The best of gluten free

The best of gluten free

Years of research and development at Schär.

For more than 35 years we have been dedicated to developing gluten free products for special nutritional needs. For this purpose, we at Schär conduct research into, develop and produce high-quality products made from valuable ingredients for a balanced diet.  Our quality mission statement sets the benchmarks for the industry. Our research and efforts have made a significant contribution to improved understanding of coeliac disease and gluten/wheat sensitivity. Day after day, the goal we have in mind is to turn gluten free pleasure into happy moments in life. We regard health and quality of life as inseparable. Our products, raw ingredients and the entire Schär production chain are 100% gluten free. They also guarantee full flavour, variety and the world’s largest selection of gluten free branded products.

The vision of a carefree, gluten free life

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Pioneering work has a long tradition at Schär. Much has changed since Schär was founded in 1922 and re-founded in 1981 by Ulrich Ladurner, who is still chairman of the company today. Gluten and gluten intolerances were largely unknown at the time. Early gluten free diets got by with simple recipes made from rice, maize and potatoes, but it hardly constituted quality of life. When Ulrich Ladurner took over his parents’ chemist’s and health food shop in Meran/Merano, South Tyrol, he recognised this grievance. By developing the Schär brand into an all-round supplier of finished gluten free products, he offered those affected a real alternative for the first time.

Gluten free biscuits and gluten free flour constituted a nutritional revolution for all those who had to go without gluten. Finally, someone was offering a solution with products developed in line with nutritional science that met the needs of people with coeliac disease. Today, we at Schär are the European market leader and our excellent services in research, education and other services for all aspects of coeliac disease and gluten/ wheat sensitivity have made Schär your trusted partner for the ultimate gluten free diet and lifestyle.

An in-house research team to meet customer requirements

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A separate department for product development was quickly set up in order to meet customer requirements in a targeted manner. At first, an ambitious baker was responsible for expanding and perfecting the range. Later this job was performed by food technologists. Close cooperation with nutrition experts provided the necessary expertise right from the start. With increasing demand - Schär products gradually conquered the European market - and increasing expertise, we opened our own Schär R&D Centre in Trieste in 2003. Its work focuses on top-quality gluten free raw ingredients and the development of new recipes and products.

The decision as to which new products are added to the range is always made in accordance with the needs and wishes of our customers. One of the first innovations at that time was the gluten free Savoiardi biscuit - a traditional pastry in Italy that is the equivalent of the Butterkeks butter biscuit in Germany or the Magdalena in Spain in today’s product development. Even today it is part of our self-image to sound out country-specific requirements. Customers always have a say - some Schär customers are part of a professional tasting panel that puts newly developed products through their paces before they are deemed ready for market launch.

A scientific committee of gluten free luminaries

Schär has set up a committee of international experts to coordinate the exchange of experience and requirements relating to coeliac disease even more effectively and to further extend its lead in terms of knowledge. Doctors, gastroenterologistsand nutrition experts examine coeliac disease from a holistic perspective. They advise and inform each other about the changing symptoms of gluten intolerance and sensitisation in diagnostics in order to reduce the number of unrecognised cases of coeliac disease. In lectures and specialist journals, the experts discuss findings and contribute to a comprehensive broadening of knowledge concerning gluten free living for everyone who comes into contact with the subject of coeliac disease, e.g. family doctors, nutritionists and many other professional groups.

Sustainable research: new cultivation of gluten free cereals

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Many gluten free cereals originate from Asia, Africa or America. Some have been forgotten over the years, even though their taste, properties and nutritional values make them a wonderful alternative for gluten free diets. With the RE-CEREAL research project, we are focusing on reviving millet, buckwheat and oats as important gluten free raw ingredients and promoting their cultivation in the Alpine region of Italy and Austria. “Innovation has always been the driving force behind our company”, explains Chairman Ulrich Ladurner. “We launched this project because it combines innovation with respect for natural cycles and we have always been proud to process only the best raw ingredients into gluten free products,” adds Eduard Bernhart, Head of Schär Agricultural Projects and International Research for Innovative Raw Ingredients Cultivation.

With the Interreg RE-CEREAL project, millet, buckwheat and oats will not only return to the Alps, but will also offer farmers an alternative to monocultures in fruit, vegetable, wheat and maize cultivation. Led by Schär's research and development team, geneticists, chemists, agronomists and nutritionists from four Alpine regions are working to revive the traditional cultivation of millet, buckwheat and oats in the Alpine region. It is not nostalgia that drives the researchers, but the goal to get tasty, nutritious cereals and pseudocereals (ones that are also suitable for special nutritional requirements) back on their feet.

In spring 2019, after all the trials, analyses, studies and research under the auspices of Schär have been completed, varieties will be developed that meet everyone’s requirements. Farmers need appropriate yields for millet, buckwheat and oats to become an interesting alternative. Food producers demand quality, security and increased or maintained nutritional values. Last but not least, consumers must enjoy the end product.

More about the Interreg RE-CEREAL project

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In order to strengthen cooperation beyond national borders, the EU has launched the Interreg programmes to promote joint projects in regions of several countries. The RE-CEREAL project is part of the Interreg V-A Italy-Austria 2014-2020 cooperation programme, which covers an area of around 50,000 km2 and a population of 5.5 million. It is funded by the European Regional Development Fund and Interreg V-A Italy-Austria 2014-2020.

Project partners:

  • Dr. Schär R&D Centre, Trieste, Italy
  • University of Udine, Italy
  • University of Innsbruck, Austria
  • Laimburg Research Centre,
  • South Tyrol, Italy
  • Kärntner Saatbau, Klagenfurt, Austria
  • Dr. Schär Austria, Klagenfurt, Austria

You can find further information at https://www.re-cereal.com/.