With the increase of consumers’ interest in natural ingredients, this paper shows how ERYLITE® Erythritol can be used as a sweetener in chewing gums. Jungbunzlauer offers a natural alternative to xylitol in synthetic and natural sugar free chewing gum, while maintaining functionality and familiar sensory properties.
This Technical Paper is from Jungbunzlauer.
St. Alban-Vorstadt 90
Jungbunzlauer is a world leading ingredient producer. We specialise in ingredients of natural origin, including citric acid, xanthan gum, gellan gum, gluconic acid, lactic acid, erythritol, salts, esters and blends based on these products.
We transform nature‘s plants into useful and efficient solutions for the food, beverage, pharmaceutical and cosmetic industry, as well as for various other industrial applications. Touching billions of people‘s daily lives around the globe.
Jungbunzlauer is a Swiss-based, family-owned company whose roots date back to 1867. We operate manufacturing sites in Austria, Canada, France and Germany.
Responsibility and sustainability are at the core of our vision‚ From nature to ingredients®. We produce with state-of-the-art technologies and invest in energy, water and waste saving programs in order to reduce our carbon footprint.
Jungbunzlauer provides many products following a strict Non-GMO policy. All raw materials used in our European manufacturing processes are purchased to strict Non-GMO specifications. All fermentation is done by using natural and non-genetically modified microorganisms.
FOOD INGREDIENTS NEWS
Plant-based and allergen-free themes shine at IFE Manufacturing 2023
22 Mar 2023 --- Quality functional, nutritional ingredients and sophisticated food tech and innovative products made their mark during the International Food and Drink (IFE) Manufacturing event in London. Developments in... Read More
Tereos offloads French factories following weak sugar beet season
10 Mar 2023 --- Tereos, France’s largest ethanol and sugar group, is reorganizing in light of bitter prospects for a key crop. The company states that it will cease sugar operations at Escaudoeuvres, one of its sugar... Read More
FOOD INGREDIENTS NEWS
Weekly Roundup: Azelis and Alvinesa expand APAC footprint, Oats trending for UK consumers
10 Mar 2023 --- This week in industry news, Azelis partnered with Alvinesa Natural Ingredients to strengthen its Asia Pacific food and nutrition portfolio. A new Evolva and Grace Breeding cooperation is set to replace chemical... Read More
Robust chocolate: Study finds health benefits of cocoa are “resilient to processing”
02 Mar 2023 --- Commonly used means of processing cocoa beans, such as fermentation and roasting, do not reduce the health benefits of chocolate, according to a team of researchers at Pennsylvania State University, US. This... Read More
FOOD INGREDIENTS NEWS
Sweegen’s Taste Modulation technology aids sugar reduction while maintaining taste
28 Feb 2023 --- Sugar reduction is a key theme that manufacturers see in beverages, but this is not a new industry trend – it has been ongoing for many years. According to Sweegen, the main trend across the globe is to... Read More
Cargill spotlights permissible indulgence and plant-based trends
16 Jan 2023 --- Two Cargill executives talk through the company’s latest solutions, including the launch of Cargill’s soluble fiber, based on wheat and corn fibers, produced in a recently opened factory in Poland. Cargill is targeting sugar reduction as well as fiber enhancement and how solutions can improve the NutriScore of products.
HS2-free lager yeast hybrid, organic certified nutrient for sugar fermentation
26 Oct 2022 --- Tobias Fischborn talks through the launch of an HS2-free lager yeast hybrid and a new nutrient based on yeast extracts which is organic certified and mainly developed for sugar fermentation of hard seltzer to give a cleaner flavor compared to chemical solutions.
Take Taste Buds to the Next Level
03 Oct 2022 --- Unlock a new level of juicy flavor never reached before by optimizing the taste profile of natural juices, juice drinks, jellies, and fruit preps with Sweegen’s nature-based sweetener systems. Making Juice Juicier™This Video is from Sweegen.
Oat-Standing™ Dairy Alternative Solution
19 Sep 2022 --- Oat-Standing™ Functional Oat Flour is the perfect solution for use in a range of dairy alternative applications, including dairy alternative beverages, ice cream, chocolate, yoghurt, and various plant-based cheese styles. It is an ideal ingredient when you are looking to create natural sweetness, add flavour, nutrition, and consistent viscosity to a wide range of end products. Learn more.This Video is from Tirlan Ingredients.
Sweegen shines light on hidden sugars in everyday foods
18 Jul 2022 --- Foods we consume daily have higher amounts of sugar than you may think. Kaimana Chee, chef ambassador partnering with Sweegen, speaks to FoodIngredientsFirst on how stevia can be used to replace the sugar in tacos, beverages, condiments and desserts like cinnamon churros.
29 Sep 2022 --- It takes highly refined taste balancing to reduce sugar, salt or fat or to add fibers, minerals and vitamins in good-for-you products, while keeping the great taste. In this webinar, Emma Schofield, Associate Director for Global Food Science at Mintel and Leif Jago, Global Marketing Manager Food & Beverage at Symrise, reveal the opportunities for taste balancing. Participants will receive insights how the Symrise taste balancing toolbox supports manufacturers in making good-for-you products taste great, contributing to everyday health, everywhere.
Reducing sugar without losing taste
13 Sep 2022 --- Consumers are demanding more from food and beverage brands than ever before, with better health and sustainability top of mind. However, the taste experience is still key. Ingredion helps companies understand the impact reducing sugar can have on their brand. With its innovative portfolio of plant-based sweeteners and functional build back tools, global formulation expertise and new sugar reduction life cycle assessment, Ingredion approaches sugar reduction with health, taste, and sustainability in mind. Learn about the stevia innovations making this possible and how other sweetener options measure up.
A step forward in plant-based indulgence with protein hydrolysates
28 Oct 2021 --- The plant-based food trend has been simmering for many years, but in 2020, it scaled new heights and became a revolution. There is little doubt that the waves of veganism and the demand for plant-based food and beverages continue to get stronger. This dynamic growth creates innovation opportunities across a broad range of new categories, including flavored waters, juices, smoothies and sugar confectioneries.
INFUSE by Cargill™ - delivering the building blocks for your product development
24 Feb 2021 --- In this latest webinar, we examine solutions to the challenges of removing functional ingredients such as sugar or animal-based ingredients. Meeting this need is INFUSE by Cargill™ – a new service offering model from Cargill Starches, Sweeteners & Texturizers Europe. It tailors ingredient blends to answer specific customers’ requests to develop innovative products that meet challenging consumer demands.
Creating label-friendly condiments, dressings and soups with nature-powered solutions
19 Oct 2020 --- As consumers continue to seek cleaner labels citing fewer ingredients and various claims – from vegan, organic, and “free-from” to health-related benefits like reduced sugar – product innovations across condiments, dressings and soups are ever-evolving to meet these needs.