GUMMY PRODUCTION AND INNOVATION


you’ and ‘good tasting.’ The brands that win here are the ones that stop treating that as a trade-off,” Randall says. Format itself is also becoming part of the


proposition. For all the attention given to individual ingredients, the way a functional product fits into a consumer’s routine can ultimately determine whether it is used consistently. Functional confectionery has an opportunity to remove some of the friction associated with traditional supplementation by turning consumption into something more enjoyable and habitual. “Format is one of the biggest barriers to


consistent supplement use and functional confectionery helps remove that friction while making the ritual something people look forward to,” Randall explains. That thinking is reflected in the brand’s


wider expansion, with functional products now spanning powder, gummies and ready- to-drink iced coffee formats. Offering multiple delivery formats allows functional wellness to fit around different consumer preferences and routines, rather than expecting consumers to adapt their habits around the product.


The starch question: remove it, or make it work harder? The drive to make gummy production faster is taking manufacturers down two distinct technological paths. While GELITA, Hänsel Processing and WDS have approached the challenge by developing a starch-free process, developments highlighted by Tanis and Avebe in 2026 suggest that there is no single answer to the question of how gummy production should evolve. For Tanis, the emphasis is increasingly


on starchless production combined with automation. The company’s 2026 portfolio includes non-starch moulding systems aimed particularly at nutraceutical gummies, where hygiene, accurate dosing and the prevention of cross-contamination are critical. Its 800 Compact NS is designed for high-capacity starch-free casting, with a stated output


of up to 300,000 pieces per hour and automatic synchronisation and self-adjusting parameters intended to reduce the need for operator intervention. The approach reflects the changing requirements of


fortified gummy


manufacture. Tanis says its starchless systems are designed for gummies containing active ingredients including vitamins, minerals, collagen and botanicals, with the removal of starch creating a cleaner and more controlled production environment. Its 400M NS system, meanwhile, incorporates a closed depositing pump designed to maintain dosing accuracy independently of static pressure, with the company specifying 0.1g accuracy across the mould. Automation is another part of the equation. In May 2026, Tanis highlighted its gantry robot technology, which it has developed for both starch and non-starch Compact Moulding Lines. According to the company, replacing traditional chain transport systems with gantry robots reduces wear and alignment problems while increasing uptime. The company’s Marketing Manager, Bart


van Delft, reflected on the direction of travel following Interpack 2026, where Tanis demonstrated its latest gummy and jelly production technology. “During this edition, Tanis demonstrated what the company stands for today: innovation, reliability, and progress within the confectionery industry.” Tanis’ presence at Interpack also


demonstrated how far high-capacity gummy production can be pushed. Its 800 Compact produced a record-breaking gummy mosaic made from 81,400 gummies in just four minutes and 30 seconds – a striking demonstration of the throughput available from the platform.


But starch is not necessarily being written


out of the production equation. Avebe is taking a different route,


developing starch solutions intended to make gummy production faster rather than eliminating starch altogether. Its PerfectaGEL ISET, showcased by the company around ISM Ingredients 2026, is described as a fast- setting starch for vegan gummies that can reduce drying times from days to a matter of hours. Avebe says the ingredient is suitable for both starch and rigid moulding, while offering a route to higher output and lower energy consumption. The proposition is significant because it


offers manufacturers a potential route to improve productivity without completely changing an existing starch-based manufacturing set-up. Avebe describes PerfectaGEL ISET as a drop-in solution for existing starch-based gummy production, with the company stating that drying time can be reduced by up to 50%. There is also a plant-based dimension.


Avebe positions PerfectaGEL as capable of delivering textures ranging from soft to firm and close to those associated with gelatin, while maintaining a vegan and clean-label positioning. The company also highlights its suitability for fortified gummies, citing broad pH stability as an advantage when working with different formulations.


**This statement is designed to provide professionals within the food industry with an overview of the immunity and gut health attributes of Cargill’s EpiCor® dried yeast fermentate produced by Saccharomyces cerevisiae and provide the current state of the research and studies which back this up. The contents of this document are not intended to serve as the basis for any claims that professionals within the food industry may choose to consider on consumer food products for European jurisdictions. Currently, no health claims for this product have been submitted or approved under EU Health & Nutrition Claims Regulation (EC) No 1924/2006. Any claim that a product is intended for the prevention, cure or treatment of disease in humans would qualify the product as a medicine.


AUGUST/SEPTEMBER 2026 • KENNEDY’S CONFECTION • 29


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