Jungbunzlauer expands its texturants portfolio with the release of its low acyl gellan gum, TayaGel LA®
Jungbunzlauer, a prominent player in sustainable ingredient production, has announced the launch of its new product, TayaGel® LA, a low-acyl gellan gum. This innovative texturant will make its debut at the IFT FIRST 2025 conference in Chicago, marking a significant addition to the company’s extensive product line. The introduction of TayaGel® LA reflects Jungbunzlauer’s commitment to responding to the growing demand for plant-based and label-friendly solutions in food formulations.
The new gellan gum is designed to deliver exceptional suspension performance and robust gel formation at minimal usage levels. Its smooth mouthfeel and clear appearance make it an excellent choice for products where taste and visual appeal are paramount. “With TayaGel® LA, we’re expanding the possibilities for formulators seeking reliable, high-performing, naturally derived texturant solutions,” stated Jens Birrer, Vice President of Texturants at Jungbunzlauer. The company aims to assist clients in achieving their desired textures while integrating or switching texturants, alongside other offerings such as TayaGel® HA.
Expanding Product Offerings
TayaGel® LA enhances the company’s current texturant portfolio, which includes a comprehensive range of xanthan gum grades, both high-acyl and low-acyl gellan gums, as well as customized blends and application support. Birrer emphasized that the new product maintains the same high quality and reliability that characterize Jungbunzlauer’s broader range of offerings, including acidulants, sweeteners, and mineral salts. These texturants are pivotal in supporting customers across diverse food, beverage, and nutrition sectors to achieve consistent results.
Jungbunzlauer has further strengthened its texturants platform through strategic investments in expertise, capacity, and product development. This includes the acquisition of AGI in 2024 and the expansion of biogum production capacity at its site in Port Colborne, Canada. These initiatives demonstrate the company’s long-term dedication to providing customers with tailored solutions as they navigate complex formulation challenges.
Visitors to the IFT FIRST 2025 can experience TayaGel® LA firsthand at Booth #S723, where they will find sample recipes including a vegan panna cotta and fruit purée. Jungbunzlauer’s experts will be available to discuss application needs and formulation challenges, underlining the company’s commitment to customer-driven innovation.
A Legacy of Quality
Founded over 150 years ago, Jungbunzlauer has established itself as a leading producer of high-quality, sustainable ingredients sourced from nature. The company operates from its headquarters in Basel, Switzerland, with large-scale fermentation facilities across Europe and North America. Currently, it serves over 130 countries worldwide, generating an annual revenue of approximately CHF 1.3 billion and employing nearly 1,400 dedicated professionals.
Jungbunzlauer remains steadfast in its mission to lead in the development of naturally derived ingredients that enhance everyday life, offering a diverse portfolio of texturants, acidulants, sweeteners, and minerals. As the market continues to evolve, Jungbunzlauer is poised to adapt and meet the needs of its customers with innovative and effective solutions. For more information, visit www.jungbunzlauer.com.
