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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.
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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.
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Grains and pseudocereals
Producing high-quality gluten-free baked goods requires suitable grains and pseudocereals - both functionally and nutritionally.
Read more: Grains and pseudocereals
Ingredient diversity
Learn which ingredients are used in gluten-free products, why they are necessary, and which technological functions they serve.
Read more: Ingredient diversity

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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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