Roquette has launched WELLENCE GF 1229, a cellulosic hydrocolloid solution designed to improve quality and processing performance in gluten-free bakery. Intended for loaves and bread rolls as well as bagels, pizza dough and more, the ingredient is aimed at manufacturers seeking greater bread volume, a finer crumb structure and longer-lasting softness, while keeping processing simple and costs controlled, the company says.

Closing the gap between demand and supply

Poor dough texture and handling, insufficient loaf volume, uneven crumb structure and loss of softness over time remain key challenges in gluten-free bakery. Roquette points to recent research involving over 7,000 gluten-free consumers across 13 European countries, which highlighted that quality and availability remain important considerations for them. A separate study cited by the company found that, although 45% of consumers globally expressed interest in gluten-free foods, only 10% of global bakery launches in 2025 carried a gluten-free claim.

Roquette sees that gap as an opportunity for manufacturers, provided they have solutions that deliver consistent performance while keeping formulations commercially competitive.

Volume, crumb and softness

WELLENCE™ GF 1229 is described as a novel cellulosic hydrocolloid solution that supports processing flexibility. The company says it delivers increased bread volume and slice height, a finer, more consistent and brighter crumb structure, and a softer texture that is retained over time.

In Roquette application trials, the ingredient increased bread volume by 23% versus the market benchmark. Loaves made with WELLENCE GF 1229 also demonstrated approximately 50% lower instrumental hardness after 21 days, which the company says indicates a softer texture even after prolonged storage.

Early external application trials are also providing encouraging results across various gluten-free bread recipes. According to Roquette, customer evaluations have highlighted strong proofing and loaf expansion, as well as benefits to texture, crumb structure and mixing performance.

Performance without added complexity

Roquette positions the ingredient as an attractive formulation proposition. It has a low recommended usage level, which delivered improved cost-in-use compared with a benchmark ingredient in trials, and it is easily integrated into established baking processes. For manufacturers already using cellulosic hydrocolloid solutions, the company says it provides a straightforward route to improved product quality. In the case of like-for-like substitutions, no label change is needed.

“WELLENCE GF 1229 shows what is possible when we put the consumer experience at the heart of formulation,” said Matthieu Ramette, Innovation Project Leader at Roquette. “By expanding our gluten-free portfolio, we are giving bakers new tools to solve some of the category’s toughest challenges and to create breads that people want to come back to.”

The launch strengthens the growing WELLENCE portfolio of hydrocolloid solutions for gluten-free baking, giving bakers access to a broader range of solutions to support different formulation needs.

On show at Fi Europe

WELLENCE GF 1229 will be presented to the industry at Fi Europe, which takes place in Frankfurt on 17-19 November. Visitors will be able to meet Roquette experts to discuss the solution and its potential across gluten-free bakery applications. The ingredient has also been shortlisted for the Fi Europe 2026 Innovation Award in the ‘Plant-Based Innovation’ category, with the winners to be announced on 17 November.

• For more information, visit: https://www.roquette.com/food-nutrition/press-releases/new-gluten-free-bakery-solution