Jungbunzlauer has introduced a new gellan gum called TayaGel® Modus that aims to provide a vegan alternative to gelatin in desserts. This ingredient is known for creating an elastic, firm, and slightly brittle gel that delivers clarity and high gel strength in a variety of applications, while supporting label-friendly formulations. The company also recently launched TayaGel® LA, a low-acyl gellan gum that offers outstanding suspension performance and strong gelling at low use levels, ideal for applications where taste and appearance are important.

TayaGel® Modus will be showcased at Fi Europe 2025 in Paris, where Jungbunzlauer will present recipes featuring the new ingredient and other naturally derived options. This expansion of the company's texturants range aims to provide customers with a diverse selection of textures and label-friendly solutions, catering to the increasing complexity of formulation needs. Jungbunzlauer's commitment to helping customers with innovative ingredients reflects their dedication to sustainable and natural ingredient production.