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April marks IBS Awareness Month, bringing attention to Irritable Bowel Syndrome, which affects approximately 10 to 15% of the general population.

A significant percentage of individuals with IBS avoid eating out due to the limited options available on menus that won’t trigger their symptoms. By making simple adjustments to your menu to offer suitable choices for customers with IBS, you can ensure their satisfaction and get repeat business.

What is IBS and how does it affect people who suffer from it

IBS can significantly impact the quality of life of those who suffer from it. The condition affects the digestive system, leading to a range of symptoms such as stomach cramps, bloating, constipation, and diarrhoea. While the cause of IBS remains unknown, stress and anxiety are often associated with the condition. Food also plays a significant role in triggering symptoms, and there are several ingredients that IBS sufferers typically avoid.

Generally, people with IBS favour food that is low in FODMAP. FODMAP stands for Fermentable, Oligosaccharides, Disaccharides, Monosaccharides and Polyols. They are sugars that aren’t absorbed properly in the gut. By avoiding them, people with IBS stay away from ingredients that are likely to upset their stomachs.

How to cater for people with IBS

As a caterer, accommodating people with IBS can be made easier with some simple adjustments:

• Train your staff about high and low FODMAP foods to help them guide customers through the menu.
• Create IBS-friendly dishes, incorporating low FODMAP ingredients only. FODMAPs are present in a lot of foods, but there are many alternatives that can be used instead to create equally delicious menus.
• Mark those dishes with a sign, in the same way dietary requirements or allergies are indicated
• Provide a list of ingredients for each dish. Triggers can vary from person to person and some people may be able to tolerate certain high FODMAP ingredients, while others may not. By listing the ingredients, customers with IBS can determine which dishes they can and cannot eat

IBS-friendly recipes made with low FODMAP ingredients

Here are two quick and easy low-FODMAP recipes to get you inspired and ensure that people with IBS feel confident dining with you.

American-style corn soup with surimi and popcorn

Our supplier Unilever has shared a quick and easy low-FODMAP recipe.

This recipe can be served with a slice of sourdough bread made with 100% spelt flour and a knob of butter.

Serves 5 people

Ingredients:

1 litre of water

90g Knorr American Cream of Corn

125g cornflour (including 60g water)

5g lemongrass puree

150g surimi

5g basil leaves

30g popcorn

Recipe:

• Bring two litres of water to a boil and stir in the American Style Cream of Corn.
• Add the corn kernels and lemongrass puree, and simmer the soup for 5 minutes.
• In the meantime, slice the surimi and divide it between the bowls.
• Pour the soup into the bowls and garnish with basil and popcorn.

Sweet potato and feta frittata

This recipe has been created by Monash University in Australia, who first developed the low FODMAP diet 10 years ago.

This dish can be served with a salad containing ingredients such as romaine lettuce, cucumber, carrots, eggs or walnuts.

Serves 4 people

Ingredients:

6 eggs

125g lactose-free milk

100g feta cheese

120g chopped sweet potato

65g courgette

30g spinach

Paprika or spice of choice

Rosemary or herb of choice

Recipe:

• Preheat oven to 180°C and prepare a 20cm pan lined with baking paper.
• Add chopped sweet potato to a microwave-safe bowl and microwave it for 1 or 2 minutes until it is slightly softened.
• Add the sweet potato, feta, courgette and spinach to the pan.
• Whisk together the eggs, milk, paprika and rosemary, and pour into the pan over the vegetable mix.
• Bake for 45 minutes.

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