New possibilities for marshmallows

The new Rousselot gelatine-based platform called G.U.B.E. allows for the creation of savoury marshmallows or non-sweet gummies featuring unusual flavours.

The development of the platform required several months of research as the texture and stability targeted could not be achieved with the simple use of gelatine. The addition of pectin allowed to quicken the jellification and drying processes and to improve the stability over time.

A specific ingredient blend made of the G.UB.E platform, polydextrose, lactitol, sub4salt, and aromas resulted in a savoury marshmallow called AperoMallow. Flavours can include various salted flavours such as peanut, pork crispy and cheese, and has only 104 calories per 100g.