Roquette Launches New Ingredient for Gluten-Free Baking
The company introduced a cellulosic hydrocolloid designed to improve texture and volume in gluten-free dough products.
Updated on Oct. 27, 2026 in Baking
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Roquette has released Wellence GF 1229, a new cellulosic hydrocolloid ingredient specifically formulated for gluten-free loaves, bagels, and pizza dough. The innovation aims to solve common industry challenges like poor dough handling and uneven crumb structure.
Why it matters
The ingredient addresses consumer demands for higher quality in gluten-free products, which research shows is a primary factor for shoppers across Europe. By improving physical properties, it helps manufacturers better meet the needs of the gluten-free market.
The ingredient demonstrated a 23% increase in bread volume and a 50% reduction in instrumental hardness after 21 days compared to a standard market benchmark. It is intended for direct substitution in existing manufacturing processes without requiring label changes.
The players
Roquette
Roquette is a global leader in plant-based ingredients and a pioneer of plant proteins that specializes in the food, nutrition, and health markets.
Fi Europe
Fi Europe is a major international trade exhibition for the food and beverage industry that focuses on innovation and ingredient developments.
The details
Wellence GF 1229 integrates into established production lines, allowing manufacturers to swap it for existing cellulosic hydrocolloids. This development follows research involving 7,000 gluten-free consumers across 13 European countries who prioritized quality and product availability.
Timeline
Roquette officially launched the Wellence GF 1229 ingredient on October 27, 2026.
The product will be presented at the Fi Europe event in Frankfurt from November 17-19, 2026.
Culture Shift
The introduction of Wellence GF 1229 reflects a broader industry movement toward premiumizing gluten-free products to match the sensory profile of traditional wheat-based goods. This launch positions the ingredient among other top contenders shortlisted in the Plant-Based Innovation category for the upcoming Fi Europe 2026 Innovation Awards.
Gluten-free consumers may soon see improved quality and freshness in store-bought breads, bagels, and pizza doughs. Because the ingredient allows for like-for-like substitution in manufacturing, these quality enhancements could reach grocery shelves without necessitating changes to current product labels.
The takeaway
This innovation highlights how ingredient science is rapidly evolving to eliminate the texture gaps between standard and gluten-free diets. Consumers should look for these improved products in the bakery aisle as manufacturers begin integrating the new hydrocolloid into their existing formulas.
What happens next
Roquette will showcase the new ingredient at the Fi Europe trade show in Frankfurt from November 17-19, 2026.
Further reading
Explore more industry trends and technical developments in the Baking section.
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