There are multiple challenges for manufacturers of plant-based products. One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives. In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauer’s biogums xanthan gum and TayaGel® HA improve the texture of plant-based products.
This Technical Paper is from Jungbunzlauer.

St. Alban-Vorstadt 90
Basel
CH-4002
Switzerland
ACTIVE CATEGORIES
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.

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