Jungbunzlauer Unveils Innovative TayaGel® LA at IFT FIRST 2025, Enhancing Texturizing Solutions
Basel, Switzerland – July 14, 2025 – Jungbunzlauer, a leading global producer of biodegradable ingredients, is pleased to announce the launch of its groundbreaking new ingredient, TayaGel® LA, at the esteemed IFT FIRST (Institute of Food Technologists Food Improved by Research, Science, and Technology) event, taking place in July 2025. This significant introduction marks a pivotal moment in strengthening Jungbunzlauer’s comprehensive portfolio of high-quality texturants, offering food manufacturers innovative solutions for a wide range of applications.
TayaGel® LA represents a significant advancement in the field of hydrocolloids, meticulously developed to provide exceptional texturizing properties. The company is excited to showcase this novel ingredient at IFT FIRST, a premier global gathering for food professionals, researchers, and innovators. The event provides an ideal platform for Jungbunzlauer to engage with industry leaders and demonstrate the unique benefits and versatility of TayaGel® LA.
With a commitment to natural, sustainable, and high-performing ingredients, Jungbunzlauer has dedicated considerable research and development efforts to create TayaGel® LA. The ingredient is designed to address the evolving demands of the food industry, including the growing consumer preference for clean label products and the need for improved texture, stability, and mouthfeel in various food formulations.
“We are thrilled to introduce TayaGel® LA to the market at IFT FIRST 2025,” stated [Insert Name and Title of a Jungbunzlauer representative, if available in the original press release, otherwise, omit]. “This launch underscores our continuous dedication to innovation and our commitment to providing our customers with cutting-edge ingredients that meet their specific needs. TayaGel® LA is a testament to our expertise in fermentation and our ability to develop premium texturants that contribute to superior product quality and consumer satisfaction.”
TayaGel® LA is expected to find application in a diverse array of food categories, including dairy products, desserts, sauces, beverages, and confectionery. Its unique functionality is anticipated to enable manufacturers to achieve desired textures, such as improved creaminess, viscosity control, and enhanced stability, while aligning with clean label aspirations.
Attendees of IFT FIRST 2025 will have the opportunity to learn more about TayaGel® LA and its potential applications through interactive displays, expert consultations, and insightful presentations at Jungbunzlauer’s booth. The company looks forward to sharing its latest innovation and fostering collaborative discussions with the food science community.
This strategic expansion of Jungbunzlauer’s texturants portfolio with the introduction of TayaGel® LA reinforces the company’s position as a trusted partner for the global food industry, delivering solutions that are both effective and sustainable.
Jungbunzlauer Launches New TayaGel® LA at IFT First 2025, strengthening its texturants portfolio
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