The FODMAP-friendly certification is designed to enable people with symptoms of Irritable Bowel Syndrome (IBS) who are following a low-FODMAP diet to easily identify suitable food products.

FODMAP stands for Fermentable by colonic bacteria, Oligosaccharides, Disaccharides, Monosaccharides And Polyols

These carbohydrates present in certain foods are absorbed slowly (or not at all) by the intestine. As a result, they help increase the water content of stools and encourage the production of gas by bacteria in the microbiota.

It is estimated that 5-10% of the worldwide population has IBS. Most persons with IBS are under the age of 50, but many older adults suffer as well. International scientists now recommend a low FODMAP diet for people suffering from intestinal disorders such as IBS.

Acacia gum has low FODMAP content, making it an ideal ingredient for people suffering from irritable bowel syndrome as well as other digestive disorders. It can be used to formulate products compatible with a low-FODMAP diet – it is rich in prebiotic fibre and helps improve intestinal transit and reinforce good gut bacteria.

Consumers security, high quality and safety are Alland & Robert’s utmost priority. We are focused on providing healthy, natural and nutritionally-good solutions to our clients, in order to promote health and safety to consumers worldwide.

Alland & Robert raises awareness among consumers about the environmental, social and nutritional impacts of their purchasing decisions. We especially promote healthy consumption patterns and encourage consumers to choose products made from responsibly sourced materials, by creating virtuous solutions for our clients.

Alland & Robert’s applied research strategy is consistent with the company general long-term vision of offering natural, plant-based and low-carbon solutions for healthier and more sustainable diets. Application developments are focused on the functional, nutritional and health aspects of gum acacia. Our low-FODMAP certification for gum acacia opens avenues of research into themanagement of the irritable bowel syndrome. Trends such as sugar reduction, digestive health, and lowering the glycemic index are at the heart of Alland & Robert’s research.

GUM ACACIA : A POSITIVE IMPACT IN NUTRITION

In addition to being FODMAP-friendly, gum acacia can be used as an ingredient in food formulations to help improve certain aspects that contribute to better nutrition. Here are a few:

REDUCED FAT CONTENT:

Acacia gum can be used as a fat substitute in certain food applications, such as dressings, sauces, and baked goods. It helps compensate the effects of the reduction of fat content in a formulation with acacia gum. The overall fat content and caloric density of the product can be reduced, which can lead to a better Nutri-Score.

SUGAR REDUCTION:

Acacia gum has adhesive properties and can be used as a binding agent or stabilizer in food products such as nutritional bars, to make all ingredients stick together. It will also enhance the sweetness or flavor of a product, which makes it possible to reduce the amount of added sugars used to achieve desired texture and mouthfeel, without compromising taste. Lower sugar content can result in an improved Nutri-Score.

FIBER ENRICHMENT:Acacia gum is a dietary prebiotic fiber that can be added to food products to increase their fiber content, which is one of the factors considered in the Nutri-Score calculation. Higher fiber content is associated with a healthier nutritional profile.

CALORIE REDUCTION:

Acacia gum has a relatively low caloric content compared to other ingredients used in food processing. By replacing higher-calorie ingredients with acacia gum, food products can achieve calorie reduction, which can positively impact the Nutri-Score.

ACACIA GUM, A DIETARY FIBER

In Europe, acacia gum has long been recognized as a fiber and strong scientific literature demonstrates it. Nutrition claims are applicable for acacia gum: either “source of fiber” or “high in fiber”, depending on the dosage*.

In the United States, acacia gum can be classified as a fibre for nutrition labelling purposes since December 2021. This decision from the FDA has allowed acacia gum to count as a dietary fibre on American Nutrition and Supplement Facts labels.

The FDA  has agreed that acacia gum has physiological effects beneficial to human health, such as the reduction of blood glucose and insulin levels after it is eaten with a meal containing a carbohydrate that raises blood glucose levels.

GUM ACACIA, A POSITIVE IMPACT ON DIGESTIVE HEALTH

A study commissioned by Alland & Robert from an independent consumer research organization established the positive impact of acacia gum on gut health and digestive wellness. In recent years, the gastrointestinal (GI) system has been linked to numerous aspects of health.  Alland & Robert decided to research to role acacia gum can play in gut health, evaluate the impact of acacia gum on consumers who suffer from intestinal disorders regularly and provide scientific data  that support the use of acacia gum as a gut health agent. 

Acacia gum, also known as gum arabic or E414, is a natural, vegetal, safe and healthy additive used in flavours, beverages, confectionery, dairy, bakery and dietary products. Acacia gum is today found in thousands of day to day products all over the world.

Alland & Robert guarantees a minimum fibre content of 90% for all products of its range “Acacia Fibre“. Organic and other certifications are available upon request.

*Local legislation should always be checked for labelling options during the formulation of food products.