Jungbunzlauer expands texturants portfolio with low-acyl gellan gum launch
Swiss ingredients manufacturer Jungbunzlauer has launched TayaGel® LA, a new low-acyl gellan gum designed for plant-based and clean-label formulations. The naturally derived texturant offers strong gel formation and superior suspension properties at minimal use levels, addressing growing market demand for label-friendly solutions.
New product targets clean-label applications
The Basel-based company unveiled TayaGel LA at IFT FIRST 2025 in Chicago, positioning the ingredient as a response to increasing demand for plant-based and label-friendly formulations. The low-acyl gellan gum demonstrates outstanding suspension performance whilst creating smooth mouthfeel characteristics and maintaining clear appearance in finished products.
“With TayaGel LA, we’re expanding the possibilities for formulators seeking reliable, high performing, naturally derived texturant solutions,” said Jens Birrer, VP Texturants at Jungbunzlauer. The company emphasises collaborative development approaches, with Birrer noting that “our expert team works side by side with customers to ensure the desired texture is achieved when integrating or switching texturants or combining with our other products such as TayaGel HA.”
Comprehensive texturants platform development
The launch complements Jungbunzlauer’s existing texturants portfolio, which now encompasses a complete range of xanthan gum grades alongside both high-acyl and low-acyl gellan gum variants. The company provides customised blends and application support for enhanced suspension, gel formation and related functionalities.
TayaGel LA’s technical properties include excellent gel strength, superior suspension capabilities, and heat-stable gel formation. The ingredient maintains clear solution characteristics whilst offering vegan and non-GMO credentials. Applications span beverages requiring particulate suspension, bakery fillings, icings, jellies, gummies and layered desserts.
Strategic capacity investments
Jungbunzlauer has strengthened its texturants capabilities through targeted investments, including the 2024 acquisition of AGI, senior specialist recruitment, and expanded biogum capacity at its Port Colborne, Canada facility. These developments support the CHF 1.3 billion company’s strategic commitment to enhanced formulation support across its global operations spanning more than 130 countries.
Birrer emphasised the broader context: “Produced with the same reliability, expertise and high-quality that define Jungbunzlauer’s wider product portfolio, including acidulants, sweeteners and mineral salts, these texturant offerings enable us to support customers across a wide variety of food, beverage and nutrition applications with more consistent results.”
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