FODMAP Friendly  

Ringwood,  Victoria 
Australia
http://www.fodmapfriendly.com
  • Booth: 1831

FODMAP Friendly provides dietitians, nutritionists, the food industry and FODMAPPERs around the world, with simple & practical tools which make daily life on a low FODMAP diet easy & enjoyable.

  • The only registered certification trademark worldwide that can be used to identify FODMAP levels in packaged foods.
  • A smartphone app listing the FODMAP content of wholefoods, packaged foods, and FODMAP dietary specialists.
  • Promote FODMAP Friendly certified products to FODMAPPERs, dietitians and the FODMAP community.
  • Resources that Dietitians can use with their clients who follow a low FODMAP diet.
  • Educational opportunities, seminars and workshops for dietitians, nurses and allied health.
  • Support manufacturers, chefs and recipe developers to create delicious low FODMAP recipes.

Brands: FODMAPPED True Self Casa de Sante Stellar Labs Kez's Kitchen Cobram Laiki Leggo’s Bakers Delight Bayview Simply Wize Food for Health Wilde Beer Naturally Good Mamee Liddell’s Lewis & Son Golden Days Forage Alpine


 Show Specials

  • Joanna Baker is an Australian based Dietitian who is passionate about digestive health. She works exclusively in IBS dividing her time between consulting to food industry and private patients. Her work in never boring, she gets to work alongside food manufacturers to develop low FODMAP products, lecture internationally on the Low FODMAP diet and work privately with patients to help them manage their IBS. In all of these roles, Joanna aims to support people to enjoy food, whilst incorporating practical everyday strategies that manage IBS, and prevent it from getting in the way of living the life they want to live.
    Meet Joanna and ask all your FODMAP quesitons at the FODMAP Friendly Booth #1831 at FNCE Chicago 2017

    The FODMAP Friendly Kitchen cookbook brings you 100 beautiful FODMAP Friendly certified recipes from Emma Hatcher, creator of the blog She Cant Eat What?!

    We have 10 copies of this beautiful cookbook to give away! Just scan your pass & answer the question to go in the draw.

    Emma Hatcher has suffered from a sensitive gut for as long as she can remember. After years of horrible symptoms and endless frustration trying different diets and cutting out various foods, her GP recommended the Low FODMAP Diet. FODMAP changed Emma's life and she has never looked back since. 

    Emma's book, based on her hugely popular food and lifestyle blog She Can't Eat What?! will take the frustration out of living with IBS, Crohn's disease, coeliac's disease, food intolerances and many other digestive disorders. It is for anyone who suffers from bloating, tummy pains, digestive issues or feelings of heaviness and discomfort, and for anyone who wants to feel healthy and happy after eating.

    Backed by the official FODMAP Friendly team and with more than 100 quick, easy and modern recipes, diet information and personal stories for those that have run out of answers and feel 'they can't eat anything', Emma shows you how to create delicious meals and look after your gut in today's stress-filled, modern lifestyle.

  • FODMAP Friendly will be sampling True Self bars & giving away 10 copies of this 56-page practice toolkit.

    “Why spend weeks creating your own handouts from scratch when you can use tools that FODMAP expert Patsy Catsos has developed over 10 years of working with IBS patients?”

    True Self Ambassador & FODMAP expert Dietitian Patsy Catsos Rd will be appearing at the FODMAP Friendly booth (#1831) ON SUNDAY 22ND October between 11:30 - 13:30, come and sample FODMAP Friendly Certified True Self bars, meet Patsy and chat all things FODMAP.

    True Self Bars

    TrueSelf™ Foods exists to help people with gastrointestinal discomfort get back to being their true self. The pain and inconvenience that comes with these symptoms can wreak havoc on your quality of life. A growing body of research has found certain foods, which are high in fermentable sugars known as FODMAPs, may trigger symptoms associated with poor digestive function, such as abdominal pain, constipation, diarrhea, gas and bloating. A diet lower in FODMAPs may bring meaningful relief from these symptoms. 

    TrueSelf™ wants to help you maintain a healthy lifestyle by offering food selections which are low in FODMAPs and convenient for busy people. Doctor-designed in a way that facilitates compliance with dietary recommendations, these convenient food options will make it easy to adopt and maintain a low FODMAP diet. TrueSelf™ provides solutions that can help you better manage your symptoms and improve your quality of life.

    The IBS-Free FODMAP Practice Kit

    This new release of the IBS-Free FODMAP Practice Kit for RDNs has been updated to match the content in Patsy’s latest book, The IBS Elimination Diet and Cookbook (formerly IBS—Free at Last!). About Patsy Catsos, MS, RDN, LD

    The Practice kit includes:

    Three-visit nutrition care plan for the FODMAP elimination and reintroduction process. NEW: Three well-developed options for the reintroduction of FODMAPs: plans A, B, and C. This allows you to further personalize patients’ diets, depending on their medical needs, symptom severity, and anxiety levels.

    -and-

    Thirty-four pages of reproducible patient handouts for you to choose from! Want to know more about what’s inside? Scroll down to view the table of contents for the kit. We also invite you to preview the Introduction (below) to learn more about Patsy's approach before your purchase.

    TABLE OF CONTENTS

    Introduction
    Three-Visit Medical Nutrition Therapy Plan

    General Preparation for the Dietitian
    Prior to Visit 1
    Visit 1 (60 to 90 minutes)
    Visit 2 (30 to 60 minutes)
    Visit 3 (30 to 60 minutes)
    Long Term Follow-Up
    Sample Nutrition Diagnosis Statements
    Digestive Health History

    Patient Handouts

    Functional Gut Symptom Questionnaire
    FODMAP Elimination Diet Overview
    Low-FODMAP Pantry Compact Version
    Label Reading Tips

    Low-FODMAP Ingredients
    High-FODMAP Ingredients and Foods to Avoid During the Elimination Phase

    Low-FODMAP Meal Ideas
    Low-FODMAP Brand Name Food Ideas
    Recipes
    Good Low-FODMAP Sources of Fiber
    Good Low-FODMAP Sources of Protein
    Good Low-FODMAP Sources of Calcium
    Estimated Lactose Content of Foods and Beverages
    My Sample Menu
    These Foods Contain FODMAPs
    Instructions for Plan A FODMAP Reintroduction

    Blank Plan A FODMAP Reintroduction Schedule
    Sample Plan A FODMAP Reintroduction Schedule

    Instructions for Plan B FODMAP Reintroduction

    Blank Plan B FODMAP Reintroduction Schedule
    Sample Plan B FODMAP Reintroduction Schedule

    Instructions for Plan C Food Reintroduction

    Blank Plan C Food Reintroduction Schedule
    Sample Plan C Food Reintroduction Schedule

    Tips for Coping with FODMAP Intolerance
    Food and Symptom Diary
    Week-at-a-Glance Food Record
    Low-FODMAP Pantry Expanded Version
    FODMAP Bucket 1
    FODMAP Bucket 2

    INTRODUCTION

    (excerpted from The IBS-Free FODMAP Kit for RDNs)

    Thank you for purchasing this toolkit for delivery of a FODMAP elimination diet. I have been using, and improving on, these materials since I first began using the FODMAP approach in my practice in 2007. At that time, the FODMAP concept was very new, and few people had heard of it. Today, as word has spread about this effective, evidence-based diet, there is significant demand for dietitian delivery of FODMAP elimination diets! It is very exciting work and I think you will enjoy it.

    FODMAP is the acronym for a group of osmotically active, rapidly fermentable, short-chain carbohydrates. It stands for Fermentable Oligo-, Di-, and Monosaccharides, And Polyols. The concept was originated by scientists at Australia’s Monash University.

    When researchers at Monash University coined the term FODMAP, there was little modern nutrient data on the FODMAP composition of foods. Since then, more FODMAP composition data has been produced at Monash University and elsewhere. In addition, there are now a variety of available diet plans or tools based on FODMAPs, and I’m sure there will be many more to come. (An apt analogy would be calorie-restricted diets for weight management. The calorie content of foods is the primary data, and there are thousands of weight loss plans.) You will use your clinical judgment to select the most appropriate tool from a wide array of options for each individual client. This kit is one set of tools for FODMAP elimination and reintroduction.

    In the world of FODMAPs, there is a constant tension between the broad strokes that will help patients understand what is being asked of them during the elimination phase and finer details that might make the materials more accurate, but harder to use. In my practice, I go for the broad strokes for most patients. For example, if a ½ cup portion of vegetables is low enough in FODMAPs, I include it in my low-FODMAP pantry. Contrast this with the Monash University Low-FODMAP App, which makes the portion size for vegetables as small as necessary to reach what can be called “low-FODMAP”— equally reasonable, just a different choice on how to translate the material to patients. I add details and finer points (such as those in the app) at follow-up visits as problem areas are identified. The teaching tools in this kit also have a greater emphasis on managing the FODMAP load of the entire meal (so-called FODMAP stacking), and on reintroducing FODMAPs, compared to many other tools. You should own the Monash app, as should your more sophisticated patients who will appreciate it as a reference. Sales of the app support the FODMAP laboratory analysis program at Monash University. There are quite a few more foods in the app than in these handouts, which attempt to cut the project down to size for typical American patients. Those patients who need to keep it simple, and who eat mostly standard American foods, can use these handouts exclusively. Your philosophy may vary, and you will no doubt make choices that are right for you and your patients.

    Another reason to keep it simple and stick to the broad strokes during the FODMAP-restricted phase is the fact that published data about FODMAPs is a moving target. As more data is published, frequent updates to teaching materials are required, and it becomes increasingly apparent that it is not a good idea to make too many assumptions. For example, grapes are low in FODMAPs. One would think that raisins would be as well, but laboratory analysis shows otherwise. Still, I have had to use logic as best I can to decide how to advise patients about many food ingredients; these judgments may change as more data becomes available. There are some cases where Australian processed foods analyzed at Monash differ significantly from those in other countries. For example, barbecue sauce in the U.S. contains high-fructose corn syrup, while it does not in Australia. Another “moving target” problem: Monash doesn’t necessarily publish all their raw data on the FODMAP composition of foods. Broccoli is a case in point. Some previously published Monash data on the FODMAP composition of broccoli would seem to be at odds with the current “green” status of whole broccoli and broccoli heads/crowns in the Monash app, and with the type of FODMAPs it is described as containing. Since I am not privy to what would appear to be new data from their lab, I have been reluctant to add broccoli to the low-FODMAP pantry, particularly since my clinical experience suggests it is a common cause of digestive complaints when consumed in large portions. FODMAP Friendly has now published independent data about broccoli consistent with Monash’s “green light” and I have decided to go ahead and add broccoli to the pantry. I am hedging my bets and limiting the portions to ½ cup. These are the sorts of judgments I have made after much consideration, and they may change over time as more data is published. Of course, you are free to form your own judgments or to edit the pantry for specific patients.

    Even if we did have a more complete database, we would still be unable to precisely calculate our patients’ FODMAP intakes due to the natural variability in foods, resulting from different crop varietals, climate, weather conditions during the growing season, ripeness, etc. I frequently must remind readers, patients and yes, even dietitians, to keep their eyes on the big picture and let some of the small stuff go. We must learn to live with some uncertainty if we are going to help our patients now, even though a complete FODMAP composition database is simply not a reality today. In fact, the idea of a perfect low-FODMAP diet is a mirage. Luckily, even with some mistakes and over-generalizations, the FODMAP-restricted diet works for up to 80% of well-selected IBS patients if the overall FODMAP load of the diet is lowered sufficiently.

    A FODMAP elimination diet is a short-term learning diet. The goal is to determine whether FODMAPs are symptom triggers; if so, which ones are well or poorly tolerated, and to what degree. These tools were not written to cover “everything anyone ever said you should try for IBS.” The focus of this kit is deliberately narrow. You will find a FODMAP elimination diet does not exclude the laundry list of things people with IBS have been told they shouldn’t eat or drink (chocolate, red meat, alcohol, spicy food, carbonation, etc.). Many patients are, in fact, very pleased to discover that they can tolerate things previously considered taboo for IBS, while others may not have that experience. Of course, your nutrition care for your patients may encompass many aspects beyond FODMAPs, as you help them reach the goals of satisfactory symptom management, adequate overall nutrition status and improved wellness; it is understood that the handouts in the kit will frequently require customization for your patients’ food preferences, food philosophies and other medical conditions.


 Press Releases

  • Deciphering complicated ingredients lists is one of the most confusing parts and biggest frustrations of following the low FODMAP diet. Thankfully, the FODMAP Friendly certification program, incorporating the easily recognisable FODMAP Friendly logo, eliminates the guesswork.

    The FODMAP Friendly logo is the only registered certification trademark worldwide certifying FODMAP levels in food products that have been laboratory tested to be low in FODMAP’s. It is designed to enable consumers with symptoms of Irritable Bowel Syndrome (IBS) who are following a Low FODMAP diet to easily identify and select suitable packaged food products. 

    The FODMAP Friendly certification trademark is registered with the relevant regulatory authorities in over 32 countries around the world including Australia, USA, UK, Ireland, Germany, France, Italy, China, Japan and New Zealand

    Sample and find out more about FODMAP Friendly certified products at the FODMAP Friendly booth #1831 at FNCE 2017.

    Products include:

    • Cobram Estate
    • Casa de Sante
    • FODMAP Friendly Tea co.
    • FODMAPPED for You
    • Genius Gluten Free
    • Kez’s Kitchen
    • Laiki
    • Neptune Bio-inovations
    • Nexira
    • Stellar Labs
    • Tideford Organics
    • True Self
    • Wilde Beer

    Why is testing important?

    The more we learn about FODMAPs, the more apparent it becomes that processing alters the FODMAP content of the food. For example, the fermentation process of making sourdough bread lowers the overall FODMAP content making the bread low FODMAP. However, a similar fermentation process that is used to make sauerkraut increases the FODMAP content, causing the cabbage to become high FODMAP when it is turned into sauerkraut. Length and nature of processing has a marked impact on whether the final product will be low FODMAP or not. This means that without testing the actual food product, there is no way to know for sure if it is high or low FODMAP based on the ingredients list.

    Is the logo trustworthy?

    Yes, although FODMAP Friendly manages the logo, they are required to abide by the rules of the program which have been approved by the Australian Competition and Consumer Commission (ACCC) and relevant regulatory bodies around the world. This means that there are strict regulations that must be followed.

    • The logo can’t be awarded based on an ingredients list or an opinion.
    • Foods wanting to display the logo must be tested independently in an approved laboratory.
    • If a food manufacturer changes their recipe the food must be retested to ensure it is still low FODMAP.
    • Foods that carry the FODMAP Friendly logo are also subject to auditing anytime.
    • FODMAP Friendly cannot decline a product that has been tested and demonstrated that it is low FODMAP where the manufacturer is agreeable to abide by the licence and rules of the program.

    Who can carry the logo?

    Food manufacturers must earn the right to use the FODMAP Friendly logo. Every product must meet strict standards and all food products must be independently analysed in an approved laboratory to ensure they meet low FODMAP criteria prior to obtaining licensing approval of the FODMAP Friendly logo. The FODMAP Friendly Logo can only be used on tested and approved products. Should a product fail to meet the laboratory testing standards, in any one of the FODMAPs it will not be eligible to display the FODMAP Friendly logo.

    Where are products tested?

    All products carrying the FODMAP Friendly certification logo must be tested for FODMAP levels at DTS Food Assurance (DTS). DTS is Australia’s market leader for food and beverage testing, with the largest food microbiology and chemistry laboratories in Australia. DTS has met strict international and Australian standards and is identified by the National Association of Testing Authorities (NATA) as being competent to provide consistently reliable testing, calibration, measurement and inspection data to government, industry and the wider community. You can read more about DTS and how products are tested here.

    The FODMAP Friendly logo is currently a registered certification trademark in over 32 countries around the world including Australia, USA, UK, Ireland, Germany, France, Italy, China, Japan and New Zealand.

    Benefits of the FODMAP Friendly logo:

    • The FODMAP Friendly logo is clear and easily recognisable. It indicates that a product has been tested to have appropriate levels of all the different types of FODMAPs – levels that have been scientifically proven to control IBS symptoms;
    • Each product is tested to have minimal “FODMAP Friendly” levels of fructose, fructans, galacto-oligosaccharides, sorbitol, mannitol and lactose;
    • It is a much more convenient option to reading ingredient lists on food product labels; and
    • It aids people to select suitable foods, without requiring an in-depth understanding of the interactions between different ingredients in determining the overall FODMAP levels.

    How do products earn the FODMAP Friendly logo?

    1. Food manufacturers must earn the right to use the FODMAP Friendly logo. Every single product must meet strict standards, and food products are independently analysed in laboratories, to ensure they meet the criteria prior to obtaining licensing approval of the FODMAP Friendly logo. The FODMAP Friendly Logo is only used on Approved Products.
    2. Food manufacturers are encouraged to develop new and reformulate existing food products in order to meet the consumer demands for FODMAP Friendly foods.
    3. Should a product fail to meet the laboratory testing standards, it will not be eligible to receive the FODMAP friendly logo.
    4. The logo Licensor will only grant a License to an applicant who makes an application in accordance with its Rules if:
    1. the Applicant meets the Approved User Requirements;
    2. the Applicant’s proposed product, following testing, meets the FODMAP Friendly Guidelines;
    3. the Applicant demonstrates that it will comply with the requirements of the Rules and the FODMAP Friendly Guidelines; and
    4. The Licensor is satisfied that the Applicant’s proposed:
    • Use of the Trade Mark in connection with the Proposed Product; and
    • Supply or promotion of the Proposed Product will not mislead or deceive the public, or breach any provision of the Competition and Consumer Act 2010.

    Consumers can be confident about the use of the logo on products. Not only is each product tested to initially determine if it qualifies, every product with the FODMAP Friendly logo can also be randomly audited at any time. These audits are essential to ensure approved products continue to meet the criteria to retain the logo.

    As a consequence of these audits, the logo Licensor may, from time to time, review:

    1. an Approved Product and any related materials;
    2. the manner in which the Trade Mark is being used by the Licensee, including associated promotions and advertising;
    3. the manufacturing facilities in which the Approved Product is manufactured; and
    4. any other matter or thing connected with compliance with these Rules, to ensure that the Licensee complies and continues to comply with the Rules.

    Do food companies pay for the FODMAP Friendly logo?

    Food manufacturers pay an annual license fee for ongoing use of the FODMAP Friendly logo.

  • FODMAP Friendly are committed to supporting Dietitians in their daily practice by providing: 

    • CPE approved educational opportunities

    • FODMAP resources 

    • A worldwide database of FODMAP dietitians.

    Meet and speak with FODMAP expert Dietitians at the FODMAP Friendly booth (#1831) in the expo hall at FNCE Chicago 2017

    • Patsy Catsos RD - IBS & IBD Specialist dietitian

    • Joanna Baker APD - Australian FODMAP & IBS expert dietitian

    True Self ambassador Patsy Catsos RD will be on the FOPDMAP Friendly stand on Sunday 22nd October from 11:30-13:30. Meet Patsy, sample FODMAP Friendly certified True Self bars and get the chance to win one of 10 FODMAP Practice Kits for RDNs

    Come and meet FODMAP experts and find out more about the FODMAP Friendly Seminar Series and CPE approved opportunities to learn more about the low FODMAP diet and how to implement it with your patients.

    Irritable Bowel Syndrome (IBS) is the most common gastrointestinal disorder in the world. It is estimated to affect approximately 10-20% of people.  The condition is a chronic functional disorder, where the bowel appears healthy, but doesn’t function normally. IBS is characterized by excessive flatulence, bloating, cramping, diarrhoea, constipation or a combination of the two. There is no cure for IBS, consequently treatment is focused on symptom management. 

    A diet low in Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAPs) is a novel approach which has gained much attention in recent years. While it is not a cure for IBS, the low FODMAP diet has been scientifically evidenced to provide symptomatic relief for up to 80% of people by reducing osmotic load and gas production in the lower gastro-intestinal tract. It is now the most well evidenced and effective method of managing IBS.

    FODMAP is an acronym for four groups of short chain carbohydrates, or sugar molecules found naturally a variety of fruits, vegetables, grains, legumes and milk products. 

    There are two processes that can occur during digestion that may trigger symptoms in certain people including; bloating, cramping, wind, constipation or diarrhoea or a combination of the two:

    1. Certain FODMAPs are highly osmotic (they draw water into the intestine). Because of this, they create pressure within the gut, and often cause diarrhoea. 


    2. FODMAPs are fermented by the bacteria that naturally live in the large intestine, which can create large volumes of gas. For those with sensitive nerve endings (ie. IBS) this can result in abdominal distention, bloating and cramping.

    The Low FODMAP diet has been scientifically proven to help IBS symptoms

    Fermentable 

    Molecules that can be fermented, creating IBS symptoms. 

    Oligosaccharides 

    Chain-length sugar molecules such as Fructans & Galactans found in onion, garlic, wheat, barley, rye, inulin, some dried fruit and Legumes 

    Di-Saccharides 

    Lactose is the di-saccharide found in milk, yoghurt, some soft cheese’s, ice cream, custard and cream.

    Monosaccharides 

    Fructose is a monosaccharide, high in some fruits, vegetables, juices, dried fruits and sweeteners (e.g. Honey, high fructose corn syrup) 

    And Polyols 

    Sugar alcohols including Sorbitol & Mannitol found in cauliflower, mushrooms, stone fruit and certain artificially sweetened products e.g. mints and gums.

    The low FODMAP diet is not a forever diet, it is a diagnostic tool, designed to be implemented in three phases to identify a person’s individual triggers for abdominal distress.

    1. Elimination: High FODMAP foods are removed form the diet for 2-6 weeks to assess for symptoms refraction.
    2. Re-challenge and reintroduction: FODMAP groups are challenged to assess for individual tolerance before being systematically reintroduced to the diet.
    3. Modified low FODMAP diet: The habitual diet is modified based on challenge results to include as much variety as possible, whilst still maintaining good symptoms management.

 Products

  • FODMAP Friendly Registered Certification Trademark
    The FODMAP Friendly logo, is the only registered certification trademark worldwide certifying food products that are independently laboratory tested to be low in FODMAP’s. It enables consumers who follow a Low FODMAP diet to shop & eat with confidence....

  • The FODMAP Friendly logo is registered with the relevant regulatory authorities in over 32 countries around the world including Australia, USA, UK, Ireland, Germany, France, Italy, China, Japan and New Zealand.

    Benefits of the FODMAP Friendly logo:

    • The FODMAP Friendly logo is clear and easily recognisable. It indicates that a product has been independently laboratory tested to be low in FODMAPs according to scientifically evidenced thresholds.
    • It is a much more convenient option to reading ingredient lists on food product labels; and
    • It aids people to select suitable foods, without requiring an in-depth understanding of the interactions between different ingredients in determining the overall FODMAP levels.

    Food manufacturers must earn the right to use the FODMAP Friendly logo. All products must be independently analysed in laboratories, to ensure they meet the criteria prior to obtaining licensing approval of the FODMAP Friendly logo. The FODMAP Friendly Logo is only used on Approved Products.

    Each product is initially tested to determine if it qualifies. Ongoing, every product with the FODMAP Friendly logo is subject to being randomly audited at any time. 

  • FODMAP Friendly Webinar
    The low FODMAP diet provides symptom management in up to 75% of people with Irritable Bowel Syndrome. FODMAP Friendly webinars are approved for CPE by the Academy of Nutrition & Dietetics. FODMAP Fundamentals is the first webinar in the series. ...

  • The low FODMAP diet is considered current best practice in IBS management and is recommended by the UK National Institute for Health and Care Excellence (NICE), the British Dietetics Association and the New Zealand Best Practice Guidelines. FODMAP Friendly webinars have meet requirements and been approved for CPE with the Academy of Nutrition & Dietetics. FODMAP Fundamentals is the first webinar in the series.

    Topics covered in this session:

    1. What are FODMAPs

    2. How FODMAPs contribute gastrointestinal symptoms in patients with IBS

    3. Patient assessment for the low FODMAP diet
    4. Implementing the Elimination and Reintroduction phases of the low FODMAP diet.
    • 10am Australian Eastern Day Light Saving Time December 1st 2017:
    • Pacific Standard Time: 3pm Thursday 31 November
    • Eastern Standard Time: 6pm Thursday 31 November

    Academy of Nutrition and Dietetics approval for 1.5 hours Continuing Professional Edcuation

    Contact info@fodmapfreindly.com to register your interest

    More webinars coming don’t forget to register email details for more information at www.fodmapfriednly.com