Consumers choosing to make more sustainable and healthier choices has resulted in soaring demand for plant-based confectionery. However, gelatin – which is frequently used in the production of gummies – must be replaced with an alternative solution that also promises anticipated firmness and stable formation without any tailing, and easy removal from the mold.
The Crespel & Deiters Group, an expert in wheat starches and proteins, provides solutions for plant-based wine gums without compromising on mouthfeel, taste, or texture. Modified wheat starches enable manufacturers to meet the evolving demands of health- and sustainability-conscious consumers by overcoming technical challenges such as tailing and ensuring optimal texture and taste.
These starches are just one of the many solutions Crespel & Deiters has to offer, from confectionery, bakery, and sports nutrition to meat and fish alternatives, they are part of the food industry’s shift to more plant-based products, explains the company in this guest post.
Demand for different tastes and textures
According to Future Market Insights, the global gummy market is expected to reach $74.4 billion by 2033, growing at a compound annual growth rate (CAGR) of 11.8% during the forecast period. For the US market, a growth rate of 11.9% CAGR is predicted from 2023 to 2033. Rising global interest in plant-based products is a key driver of consumer demand. Another reason for the expansion is the increasing desire for different tastes and textures.
Consumers are increasingly looking for a variety of flavor options, ranging from exotic and unique, to tropical, fruity, spicy and savory. Gum manufacturers can capitalize on this trend by offering extraordinary taste experiences to meet different preferences. Besides the interest in thrilling flavors, the choice of more healthy formulations such as gummy vitamins, supplements or organic alternatives is also driving the market (1).
Replacing gelatin
To create plant-based gummies, manufacturers must replace gelatin. The animal-based ingredient has special functional properties such as binding and gelling, and a consistency that results in a smooth and pleasant mouthfeel in both fruit gums and jellies. Pectin and starches based on corn, potato and wheat are commonly used to make plant-based fruit gums. However, the challenge with corn and potato starch, as well as pectin, is that they have a high viscosity. This leads to the formation of tails – extra amounts of mass that don’t go directly into the mold – which results in waste, mess, and disruption throughout the production process.
Modified wheat starches are the ideal replacement for gelatin in confectionery, without compromising on the desired sensory properties. These thin-boiling starches have low hot viscosity and excellent gelling properties. Gummy candies made with wheat starches can be molded quickly and easily without tailing or sticking to the mold.
The unique properties of wheat starch facilitate firm gel formation during maturation, providing the desired texture in the final product. Compared to corn starches, confectionery made with wheat starches is less sticky. Furthermore, modified wheat starches are acid-stable, which means that fruit acids can be used.
Jörg Menzel, Product Manager at Crespel & Deiters, points out: “We develop ingredients to offer our customers holistic solutions. Our wheat starches are the perfect plant-based solution for the confectionery industry. End products can be free of animal-derived ingredients, taste delicious with a soft bite and, when combined with natural colors and flavors, pave the way for trendy and exotic creations. We can also adjust the viscosity of our wheat starches to meet the specific needs of customers.”
Further information at crespeldeitersgroup.com
(1.) https://www.futuremarketinsights.com/reports/gummy-market; last accessed: 10.06.2024.