#Switzerland #Basel #Jungbunzlauer #TayaGel® LA #Texturants

Jungbunzlauer Unveils TayaGel® LA at IFT FIRST 2025

Introduction
The demand for sustainable ingredients in food formulations is on the rise, prompting companies to innovate and adapt. Jungbunzlauer, a leader in high-quality, sustainable ingredients sourced from natural materials, is stepping up to the plate. At the recent IFT FIRST 2025 expo in Chicago, the company showcased its new product, TayaGel® LA, a low-acyl gellan gum that promises to revolutionize the way food manufacturers approach texture and formulation.

The Innovation Behind TayaGel® LA

TayaGel® LA was developed in response to a growing market trend favoring plant-based and label-friendly food products. This product is designed to provide outstanding suspension performance and create robust gels even at minimal usage levels. Its smooth texture and clear appearance make it an ideal choice for formulations where both taste and visual appeal are paramount.

As Jens Birrer, Vice President of Texturants at Jungbunzlauer, stated, "With TayaGel® LA, we're expanding the possibilities for formulators seeking reliable, high-performing, naturally derived texturant solutions." Jungbunzlauer's commitment to quality is evident as they continue to work collaboratively with clients to meet their specific texture requirements.

Expanding the Portfolio

The launch of TayaGel® LA strengthens Jungbunzlauer's already impressive lineup of texturants, which now includes a full range of xanthan gum grades along with both high-acyl (HA) and low-acyl (LA) gellan gums. Moreover, the company offers customized blends and application support that enhance suspension and gel formation across diverse food and beverage applications.

Birrer further noted, "Produced with the same reliability and high-quality standards that define Jungbunzlauer's broader product range, our texturant offerings empower us to assist our clients in achieving consistent results across various sectors."

Commitment to Innovation

In line with its dedication to customer-driven innovation, Jungbunzlauer has invested significantly in expanding its texturants platform. Recent developments include the acquisition of AGI in 2024 and the addition of senior specialists to their team to deepen expertise and support in product development. They have also increased biogum production capacity at their facility in Port Colborne, Canada, showcasing their long-term strategic goal of providing clients with sophisticated solutions to complex formulation challenges.

Visitors to Jungbunzlauer’s Booth #S723 at the IFT event will have the chance to sample recipes featuring TayaGel® LA, including a vegan panna cotta and fruit purees. The company's experts will be on-site to provide insight into application needs and formulation challenges, fostering a collaborative environment for innovation.

About Jungbunzlauer

Based in Basel, Switzerland, Jungbunzlauer has established itself as a global leader in producing high-quality, sustainably sourced ingredients that cater to various industries including food and beverages, health supplements, and personal care. With over 150 years of experience, the company now serves more than 130 countries and boasts a diverse product portfolio that includes texturants, acidulants, sweeteners, and mineral salts. Employing nearly 1,400 dedicated employees, Jungbunzlauer continues to be a trusted partner in developing naturally better ingredients that enhance daily living.

For more information about their product offerings, visit Jungbunzlauer's official website.