Jungbunzlauer offers fermentation based ingredients that help in the development of gluten-free, healthy and sustainable bakery products.
With our Xanthan Gum FN we offer a bio-based stabilizer and texturant for gluten-free bakery. Jungbunzlauer is one of the largest producers of this microbial extracellular polysaccharide obtained through fermentation using solely non-GMO strains. By improving the dough properties as well as the texture of gluten-free bread, xanthan gum helps to create baked goods that meet the new health trends for a more gluten-free daily diet for many people.
Jungbunzlauer investigation for different breads
Jungbunzlauer published a new study showing the importance of hydrocolloids as stabilizers during proofing and baking. In this study, different hydrocolloids are compared, and their potential for mimicking gluten’s functionality is investigated for different bread types such as sandwich bread and ancient grains sprouted bread. Based on these results, xanthan gum is the best-performing hydrocolloid of those tested as it better stabilizes the foam through different thermal processes and formulations, imparting high viscosity in low shear. The study is intended to help product designers towards a more focused approach when developing gluten-free bakery products.
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An English-language food and beverage processing and packaging industry B2B platform in print and web, IndiFoodBev is in its third year of publication. It is said that the Indian food and beverage industries represent approximately US$ 900 billion in revenues which implies more than 20% of the country’s GDP. Eliminating the wastage on the farmside can help to deliver more protein to a higher number of the population apart from generating sizable exports. The savings in soil, seeds, water, fertilizer, energy and ultimately food and nutrition could be the most immense contribution that country is poised to make to the moderation of climate change.
To improve your marketing and grow sales to the food and beverage processing and packaging industry, talk to us. Our research and consulting company IppStar [www.ippstar.org] can assess your potential and addressable markets in light of the competition. We can discuss marketing, communication, and sales strategies for market entry and growth.
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The second largest producer of fruit and vegetables in the world is continuously expanding processing capacities and delivery systems with appropriate innovative technologies. We cover product and consumer trends, nutrition, processing, research, equipment and packaging from farm to thali. Get our 2025 media kit and recalibrate your role in this dynamic market. Enhance your visibility and relevance to existing markets and turn potential customers into conversations. Ask for a sample copy of our bi-monthly in print or our weekly IndiFoodBev eZine each Wednesday.
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Naresh Khanna – 10 February 2025
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