{"id":661587,"date":"2026-10-30T10:44:17","date_gmt":"2026-10-30T10:44:17","guid":{"rendered":"https:\/\/www.newsbeep.com\/il\/661587\/"},"modified":"2026-10-30T10:44:17","modified_gmt":"2026-10-30T10:44:17","slug":"hydrocolloid-system-addresses-gluten-free-challenges","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/il\/661587\/","title":{"rendered":"Hydrocolloid system addresses gluten-free challenges"},"content":{"rendered":"<p>LILLE, FRANCE \u2014 Roquette has launched Wellence GF 1229, an ingredient system designed to improve quality and processing performance in gluten-free baked foods. It helps manufacturers overcome formulation challenges while delivering improved bread volume, finer crumb structure and longer-lasting softness, according to the company.<\/p>\n<p>Wellence GF 1229, a cellulosic hydrocolloid system, increased bread volume by 23% versus the market benchmark in Roquette application trials while loaves made with the system demonstrated approximately 50% lower instrumental hardness after 21 days.<\/p>\n<p>\u201cWellence GF 1229 shows what is possible when we put the consumer experience at the heart of formulation,\u201d said Matthieu Ramette, innovation project leader at Lille-based Roquette. \u201cBy expanding our gluten-free portfolio, we are giving bakers new tools to solve some of the category\u2019s toughest challenges and to create breads that people want to come back to.\u201d\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"LILLE, FRANCE \u2014 Roquette has launched Wellence GF 1229, an ingredient system designed to improve quality and processing&hellip;\n","protected":false},"author":2,"featured_media":661588,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[92618,16897,25315,1143,139917,297886,42735,24705,9953,32350,163,85,1713,46,543,13938,297887,2402,27917],"class_list":["post-661587","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutrition","tag-baking","tag-beverage","tag-consumers","tag-fda","tag-food-business","tag-food-business-news","tag-food-ingredients","tag-food-safety","tag-food-production","tag-grain","tag-health","tag-il","tag-ingredients","tag-israel","tag-nutrition","tag-sodium","tag-stevia","tag-trends","tag-wheat"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/posts\/661587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/comments?post=661587"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/posts\/661587\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/media\/661588"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/media?parent=661587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/categories?post=661587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/il\/wp-json\/wp\/v2\/tags?post=661587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}