Gluten-Free

The company says both loaves are made with a house crafted gluten free sourdough starter and incorporate sprouted ancient grains to enhance flavor and texture, positioning the products as a bridge between artisanal sourdough taste and mainstream, gluten free convenience.

The deal brings into Eshbal’s portfolio a commercial bakery known for breads, rolls, muffins and sweet goods sold across retail, foodservice and e-commerce channels, and is presented as a strategic step to enhance capacity and product breadth ahead of the company’s 2026 to 2028 roadmap.

The 370g mix produces a soft, buttery biscuit base topped with bright freeze‑dried raspberry and naturally nutty desiccated coconut, aiming to recreate a nostalgic bakery‑style slice with minimal effort for home bakers.

This collaboration will introduce an extensive array of cellulose ethers to the food and beverage industry in EMEA, enhancing texture, stability, and processing for food manufacturers.

The company will demonstrate how targeted enzyme systems can improve dough handling and texture in gluten‑free wafer production, helping manufacturers maintain product quality even when working with variable or lower‑grade raw materials.