FUNCTIONAL INGREDIENTS


some of these challenges by restoring the structural properties typically provided by sugar. “Fibersol® offers a neutral flavour profile and has high solubility, low viscosity and clarity, along with strong stability across processing conditions,” Clara says. “In bars and cocoa-based confectionery, it supports rich mouthfeel. In reduced-sugar confectionery, it helps build back structural integrity and binding qualities that can be lost when sugar is reduced.” Protein fortification can also present challenges, particularly around texture and flavour. “Our plant proteins are clean-tasting and


neutral in colour, helping mitigate concerns often associated with certain plant-based ingredients,” Clara says. “They are also highly functional, supporting desirable sensory attributes.” To further improve texture in high-


protein or reduced-sugar formulations, complementary ingredients such as plant-derived lecithin can help optimise mouthfeel and product consistency.


Flavour and sensory experience remain essential While functionality is gaining importance, indulgence still begins with flavour. Consumers expect confectionery to deliver the sensory excitement that defines the category—whether through nostalgic flavours, adventurous combinations or layered taste experiences. Maintaining that indulgent appeal while incorporating functional ingredients requires careful flavour design. “To strike this balance, we use


TasteSpark® Masking to neutralise off- notes and TasteSpark® Mouthfeel to build back richness,” Clara explains. “This helps solve for challenges that may occur when reformulating for better-for- you confectionery.” Flavour innovation is also becoming more


adventurous as brands seek to differentiate functional products from traditional sweets. ADM’s flavourists are developing layered


profiles that combine indulgent familiarity with modern twists. Examples include sugar-free, high-fibre plant-based gummies with lemon-ginger or raspberry lemonade flavours, offering both refreshing taste and functional benefits. Protein-enriched creations are also


evolving beyond simple chocolate flavours. Clara points to possibilities such as protein cakes featuring European-sourced soy protein concentrate and nostalgic tiramisu flavour, or raspberry and white chocolate snack balls enriched with soy protein isolate and soy protein crispies. Texture plays an equally important role in


18 • KENNEDY’S CONFECTION • MARCH 2026


creating indulgent experiences. Ingredients such as soy crisps, fruit granules, emulsifiers and fillings can introduce contrast and complexity, transforming functional products into multisensory treats. “Together, this integrated approach


allows manufacturers to deliver functional confectionery that satisfies consumer health goals and indulgence expectations,” Clara says.


The latest in new product development From digestive-health gummies to collagen- fortified confectionery and mushroom-based nootropic products, new product development is revealing how brands and ingredient suppliers are responding to demand for indulgent products that deliver measurable wellness benefits. Many of these innovations are being


led by the rapid expansion of gummy formats, which have become a preferred delivery system for functional ingredients due to their familiarity, flavour profile and consumer acceptance. Industry analysis


suggests this trend is accelerating. According to a 2025 industry report, the global functional gummies market is projected to grow significantly over the coming years as consumers seek convenient ways to incorporate nutrients such as vitamins, probiotics and omega-3 fatty acids into their daily routines. This surge in demand is now translating


into a wave of innovation across multiple functional ingredient categories. Gut- health ingredients remain one of the most prominent areas of innovation within functional confectionery. Manufacturers are increasingly incorporating probiotics, prebiotics and postbiotics into gummy formulations, creating products that blur the line between confectionery and dietary supplements. For example, ingredient supplier TopGum


introduced a new generation of synbiotic gummies designed to combine both prebiotics and probiotics within a confectionery-style format. The chewable product concept aims to support balanced digestive health while


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