FUNCTIONAL INGREDIENTS


PROTEIN IS A HIGHLY SOUGHT-AFTER


MACRONUTRIENT FOR MANY CONSUMERS, AND THEY’RE SEEKING ADDED PROTEIN IN UNCONVENTIONAL FORMATS LIKE CONFECTIONERY


TopGum’s Gummiotics™ synbiotic gummies combine prebiotics, probiotics and postbiotics in a confectionery-style delivery format designed to support digestive health.


consumers are increasingly seeking protein across a broader range of everyday foods and snacks. This shift reflects a wider trend toward “protein throughout the day,” where consumers look for convenient ways to support nutritional intake outside of traditional meal occasions. Confectionery is emerging as one


of the more unexpected beneficiaries of this trend. “Protein is a highly sought-after macronutrient for many consumers, and they’re seeking added protein in unconventional formats like confectionery,” Clara says. “Protein- fortified confectionery items can serve as an end-of-meal treat or convenient snack that supports daily intake goals.” The appeal of protein in indulgent formats


lies in its ability to bridge enjoyment and nutrition. A chocolate-coated snack ball, flavoured cake bite or filled confectionery product can deliver the sensory experience consumers expect from sweets while also offering additional nutritional value. Plant-based proteins are playing a


particularly important role in enabling this innovation. ADM incorporates soy protein into a confectionery applications,


variety of


offering high nutritional quality alongside strong functionality in formulation. Soy protein delivers a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0, meaning it provides a complete amino acid profile comparable to many animal proteins while remaining suitable for plant- forward product development. This versatility allows manufacturers


16 • KENNEDY’S CONFECTION • MARCH 2026


to explore a wide range of formats, from chocolate inclusions and snack balls to baked confectionery and layered desserts.


Gut health drives interest in fibre and biotics Alongside protein, digestive health is becoming another key area of focus within functional confectionery. Growing awareness of the gut microbiome


and its links to overall wellbeing—from immunity and digestion to mood and energy—has increased consumer interest in ingredients that support gut health. As a result, prebiotic fibres, probiotics and postbiotics are increasingly being explored within confectionery innovation. “Biotics are also a growing area of


opportunity to support health-conscious consumers within the confectionery category,” Clara notes. “A growing body of evidence highlights the role of gut microbiome solutions, including prebiotic fibre, probiotics and postbiotics, to support various aspects of well-being.” Among these solutions, prebiotic fibres


offer particularly strong potential for confectionery applications because they can deliver both functional and technical benefits. “Innovative prebiotic fibre, such as


Fibersol®, addresses the ‘fibremaxxing’ trend while supporting gut health,” Clara says. The idea of “fibremaxxing”—actively


seeking foods that boost fibre intake—has gained traction as consumers become more aware of the gap between recommended and actual fibre consumption. Incorporating prebiotic fibre into indulgent formats such as gummies, chocolate or snack bars


offers an accessible way for consumers to increase fibre intake without dramatically changing their eating habits. Postbiotics are another emerging


ingredient class attracting attention from product developers. “Postbiotics are inanimate


microorganisms and are efficacious during high heat and stable during shelf life, not requiring strict storage conditions,” Clara explains. “This makes them well suited for functional confectionery innovation.” Because postbiotics remain stable during processing and storage, they can be incorporated into confectionery formats that would otherwise be unsuitable for live probiotic cultures.


Reformulating indulgence Despite growing demand for better-for- you confectionery, reformulating indulgent products to include functional ingredients is rarely straightforward. Ingredients such as protein or fibre can


alter a product’s texture, mouthfeel and structural properties. Sugar reduction presents additional challenges, as sugar contributes not only sweetness but also bulk, binding and stability. “Better-for-you reformulations within


confectionery are not usually a simple one- for-one ingredient swap,” Clara explains. “Manufacturers that evaluate the entire formulation and use complementary ingredient systems from the start are more likely to achieve ideal functional and sensorial outcomes.” Functional fibres can help address


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