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BASEL, Switzerland, July 14, 2025 ~ Jungbunzlauer, a leading global company known for its sustainable and high-quality ingredients sourced from natural sources, has recently announced the expansion of its texturants portfolio with the launch of TayaGel® LA. This new product, a low-acyl gellan gum, will be unveiled at the IFT FIRST 2025 event in Chicago, marking a significant milestone in the company's commitment to innovation and providing label-friendly ingredient solutions.
The demand for plant-based and label-friendly formulations has been on the rise, and TayaGel® LA was developed in response to this trend. It offers exceptional suspension performance and creates strong gels at very low use levels. Additionally, it provides a smooth mouthfeel and has a clear appearance, making it ideal for applications where taste and visual appeal are crucial.
Jens Birrer, the Vice President of Texturants at Jungbunzlauer, expressed his excitement about the launch of TayaGel® LA. He stated that this new product expands the possibilities for formulators seeking reliable and high-performing texturant solutions derived from natural sources. Birrer also highlighted that Jungbunzlauer's expert team works closely with customers to ensure desired textures are achieved when integrating or switching texturants or combining them with other products like TayaGel® HA.
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TayaGel® LA is an excellent addition to Jungbunzlauer's existing texturants portfolio, which includes a full range of xanthan gum grades, both high-acyl (HA) and low-acyl (LA) gellan gums, as well as customized blends and application support for superior suspension and gel formation.
Birrer further emphasized that these texturant offerings are produced with the same reliability, expertise, and high-quality standards that define Jungbunzlauer's wider product portfolio. This includes acidulants, sweeteners, and mineral salts, enabling the company to support customers across a wide range of food, beverage, and nutrition applications with consistent results.
As part of its commitment to customer-driven innovation, Jungbunzlauer has made targeted investments in expertise, capacity, and product development to strengthen its texturants platform. This includes the acquisition of AGI in 2024, the addition of senior specialists to its texturants team, and the expansion of biogum capacity at its Port Colborne site in Canada. These developments reflect the company's long-term strategic commitment to providing customers with deeper know-how, broader functionality, and tailored solutions as they face increasingly complex formulation challenges.
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Attendees at Booth #S723 at IFT FIRST 2025 will have the opportunity to sample recipes featuring TayaGel® LA, including a vegan panna cotta and fruit puree. Jungbunzlauer's experts will also be available to discuss application needs and formulation challenges. With this new product launch and continued investment in innovation and expertise, Jungbunzlauer remains dedicated to supporting its customers' evolving needs in the food industry.
The demand for plant-based and label-friendly formulations has been on the rise, and TayaGel® LA was developed in response to this trend. It offers exceptional suspension performance and creates strong gels at very low use levels. Additionally, it provides a smooth mouthfeel and has a clear appearance, making it ideal for applications where taste and visual appeal are crucial.
Jens Birrer, the Vice President of Texturants at Jungbunzlauer, expressed his excitement about the launch of TayaGel® LA. He stated that this new product expands the possibilities for formulators seeking reliable and high-performing texturant solutions derived from natural sources. Birrer also highlighted that Jungbunzlauer's expert team works closely with customers to ensure desired textures are achieved when integrating or switching texturants or combining them with other products like TayaGel® HA.
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TayaGel® LA is an excellent addition to Jungbunzlauer's existing texturants portfolio, which includes a full range of xanthan gum grades, both high-acyl (HA) and low-acyl (LA) gellan gums, as well as customized blends and application support for superior suspension and gel formation.
Birrer further emphasized that these texturant offerings are produced with the same reliability, expertise, and high-quality standards that define Jungbunzlauer's wider product portfolio. This includes acidulants, sweeteners, and mineral salts, enabling the company to support customers across a wide range of food, beverage, and nutrition applications with consistent results.
As part of its commitment to customer-driven innovation, Jungbunzlauer has made targeted investments in expertise, capacity, and product development to strengthen its texturants platform. This includes the acquisition of AGI in 2024, the addition of senior specialists to its texturants team, and the expansion of biogum capacity at its Port Colborne site in Canada. These developments reflect the company's long-term strategic commitment to providing customers with deeper know-how, broader functionality, and tailored solutions as they face increasingly complex formulation challenges.
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Attendees at Booth #S723 at IFT FIRST 2025 will have the opportunity to sample recipes featuring TayaGel® LA, including a vegan panna cotta and fruit puree. Jungbunzlauer's experts will also be available to discuss application needs and formulation challenges. With this new product launch and continued investment in innovation and expertise, Jungbunzlauer remains dedicated to supporting its customers' evolving needs in the food industry.
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