GUMMY INNOVATION
CONSIDERING THE EXPERIENCE BEHIND EVERY BITE
Linda Tomaselli, Senior Marketing Manager at Corbion, highlights why having control of flavour, texture and stability is key to the creation of the next generation of gummies.
G
ummies have become one of the most dynamic innovation spaces for confectionery producers because they sit at the intersection of
pleasure, playfulness and technical possibility. Today’s consumers are no longer looking just for sweetness or a single flavour; they are increasingly drawn to products that deliver a fuller sensory journey – from the first burst of taste to the chew, finish and aftertaste. For producers, this shift can create both
challenges and opportunities to differentiate through intense flavour and more transparent ingredient lists, while also exploring increasingly creative formats. It raises the technical bar – the more ambitious the eating experience, the more important it becomes to maintain processing
38 • KENNEDY’S CONFECTION • OCTOBER 2026
reliability, texture quality and shelf-life performance at industrial scale. Indulgence today needs to balance
emotional reward with a sense of credibility – whether through ingredient transparency, cleaner labels or perceived quality. Data from Innova has shown that 45% of European consumers are willing to sacrifice indulgence for healthier food, highlighting the tension that brands need to navigate. At the same time, indulgence is increasingly defined by comfort, mood improvement and sensory enjoyment. This richness revival is driven by depth, layering and complexity across both flavour and texture.
Texture is key Within this context, texture is emerging as one of the most powerful levers for differentiation.
While taste remains essential for initial appeal, mouthfeel now plays a critical role in shaping satisfaction and perceived value. Consumers are no longer satisfied with a single, uniform bite – instead they are actively seeking contrast, surprise and evolution within the product experience. This trend is confirmed by data from Innova, which highlights a 57% increase in new product launches featuring multiple textures, alongside a +16% compound annual growth rate globally between 2020 and 2025. In addition, texture- related claims in sugar confectionery with fillings have grown by 19% year-on-year, underscoring the importance of texture as an innovation platform. As a result, the gummy format itself is being reimagined. Traditional chewy textures are
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60
