may be the cause of symptoms for non-celiac gluten sensitivity and Irritable Bowel Syndrome (IBS) in some people. FODMAPs are a group of carbohydrates that cannot be completely digested or absorbed in the small intestine. When FODMAPs pass into the large intestine, they are then rapidly fermented by gut bacteria and produce gas which causes abdominal discomfort and other gastrointestinal symptoms. MGP already certified two dietary fibers (Fibersym and FiberRite) as low FODMAP in 2020.

"MGP is committed to providing quality ingredients with research-backed attributes that food formulators can count on to address key consumer trends such as the current interest in digestive, or 'gut', health," said Michael Buttshaw, vice president of Ingredient Solutions Sales, Marketing and R&D, in a press release. "We were able to achieve this important certification for our wheat protein isolate because of our proprietary process of protein purification. We are thrilled that Arise joins our Fibersym and FiberRite with low FODMAP certification."

The low FODMAP diet was developed by researchers at Monash University for people with IBS to better manage their symptoms. According to the university, the diet has help 75% of people with IBS, an affliction that affects between 25-45 million people in the U.S. and an estimated 10-15% of the world’s population, says the International Foundation for Gastrointestinal Disorders.

"The high protein content and unique dough functionality of Arise can be used to increase the protein content of grain-based food products and to assist in low net-carb or keto-friendly formulations," explained Tanya Jeradechachai, vice president of Ingredient Solutions R&D. "The products in the Arise line support extensibility and elasticity in dough-based systems and are ideal for a number of applications such as tortillas, pizza crusts, and flatbreads."

Arise wheat protein isolates will now carry the official Monash University low FODMAP certified icon.