News

Basel, 13 January 2022

As a raw material producer for cosmetics, Jungbunzlauer has completed the NATRUE label approval process of our ingredients being relevant in Person...


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Basel, 13 December 2021

Tom Knutzen, Jungbunzlauer Group CEO, has made the decision to retire from his operational role and will therefore step down as CEO by 30 April 202...


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Basel, 06 December 2021

ERYLITE® Erythritol in compressed tablet


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Basel, 11 November 2021

As one measure, amongst others like energy saving projects, to reduce Scope 2 emissions (indirect emissions from sourcing electricity), we have bee...


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Zurich, 07 October 2021

Why it is worthwhile to set ambitious climate goals and what opportunities does the Science Based Targets Initiative (SBTi) offer to Jungbunzlauer....


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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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