ACI Group, a supplier of bakery and functional food ingredients in the UK, is delighted to announce the addition of GECKO® Ultra to its expanding portfolio of advanced bakery solutions.
Developed by GoodMills Innovation GmbH, GECKO® Ultra is a 100% natural, wheat-based adhesive designed to tackle one of the bakery industry’s longest-standing challenges: seed loss. This innovative ingredient offers bakeries a powerful, clean-label solution that significantly improves seed retention on baked goods, reducing waste, lowering raw material costs, and enhancing overall product quality.
Seeded breads, rolls, and crackers are highly popular among consumers, but the seeds that decorate them often become a liability for producers. From baking ovens to packaging lines and transport to retail shelves, up to half of all decorative toppings frequently fall off, resulting in ingredient waste, inconsistent product appearance, and increased production costs.
Traditional methods, such as applying water or common binders, often fail to secure seeds effectively, forcing bakers to overuse expensive toppings to maintain visual standards. GECKO® Ultra changes this dynamic by mimicking the natural adhesion ability of the gecko lizard through a refined wheat-based powder. When mixed with water, it forms a stable suspension that holds seeds firmly in place throughout the entire production process and beyond, without chemical additives or compromising clean-label standards.
Jack Helm, Account Manager for Beverage, Bakery & Functional Food at ACI Group, highlighted the transformative impact GECKO® Ultra can have on bakery operations. “By adding GECKO® Ultra to our product range, we’re empowering artisan and industrial bakeries to overcome a costly and persistent problem,” he said. “Trials have demonstrated that seed retention rates can increase from an industry average of around 56% to over 90%, which translates directly into significant cost savings, improved sustainability, and a better experience for the end consumer.”
GECKO® Ultra is highly versatile and can be seamlessly incorporated into various application methods, including manual brushing, immersion baths, roller systems, and advanced spray technologies. This flexibility makes it accessible for bakeries of all sizes and automation levels, enabling producers to optimise seed adhesion regardless of their equipment or production scale.
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Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
