Solution to reduce wine gum production time by 50%

A new texturising solution is set to enable European confectionery manufacturers to achieve optimal texture and transparency, while reducing wine gum production time by up to 50%.

Launched by Cargill, C*Clearset 35426 is a blend of speciality starches for gelatin free sugar confectionery applications. According to the company, it offers a softer texture with excellent flavour release, optimal transparency and facilitates up to 50% reduction in drying time compared to a single starch base.

“When it comes to taste perception, texture is key,” notes Laura Goodbrand, EMEA starch product manager for Cargill Starches, Sweeteners & Texturizers. “In Europe, gummy and jelly product launches with a texture-related claim have doubled in the past five years.”

Euromonitor International predicts demand for gums and jellies will continue to grow in Europe this year, with the Middle East and Africa being the fastest growing region.

“Not only are we seeing a change in consumer preference for softer and more transparent sweets, but we expect a rise in demand for gelatin free products (Innova Market Insights, 2017). The appeal for vegan products is expanding across all categories beyond those who avoid animal products for ethical reasons,” Goodbrand adds. “To cater to the need of this growing consumer base, gelatin use in gummies and jellies is being progressively phased out, with gelatin free increasingly highlighted on product packaging.”

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