Quality
The Dr. Schär quality promise for the Schär brand
A diagnosis of a gluten-related disorder (GRD), such as coeliac disease, gluten/wheat sensitivity or irritable bowel syndrome, means a significant change in diet for those affected: a major adjustment – but also a great opportunity to improve their individual quality of life. To promote greater enjoyment and pleasure in life with GRD, Dr. Schär is committed to producing only high-quality, great-tasting foods for the Schär brand: for a nutritionally balanced diet and an improved quality of life.
What does the Dr. Schär quality promise mean?
Dr. Schär is a leader in the research and development of gluten-free innovations. The Dr. Schär quality promise provides detailed information about what the quality commitment for the Schär brand entails, what goals are associated with it and what has already been achieved. And since quality requires principles, value, naturalness, sensory properties and nutritional aspects are also taken into account.
The goal is to promote health and well-being
Dr. Schär is committed to the United Nations Sustainable Development Goals (SDGs). These goals include "Good health and well-being – Ensuring healthy lives and promoting well-being for all at all ages." With this in mind, Dr. Schär strives to achieve the most favourable nutritional profile possible for all its products, taking into account the respective nutritional needs.
These special dietary requirements should be associated with joie de vivre and enjoyment. The aim is to enable consumers to enjoy a simple, delicious gluten-free diet and improve their quality of life.
Innovation for the highest quality and best taste
Every step of Dr. Schär's innovation and development process is dedicated to producing balanced foods of the highest quality and best taste. The wide variety of predominantly plant-based raw materials used gives the products their distinctive flavour. In particular, the different naturally gluten-free grains such as maize and rice, as well as the use of additional varieties such as millet, buckwheat, oats, sorghum and quinoa, have a significant influence on the sensory and nutritional quality.
Certified gluten-free from seed to plate
All raw materials used and all of the company's products are gluten-free (with a gluten content well below the limit of 20 ppm for gluten-free foods). Allergens that are naturally present in certain products are clearly labelled. To avoid cross-contamination, Dr. Schär works with a strict, comprehensive control system as part of its quality assurance. Dr. Schär also works with reputable international certification bodies and requires the same from its suppliers and contractors.
For the most commonly used grains such as corn, rice, buckwheat, millet, sorghum and lentils, Dr. Schär has established close partnerships with selected farmers over many years, who guarantee full traceability of products from seed to consumer plate and are part of the controlled "filiera" (the Italian word for production chain). This allows the taste, consistency and nutritional profile of the products to be optimally adapted to consumer needs. In this way, Dr. Schär can offer a wide range of products and product variants comparable to traditional foods.
Consciously responsible use of additives
Specific additives are also used in the production of gluten-free foods, which play an important role, especially in terms of texture. To replace the binding properties of gluten, Dr. Schär mainly uses starches, thickeners and fibre. The company takes a conscious and responsible approach to these additives, avoiding artificial flavour enhancers, aromas and colourings as well as artificial preservatives.
The six pillars of Dr. Schär's quality promise
Healthy eating must also be possible without gluten
Dr. Schär's goal is to balance and, where possible, reduce the amounts of sugar, salt and fat (especially saturated fatty acids) in its products in order to support and guide consumers in maintaining a balanced diet. Special attention is also paid to fibre in order to contribute to a good supply. By setting specific target values, this project has been precisely defined, made measurable and comprehensible. The following factors were taken into account:
- Nutritional profile of competing gluten-free products
- Nutritional profile of comparable gluten-containing (mainstream) products
- National and international health and nutrition guidelines
- Technological feasibility without compromising on taste and sensory quality
In addition, Dr. Schär deliberately bases its approach on a system that focuses on the best-selling products. This means that everyday products that are consumed in large quantities carry more weight and are given higher priority in recipe optimisation. The target values determined in this way form the basis for the adaptation of existing recipes – and the development of innovative new products.
You may also be interested in
Backstage at DSI
Read moreEcosystem
Read more
Studies & Research
Read more