LYNDHURST, N.J.--(http://bit.ly/WorldsLargestGFPizza (sted For b-roll and additional images, please contact Dr. Schar USA). Also, a media contact has been removed.)--The tenth paragraph should read: If you'd like b-roll of the World's Largest Gluten-Free Pizza, you can download it from here:
“Here in the USA, consumers can participate in our achievement on a smaller yet just as tasty scale by trying our Schar Pizza Crust or Bonta d’ Italia Thin-Crust Cheese Pizza products, available at grocery, natural food, and specialty gourmet stores across the USA”
The corrected release reads:
DR. SCHAR SPONSORS AND SERVES UP “THE WORLD’S LARGEST GLUTEN-FREE PIZZA” TO RAISE AWARENESS OF CELIAC DISEASE AND GLUTEN-SENSITIVITY
100% gluten-free pizza made with over 9 tons of Schar flour measuring 131 feet wide in diameter is a new Guinness World Record
Dr. Schar Group, parent company of Dr. Schar USA, Inc. and owner of the Schar brand, the European market leader in gluten-free foods, celebrates a record-breaking achievement – the “World’s Largest Gluten-Free Pizza” – which was officially entered in the Guinness World Records in Rome, Italy yesterday. The company sponsored the 100% gluten-free creation, lovingly called “Ottavia”, in support of an awareness campaign of celiac disease and gluten-sensitivity; supplying more than 9 tons of the company’s gluten-free flour. With an alarmingly low diagnosis rate of under 15 percent, an estimated 1 in 100 Americans suffer from celiac disease. Additionally there is a growing prevalence of gluten-sensitivity issues. The sponsored event aims to raise the much needed awareness of the autoimmune disease and showcase the food advancements, led by Dr. Schar and its brands, in gluten-free food that is tasty, delicious and healthy.
Organized by NIPfood and featured on opening day of the Arts & Crafts Expo held at the Fiera di Roma, Ottavia was an effort that culminated from more than 48 hours of continuous artisan work from five NIPfood chefs who specialize in baked goods such as pastries and gluten-free pizza.
Recipe for Success – Raw materials and ingredients for “World’s Largest Gluten-Free Pizza”:
- 9.9 tons of Schar gluten-free flour mixed with 2,480 gallons of water
- 5 tons of tomato sauce
- 4.4 tons of mozzarella cheese
- 1,488 pounds of margarine
- 551 pounds of salt
- 275 pounds of parmesan cheese
- 220 pounds of lettuce
- 55 pounds or vinegar
- 298 gallons of yeast
Covering an area of nearly one-third of an acre and with a circumference of more than the length of football field, the pizza measured 131 feet in diameter and weighed in at 25.6 tons (51,257 pounds). The NIPfood chefs baked gluten-free dough and raw materials in special equipment, currently not on the market, containing thermal lances with temperatures registering between 300° and 500° Fahrenheit.
As celiac disease becomes more mainstream, cases of gluten-sensitivity are on the rise. Schar USA Director of Nutritional Services, Anne Lee, MSEd, RD, LD has launched an educational campaign for Health Care Professionals on celiac disease and gluten sensitivity. Using the most recent research information from world leaders of the Consensus Conference on Gluten Sensitivity the emerging research shows that this may affect up to 4% of the population. Characterized by similar symptoms to celiac disease and wheat allergies, negative test outcomes are normal results for gluten-sensitivity. Physicians and nutritionists recommend adopting a gluten-free diet as a way to manage symptoms and side effects.
“We are proud to be the sponsor of the ‘World’s Largest Gluten-Free Pizza,” explained Ulrich Ladurner, founder and president of Dr. Schar Group. “After thirty years, Dr. Schar continues to lead the industry in raising awareness and educating the world about celiac disease and gluten-sensitivity. Ottavia has given us the opportunity to also demonstrate that gluten-free diets no longer mean suffering at the dinner table for celiacs and those who are gluten-sensitive. With innovation and research, gluten-free foods are now even more tasty, delicious and nutritious than ever.”
Ottavia ended the reign of the last world-recorder holder, achieved by South African retailer, Norwood Pick’n’Pay, which was awarded as having the “World’s Largest Pizza” in 1990. The pizza not only contained gluten but also was smaller in diameter and weighed less.
Officials from Guinness World Records presented Dr. Schar the award for the “World’s Largest Gluten-Free Pizza”. After the ceremony, the gluten-free pizza was cut and distributed to the audience.
“Here in the USA, consumers can participate in our achievement on a smaller yet just as tasty scale by trying our Schar Pizza Crust or Bonta d’ Italia Thin-Crust Cheese Pizza products, available at grocery, natural food, and specialty gourmet stores across the USA,” said Roberto Cruz, marketing manager at Schar USA, Inc.
If you'd like b-roll of the World's Largest Gluten-Free Pizza, you can download it from here: http://bit.ly/WorldsLargestGFPizza.
To find the nearest store near you that carries Schar products, please visit www.schar.com.
DR. SCHAR USA
Dr. Schar USA, Inc. (www.schar.com), is a subsidiary of Dr. Schar, the market leader in Europe offering the widest array of gluten-free products. A trusted household name, Schar is backed by over 30 years in the marketplace and a world-class team of food technologists, dietitians, and scientists. The company provides the celiac and gluten sensitive communities a flavorful selection of quality, gluten-free and trusted products so that they may lead a carefree, pleasurable life. With a commitment to delivering worry-free dining experiences for the celiac and gluten sensitive communities, the company opened its first ever USA manufacturing facility dedicated to producing gluten-free breads in New Jersey this past June.
DR. SCHÄR GROUP – GLUTEN FREE SPECIALIST
Dr. Schar Group, a vanguard company with over 30 years of history is the market leader in Italy and Europe in gluten-free food and is the main sponsor of Ottavia with 2 brands Schär and DS - gluten free. Dr. Schär was born in the 20’s, but launched in 1981 under the leadership of its President, Ulrich Ladurner, and following a reorganization became in a only a few decades the most advanced competitor in its business segment. Today, the company is based in Postal, Italy, and has a turnover of more than € 176 million, with 515 employees and offices in Germany, England, Spain and the USA. In Europe, its market share has been estimated at approximately 35 to 40 percent.
In Italy, the leadership of the group is even more pronounced, with 45% market share driven by sales in the pharmacy channel, with the brand Schar, and in the retail channel with brand DS - gluten free. Schar, whose roots began in the pharmacy channel, has always been attentive to the celiac consumer; starting with diagnosis and offering a wide range of products and services: please visit www.schaer.com.
One of its most important initiatives is that of Dr. Schar Foodservice, which meets the diverse needs of the channel away from home, both in Italy and abroad through a wide range of products and services including the Bonta d’ Italia Gluten-Free Pizza program, a network of more than 400 restaurants and pizzerias offering a full gluten-free menu since 2004 that has NIPfood as its training partner.
Please visit www.glutenfreeroads.com, a community dedicated to travel, allowing you to plan your route and listing hotels, restaurants and shops where gluten-free products are offered.