New standards for sustainable confectionery

For many years, gelatin has been synonymous with elastic gummy candy, enabling manufacturers to achieve the texture and bite that consumers crave.

However, increasing consumer concerns about health, climate and animal welfare, have led to a surge in the popularity of plant-based gummies and sugar confectionery. This growing demand for plant-based products is evident, with the global market forecast predicting a compound annual growth rate of nearly 10 % in plant-based sugar confectionery up to 2030.1

As a result, manufacturers are seeking alternative ingredients that maintain the desired texture without compromising product quality.

Starch, particularly potato-starch, has proven to be a highly valued ingredient for companies aiming to capture market share in the expanding plant-based confectionery sector.

Exceptional elasticity without animal-derived gelatine

Elasticity is important to create the right bite and mouthfeel in confectionery. Historically, animal-derived gelatin and plant-based potato starch have differed most significantly in this regard.

Over the years, KMC has built a strong reputation for its range of potato-based sugar confectionery starches. With the introduction of a new product, they have elevated their solution to a new level.

At the core of its innovation is KMC’s patented technology, which delivers a key advantage in the form of exceptional elasticity. A low drying temperature – 25° C (77° F) compared to 55° C (131° F) for conventional plant-based gelling agents – contributes to improved processing efficiency.

This is a game-changer and a competitive advantage for companies already making plant-based confectionery. But it is also interesting for the gelatin gummy manufacturers who are considering taking a more sustainable approach.

the processing functionality has reached an important milestone – a considerably lower drying temperature with no compromise in quality. That is a huge gain for energy efficiency and cost efficiency overall.

Peter Buchreitz Thesbjerg, Confectionery Product Manager, explains:

“High elasticity creates a firmer, better bite and gives confectionery manufacturers fantastic opportunities to reduce the use of animal-derived gelatine or replace it entirely. At the same time, the processing functionality has reached an important milestone – a considerably lower drying temperature with no compromise in quality. That is a huge gain for energy efficiency and cost efficiency overall.”

By covering the entire texture spectrum – from soft and elastic to hard – KMC’s range of potato-based gelling agents is helping manufacturers set new standards for sustainable, plant-based confectionery.