Myrea products are the result of years of extensive study of raw materials, formulations and production methods.

All products have been laboratory tested in collaboration with the Department of Chemistry at the University of Parma and rely on important research conducted by Monash University.

The references are recognized by ACINI (Italian National Irritable Colon Association).

Food Line

sweet and savory baked goods, pasta with gluten, snacks and vegetable preserves.

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Supplement Line

Herbal teas and dietary supplements

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Distinctive points

The products of the Myrea line are typical foods of Italian gastronomy, which, thanks to the careful selection of raw materials, a reformulation of the production process and, above all, thanks to the use of a specially patented ferment, has made it possible to obtain products characterized by the following strengths:

Low Fodmaps

Low FODMAP content

Source of fiber

Lactose-free

Can also be used by those who are intolerant to them

Highly digestible

therefore usable even by those who do not suffer from IBS

Reduced Nickel Content

Poorly tolerated by IBS sufferers

Sustainable

Myrea Food:
the classic taste
Italian

Food

Choose the
herbal tea
right for you

Herbal teas

Supplements
natural
low FODMAPs

Supplements

There are no certified low FODMAP foods on the domestic market, and daily nutrition is an issue that affects psychological and social issues.

Daily Wellness

The Myrea_lowfodmap food line addresses the need to give those who suffer from abdominal bloating and intestinal disorders products to manage everyday eating.

Italian Taste

The Myrea Food line replicates typical products of Italian cuisine. Currently you can find: piadina, pizza, crackers, breadsticks, and pasta. All low in FODMAP, so suitable for those with intestinal disorders. Myrea research continues and more products are coming: follow us for all updates.

Against IBS syndrome

All products in the Myrea_lowfodmap line are specifically formulated for those suffering from irritable bowel syndrome, thanks to a research project established in 2019 in collaboration with the Department of Chemistry at the University of Parma.