A note from our founder

Hi, I’ve been there.

I was diagnosed with IBS in 2015, after years of unexplained abdominal pain and several hospital visits with no resolution. The diagnosis came with a solution: the low-FODMAP diet. No garlic, no onions, no fun.

It worked, technically. My symptoms went away but so did my enjoyment of food and all the social activities surrounding food.

Menus became a source of stress. Travel turned into logistics. Every meal required planning and every unplanned meal was a gamble. Every day I felt the mental burden of thinking constantly about what I couldn’t eat.

I tried everything: various probiotic strains, prebiotics, prescription antibiotics, generic enzyme supplements off the shelf. Nothing moved the needle. But the underlying idea, that there could be enzymes to break down the FODMAPs I couldn’t tolerate, made scientific sense to me. There just wasn’t a product like that out there.

So I decided to build it.

I pulled together a team of microbiologists, enzymologists, and GI researchers. We developed a novel fructan hydrolase enzyme, because fructan (found in garlic, onion, wheat, and more) is the most common FODMAP trigger and the biggest gap no one had addressed.

We also figured out that powder format, not capsules, was critical: enzymes need direct contact with food to work, and capsules keep them apart from what they’re supposed to break down, visibly reducing efficacy.

So that’s how FODZYME was born.

My first meal with FODZYME was a small serving of caramelized onions. I had not intentionally eaten that for years. I waited for hours afterward, holding my breath, and then the next day too. I was shockingly fine.

I started getting my life back. Spontaneous meals out with loved ones. Celebrations where I could be fully present. Exploring world cuisines and foods of my childhood. Travel without packing “safe” foods. Not having to analyze every ingredient and fear food again.

That’s why we are building FODZYME. Because food is so much more than sustenance. It is love and joy and connection. It carries our families, our cultures, our history.

I truly hope FODZYME can help you the way it helped me. Welcome to FODZYME and bon appétit!

— Anjie

Hi 👋, We’re
Co-Founders
Anjie 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 Team

FODZYME was developed by founders and scientists trained at Harvard, Yale, and Cornell Universities and advised by gastroenterologists and GI researchers at leading institutions. Our proprietary, patent-pending formula includes enzymes that specifically target FODMAPs; other enzyme products on the market simply don’t contain enzymes that could mechanistically do this.

We generate actual peer-reviewed scientific evidence, including a validated model of FODMAP degradation in the human gut and human observational studies, with more in the pipeline. We’re currently developing polyol-targeting enzymes to help even more people with additional food triggers.

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.

Ready to try it?

FODZYME is a powder you add directly to food before eating. It works on fructan, GOS, and lactose, common gut triggers found in a wide range of foods. If it doesn’t change things for you, we’ll give you your money back. We know that every gut is different and we don’t want you paying for anything that isn’t lifechanging.

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