CFIA 2026

This area gives you direct access to essential resources for formulation and reformulation.
CFIA 2026

Gamme de produits et Produits

Brochure: TayaGel® LA (anglais)

Solutions pour boissons

Brochure: Acidification et régulation du pH (anglais)

Brochure: Masquage et amélioration du goût (anglais)

Brochure: Stabilisation et sensation en bouche (anglais)

Brochure: Enrichissement minéral dans les boissons (anglais)

Brochure: Réduction du sucre (anglais)

Recettes et formules

Formule: Vegan Gel Dessert (francais)

Formule: Vegan Coconut Panna Cotta (francais)

Formule: Fruit Topping (francais)

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Close-up of smooth, textured purple ice cream or mousse with dark specks and swirled scoops.

ERYLITE®: Sweetness without compromise

Make reduced‑sugar taste like sugar—and keep labels friendly—with ERYLITE®: a Non-GMO project verified, fermentation‑made erythritol that brings back sweetness and mouthfeel.

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Mineral fortification for supplement gummies

Supplement gummies continue to gain popularity as a consumer-friendly dosage form—offering great taste, ease of use, and convenience.

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TayaGel® Modus

TayaGel® Modus allows formulators to produce exceptionally clear gels with impressive strength, making it an excellent alternative to gelatine in gel desserts.

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Close-up of glossy red strawberry jam with visible seeds and chunks.

TayaGel® LA Gellan Gum Low Acyl

With outstanding gelling and texturising performance, TayaGel® LA forms clear, high-strength gels even at low concentrations.

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Jungbunzlauer’s broad range of biodegradable ingredients of natural origin.

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