Bio-based boost:
reshaping everyday eats
Convenience food
Convenience remains one of the key trends in food
The food industry faces a continuous challenge of transforming our favourite foods to suit modern lifestyles. Convenience, high nutritional value, safety, and meeting special dietary requirements such as gluten free are top priorities for consumers.
Jungbunzlauer introduces its bio-based ingredient portfolio, providing proven benefits in today's evolving food industry landscape.
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Optimising gluten free pasta
Gluten free pasta options often struggle to replicate the satisfying chew and elasticity of traditional wheat-based products. With xanthan gum as a key ingredient, Jungbunzlauer proposes a solution to overcome these challenges and make gluten free pasta a real treat.
Taking traditional falafel to the next level
By employing xanthan gum, Jungbunzlauer offers falafel with a textural upgrade to seamlessly bind the components and improve processability, while also enhancing moisture retention and distribution.
Studying the texture of fruit preparations
Fruit preparations come in a variety of flavours and textures, and their applications are widespread.
Jungbunzlauer introduces TayaGel® gellan gum as a stabilising agent for yogurt fruit preparations that include fruit pieces.
Enhancing the mineral profile of instant oatmeal
Jungbunzlauer has developed instant oatmeal with an improved mineral profile along with a no sugar added version sweetened with ERYLITE® erythritol, for consumers who want to minimise their sugar intake.
Creating tasty vegan and gluten free pancakes and waffles
A ready baking mix makes it effortless to prepare delicious baked goods.
With xanthan gum and glucono-delta-lactone, Jungbunzlauer provides solutions to achieve a gluten free, phosphate free and vegan baking mix, without compromising on taste.
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