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    FODZYME: Eat Freely, Digest Comfortably.

    The targeted enzyme powder that breaks down your trigger foods, so you can enjoy every meal without worry.

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Some Foods Can Leave Us Feeling Bloated, Gassy, Constipated, Or Even Anxious

Some Foods Can Leave Us Feeling Bloated, Gassy, Constipated, Or Even Anxious

Wheat Bread

Garlic

Wheat Pasta

Onion

Beans

Cheese

Many healthy foods, such as garlic, onions, wheat, beans, and dairy, can cause digestive trouble for some individuals.

These foods contain FODMAPs—natural carbohydrates that can ferment rapidly in the gut and lead to symptoms, particularly for those with sensitive digestion or IBS.

While FODMAPs are not bad—they’re actually prebiotics—they can trigger discomfort in some individuals.

Restricting Healthy High-FODMAP Foods Isn't Intended To Be A Long-Term Solution…

The standard approach has been to eliminate high-FODMAP foods, which can be restrictive, confusing, and difficult to maintain.

Avoidance means missing out on favorite meals and social occasions.

We’re changing that with novel, patent-pending enzymes.

Say Goodbye to Bloating, Hello to Your Favorite Foods!

Say goodbye to digestive discomfort and hello to your favorite foods with FODZYME! This innovative enzyme powder is scientifically designed to target and break down the specific FODMAPs in garlic, onion, wheat, and legumes—the common culprits behind bloating and gas. Simply sprinkle it on any meal. It's odorless, tasteless, and acts instantly, giving you the freedom to eat with confidence and enjoy social dining again.

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How It Works

  • Step 1

    Allow hot foods to cool slightly before applying (below 140 °F / 60 °C).

  • Step 2

    Mix directly or apply evenly on meals. It’s tasteless.

  • Step 3

    Can’t mix? Sprinkle and chew with first bite.

  • Step 4

    Double dose if extra sensitive or for large meals.

    Feel The Difference With Your First Meal

    Mix directly or apply evenly on meals.
    Double dosage when feasting. Chew well. Enjoy.

    Unlock New Foods

    Our current formula effectively breaks down the FODMAPs fructan (e.g., garlic, onion, wheat, ...), GOS (e.g., legumes, nuts), and lactose (e.g., dairy products). We are actively developing a solution for polyols (e.g., apple, avocado, mushrooms) such as sorbitol and mannitol.

    ** FODZYME® significantly reduces fructan (a FODMAP) in wheat, barley and rye products, not gluten. Fructan is often the real trigger in individuals with non-celiac gluten sensitivity.

    FODZYME® can help unlock a long list of healthy, nutritious and delicious foods like,

    And many more delicious and nutritious foods

    Science-Backed difference

    Of the fructan mass broke down within 30 minutes in simulated gastric conditions.1*

    Of members reported an improvement in bloating after using FODZYME® for 4 weeks.2*

    Of members said they would be disappointed if FODZYME® ceased to exist.3*

    Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)

    FODZYME® was tested in SHIME®, a scientifically validated model of human digestion, to measure its efficacy. Unlike a low FODMAP diet that depletes beneficial short-chain fatty acids (SCFAs), FODZYME® limited but did not eliminate SCFA production, supporting colonic health while easing symptoms 1.

    1. Kenny Castro Ochoa, Samant S, Liu A, et al. In Vitro Efficacy of Targeted Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols Enzymatic Digestion in a High-Fidelity Simulated Gastrointestinal Environment. Gastro Hep Advances. 2022;2(3):283-290. doi:https://doi.org/10.1016/j.gastha.2022.10.011
    2. Based on a survey including n=174 FODZYME® customers evaluating self-perceived efficacy.
    3. Based on a survey including n=220 FODZYME® customers evaluating self-perceived efficacy.

    In Control,
Wherever You Are.

    FODZYME®

    Home Kit

    Sustainable jar. Ideal for home-cooked meals.

    FODZYME®

    Home Kit

    Sustainable jar. Ideal for home-cooked meals.

    Hi 👋, We’reCo-FoundersAnjie and David!

    Anjie Liu

    Anjie created FODZYME® after battling IBS and the limitations of a low-FODMAP diet. A Harvard-trained physicist and Forbes 30 Under 30 honoree, she leads with a personal mission: to help people enjoy food without fear.

    David Hachuel, MPH

    David brings deep experience in gut health technology, including founding auggi.ai (acquired by Seed Health). With degrees from Harvard, NYU, and Cornell, he drives FODZYME®’s science, product, and growth to make digestive freedom a reality.

    Our Scientific Advisory Board Includes Experts In Gastroenterology, Biotechnology, Computational Biology, And Nutrition, Representing World-Class Institutions.

    • William D. Chey, MD

      Advisor, Professor of Gastroenterology at the University of Michigan and Board member at the American College of Gastroenterology (ACG) and Rome Foundation

    • Shalaka Samant, PhD

      Founding Scientist at Kiwi Biosciences, former postdoctoral researcher at the Yale University School of Medicine

    • Thomas Wallach, MD

      Advisor, Assistant Professor at SUNY Downstate Medical Center, Pediatric Gastroenterology

    • Jocelyn Wells, MS, RDN

      A dietitian with a Master's in Clinical Nutrition, Jocelyn leads FODZYME®'s healthcare partnerships. She bridges the latest research in digestive health and nutrition guidelines to help clinicians bring digestive relief to patients navigating IBS and FODMAPs.