Roquette, a global leader in plant-based ingredients and a pioneer in sustainable food innovation, has announced the launch of Wellence GF 1229.

This new functional ingredient solution is engineered to enhance product quality and processing efficiency across the gluten-free bakery sector. Formulated for a wide range of applications, including loaves, bread rolls, bagels, and pizza dough, Wellence GF 1229 helps bakery manufacturers resolve critical processing obstacles while controlling costs and delivering superior finished goods to consumers.

The launch arrives at a pivotal moment for the gluten-free market. Consumer interest in gluten-free bakery items continues to expand rapidly, yet manufacturers consistently struggle with poor dough handling, insufficient loaf volume, uneven crumb structures, and rapid staling. European research involving more than 7,000 gluten-free consumers across 13 countries underscores that quality and product availability remain primary concerns.

Furthermore, global market data shows that while 45% of consumers express interest in gluten-free foods, only 10% of global bakery launches in 2025 carried a gluten-free claim. This noticeable gap presents a significant growth opportunity for brands capable of offering high-quality, commercially viable solutions.

Wellence GF 1229 addresses these formulation hurdles directly as a novel cellulosic hydrocolloid solution designed to optimise volume, structure, and softness.

In Roquette application trials, the ingredient achieved a 23% increase in bread volume compared to current market benchmarks. Additionally, loaves baked with Wellence GF 1229 demonstrated approximately 50% lower instrumental hardness after 21 days of storage, proving its ability to retain long-lasting softness over extended shelf-life periods.

External customer evaluations and early trial results have further validated these findings, noting exceptional proofing, enhanced loaf expansion, and improved mixing performance across diverse gluten-free bread recipes.

Beyond performance gains, Wellence GF 1229 provides a practical and cost-effective solution for commercial bakeries. The functional ingredient operates at a low recommended usage level, delivering an attractive cost-in-use while seamlessly integrating into established manufacturing setups.

For bakeries already utilising cellulosic hydrocolloid systems, Wellence GF 1229 serves as a simple like-for-like replacement that requires no modifications to existing packaging labels.

By expanding its functional portfolio, Roquette continues to equip bakers with the tools required to satisfy modern consumer expectations without adding operational complexity.

Wellence GF 1229 will be officially showcased to the trade at Fi Europe in Frankfurt from 17 to 19 November, where Roquette experts will meet with industry partners. The innovation has also been named a shortlist nominee for the Fi Europe 2026 Innovation Award within the Plant-Based Innovation category, with winners set to be announced during the event.