The importance of quality in nutritional therapy for gluten-related disorders

It is a long road before a new gluten-free product reaches the market – especially when the highest standards of quality are required. Ombretta Polenghi, Head of Research and Innovation at Dr. Schär, explains why: "Our responsibility for raw materials begins in the laboratory. For example, we select suitable varieties in collaboration with external research institutes. Aspects such as nutritional profile, rheology, baking behaviour and sensory properties are taken into account. Only when we have defined and fulfilled these parameters do we venture from the laboratory to the field."

To ensure a gluten-free production process without any contamination, continuous controls are essential. At Dr. Schär, this begins with the cultivation of the raw materials. Over many years, the company has established close partnerships with selected farmers who guarantee full traceability of products from seed to plate and are part of the controlled "filiera" (the Italian word for production chain). Dr. Schär works with reputable international certification bodies and requires the same from its suppliers and contractors.

In the context of a balanced and varied gluten-free diet, millet, buckwheat and oats are becoming increasingly important. In addition to rice and corn, Dr. Schär therefore uses a variety of alternative seeds, grains and pseudograins. Their high nutritional value, special taste and structure allow new products to be developed. Millet, for example, is a valuable source of iron and rich in essential amino acids. The pseudo-cereal buckwheat is rich in high-quality fatty acids, vitamins, minerals, trace elements and amino acids. Gluten-free oats are rich in fibre, contribute to healthy digestion and can counteract elevated blood sugar and cholesterol levels.

Nutritional comparison of gluten-containing and gluten-free cereals and pseudocereals.

Glutenin and gliadin are two gluten proteins found in wheat grains that form the basis of gluten: they make traditional bread dough pliable and ensure a light crumb. Together with starch, these proteins form a gluten network that traps the carbon dioxide produced during yeast fermentation, causing the dough to rise. This network also influences the water absorption and water storage capacity as well as the elasticity of the end product. In order to obtain a gluten-free product that is optimal in terms of taste and structure but also meets nutritional requirements, a sophisticated mixture of coordinated, high-quality ingredients is necessary.

The following flagship products are examples of how careful selection of ingredients can result in high-quality gluten-free products:

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