New Ingredients: November 2025

Single-ingredient egg replacer

Groundbaker is a clean-label, single-ingredient pea protein that replicates the multi-functional performance of eggs in bakery applications. It enables manufacturers to reduce costs, decrease reliance on instable egg supplies and simplify formulations, streamlining production while ensuring consistent quality across the baking industry. Groundbaker’s IP-protected technology provides exceptional functionality across a variety of sweet and savory food applications via its unique gelling, binding, foaming and emulsification functions.
Meala; Haifa, Israel
www.mealafood.com

Higher-fiber wheat flour

HealthSense is a high-fiber flour that has been clinically shown to lower glycemic response and support gut health — two factors linked to chronic disease prevention. It can help consumers meet nutrition goals more effectively than traditional whole grains, according to the company. It’s made from a unique, non-GMO variety of wheat that contains much more prebiotic fiber than traditional wheat, offering consumers healthier alternatives to traditional foods.
Bay State Milling Co.; Quincy, Mass.
baystatemilling.com/healthsense/

Collagen peptide stimulate GLP-1 secretion

Nextida GC is a specific collagen peptide composition which has been observed in a clinical study to naturally stimulate GLP-1 and GIP secretion, supporting the modulation of insulin response and reducing post-meal blood glucose spikes. It can leverage the body’s natural GLP-1 response to support healthy post-meal glucose levels, which can play a role in avoiding sugar crashes, cravings, overeating and fatigue. With new clinical data demonstrating its ability to enhance the body’s glucose regulation mechanism, Nextida GC represents a unique solution for brands seeking to meet the rising consumer demand for natural glucose control.
Rousselot/Darling Ingredients; Irving, Texas
www.rousselot.com

Thickening and stabilizing simple ingredients

The Synergie A range has been developed to meet the specific demands of soups, sauces, fillings and ready meal applications where slow thickening and viscosity building are essential for achieving desired textures. This range features four high stability maize starches available in cook up, cold water swelling and agglomerated formats and has been designed to withstand high shear, extreme temperatures, pH variations and pressure, making it suitable across a broad spectrum of processing conditions -- all while maintaining clean label integrity.
Ulrick & Short; Pontefract, England
44 0 1977 620011; www.cleanlabelingredients.com