No Compromises on Gluten-Free

Due to the growing awareness of celiac disease and gluten sensitivity, there is an increasing demand for gluten-free products. In parallel, consumers have gotten more and more demanding in relation to the taste, texture, and ingredient lists of the gluten-free goods they purchase. 

Indeed, when gluten is removed from preparations, the entire matrix is altered, making it difficult to achieve optimal product texture, workability and stability.

This is where HIFOOD excels. Our portfolio of systems is designed to mimic the structural functions of gluten ensuring great workability as well as delivering gratifying mouthfeel and taste in finished products.   

Gluten free

In bakery production, gluten is essential for structure, elasticity, water retention and gas-holding; properties that directly influence dough behavior and final product quality. In gluten-free bakery goods, replicating these characteristics is a key technical challenge.

Gluten intolerance is a severe condition, and in recent decades the number of people who have diagnosed with celiac disease has grown together with overall awareness and market demand.

Food manufacturers who enter the gluten-free segment and wish to broaden their portfolios are therefore seeking solutions that enable the production of gluten-free baked goods with no compromise on texture, taste, processability and shelf life.

HIFOOD addresses this need with innovative, customizable solutions developed specifically to deliver high-performance gluten-free formulations.

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Giving Structure to Gluten-Free Doughs in Bakery

HIFOOD’s portfolio of gluten-free solutions - ranging from concentrated systems to full mixes - is designed to help create a viscoelastic network using fiber-based systems and enzymatic technologies, ensuring dough strength, gas retention and oven spring across a wide range of baked products.

HI-NUCLEUS

Concentrated structuring system (5-15% dosage) for gluten-free dough
Powder

POWDER

Builds structure and elasticity, works with any kind of native flours and starches, cleaner label

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HI-GF Range

All-in-one mixes for bakery, cake, sponge and fresh pasta
Powder

POWDER

Easy to use, lactose-free, excellent results across applications

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HI-50 TECH

Psyllium replacement based on flaxseed fiber
Powder

POWDER

Replaces 50% psyllium, stable color and rheology

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HI-SOFTER 001

Enzymatic solution for gluten-free bakery
Powder

POWDER

Enhances softness, reduces sandiness, extends shelf-life, cleaner label

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Applications

Our gluten-free bakery systems are developed and validated for use across diverse applications – from bread to pastries and fresh pasta. Each system delivers reliable dough handling, oven performance and excellent sensory qualities.

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Bread loaves, baguettes, rolls

Consistent volume, crisp crust, great mouthfeel

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Pizza, focaccia, flatbreads

Elastic dough, softness, clean taste profile

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Cakes, muffins, sponge, short pastry

Stable aeration, moisture retention, fine crumb

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Sponge cake

Stability, uniform rise, clean rollability, a light and elastic texture

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Laminated pastry

Flexible doughs, layer separation, oven lift

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Fresh and filled pasta

Machinability, elasticity, smooth texture

Business benefits

  • Optimal dough processability – suitable both for industrial lines and artisanal preparations
  • Flexibility – works with all native flours, starches and diverse bakery matrices
  • Excellent structure and texture – supports aeration, crumb stability, and final product softness
  • Delicious taste – mouthwatering results, just like the best conventional counterparts.
  • Simplified formulation – Cleaner label

Complementary Solutions for Enhanced Performance in Gluten-Free

In gluten-free baking, creating the structure of the dough is only part of the challenge. To offer truly satisfying products, formulators seek solutions to bring texture, softness, taste, nutritional value, and shelf life to the next level.

To meet these objectives, HIFOOD offers a range of complementary systems, primarily of natural origin, designed to work in synergy to best complete the formulation of gluten-free products, both sweet and savory.

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