Jungbunzlauer recently launched TayaGel Modus, a gellan gum designed to deliver exceptional clarity and strength in several applications. The latest addition to the company’s texturants portfolio supports label-friendly formulations. It creates an elastic, firm, and slightly brittle gel and offers new possibilities for formulators seeking a vegan alternative to gelatin in desserts.

“TayaGel Modus further strengthens our texturants offer to customers,” said Jens Birrer, vice president of texturants at Jungbunzlauer. “This new product provides formulators with a unique gellan gum that delivers an even broader range of customer-preferred textures by combining TayaGel Modus with TayaGel HA, TayaGel LA, and our xanthan gum grades. From single ingredients to more complex blends, this innovation reflects our commitment to helping customers with label-friendly solutions for their increasingly complex formulations.”

This is Jungbunzlauer’s second texturant launch this year, as the company has been focusing on simplifying formulation challenges and enabling new kinds of innovation.

The ingredient will debut at Fi Europe 2025, taking place Dec. 2-4 in Paris, Porte de Versailles at Booth 72Q80. Visitors to Jungbunzlauer’s booth can sample recipes featuring TayaGel Modus and other naturally-derived ingredients, and meet Jungbunzlauer’s experts to discuss application needs and formulation challenges.