Roquette launches WELLENCE GF 1229 hydrocolloid for gluten-free bakery

Roquette has launched WELLENCE™ GF 1229, a cellulosic hydrocolloid functional ingredient for gluten-free bakery. In Roquette application trials it increased bread volume by 23% versus the market benchmark and produced loaves with about 50% lower instrumental hardness after 21 days. The solution is presented at Fi Europe in Frankfurt on 17-19 November and has been shortlisted for the Fi Europe 2026 Innovation Award.

Key facts

Market context

Cellulosic hydrocolloids are functional ingredients used mainly to build structure, retain water and gas, and soften crumb in foods that lack gluten, since gluten normally provides the elastic network in wheat bread. Gluten-free bakery is the main demand driver, covering loaves, rolls, bagels and pizza bases sold to consumers avoiding gluten for medical reasons or by preference. Demand is also supported by broader clean-label and texture-focused product development across retail and foodservice bakery. Suppliers in this niche compete on how much ingredient is needed per batch, how well bread keeps its softness over shelf life, and whether a product can be swapped in without changing the label. Ingredient makers that can cut usage or extend freshness tend to gain share with bakers managing tight margins, which puts pressure on incumbent hydrocolloid and fibre suppliers to respond on performance and cost-in-use.

Source: official release on roquette.com. Summary and context written by Market Krystal.