From taste to texture –
enhancing plant-based food, naturally

Manufacturers of plant-based food face multiple challenges: the imitation of unique textures, which are natural to products of animal origin, the nutritional value and the taste, which is typically associated with these products. Jungbunzlauer's bio-based product portfolio provides several solutions to address these demands in a natural way.

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Plant-based scrambled eggs

  • Biobased hydrocolloid TayaGel® gellan gum to optimise texture of plant-based scrambled eggs
  • Application examples for liquid and powdered versions

Oat-based cooking cream

Plant-based feta

Preservation of plant-based meat alternatives

Texture optimisation in vegan cold cuts

  • Xanthan gum in combination with Locust Bean Gum and Carrageenan allows improved texturising properties in plant-based cold cuts
  • Optimal compatibility of xanthan gum with plant proteins, i.e. pea protein

Oat-based barista blend

  • TayaGel® HA for suspension of insoluble particles
  • TayaGel® HA to improve foam quality
  • Compatibility with slightly acidic beverages such as coffee

Plant-based yogurt alternative

Plant-based caviar

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SF Plant-based food
From taste to texture – enhancing plant-based food, naturally
Product Range
Bio-based ingredients

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Based on years of experience and acquired knowledge, Jungbunzlauer offers a broad spectrum of biodegradable key ingredients of natural origin to a diversified range of industries worldwide.

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