A smiling woman holds a cup in a cozy setting with wooden wall panels, alongside a plate of bread

Quality

Any gluten-free or low-FODMAP nutritional therapy depends directly on the products consumed. Therefore, the quality of these foods is key, not only to ensure their effectiveness, but also to promote patient adherence.

Product quality

A gluten-free or low-FODMAP diet based on a medical diagnosis is usually maintained in the long term. Therefore, knowing the quality of the products is an essential factor.

Commitment to quality

We work for and on behalf of people who, at some point in their lives, must change their diet. We want to help them see this moment as an opportunity to improve their quality of life with a firm promise of quality.

Grains and pseudocereals

Producing high-quality gluten-free baked goods requires suitable grains and pseudocereals - both functionally and nutritionally.

Ingredient diversity

Learn which ingredients are used in gluten-free products, why they are necessary, and which technological functions they serve.

Resources

Access free educational resources for your practice and patients with gluten-related disorders (GRDs).

Browse resources

Collection of dietary guides on gluten-free and low-FODMAP diets, featuring food imagery and illustrations for IBS and celiac disease

Dr. Schär Institute Newsletter

Bundled gluten-related disorders (GRDs) expertise for your practice: our newsletter keeps you up to date on celiac disease and related topics.

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