Kiwi Biosciences, the Y Combinator-funded biotech startup making food painless, launches the next generation FODZYME®, a novel patent-pending enzyme supplement helping people enjoy their favorite foods, wherever they are. Low-FODMAP certified by Monash University, FODZYME breaks down common gut symptom triggers found in garlic, onion, wheat and other popular foods. These compounds, called FODMAPs, are particularly problematic for people with Irritable Bowel Syndrome (IBS), which affects 15% of the global population.
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FODZYME® On-the-Go contains 33% more enzymatic activity, making it extra powerful, and comes in portable single-dose stick packs with moisture-resistant sealing technology to maximize enzyme stability in all environments.
Y Combinator-backed Kiwi Biosciences Launches Novel Portable Enzymes To Make Food Painless For 15% of the Planet
As a targeted alternative to the restrictive low-FODMAP approach, the FODZYME formula consists of lactase, alpha-galactosidase, and fructan hydrolase. These specialized enzymes break down the FODMAPs lactose, galacto-oligosaccharides, and fructan, respectively. When sprinkled on or mixed with high-FODMAP meals, FODZYME powder facilitates optimal enzyme interaction with problem foods.
Fructan is arguably the biggest contributor to gut symptoms (and hardest to avoid). Accordingly, FODZYME’s novel fructan hydrolase is at the focal point of its scientific validation. As proven by a series of in-vitro experiments, less than 10% of fructan remains in the simulated stomach after 30 minutes with FODZYME. In a simulated microbiome, FODZYME also demonstrated to reduce, but not eliminate, healthy fermentation, making it a possibly better long-term alternative to avoiding FODMAPs altogether.
Developed in Cambridge by Harvard alumni Anjie Liu and David Hachuel, MPH, FODZYME has sold out twice since launching in the US in 2021. It has since expanded to Australia, New Zealand, the United Kingdom, and Europe through retail partners.