Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds

Abstract Growing consumer interest in gluten-free food, fueled by celiac disease, gluten intolerance, and health-oriented consumers, has prompted the investigation into gluten-free noodles (G-FN). However, the absence of gluten poses a serious challenge to formulating noodles with desirable texture and nutritional acceptability. This review critically evaluates sustainable and functional solutions for enhancing G-FN formulations, focusing on hydrocolloids, dietary fibers, and bioactive compounds. Recent ingredient blends such as hydrocolloids mimicking gluten network, fibers managing bio-accessibility of starch and hydration, and bioactive compounds improving the nutritional value are highlighted in enhancing product performance and stability. Industrial implications are considered for enhanced dough processing, shelf-life, and nutrition labelling compliance. Sensory quality and consumer acceptance are discussed along with industrially relevant solutions. Future research directions are proposed to guide the nutritionally fortified formulation and universally accepted G-FN by health-oriented consumers, and to offer useful guidance for next-generation G-FN that aligns with consumer and regulatory demands.