Introduction of TayaGel® Modus Marks Innovative Step in Texturants

Jungbunzlauer Introduces TayaGel® Modus: A New Era of Gellan Gum Innovation

On December 2, 2025, Jungbunzlauer, a prominent force in sustainable ingredient production, unveiled TayaGel® Modus, a groundbreaking gellan gum. This latest innovation is designed to deliver remarkable clarity and enhanced gel strength, catering to a variety of applications in the food and beverage industry. As consumers increasingly seek label-friendly alternatives, TayaGel® Modus emerges as a strong contender, especially for formulating vegan desserts that traditionally rely on gelatin.

The Vision Behind TayaGel® Modus

Jungbunzlauer’s commitment to sustainability and the use of natural sources underpins the development of TayaGel® Modus. The formulation was created in response to the growing consumer demand for ingredients that meet both performance expectations and ethical considerations. With its unique attributes, TayaGel® Modus presents a versatile solution for food formulators looking to adapt their recipes without sacrificing quality.

VP of Texturants, Jens Birrer, expressed that “TayaGel® Modus strengthens our texturants portfolio further. This product provides customers with a unique gellan gum that broadens the flavors of textures one can achieve, especially when combined with other products like TayaGel® HA and TayaGel® LA.” This reflects Jungbunzlauer's dedication to aiding its clients in navigating the complexities of modern food formulation.

Key Features of TayaGel® Modus

1. Exceptional Clarity: One of the standout qualities of TayaGel® Modus is its ability to produce crystal-clear gels. This is particularly important for products where visual appeal directly influences consumer choice.
2. High Gel Strength: The new gellan gum achieves a robust gel strength that makes it suitable for various applications, including jams, desserts, and dairy products.
3. Vegan-Friendly Alternative: As a plant-based option, it fills a vital gap in the market for customers looking for alternatives to animal-derived gelling agents.
4. Compatibility with Other Texturants: Its easy integration with existing ingredients allows for creative combinations that can fulfill diverse textural needs, enhancing the potential for innovative product development.

Debuting at Fi Europe 2025

The official launch of TayaGel® Modus will take place at Fi Europe 2025, scheduled from December 2 to 4 in Paris at Porte de Versailles (Booth 72Q80). Attendees are invited to explore and taste recipe samples featuring TayaGel® Modus, allowing them to interact with Jungbunzlauer's team of experts who can assist with application needs and formulation inquiries.

A Commitment to Quality and Sustainability

As a leader in high-quality, sustainable ingredients, Jungbunzlauer is committed to enhancing the everyday lives of consumers through its products. The company, which has been operational for over 150 years, produces a variety of texturants, acidulants, sweeteners, and more, all aligned with the ethos of creating naturally superior ingredients. Headquartered in Basel, Switzerland, Jungbunzlauer boasts state-of-the-art facilities and reaches over 130 countries worldwide, supported by nearly 1,400 dedicated employees.

For more insights about TayaGel® Modus and Jungbunzlauer's ongoing commitment to the food and beverage sector, interested individuals can visit the company’s dedicated page at Jungbunzlauer - TayaGel® Modus. This launch marks yet another milestone in Jungbunzlauer’s journey towards providing trusted, high-quality solutions that foster greater innovation in food formulation.