Roquette, a global specialist in plant-based ingredients and a longstanding contributor to sustainable food innovation, has introduced Wellence GF 1229.
Designed for the gluten-free bakery market, this functional ingredient supports improved product quality and more efficient processing. It can be used in products such as sliced bread, rolls, bagels and pizza bases, helping manufacturers address common formulation and production challenges while managing costs and producing more appealing finished products.
The launch reflects several important food and beverage industry trends, particularly the continued expansion of demand for gluten-free bakery products. Despite this growth, manufacturers often face difficulties including weak dough handling, limited volume, irregular crumb formation and accelerated staling. Research conducted across 13 European countries and involving more than 7,000 gluten-free consumers confirms that product quality and availability remain major priorities.
Market figures also highlight the opportunity for further development. Although 45% of consumers say they are interested in gluten-free foods, gluten-free claims appeared on only 10% of bakery products launched globally in 2025. This disparity creates considerable potential for brands that can combine strong sensory performance with commercially practical production methods.
Wellence GF 1229 has been developed to help close that gap. The cellulosic hydrocolloid solution is formulated to improve dough structure, finished volume and softness in gluten-free bakery applications.
Roquette’s application testing recorded a 23% increase in bread volume compared with existing market references. Products made with Wellence GF 1229 also showed around 50% less instrumental hardness after 21 days of storage, indicating stronger softness retention throughout an extended shelf life.
Feedback from customers and initial external trials supports the laboratory results. Participants reported reliable proofing, greater loaf development and improved mixing characteristics across a variety of gluten-free bread formulations. These benefits align with wider food manufacturing trends focused on consistent quality, efficient production and better product performance.
The ingredient is also intended to offer a straightforward commercial advantage. Because it performs at a low recommended dosage, Wellence GF 1229 can provide an attractive cost-in-use while fitting into existing bakery production systems. Its application reflects the role of food processing technology in helping manufacturers improve output without introducing unnecessary complexity.
Manufacturers already working with cellulosic hydrocolloids can adopt Wellence GF 1229 as a direct alternative. The change does not require adjustments to current packaging labels, supporting a smoother transition for commercial bakery operations. This practical approach is particularly relevant as food and drink regulations, food and drink packaging requirements and food distribution trends continue to influence product development decisions.
Through this addition to its functional ingredient range, Roquette is giving bakers another way to respond to food and drink consumer trends while maintaining operational efficiency. The solution also supports broader food and drink sustainability goals by helping manufacturers develop products that meet demand for accessible, high-quality plant-based options. Its launch demonstrates how food and drink industry innovation can connect formulation performance with changing market expectations, including food and drink marketing priorities.
Roquette will present Wellence GF 1229 at Fi Europe in Frankfurt from 17 to 19 November. Company specialists will be available to discuss the ingredient with industry partners. The product has also been shortlisted for the Fi Europe 2026 Innovation Award in the Plant-Based Innovation category, with the winner due to be revealed during the event.
