Dr Schär UK: Farmhouse Seeded Loaf

Dr Schar launch high fibre sourdough loaf with a focus of fibre and cleaner ingredient deck. 

The successful launch of Schär Seeded Farmhouse Loaf was the result many years of ingredient and product research and trials. The loaf uses 22% liquid sourdough to improve taste, texture and shelf life, without the need for artificial preservatives. From concept, the goal was to produce the best tasting, high fibre loaf that was nutritionally comparable to seeded wheat-containing loaves, whilst minimising the use of artificial ingredients and responding to consumer demand for a great tasting gluten-free loaf that supports gut health. The high fibre content of the loaf was achieved through the addition of 10% seeds (sunflower, millet, flax and poppy), along with the use of psyllium vegetable fibre. The addition of liquid sourdough helped to offset the dry and crumbly texture that is often attributed to gluten-free loaves, particularly where additional fibre has been added. Consumer feedback for the Schär Seeded Farmhouse has been consistently positive, with sales and listings increasing steadily since last autumn’s launch. Bread contributes significantly to the fibre intakes of the healthy population1. However, many gluten-free consumers report dissatisfaction with the taste and texture of gluten-free foods, particularly breads2, and as such, may seek to reduce their intake of this staple food product, resulting in a negative impact on fibre intakes. In taste panel research, the Schär Farmhouse Seeded Loaf was rated as 4 or 5 stars by 98% of gluten-free consumers3, therefore the launch of this superior quality gluten-free bread product, with a high fibre content, has great potential to influence the fibre intake of the gluten-free population. 

1. National Diet and Nutrition Survey 2019 to 2023: report. Published: 11 June 2025 Office for Health Improvement and Disparities (OHID)
2. Dean D et al. Against the Grain: Consumer's Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail. Foods. 2024 Oct 2;13(19):3152.
3. Taste Panel Survey of 189 gluten-free consumers,completed September 2025.