Based in NSW (Australia), the Good Gut™ Group is a new company that has developed a novel dough concept to offer superior functional bread and related grain products that are well tolerated by consumers with Irritable Bowel Syndrome (IBS).

The Good Gut™ Group is evaluating how to most effectively progress this technology. As part of these efforts we are seeking a commercial partner to support the product development and commercialisation of the concept by product category or territory.

The prevalence of IBS in Australia, Europe and North America is estimated to be 15 – 18%.

The symptoms of IBS include wind, bloating and abdominal pain after grain based food consumption. Led by Australian researchers, there has been a focus on FODMAP (i.e. Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) to treat IBS.

An 86% response rate has been observed in people with IBS who follow a low FODMAP diet which includes avoiding wheat and rye products.

Our novel grain-based product concepts leverage these recent FODMAP findings, with sound bakery principles, to offer an alternative, superior functional product opportunities to the market.