News

Basel, 12 April 2019

The Flavor and Extract Manufacturers Association of the United States (FEMA) has granted FEMA GRAS status to Jungbunzlauer’s Sodium Gluconate.


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Secaucus, NJ, 09 April 2019 - 10 April 2019

Jungbunzlauer is excited pleased to return to the Meadowlands Convention Center for SupplySide East, April 9-10.

Our growing portfolio of mineral s...


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Paris, Porte de Versailles, 02 April 2019 - 04 April 2019

Jungbunzlauer is one of the world's leading producers of biodegradable ingredients of natural origin. We enable our customers to manufacture safer ...


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Basel, 13 March 2019

Safe, healthy ingredients for animal nutrition


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Basel, 18 February 2019

Consumers are looking for ways to eat healthier.


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Basel, 13 February 2019

Safe ingredients of highest purity from sustainable and renewable sources.


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Upcoming

Trade Fairs

Food Tech Summit 2022

Mexico City I Mexico,
28 September 2022 - 29 September 2022
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Booth: coming soon

SEPAWA Congress 2022

Berlin I Germany,
26 September 2022 - 28 September 2022
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Booth: A181-182

Fi South America 2022

Sao Paulo,
09 August 2022 - 11 August 2022
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Booth: J046

IFT 2022

Chicago I US,
11 July 2022 - 13 July 2022
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Booth: coming soon

Insights

Market Insights

Tripotassium Citrate: Environmental and health friendly flame retardant in wood application

Basel, 01 June 2022

With intense ongoing discussions about the ban of various compounds in fire retardants mainly in Europe, Jungbunzlauer...

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CITROFOL® – bio-based solutions for biopolymers

Basel, 28 April 2022

Jungbunzlauer’s CITROFOL® (citric acid esters) types are characterised by their safe toxicological attributes like...

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The trend of green cleaning – Citrics as biobased cleaning ingredients

Basel, 31 March 2022

A clean and healthy environment is the key for human well-being and the ecological sustainability of our planet. People...

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Phosphate free raising agents for baked goods

Basel, 24 February 2022

Many baked goods require either organic or chemical leavening agents to loosen the dough. Already before and mainly...

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Creating texture in gluten-free bread with Xanthan Gum

Basel, 28 January 2022

Gluten-free bakery in general lacks the binding ability and structural support that gluten imparts to the dough during...

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