This project aims to create an open-access dataset on the amount of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPS) in European food that supports millions of health care workers (HCWs) and individuals with irritable bowel syndrome (IBS) and other gastrointestinal disorders, by enabling personalised diets and better control of symptoms. This will improve quality of life and reduce the financial burden of gastrointestinal disorders.