The importance of quality in medical nutrition therapy for gluten-related disorders

It is a long journey before a new gluten-free or low-FODMAP 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 behavior, 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 raw materials. Over many years, the company has established close partnerships with selected farmers who guarantee full traceability of products from seed to consumer 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.

Millet, buckwheat, and oats are becoming increasingly important additions for a balanced and varied gluten-free diet. In addition to rice and corn, Dr. Schär uses a variety of alternative seeds, grains, and pseudocereals. Their high nutritional value, unique taste, and structure allow for the development of new products. Millet, for example, is a valuable source of iron and rich in essential amino acids. The pseudocereal buckwheat is rich in high-quality fatty acids, vitamins, minerals, and amino acids. Gluten-free oats are rich in fiber, contribute to healthy digestion, and can counteract elevated blood sugar and cholesterol levels.

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. In addition, this network 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 has optimal taste and structure but also meets nutritional requirements, a sophisticated mixture of coordinated, high-quality ingredients is necessary.