Imagine your gut is like a garden with different types of soil; some plants grow better in one soil than another. This project figures out which specific fibers work best for different people's gut bacteria to avoid bloating and gas. By matching the right fiber to the right person, it makes healthy eating comfortable instead of painful.
Many people, especially IBS patients, avoid healthy high-fiber foods because they cause painful gas and digestive symptoms. This creates a 'fibre gap' that increases the risk of chronic non-communicable diseases.
The project is building a database of dietary fiber chemical compositions and fermented food prototypes tailored to specific gut microbiome subtypes.
If you are a food manufacturer dealing with consumers who avoid high-fiber products due to bloating—this project developed fermented food prototypes that match fiber types to microbiome subtypes to minimize digestive symptoms.
If you are a clinic dealing with Irritable Bowel Syndrome (IBS) patients who struggle with dietary restrictions—this project developed a method to match dietary fibers to gut microbiome types to optimize metabolic output and reduce symptoms.
If you are an app developer dealing with generic dietary advice that doesn't work for everyone—this project developed a database of chemical compositions of dietary fibers in foods to enable specific, microbiome-based dietary recommendations.
Based on available project data, no specific pricing or implementation costs are provided as the project is currently in the research and prototype phase.
The project is currently developing food prototypes for proof-of-concept trials; industrial scaling details are not yet specified in the provided data.
Based on available project data, the project is developing a novel database of dietary fiber chemical compositions, but specific licensing terms have not been disclosed.
The system integrates metagenomic, dietary, and gastrointestinal symptom data to identify microbiome types and match them with specific fiber sources.
The project period runs from 2024-09-01 to 2028-08-31, suggesting that validated results and prototypes will be available toward the end of this window.
The consortium is purely academic, consisting of 3 university partners from Finland, Estonia, and Sweden. With 0% industry participation and 0 SMEs, the project is currently driven by fundamental research and proof-of-concept validation rather than immediate commercial deployment.
Contact HELSINGIN YLIOPISTO in Finland
Contact us to bridge the gap between these academic prototypes and industrial food production.
