Jungbunzlauer International AG
From nature to ingredients®Jungbunzlauer is one of the world's leading producers of biodegradable ingredients of natural origin. We enable our customers to manufacture healthier, safer, tastier and more sustainable products. Today, Jungbunzlauer specialises in citric acid, xanthan gum, gluconates, lactics, specialties, special salts and sweeteners.
At the Fi Europe, Jungbunzlauer showcases innovative solutions to today’s global food trends "Plant-Based Food", "Infant and Child Nutrition" and "Sodium Reduction".
|Sales markets||Africa; Asia; Australia; Central/South America; Eastern Europe; Middle East; North America; Western Europe|
|Primary business activity||Manufacturer: Ingredients / Additives|
|Affiliated categories:||Anti-caking agents |Antioxidant |Consulting services More|
Our Top products
Citric Acid Anhydrous
Jungbunzlauer International AG offers a wide variety of products which includes citric acid anhydrous. It is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. It is the most widely used organic acid and pH-control agent in foods, beverages, pharmac...More info
Citric Acid Monohydrate
Jungbunzlauer International AG offers a wide variety of products which includes citric acid monohydrate. It is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. It is the most widely used organic acid and pH-control agent in foods, beverages, pharm...More info
Trisodium Citrate Anhydrous
Jungbunzlauer International AG offers a wide variety of products which includes trisodium citrate anhydrousce. It is a tribasic salt of citric acid. It is produced by complete neutralisation of citric acid with high purity sodium hydroxide or carbonate and subsequent crystallisation and dehydration. The co...More info
News about Jungbunzlauer International AG
21 Oct 2019
Plant-based foods and drinks spur new ingredient development
The growing popularity of plant-based foods and beverages has boosted innovation among ingredient suppliers to meet diverse manufacturer demands, from dairy-free cultures for flavour and food safety, to flavours and emulsifiers for improved taste and texture.Read more
7 May 2019
What’s new in dairy alternatives?
Sales of dairy alternatives have surged over the past few years on the back of consumer concerns about the ethics of dairy farming and a sustained shift toward plant-based diets – and innovation in the category continues to broaden their appeal.Read more
5 Nov 2018
Allergen-free foods gain momentum
Launches of allergen-free foods have increased in recent years – and not just because of increased prevalence of food allergy.Read more