DTU - NATIONAL FOOD INSTITUTE – TECHNICAL UNIVERSITY OF DENMARK  

Cooking aid Bread and pastry

AYUpre

Fermentation-powered ingredient for softer, better-structured gluten-free bread.

AYUpre is a fermentation-powered functional ingredient designed to improve gluten-free bread. Made from aquafaba from Nordic Ingrid peas, Ingrid pea flour, psyllium, yeast and lactic acid bacteria, it builds structure biologically through controlled fermentation. Gluten-free bread is often dry, crumbly and reliant on starch-heavy formulations and complex ingredient systems. AYUpre improves crumb softness, structure, aeration and moisture retention, creating bread with a more enjoyable texture and eating experience. As a dry ingredient, AYUpre integrates directly into existing bakery processes, replacing approximately 6-10% of conventional dry ingredients. This makes adoption simple, with no need for new production equipment. By combining multiple functional properties in a single ingredient, AYUpre reduces the need for additives and complex ingredient mixes, enabling simpler, cleaner-label formulations. AYUpre also transforms aquafaba, a food-processing side-stream, into a high-value ingredient, while supporting the use of Nordic legumes. It brings together food innovation, resource efficiency and better gluten-free products in a single solution. Better for consumers. Easier for producers. Kinder to the planet. AYUpre delivers the functionality gluten-free bread has been missing.