Dr. Schär Institute

Most Dietitians working with gluten-free clients and patients are familiar with and recommend Schär products, especially our Artisan Baker sliced breads and ciabatta rolls that we’re the most known for. However, these bestsellers often overshadow our choice of seasonal products such as hamburger and hot-dog buns

When traveling internationally this summer, you may want to pick your destination based on how gluten-free friendly the country you’re planning to visit is. Many countries are getting better at meeting the demand for dietary restrictions including the gluten-free diet.

In May, celiac non-for-profit organizations, health professionals working with celiac patients, and of course celiacs themselves come together to help raise awareness about celiac disease. Dr. Schar also participates in this efforts with many activities geared to raise awareness about this autoimmune disease, including celiac community engagement on our Facebook where we ask our celiac followers to share their celiac story. Our own dietitian who also has celiac disease shared her story during our last FB Live, “Ask a Dietitian

Schar gluten-free Deli Style Bread has had a recent makeover, or rather its packaging has. This favorite of many Schar consumers is sourdough based, as are all our breads. The sourdough base has always been claimed at the top of the ingredient list, but our consumers seemed to miss this detail and kept asking for a sourdough-based bread.

Here at Dr. Schar, we always attempt to attend as many state AND meetings as we can. But with 50 states and almost as many local AND meetings all scheduled over the period of 3 months, we can’t possibly attend them all. 

At Schär, we receive many inquiries about the FODMAP content of our gluten-free products. FODMAP stands for fermentable oligo-, di-, and monosaccharides and polyols (sugar alcohols). When consumed FODMAPs are fermented by the bacterial flora in the gut, producing excess gas. This, in turn, may contribute to a group of symptoms known as irritable bowel syndrome (IBS). These symptoms include chronic abdominal pain and diarrhea or constipation, or both.  

Every March 9-11, Anaheim in California holds the biggest Natural Products show in the U.S. Vendors from all over the country and abroad gather to showcase their products, from foods and beverages to supplements and beauty products. 

Celebrating Nutrition Month in March, we’d like to share some healthy tips for your gluten-free patients and clients. The gluten free diet has been perceived by many as unhealthy and lacking in nutrition. However, the gluten free diet can be healthy and can provide all the necessary nutrients if done the right way.

February is the special month when we celebrate love and dating. Dating may be pretty daunting as is, but try adding to the equation worrying about what and where to eat.

With the holidays in full swing, here are some tips for your gluten-free patients to follow to stay away from gluten and to prevent cross-contamination during this festive season

Pumpkin picking is everyone’s favorite activity this time of the year. Dr. Schar has also gone pumpkin picking this season! Our new Artisan Baker 10 Grains & Seeds Bread is made with whole pumpkin seeds. This new addition to our Artisan Baker bread family also includes sunflower, chia, flax, and quinoa seeds.

In the last issue of DSI newsletter, we asked you to complete our survey to gauge interest in the DSI Nutrition Project Award. We wanted to thank everyone who participated in the survey for providing us with your input. 

Yes, it’s this time of the year already! And kids diagnosed with new food-related health conditions may be requiring your dietary expertise before the school start. It’s hard enough for parents to make sure their child follows all the necessary dietary restrictions at home. Now they also have to ensure the school will fall in line accordingly. 

With the grilling season in full swing, many celiacs and people with non-celiac gluten sensitivity (NCGS) feel left out because of the limited availability of good quality gluten free hamburger and hot-dog buns.

Extracting wheat starch from wheat flour for use in gluten free foods may still be pretty new to celiacs and others on the gluten free diet in the U.S. It is, however, a technique commonly used by gluten free manufacturers in Europe. Adding wheat starch to gluten free foods allows for enhanced texture and flavor profile that can only be achieved when wheat starch is added.  

Although we’re well into the fall season and summer is long gone, camping trips and bonfires are still going strong. And what’s better than roasting marshmallows over an open fire on a crisp fall day! Making s’mores brings back cherished childhood memories and can be a fun bonding activity for a family or a group of friends, including those on the gluten-free (GF) diet

The fall season is finally upon us, and so is the annual Food and Nutrition Conference and Exhibition (FNCE). This year’s FNCE is hosted in Boston, MA, Oct 15-18. About 10,000 visitors are expected to attend the biggest event for Dietitians in the United States and Canada. Keeping abreast of new developments in the field of Nutrition and Food Science while earning Continuing Professional Education Units (CPEU) is just a small part of the FNCE experience.

The new recipe technology utilizes a sourdough starter full of probiotics and adds millet and quinoa for a better nutrition profile as well.