Dr. Schär Institute

Since 2003, the R&D department has been located in the Area Science Park in Trieste, Italy, so that staff can concentrate on effective development work in a suitable environment, surrounded by researchers. Prior to this, the R&D department was part of quality assurance. Investment in laboratory equipment and in personnel has been crucial. From an initial three researchers, there are now twelve members of staff in Trieste, with a further eight at other production sites responsible for the continuous improvement and development of gluten-free products. The number of projects managed by the team has increased significantly in the last ten years: from almost ten at the beginning to the current 30 development projects, around eight research projects and five technology projects.

To give the public an insight into the work of the R&D department, on the occasion of its tenth anniversary, Dr. Schär held an international symposium in Trieste. Whilst most sessions were on the subject of gluten-free or coeliac disease, the focus of this symposium was scientific research into the field of gluten-free products and nutrition. Participants experienced first-hand what goes on behind the scenes of R&D, current projects being worked on and the most successful long-term studies now entering daily production. The agenda also covered alternative cereals grains, such as millet, sorghum, buckwheat, quinoa, teff and oats. All these cereals enhance gluten-free foods in a natural way and broaden the otherwise very limited menu for the patients. Use of these ingredients in gluten free products improves not only their appeal, but also their nutritional value. Buckwheat and millet have become firmly established ingredients used within the Dr. Schär range.

Research on continuous product improvement will play a major role in the future for Dr. Schär. Collaboration with universities and other research centres is important for the successful implementation of projects. Attention is placed on the quality of raw ingredients as the basis for sensory appeal and optimal nutrition. The cereals used, controlled cultivation and cultivation conditions, processing and safety assurance in relation to gluten-free status are essential factors for high-quality products. R&D is and remains a driving force which will become more significant in a strongly competitive market. The future challenge will be to maintain the lead through impressive product quality.

In the future there may no longer be a difference between products for those with or without coeliac disease. As a result of the changed regulation that moved the gluten-free category from diet products (9/398 EEC, amended by 2009/39) into EU 1169/2011 (REGULATION EU NO. 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL on the provision of information to consumers), gluten-free products are effectively treated in the same way as general foods. Dr. Schär will concentrate on designing a variety of nutritious products which provide an alternative for coeliac and gluten sensitive patients enabling them to follow a balanced, gluten-free diet. It will be the task of the Research and Development Department to develop flavoursome products with consistent quality.