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What ingredients does FODZYME use? What types of ingredients?Updated 2 months ago

FODZYME Ingredients and Their Functions

Active Ingredients in FODZYME

Enzymes are like tiny helpers inside your body that speed up the process of breaking down foods into nutrients that your body can easily absorb. Think of them as specialized tools, like molecular scissors, that help unlock the energy and nutrition from what you eat, making digestion smoother and more comfortable.

  • Fructan Hydrolase: This is one of FODZYME's core innovations. This enzyme helps break down fructans and inulin, which are found in foods like garlic, onions, and wheat.
  • Alpha-galactosidase: This enzyme targets GOS (galacto-oligosaccharides) present in beans and legumes, aiding in their digestion.
  • Lactase: An enzyme that simplifies the digestion of lactose, commonly found in dairy products.
  • Dextrin: Sourced from non-GMO maize/corn, this is used to stabilize the enzymes which ensures that they remain effective throughout digestion.

Certifications and Qualities of FODZYME

  • Certified low FODMAP by Monash University and FODMAP Friendly
  • Vegan-friendly
  • Non-GMO
  • Gluten-free
  • Dairy-free
  • Soy-free
  • Egg-free
  • Casein-free
  • Free from artificial colors and flavors
  • Manufactured in the USA with global ingredients

Is FODZYME nut-free?

Yes! FODZYME does not contain any nuts and is packed in a facility that does not process nuts or products containing nuts. A validated allergen program with testing is also in place to ensure no cross contamination. 

Role of Dextrin in FODZYME

Dextrin plays a crucial role in stabilizing the enzymes in FODZYME. Enzymes are delicate proteins that require stabilization to maintain their activity and effectiveness when added to foods [1]. Dextrin acts as a carrier substance that binds to the enzymes, helping to preserve their activity over time and ensuring that FODZYME performs optimally in your meals. 


  1. Sheldon RA, van Pelt S. Enzyme immobilization in biocatalysis: why, what and how. Chem Soc Rev. 2013;42(15):6223-6235. doi:10.1039/c3cs60075k

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