Year XV - 11/2008 - Sch채r No. 36
yourlife the sch채r magazine for a tasteful life
Travelogue
In the prime of life Research & Development
YourLife reader's Sch채r sails to holiday
Bosnia
Under the microscope: Maize
editorial Even more services and information Dear reader, Another year has passed and, as you can tell by flicking through this new issue of YourLife, we have been pretty busy. Firstly, I would like to thank you for your active participation in our reader's survey. With your help, we have been able to adjust our magazine to better suit your needs, and to us that means providing a better service. You will meet someone new on our recipe pages: Oscar is the chef from our experimentation kitchen and, from now on, your (direct) contact for all cooking-related questions. Oscar not only knows many tricks for working with our products, he also shares his recipe collection with you and is more than happy to let you take a peek inside his pots and pans. This time he has prepared recipes using pumpkin, chestnuts etc. to suit the season. In the new YourLife, you will also find even more reports on other
people's experiences, expert opinions, practical tips and news on natural gluten-free living, as well as information about our latest natural gluten-free products. In this issue, we are inviting you on our first ever reader's holiday. The first destination is South Tyrol. Allow us to take you on a culinary excursion through our homeland: you will be treated to mountain peaks, a Mediterranean climate, art and culture moulded from Italian and German culture and a cuisine which reflects both. Indulge in the sweeter side of life with us. Let yourself be seduced by the new products in our sweet range for adults and children alike: creamy, crunchy wafers, fruity, chocolate Orangino or the Milly range for young (and old) connoisseurs. We hope that you enjoy your reading and would like to wish you all the best for the new year
Ulrich Ladurner
Contents
6 Travelogue 1. YourLife reader's holiday
2 yourlife
New!
7
8
@sch채r
Art of cooking
New website with download centre
Cooking with Oscar
news report
Controlled maize cultivation In late summer, it was finally ready! Huge combine harvesters ploughed through a field in the Po Valley (northern Italy) and cut the maize, cob by cob. This was a very special moment for Michela, an employee in the Raw Materials Management team who last year became the authorised representative for maize cultivation at Schär.
Schär carries out its own maize cultivation? Yes, since last year we have taken the cultivation of the most important raw material into our own hands. So that we could be absolutely sure that the maize complies with all the regulations, Schär decided to work together with selected farmers who cultivate the maize in a natural and considerate
manner, under personal instruction and with intensive consultation. Schär can therefore be sure that the different varieties of maize which are used in our natural, gluten-free products also meet with the most stringent of quality demands.
Schär maize is grown so naturally 12 Legal notice
15 Research & Development
Nutritional topics – all you need to know
Under the microscope: Maize
Eat something healthy and delicious
Schär Communication & PR Winkelau 9, I-39014 Burgstall, Italy www.schaer.com yourlife@schaer.com
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news report
The annual rhythm: from sowing to grinding Skilled agronomist Michela follows the entire growth cycle of the maize plants. The most work-intensive months are from March to October. During this period, she is constantly out and about, monitoring
"We start monitoring even before the seeds are sown," explains Michela. Once the harvest has finished, specific varieties with special growth characteristics and resistance to drought and diseases are selected on the basis of complex laboratory tests. Different varieties of maize are needed for cornflakes, flour and pasta. Each corn flour ultimately behaves differently in the end product.
ditions for n o c r e h t wea Fantastic e harvest iz a m 's r a e this y the different vegetation phases of the maize earmarked for our production. Under ideal conditions, the maize grows very quickly and reaches a height of three metres or more. The vegetation phase can be sub-divided as follows: leaf growth, flowering and maturity.
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"Schär only buys certified seeds so as to eliminate the risk of genetic engineering," explains Michela. This means that the manufacturer holds a certificate which states that the DNA of the maize has been examined in an independent laboratory. "At Schär, we also have additional samples of the seeds analysed prior to them being approved for sowing again", says Michela.
Who are the Schär maize cultivators?
Only agricultural companies who comply with treatment measures and criteria relating to modern technical equipment and soil conditions, and which are an appropriate size, are allowed to produce maize for Schär. One of the most important requirements when producing maize for Schär is a perfectly functioning modern irrigation system. "During
the vegetation phase, the maize plants must not be exposed to any stress," explains Michela. The biggest risk to maize is so-called drought stress, which occurs as a result of insufficient irrigation. The soil in which the maize is cultivated also has to fulfil specific conditions. "The earth must be loose and must never become congested or waterlogged as this puts the crops at risk from fungi." Fungal decay is particularly dangerous due to the so-called mycotoxins, which are poisons produced by the fungi. "We mainly forge links with our potential maize producers through the mill and the seed manufacturers," explains Michela. "We generally favour farmers who specialise exclusively in maize; however, we also have growers who not only specialise in crop farming but also in wine growing." Approx. 40 to 60 kg of flour can be obtained from 100 kg of raw maize, depending on the variety.
Schär maize is primarily cultivated in Italy. There are several reasons for this. Firstly, Italy is one of the few EU member states where the cultivation of genetically modified crops is completely prohibited. "Therefore, we do not have to fear contamination by pollen dispersion from neighbouring
news report
fields. Northern Italy also has a long-standing tradition of maize cultivation." Incidentally, the proximity to the Schär head office is also an obvious benefit.
natural gluten-free foods. One cycle has ended. Based on the results of the harvest, Michela begins to plan the next cultivation phase and to meet with contacts in order to select the new seeds.
Getting on well with the farmers When she is not actually on site, Michela keeps in Michela ins regular contact with the pects the farmers. In this way, she is proceeding grow th phas able to regularly monitor es the different treatment measures, the standard-conformtions for careful ant fertilisation of crops using entirely drying. Our maize is dried only harmless substances and the proceedusing an indirect flame so that there ing growth phases of the crops. is no possibility of any residue remaining on the grains. During her visits to the individual agricultural companies, Michela is Before the raw maize is ground, it is also able to take samples for the once again examined for mycotoxins laboratory at regular intervals, which and moisture. The mills are also provide information regarding the subject to stringent regulations due to quality of the maturing product and the risk of contamination. Our how healthy it is, in particular with experts check that these regulations regard to possible attacks by insects have been followed at regular or fungal decay (one of maize's worst intervals. enemies is the European corn borer, a butterfly whose larvae gouge out its Exclusively in mills stem).
The quality controls started by Michela also continue once the flour is delivered to our three production facilities in Italy and Germany…but that's another story!
specialising in maize
Harvesting the entire cob using special harvesting equipment Harvesting is carried out using special, modern harvesting equipment and by appropriately trained staff who guarantee that the maize kernels will remain intact throughout the harvesting process. "If the cob shows signs of a cut or other damage" then Michela "once again checks whether there is a risk of fungi (mycotoxins)." After harvesting, the maize must be dried. Schär also provides specifica-
Michela explains that "we obviously only consider mills which do not grind anything other than maize." Even during the grinding work, Schär insists on procedures for ensuring the protection of valuable nutrients preserved within the grain. She emphasises that "the grains are husked so that only the valuable kernel, which is rich in starches, germ oil and fibres, is made into flour." By now autumn is upon us. The ground corn flour will spend the next season in production and will be further processed by Schär to make
Carlo S. from Vicenza is one of Schär's 15 maize growers: "This close cooperation with Schär has been a new and very positive experience for us. We are proud that we are able to produce such a high-quality product in a natural way and take it as a compliment that the result of our work is converted into natural gluten-free products." yourlife 5
traveling
Just take a holiday 1. YourLife reader's holiday to South Tyrol Have you ever dreamt about closing your suitcase, taking a deep breath and not having to think anymore, only to soak up the sun? If so, then you should book your first YourLife reader's holiday for spring 2009. Experience a week of the culture and culinary delights of South Tyrol – gluten-free, of course! For the first time (but not the last!), YourLife is organising a reader's holiday exclusively for its readers. We have chosen our homeland of South Tyrol to be our first destination. With the still snow-capped peaks of the Dolomites, deep blue skies and mild Mediterranean climate in the spring, it is simply irresistible. We would like to offer you a complete package for seven days, half-board, with an individual activity programme of your choice. You will have plenty of time to yourself and a wide variety of optional activities to choose from, such as pilates, yoga, herb or water walking tours, a tandem flight, a visit to the climbing wall and winetasting. Organise your YourLife reader's holiday to suit your own requirements and preferences (complete programme available on request).
Culture, nature and glutenfree delicacies We would like to invite you to come with us and discover the delightful spot where Schär has its origins. There's something for everyone here: culture, sport, countryside and people, the towns of Meran and Bozen, walking tours, relaxation… and obviously the culinary aspect is also very close to our heart. Amongst other things, you can look forward to a gourmet dinner and our cookery course. You will get to know the proverbial South Tyrolean hospitality at the hotel that we have specially selected for you. As a matter of course, you will be provided with freshly baked gluten-free bread for breakfast every day, freshly prepared gluten-free pizza and pasta, as well as a selection of other delicious gluten-free meals.
1001 more reasons to visit South Tyrol See it for yourself! There are many reasons why South Tyrol is worth a visit. It has a gorgeous, unspoiled landscape, perhaps the most beautiful mountains in the world, a climate reminiscent of the south and a culture steeped in history. Due to the
successful interplay between the German and Italian ways of life, the South Tyrolean delicacies include Brettlmarende (platter of bacon, cheese, bread etc.) and Schlutzkrapfen (pasta envelopes), Italian pizza and spaghetti cooked al dente, folklore and Italian design as well as excellent wine and apples… we look forward to meeting you!
YourLife reader's holiday Highlights: • Guided tours of Meran and Bozen • The blossoming gardens of Schloss Trauttmansdorff • Messner Mountain Museum • Evening in a traditional Austrian cabin Exclusive: • Gluten-free cookery course for Tyrolean and Italian specialities as well as bread and baked goods • Fresh homemade bread rolls and pastries for breakfast every day • Fresh homemade snacks and sweet pastries between meals Service: • Exclusive tour guide organised by Schär throughout the journey (support and guided tours in English, German and Italian). Dates and activities Hotel Weiß, 3* hotel in Vinschgau 1. Dates: 18.04. - 25.04.2009 2. Dates: 09.05. - 16.05.2009 EUR 765.00 Complete package (7 nights accommodation, half-board, including culinary activity programme). Reduction for children. Self-travel to Meran. Registration: Dr. Schär GmbH, Keyword "reader's holiday" Winkelau 9, 39014 Burgstall/BZ, Italy www.schaer.com; E-mail: yourlife@schaer.com Tel.: +39 0473 29 35 00 Registration period: 28.02. to 31.03.2009
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* Subject to change.
@sch채r
Great snacks for the little ones The huge snack campaign for young connoisseurs. Milly playing football, on her skateboard or playing music. Do you know all of her hobbies already? You can discover them all with the crunchy Milly Friends biscuits! With Milly Magic Pops even breakfast is chocolaty and delicious. They really get your brain cells into gear. Whether you're out and about, at school or simply taking it easy at home, the delicious Gris&Ciocc grissini with soft chocolate dipping cream comes in a practical tub that you can take anywhere.
Delicately creamy fun snack times three The ideal snack for when you're feeling peckish between meals. Our range of wafers has now expanded to three flavours - vanilla, hazelnut and chocolate - and they are now even creamier thanks to our new recipe. And so that your enjoyment lasts longer, they now come in a new 125 g pack.
The new fruity treat Orangino - even the name melts in the mouth and offers a promise of what is to come: a really tasty treat for a very special moment. Soft sponge cake, one chocolate-coated side and a sweet centre made from fruity orange marmalade: allow yourself to be seduced by our first fruity biscuits!
www.schaer.com Everything at the touch of a button: new Sch채r website with information on gluten-free living and download centre in 19 languages!
yourlife 7
art of cooking
We would like to present Oscar… In this issue, we would like to introduce you to someone new – that is to say, new to you but not to us! He is called Oscar and he is the friendly and skilled chef from our test and experimentation kitchen, who tests out everything before we offer it to you. Oscar is as skilled as he is creative. His many working years have not dulled the enjoyment he gets from cooking and experimentation. On the contrary, he is our consultant for new recipes and products and from now on will also be offering you, as a chef and consumer, the benefit of his expertise. From now on, you will get to meet Oscar in every issue of YourLife Magazine, in the recipe calendar and on our newly designed website in English. He even has his own section on there! Alongside countless tips, you will also find that the new advanced recipe search will guarantee you the right recipe for every occasion. Oscar’s unmistakable outfit is white chef's clothing with a tall hat and pince-nez balanced precariously on his nose.
Dozens of tips and tricks For many years, Oscar has not only put together an incredible recipe collection but has also gained valuable experience in dealing with our natural gluten-free products. He knows how to solve all your cooking and baking problems and also has numerous tips which will help you to use our products even better. He is particularly adept at working with our "Bread Mix" and "Mix Pâtisserie" flour mixtures. He is unbeatable in this area and
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guarantees that your baked goods will turn out exactly as you imagine them to be. Oscar likes nothing better than people looking over his shoulder while he's cooking and is only too glad to chat to you from the kitchen. He has many tricks for making our gluten-free products even better and tastier.
Double the recipes With the appearance of Oscar, and in response to the specific request of all of the readers who took part in our survey last year, we have decided to double the number of recipe pages! Therefore, in each future issue of YourLife, where there used to be two,
you will now find four collector's cards with our natural gluten-free recipes for cooking and baking. At the same time, our chef Oscar also hopes to become the contact between our consumers and the production team. He therefore looks forward to receiving your suggestions and recommendations, which he will immediately pass on to our Department of Research and Development. Oscar hopes that your results are good and that you enjoy your food!
What shall we do today?
In this new issue of YourLife, Oscar has put together four great new recipes for you which contain pumpkin, chestnuts etc. to suit the season – some sweet, some savoury.
solena organicsPUMPKIN fusilli TAGLIATELLE
PUMPKIN MUFFINS
CHESTNUT BREAD WITH PINE NUTS
CHESTNUT MARBLE CAKE
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Chestnut bread with pine nuts
Pumpkin tagliatelle
Ingredients for 1 loaf of bread: 400 g Schär Bread Mix, 100 g chestnut flour, 10 g sea salt, 15 g fresh yeast, 300 ml lukewarm water, 50 g pine nuts, 50 ml olive oil
Ingredients for 2 people: 200 g Schär Tagliatelle, 200 g pumpkin flesh, chopped into cubes, ½ onion, finely chopped, 60 g leek in strips, 100 ml cream, a little white wine, salt, ground pepper, a little oil
Method 1. Mix the chestnut flour, Bread Mix, salt and olive oil together in a bowl. 2. Dissolve the yeast in water, add to the other ingredients and knead it all together for 5 minutes. 3. Finally, add the pine nuts. 4. Cover the dough and leave it to rise at room temperature until the volume has virtually doubled. 5.Briefly knead the dough, mould it into a loaf shape, place it on a baking tray covered with baking parchment and make cuts across the surface. 6. Cover and leave to stand for a further 30 minutes. Brush with a whisked egg (optional). 7. Bake in the centre of a preheated oven (180°) for approx. 45 minutes.
Method 1. Sweat the onion and leek in a little oil. 2. Add the pumpkin flesh. Douse everything with white wine, infuse with the cream and steam gently. 3. Add salt and pepper to taste, then boil down until it reaches the desired consistency. 4. Cook the pasta in boiling water until al dente, strain and mix with the sauce.
Simply mix some of the water in which the pasta was cooked with the sauce to keep pasta meals tasting "succulent".
Oscar's tip To prevent it from drying out, place a container filled with water in the oven while baking.
Pumpkin muffins Chestnut marble cake Ingredients for one mould (24 cm diameter): 300 g Schär Mix Pâtisserie, 150 g butter, 175 g sugar, 1 pinch of salt, 3 eggs, 100 ml milk, 2 tsp. baking powder, 400 g chestnut purée (freshly prepared or ready made), 50 ml cream, 20 ml cherry brandy Method 1. Cream together the butter, salt and sugar and then add the eggs one after the other. 2. Mix together the flour and baking powder and stir into the mixture alternately with the milk. 3. Mix the chestnut purée, cream and brandy together well. 4. Half fill a greased mould with the butter/egg mixture and stir in spoonfuls of the chestnut mixture. 5. Cover with the remaining butter/ egg mixture. 6. Bake in the centre of a preheated oven (180°) for approx. 50 minutes.
Ingredients for 2 people: 280 g Schär Mix Pâtisserie, 2 tsp. baking powder 1 pinch of baking soda, 1 tsp. cocoa, 1 pinch of cinnamon, 1 pinch of ground cloves, some freshly grated ginger, 1 pinch of salt, 60 g chopped walnuts, 80 g butter, 2 eggs, 180 g brown sugar, 250 g pumpkin flesh chopped into small cubes, 60 ml milk Method 1. Place the pumpkin cubes in a pan with a lid and gently steam in a little water and a pinch of sugar until the liquid has evaporated. 2. The pumpkin cubes should still be firm. Leave to cool. 3. Mix the flour, baking powder, baking soda, cocoa, cinnamon, ginger, ground cloves, salt and walnuts together in a bowl. 4. Cream together the butter, eggs, sugar and milk in a second bowl. 5. Add the flour mixture and gently stir in the pumpkin cubes. 6. Pour the mixture into muffin moulds and bake in the centre of a preheated oven for approx. 20 minutes (180°).
Oscar's tip
Oscar's tip
To see whether the cake is ready, poke a wooden stick into it. If it comes out clean then the cake is ready.
To prevent the muffins from drying out, brush them with a mixture of 20 g icing sugar and 1 tsp. lemon juice while they are still hot.
milly’s world
Hello my dear children,
I have chosen a really yummy recipe for you which is easy to make and is guaranteed to taste delicious:
CHOCOLATE ROLL You will need: 180 g Schär savoiardi (sponge fingers) 100 g margarine 100 g sugar 50 g unsweetened cocoa powder
20 min. simple
01 02
...and this is how you do it: Stir the margarine, sugar and cocoa in a bowl. Break the sponge fingers into large pieces and add. Place the ingredients on a damp cloth and roll into a sausage shape. Leave to chill in the fridge for at least 2 hours; cut into slices before serving.
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research & development
Under the microscope: Maize Five-year research project comes to an end Not all maize is the same and the same maize can exhibit different characteristics depending on the time it is sown and harvested, as well as the mode of storage and further processing into flour. Sch채r is now taking the manufacture of maize into its own hands, so that we can provide our consumers with consistent quality and ever improving products. This move comes as a result of intensive research carried out by our Department of Research & Development (R&D). Maize contains valuable starches and is one of Sch채r's most important ingredients. Most of the natural gluten-free products manufactured by us contain corn flour. Up to now,
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Sch채r has sourced this raw material from selected producers and subjected it to stringent quality controls prior to processing.
Aim: the standardisation of corn flour The ambitious "maize" research project was initiated five years ago. Its aim was to determine the optimum composition and cultivation conditions for this raw material in order to standardise the quality of the corn flour that we use. The ambitious project was conducted under the leadership of our Department of Research and Development in Trieste in association with a research group of PhD students and professors from the Faculty of Food Technology at the University of Milan. Firstly, the composition of the different Sch채r products containing corn flour was examined. This revealed slight differences in compo-
sition, consistency and taste, which would not be noticeable to laymen. The food technologists determined which corn flour deliveries were used to manufacture which products and looked at the production factors for each batch (production unit). The first thing to be determined was that the quality of this seven thousand year old crop may vary according to when it is sown and harvested. In the next stage, they attempted to determine the optimum time to carry out the different production phases.
Laboratory analyses of different types of corn flour At the same time, different types of corn flour were analysed on the basis of their characteristics (such as moisture content, viscosity or mixing behaviour with water) in order to determine which flour was most suitable for manufacturing our different gluten-free products. Particular attention was paid to whether the samples were taken from the previous year's harvest or the fresh harvest.
research & development
such as water shortage or over-watering and/or too much moisture in the soil. The time of harvesting is vitally important for the optimum quality of the maize. The process required for ideal maturation of the yellow cob must be clearly defined. If the maize is harvested too early then it doesn't contain enough starches or sugar. However, according to our technologists, maize harvested too late may exhibit quality defects which could be damaging to health.
Using chemical analysis in the laboratory, the corn flour was also examined, for example, from a nutritional physiology point of view, for its fibre, protein, saturated and unsaturated fatty acid and micronutrient content, as well as in terms of characteristics such as taste, smell and/or colour. Breads, snacks, biscuits and pasta were manufactured to our traditional recipes in the experimentation kitchen of the research centre in Trieste using the different flour samples. These were then tasted by our well-trained testers and examined for differences in their characteristics (such as hardness and composition).
How does maize grow best?
Manufacturing specifications for Sch채r maize
The optimum conditions for maize cultivation were also defined. The graminaceous plant requires a lot of water, light and warmth for its maturation. The R&D team put together specifications with precise instructions for cultivating and further processing (drying, storage, grinding). In order for Sch채r to be able to cultivate maize, one of the things that the farmers must definitely have at their disposal is modern irrigation technology. The soil in their cultivation areas must exhibit particular characteristics (see also the news report, p. 3) so that the quality of the cob is not affected by external factors
On the basis of the results of three years of intensive research, we were finally able to create manufacturing specifications for our most important raw material. We decided to take the cultivation of maize into our own hands to ensure that the corn flour we use respects all of these parameters. Farmers with suitable cultivation areas and methods were sought out and closely supervised by one of our employees over the course of the entire year. The preparatory work took an additional year. This was also the case for the first complete production cycle (see also the news report, p. 3).
First harvest in late summer 2008 Maize (zea mays) It is believed that maize cultivation originated about 7,000 years ago when Indian tribes in Mexico began cultivating the wild grass teosinte which was native to that region. Under ideal conditions, the graminaceous plant maize is able to reach a height of up to 7 metres. Christopher Columbus brought the first maize cultures to Europe. This agricultural crop is now cultivated throughout the world. There are more than 3,000 different varieties which can be differentiated by the composition of their cobs. The main distinction is drawn between flint maize, dent maize, flour maize, soft maize, sweet maize and waxy maize. Flour maize and soft maize are generally used in food products. Maize contains valuable starches and sugar and is not only used in food products and animal feed but is also an important raw material used in the paper and chemical industries.
In late summer 2008, we were able to bring in our first controlled maize harvest. The quality parameters were tested once again in Trieste before the standardised flour we had obtained went into production. Meanwhile, the R&D team was occupied with new projects such as screening tests and research into new gluten-free cereals such as quinoa, teff and millet.
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in the prime of life
Schär sails to Bosnia The Ave Maria was carrying a very special load as it set sail from Ancona, Italy, heading for Croatia and Bosnia-Herzegovina on 6th August. In addition to the skipper, Matteo, and two passengers, Ivan and Claudia, the other cabins and the rest of the boat’s hold were filled with Schär gluten-free foods. And what was the name of this unusual sailing trip? Schär sails to Bosnia.
the coeliac condition and his boat and his sailing trips are therefore completely gluten-free. “It is impossible to keep gluten-free food separate from food that contains gluten on a boat.” Matteo organises gluten-free sailing trips every year. Last year he followed some of the regattas in the America’s Cup in Valencia on his boat as part of Schär’s Feel Free Mission. This summer, Richiardi wanted to make a real difference: “I am fully aware that the food that I brought to Bosnia is just a drop in the ocean, but I was concerned with the symbolic value and with showing that a glutenfree life knows no bounds.”
Lending a helping hand where the coeliac condition is still a problem
r Split harbou a trip round y jo en n re ld am Chi and his te with Matteo
The gluten-free products were intended for poor families in Bosnia. In this small country, people with the coeliac condition still have huge difficulty in keeping to a gluten-free diet. Not all supermarkets and pharmacies have ranges of gluten-free food and the choice available is very limited. The biggest problem is that foods that are produced to be glutenfree are expensive, the average wage of the population is very low and in the majority of cases there are no state subsidies like those that exist in other European countries. The result is that only a few people who have the coeliac condition are able to consistently keep to a gluten-free diet.
A gluten-free sailing boat Matteo Richiardi from Turin is passionate about sailing, and a few years ago he fulfilled a lifelong dream by buying the Ave Maria. Matteo has
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For Matteo, sailing is synonymous with freedom: “It is a type of travelling that brings us back in harmony with nature.” Matteo submitted his idea to Schär; he had found his sponsor and the ”Schär sails to Bosnia” project was underway. In addition to providing the population with gluten-free food, the aim was to raise public awareness of the problems which people with the coeliac condition face in underprivileged countries.
coastline, Matteo, Ivan and Claudia also docked at several islands. There was no question that the gluten-free boat attracted attention in each and every harbour. In Bosnia, Matteo and his team were met by Žana, who was a partner of the Feel Free Mission last year. With her help, they distributed the tasty load to families affected by the coeliac condition in Sarajevo.
Who wants to get on board? Matteo is already looking forward to his next campaign with Schär: participating in the Barcolana in October. The Barcolana is a regatta in Trieste in which more than 2,000 sailing boats take part every year. “And we, the gluten-free Ave Maria and Schär, will be right in the thick of things among all those boats.” If you would like to sail with Matteo then just get in touch, irrespective of whether you have the coeliac condition or not. There are even more regattas on the cards for autumn.
First stop in Croatia – campaign in Split harbour The first stage ended in Split after 36 hours of navigation on the open sea. Here, Matteo and his companions met with representatives of the local Croatian coeliac society The gluten-free from Split and their PresiAve Maria attr acts dent Branka Roži . Matteo attention where ver it goes gave a presentation about his Bosnia project and, most importantly the numerous children who had come used the opportunity to have a short trip around the harHave you had special bour. experiences too? Before delivering his delicious cargo to Bosnia, which only has 1.5 km of
Write to us: yourlife@schaer.com
nutritional topics - all you need to know
Eat something healthy and delicious Satisfying nutrition for children Children are continually growing and always on the go. They therefore need a great deal of energy and nutrients. However, food isn't always the top priority for children and it therefore has to have something fun about it and also taste great. This is even more relevant when you're talking about gluten-free food. It sounds complicated, but is actually really simple… The basis of a balanced diet is the successful combination of protein, carbohydrates, fats, vitamins, minerals, water and fibre, split between three main meals and two snacks.
Pasta gives you energy The most important components of every meal are gluten-free energy sources, such
as bread or pasta. They are rich in carbohydrates and starches, vitamins, minerals and fibre.
Eating takes time It is not only what your children eat that's important, but also how they eat it. This shouldn't be an improvised breakfast in passing, rather a nicely laid table and sufficient time, and there should be no topsy turvy lunch and dinner in front of the television. Fruit and vegetables (approx. 200 g of each per day) or pulses, as well as sufficient liquid, should constitute a part of every meal. They provide many vitamins (important for physical and neurological development), minerals, trace elements, water and fibre. During the course of one day, at least one litre of liquid is needed to distribute the
Our tips for a healthy, balanced daily diet Breakfast • 1 slice of gluten-free bread with butter and jam, low-fat sausage or cheese. 1 glass of milk or freshly squeezed juice to go with it • o r gluten-free muesli or Solena organic cornflakes with milk and fresh fruit Snack •½ Sunna bread roll with sausage or cheese and salad (e.g. grated carrots, cucumber and peppers) • or fresh fruit and two or three Solena organic biscuits or Cioccolini or a cereal bar Lunch • Solena organic pasta with vegetables (don't forget the Parmesan) and salad
• or potatoes and vegetables and a small portion of meat or fish Snack • Sorrisi, Funkies or crackers • or soft cheese with fresh fruit Dinner • Solena organic wholegrain bread with sausage or cheese and a dish of raw vegetables • or pizza • or a fillet of fish with potatoes and vegetables (if you had pasta or rice at lunchtime) Important: make sure you have enough to drink at mealtimes and throughout the day!
necessary water and minerals throughout the body and cells. Ideally, this would be water and unsweetened herbal or fruit teas. Take care: your fluid requirement increases when playing sports and on hot days!
Get imaginative at mealtimes Vegetables can be easily concealed in cream-of-vegetable soups (i.e. with toasted croutons made from Schär sliced bread), delicious vegetable sauces for pasta or in risottos and hamburgers. Eggs, salad and raw vegetables can be used to conjure up funny faces or comical animals on the plate. Arrange fruit in bite-sized pieces in a colourful bowl or make colourful fruit skewers.
Dairy products for growth Milk, dairy products, eggs, fish, low-fat meat and meat products (such as ham and sausage) supplement the staple foods and supply the body with high-quality protein, fat, vitamins and minerals. Dairy products (approx. 350 g or ml/day) are our best natural suppliers of calcium and are important for growing children.
Everything in moderation There are no such things as healthy or unhealthy foods, it is all about eating the right quantity. Children have a sweet tooth and should be allowed to enjoy sweets and snacks in small quantities. Important: don't forget to brush your teeth afterwards! yourlife 15
LIFE HAS MANY SURPRISES IN STORE. The new 125 g pack of wafers not only tastes great but is also enough for the entire family. Thin, light wafers with deliciously creamy vanilla, hazelnut and cocoa fillings. We also have something new in store for you with the Fior di Sole biscuits. The distinctive ring bis-
cuits with a hole are enchanting, with their vanilla flavour and hint of caramel. There is also good news for those of you who love your fruit: the new Orangino is a delicious soft cake with fruity orange jelly and tantalising plain chocolate coating.
Wafers Trilogy of wafers: vanilla, chocolate, hazelnut
Fior di Sole New ring biscuits with vanilla flavour
Orangino Fruity soft cake with orange jelly
SGB0336
Just in!