“For the purpose of innovation, the areas of development and improvement are those concerning flavour and texture. Whether it is the aroma, the softness of the crumb or the crispness of the crust: these are the aspects on which we work to offer the best.
I explore new ingredients, such as cereal flours or pulses to improve the flavour, bearing in mind that the production process can also help in this respect (think, for example, of the different temperatures used to create baked goods). But it is not just a question of ingredients: for the structure of a product, technology plays a crucial role, allowing us to fine-tune the final texture of our products: for example, a biscuit dosed with a sac à poche will have a decidedly different final consistency than one cut with a wire-cutter. It's all about finding the right combination for each product: and in this the R&D department plays a really important role! I would never change my job. In these 15 years at Schär I have had great professional and personal growth and I am doing research that is also made stimulating by the presence of so many young people who are motivated by enthusiasm, a desire to do and get involved. But what makes my job deeply rewarding is knowing that every small improvement achieved goes towards making life more pleasant for people who eat gluten-free.
Of course, it is essential for us to offer safe and nutritionally satisfying products. But every day, my commitment is fuelled by passion and the desire to exceed consumers' expectations, giving them truly satisfying and surprising taste experiences, whether for a meal or just a snack.”
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