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Jungbunzlauer, a leading producer of sustainable ingredients, has introduced its latest innovation – TayaGel LA, a low-acyl gellan gum – at this year’s IFT FIRST 2025 conference in Chicago.

The launch expands Jungbunzlauer’s growing portfolio of texturants, developed to meet the evolving formulation and functionality needs of the food and beverage industry.

The introduction of TayaGel LA is a strategic response to the growing demand for plant-based and label-friendly ingredients. This new texturant is noted for its exceptional suspension capabilities and strong gel formation at minimal usage levels, making it particularly suitable for applications where clarity and mouthfeel are critical.

Jens Birrer, VP of texturants at Jungbunzlauer, highlighted the product's potential to enhance formulation flexibility for food manufacturers. “With TayaGel LA, we’re expanding the possibilities for formulators seeking reliable, high-performing, naturally derived texturant solutions,” he said.

The product's formulation is designed to facilitate easy integration into existing recipes, providing manufacturers with a reliable option for achieving desired textures.

The launch of TayaGel LA adds to Jungbunzlauer’s comprehensive texturants portfolio, which includes a variety of xanthan gum grades, both high-acyl and low-acyl gellan gums, as well as customised blends.

This diverse range supports various applications in the food, beverage and nutrition sectors, addressing the increasingly complex formulation challenges faced by manufacturers.

Jungbunzlauer's focus on customer-driven innovation is evident in its recent investments, including the acquisition of AGI in 2024 and the expansion of biogum production capacity at its Port Colborne facility in Canada.