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A common food additive solves a sticky neuroscience problem
An interdisciplinary team working on balls of human neurons called organoids wanted to scale up their efforts and take on ...
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Jungbunzlauer adds low-acyl gellan gum to texturant portfolio
Jungbunzlauer has enhanced its texturants portfolio with the launch of TayaGel LA, a bio-based, naturally occurring gelling, ...
FoodBev Media3d
Jungbunzlauer expands texturants portfolio with TayaGel LA
Jungbunzlauer, a leading producer of sustainable ingredients, has introduced its latest innovation – TayaGel LA, a low-acyl gellan gum – at this year’s IFT FIRST 2025 conference in Chicago.
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Cassia Gum Market to Reach USD 35.67 Billion by 2035, Driven by Clean-Label and Plant-Based Ingredient Demand
The demand for cassia gum in the global market is projected to rise significantly, reaching an estimated valuation of USD ...
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Food Hydrocolloids Market to Surpass USD 11.97 Billion by 2035 Amid Rising Demand for Natural Additives and Processed Foods
The global food hydrocolloids market is projected to grow significantly over the next decade, reaching an estimated value of USD 11.97 billion by 2035, up from USD 7.56 billion in 2025, registering a ...