News

2. January 2024

Back at the FIE after a 4-year break with new FSSC certification

After the end of the pandemic and the uncertainty of trade fairs, JELU-WERK was back as an exhibitor at Food Ingredients Europe (FIE) - the world's largest trade fair for food ingredients and additives. From 28 to 30 November 2023, the company presented its functional fibers to a large international audience of food industry professionals in the Frankfurt exhibition halls.

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26. September 2023

JELU for the first time at the SPACE agricultural fair in Rennes FR

JELU exhibits its feed at the SPACE agricultural fair This year’s 37th edition of the SPACE agricultural exhibition, clearly the leading event of its kind in France, took place in Rennes from 12th to 14th of September.JELU-WERK can also report good growth with it’s feed products in France, being…

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14. September 2023

Food Ingredients Exhibition India (FI India 2023)

JELU participated in FI India in Mumbai from 17 - 19 August.

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12. April 2023

Participation FIGAN, Zaragoza, Spain – March 2023

Figan is an international trade fair for agriculture, forestry, hunting and fishing that takes place in Zaragoza. From March 28 to 31, JELU-WERK participated along with it’s partner in FIGAN 2023 fair, which is held every 2 years in Zaragoza.Also…

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20. September 2022

300 guests at the “Hocketse” to inaugurate the new warehouse facility

On 8 July 2022, JELU-Werk officially marked the completion of its new warehouse facility at the company's Rosenberg site. Although the building has been in use since 2021, the official opening planned for November could not go ahead due to the coronavirus pandemic.

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21. July 2021

Improving the carbon footprint with JELU products

Climate change has become part of our political and social consciousness. Companies are coming under increased pressure to disclose and reduce their carbon emissions. The road to becoming a net-zero economy poses them the major challenge of eliminating the production of greenhouse gases harmful to the environment and of improving their carbon footprint. They can achieve this by using climate-friendly products like JELUCEL®, JELUXYL® and JELUPLAST®.

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30. June 2021

Lignocellulose: optimal crude fibre for feeding sows

Crude fibres have a positive impact on the animal welfare of breeding sows. The solubility and fermentability of the fibres are essential for this effect to take place. Insoluble and non-fermentable crude fibres such as our JELUVET® lignocellulose improve the sow’s well-being. But that’s not all! A field trial conducted in Brazil shows that our JELUVET® lignocellulose also has a positive influence on piglet breeding.

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14. April 2021

Lignocellulose and cellulose: dietary fibre for pet food

Lignocellulose and cellulose are used in pet food as dietary fibre - also referred to as crude fibre in animal feed. Both feed materials are neutral in taste. According to studies, the added dietary fibre in the food stimulates peristalsis, shortening the time it takes for the food to pass through the large intestine. Food rich in dietary fibre, therefore, prevents sluggish bowel movements and constipation. Both lignocellulose and cellulose bind water and give structure to the faeces, improving its consistency. Even animals with a tendency to soft, improperly formed stools can benefit from these dietary fibres. Do lignocellulose and cellulose, however, really have the same effects?

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9. March 2021

Texturiser in ice cream: JELUCEL® plant fibres

Ice cream is a sweet treat for young and old alike. Its consistency and viscosity are key attributes for both consumers and manufacturers. To be able to meet the texture requirements, manufacturers are repeatedly formulating new recipes. A current study now shows that JELUCEL® plant fibres are suitable for use as a texturiser in ice cream. Compared with the other fibres examined in the study, they impress with their sensory properties.

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11. December 2020

Oleogel from cellulose and rapeseed oil: substitute for palm oil

Palm oil has become discredited. Stricter environmental and health awareness among consumers is causing many food manufacturers to rethink their production processes. In a large number of foods, palm oil can easily be replaced by oils of other botanical origin. In products such as chocolate spreads, however, food technology has so far reached its limits. According to one study, rapeseed oil oleogelated with JELUCEL® cellulose fibres offers a promising alternative.

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