Hi-Nucleus

In a market where gluten-free is no longer a niche but a growing global demand, food manufacturers face the challenge of developing products that meet both consumer expectations and production performance. This is particularly critical in gluten-free formulations, where replicating structure and elasticity is complex without gluten. Hi-Nucleus was developed to simplify this process with a versatile ingredient system that enables the food industry to create high-quality, gluten-free bakery and fresh pasta using any type of native flours and starches, without compromising texture, taste and consistency. With Hi-Nucleus you can create gluten-free bakery goods and fresh pasta with ideal structure and texture, work with any kind of native flour and starch, use standard industrial lines with no process changes, meet consumer expectations in relation to taste, texture, mouthfeel and overall eating experience and achieve cleaner labels. Explore the complete Hi-Nucleus range that comprises of different variants, designed to deliver consistent structure and texture across a wide range of gluten-free applications.