Natural, and sugar-reduced claims have made their way
into the jelly and gummy category, Kiran Grewal explores how this sector has responded to consumer behaviour and adapted its technology
C
onsumers’ changed attitude towards healthier food has created new and exciting opportunities for the food industry to make products that meet the current standards and expectations in food and beverage. In the jelly and gummies sector, the rise of healthy eating has led to increased opportunity in functional confectionery, active ingredients and vegan sweets. With consumers placing more demand and emphasis on production and processes as well as ingredients, new methods also are being developed to improve health, safety and hygiene systems.
Keith Graham, Business Development Manager at Baker Perkins says: “There is a clear trend towards starch-free depositing as the preferred production process for jellies and gummies, rather than the traditional starch mogul - this was emphasised by visitors to the recent ProSweets exhibition. “New companies seeking to enter the market, particularly
in the functional sector, seem to be focusing on starch- free; current users of moguls would consider the process for new, niche products – but not yet as replacements for high- output mogul plants. Functional jellies and gummies are used to deliver a variety of ingredients including vitamins, minerals, CBD, fibre, protein, Omega-3, probiotics and energy supplements for sectors including nutraceutical,
sports
nutrition and pharmaceuticals,” he explains. Because of the negative connotations associated with pills and capsules, consumers prefer using gummy formats as a delivery mechanism for functional ingredients like vitamins and minerals. Graham adds: “They are increasingly aware of the relationship between diet and wellbeing: functional confectionery appeals
KennedysConfection.com
to people looking to boost their intake of essential nutrients. Confectionery is also particularly effective in the children’s supplement market because of its palatability. There is no doubt that the functional confectionery market will continue to expand in current markets and penetrate new ones.”
Holger Brack, Head of Product Technology, and
Lab
Applications at Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) comments: “The use of natural and partly organic raw materials is also making its way into gums and jellies. In addition, the share of vegan products is growing immensely. Sugar-reduced products, OTC products and products with important nutritional supplements have partly double-digit growth rates. Thus, we see interesting trends in the area of ingredients and formulation of gum and jelly.”
Starch-free processes
Any product that claims a functional benefit must have the active ingredients present in the quantities claimed. This requires the active ingredient to suffer minimal heat or mechanical degradation; that it is accurately dosed; and that the finished portions are precisely controlled.
a. Heat degradation. Active ingredients must be
incorporated into the syrup after cooking and cooling, where considerable degradation would occur. Baker Perkins colour/flavour addition systems incorporate active ingredients into the syrup immediately before it enters the depositor, minimising losses.
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