Schär Frozen at Natural Products Expo West
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.
Dr. Schär exhibited this year again. The focus of this year’s exhibition were our new gluten free frozen options. This year, we are launching 3 new frozen items. We are adding Pain Au Chocolat, a flaky French-style pastry resembling our gluten free croissants. We are also launching puff pastry that has been requested by our consumers for many years, and we have finally been able to bring this item over from Europe for our consumers in the U.S. And, Kaiser Rolls are being added to our bakery line. Crunchy on the outside and steamy soft inside, Schär Kaiser Rolls are our in-house dietitian’s new favorite frozen item.
Schär croissants, already available in retail, are the only gluten free croissant in the market right now. This may be because it is hard to make a gluten free croissant that is also flaky without using wheat starch in the process. The use of wheat starch in gluten free food products in the U.S. is not as common as in Europe. We have used this technique for many years in Europe. However, in the U.S. consumers and health professionals are not used to seeing wheat starch as one of the ingredients in a gluten free product. Many fear such a product can’t be gluten free.
When wheat starch is separated from all protein, including gluten, it only contains the starchy, carbohydrate part of the wheat flour. Schär of course also tests the wheat starch used in our croissant for gluten. We use only gluten free certified wheat starch. However, this item is not recommended for those with wheat allergies.
Other frozen items by Schär currently available in the U.S. include gluten free cheese and veggie pizza, and 3 gluten free Italian entrees.
For questions on the use of wheat starch in Schär gluten free croissants and the new Pain Au Chocolat, please contact Dr. Schär dietitian, Aneta Reska, MS, RD, at aneta.reska@drschaer.com.
Schär croissants, already available in retail, are the only gluten free croissant in the market right now. This may be because it is hard to make a gluten free croissant that is also flaky without using wheat starch in the process. The use of wheat starch in gluten free food products in the U.S. is not as common as in Europe. We have used this technique for many years in Europe. However, in the U.S. consumers and health professionals are not used to seeing wheat starch as one of the ingredients in a gluten free product. Many fear such a product can’t be gluten free.
When wheat starch is separated from all protein, including gluten, it only contains the starchy, carbohydrate part of the wheat flour. Schär of course also tests the wheat starch used in our croissant for gluten. We use only gluten free certified wheat starch. However, this item is not recommended for those with wheat allergies.
Other frozen items by Schär currently available in the U.S. include gluten free cheese and veggie pizza, and 3 gluten free Italian entrees.
For questions on the use of wheat starch in Schär gluten free croissants and the new Pain Au Chocolat, please contact Dr. Schär dietitian, Aneta Reska, MS, RD, at aneta.reska@drschaer.com.
www.drschaer-institute.com