Schär: Recipe improvement for panini rolls

In September 2024, after 12 months of development work. Schar re-launched their popular Panini roll product. This product was chosen for reformulation as sensory tests had revealed a need for greater softness, whilst improving the sensory qualities of the product, the opportunity was taken to enhance the nutritional profile of the product in line with the company’s Action on Fibre pledges. In doing so, they were able to increase the fibre content of the product by 12% (moving from 7.2g/ 100g to 8.1g/ 100g), alongside a sugar reduction of almost 70% and no increased in saturated fat. This increase in fibre was achieved by the incorporation of a liquid sourdough mix, allowing for reduction in starch and a consequent increase in whole rice and maize flour. Further modifications to fibre content were also made by adjustment of the psyllium content of the dough. Marketing support included facebook and Instagram posts to highlight the recipe improvement and shopper marketing investment to drive trial. The improved product was also launched in food service channels and promoted to stakeholders at key events.