Aisle Spy

Going FODMAP friendly: the bakery range helping consumers with their diet

The gluten-free brand Schär has released 10 products, including trendy ingredients like sorghum.

29 March 2018

If you need more proof that the FODMAP diet is going more mainstream, then look no further than gluten-free brand Schär.

The company says it is the first brand to launch 10 products into UK supermarkets that have secured the low FODMAP certification from Monash University, the founders of the diet.

Supermarkets listing the products include Sainsbury’s, Morrisons, Tesco, Asda, Waitrose, The Co-op and Ocado.

“Individuals can find following the low FODMAP diet restrictive, and so Schär wanted to help support consumers follow this diet by providing them with rigorously tested, delicious and clearly labelled low FODMAP options to support them in managing their condition,” Roger Harrop, lead category manager at Schär, tells Food Spark.

FODMAP millions

Currently, 32% of UK adults say they have or have had IBS, which equates to over 16 million people.  Of these, approximately three million people follow or have followed a low FODMAP diet to manage their symptoms, according to Schär.

Harrop says that the certification comes at a time when consumers are increasingly recognising the role of the diet in helping mange IBS symptoms, and the company also aims to make life more enjoyable for those following a gluten-free diet.

“The product range is constantly being improved and updated, with the brand putting emphasis on research, product development and product technology to create products for consumers that are suitable for those with specific dietary requirements,” he says.

Schär has also launched a website that features information about IBS, the low FODMAP diet and videos.

Dough delights

From bread to baguettes – the entire range is bakery based.

It includes panini rolls that are low in fat and high in fibre; ciabatta rolls made with linseeds and sunflower seeds and baked using a sourdough recipe for a lighter texture; and a seeded loaf baked using millet, quinoa and sourdough.

There is also the vitality loaf, which is baked from quinoa, chestnut, sorghum and sourdough and packed with linseed and sunflower seeds; and pizza bases made in Italy, which are gluten, wheat and lactose-free. Plus the Schär grissini: Italian breadsticks, perfect with a pot of hummus or tzatziki dip, says the company.

With sorghum  the new ‘supergrain’ on the block as well as other trendy things like sourdough and quinoa, the company’s range has broad appeal for the nutrition-focused consumer.

As Food Spark has previously noted, there are products out there that are already FODMAP friendly, so it could be a case of bringing these gut-friendly features to the fore.

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