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Jungbunzlauer, a key player in the sustainable ingredients sector, has unveiled TayaGel Modus – a new gellan gum solution designed to elevate texturant applications across the F&B industry.

TayaGel Modus is engineered to deliver exceptional clarity and high gel strength, making it an ideal vegan alternative to traditional gelatine. Its unique properties create an elastic, firm and slightly brittle gel, offering formulators enhanced versatility in product development.

With this launch, Jungbunzlauer’s aims to produce naturally better ingredients that enhance everyday life for consumers, addressing the growing demand for clean label products in the food sector.

“This new product provides formulators with a unique gellan gum that delivers an even broader range of customer-preferred textures,” stated Jens Birrer, VP of texturants at Jungbunzlauer.

Birrer highlighted that the product can be effectively combined with other offerings in the TayaGel family and various xanthan gum grades, allowing for both single ingredient applications and more complex formulations.

This launch marks Jungbunzlauer’s second introduction of a texturant within a year, underscoring the company’s strategic focus on supporting its customers with innovative, high-quality solutions that simplify formulation challenges.