Taking the sugar out of gums and jellies
Rising demand for sugar-free, low sugar and no added sugar gums and jellies means many manufacturers are introducing or expanding production of this category. However, taking the sugar out of the gummy calls for more than simply removing or swapping ingredients.
Sugar isn’t just part of the flavour profile, it also plays an integral role in consistency and stability. Absence of sugar raises the challenge of how to avoid gums and jellies becoming sticky, wet and cloudy over the duration of a reasonable shelf-life.
Fortunately, all of this can be solved through having the right recipe and process.