Jungbunzlauer

Forty years ago, Jungbunzlauer began producing xanthan gum in Pernhofen, Austria. The real achievement is not the milestone itself, but the expertise built along the way. For more than four decades, generations of colleagues have refined processes, developed new grades, supported customers around the world and continuously pursued higher standards of quality and reliability. Today, that expertise extends beyond Pernhofen. As we continue working to bring xanthan gum production to Port Colborne, Canada, we are carrying forward a technology, a culture of continuous improvement and a commitment to quality built over generations. The next chapter is already underway, carrying forward what has made Jungbunzlauer naturally better for decades.

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At this year’s Vitafoods Europe, gummies weren’t just a trend, they were everywhere. In this walking interview, our Market Development experts Thomas Bernsmeier and Martin Klamroth share what they are seeing first‑hand: the rise of alternative dosage forms (from gummies and sticks to liquids), a renewed focus on hydration concepts, and how digital self‑education is shaping interest in minerals such as magnesium bisglycinate and broader fortification strategies. Watch their conversation to hear how today’s nutrition landscape is being influenced by format innovation, ingredient perception and fast‑moving market dialogue — straight from the show floor.

North America is ready for better sweetening.... Jungbunzlauer’s Erythritol is a clean-label sweetener that delivers on taste, trust, and transparency. 🌱 Non-GMO Project Verified 🇫🇷 Produced in France 🦷 Tooth- and gut-friendly 🩺 Zero glycaemic index ⚡ Zero calories Whether you're formulating for wellness, indulgence or innovation — Erythritol makes it possible. Ask us how #SugarReduction #Erythritol #FoodInnovation #CleanLabel #NonGMO #Jungbunzlauer

Texture, stability, and sensory experience are critical to product success, but achieving them efficiently can be a formulation challenge. Bookmark your calendar and join Jorge Cortines at The Food Tech ® Summit & Expo in Mexico City on 1 October, from 12:40 to 13:35, for a conference and tasting session: From structure to function: optimising texture, stability, and performance with cost-effective solutions During this session, conducted in Spanish, we'll explore how xanthan gum and gellan gum can help optimise: - Texture and mouthfeel - Stability and suspension - Clarity and appearance - Differentiated sensory experiences We'll also share practical formulation and processing insights, including dispersion, hydration, pH, solids, ions, temperature, and ingredient addition order, helping you maximise performance across a wide range of applications. If you work with beverages, sauces, dressings, or gel desserts, this session is for you. Looking forward to seeing you in Mexico City. Add to schedule: https://lnkd.in/eQ22tRBH