Gelatin gummies are at home in Functional confectionery

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Before Hans Riegel, a German confectionery pioneer launched gelatin gummy bears (1922) at the Haribo candy factory. Gelatin-based fruit chews such as wine gums or gumdrops were already available in the UK in the early 1900s.

Although vegetarian gummies are mainly made from pectin, they have a niche market. However, gelatin’s superior taste, transparency, and cost efficiency will continue to be the leader in this category. Gelatin is a clean-label, natural collagen protein that does not require an E number in Europe.

Functional gummies are on the rise

Today’s gummy bear market growth is not due to the traditional gummy market, but functional gummies that are sold as nutraceuticals and pharmaceutical APIs often in the form of vitamin gummies.

Para que sirven las gomitas de ositos? This is a huge question, so you will need to read this article. Gummies are quickly becoming the second most-used form of dietary supplement in the US, after tablets/tablets.

The market for functional gummies, which can include minerals and fibers, probiotics as well as proteins, collagen and other ingredients, is 40%.

Functional food and functional confectionery: A brief history

Functional gummies, and more generally functional confectionery, have been on the rise since the 1990s when food formulation advancements allowed the addition of nutrients and other nutritional elements to a wide variety of foods.

Functional foods were first popularized by the convergence of nutrition science and formulation in the 1990s.

Every food group became a candidate for fortification, from dairy to bread and juice to bars to functional confectionery such as chocolate and gummy bears.

Many of these failed or were not as successful as they should have been. This was because consumers didn’t feel the health benefits that functional foods offered. Energy drinks are a notable exception.

Others were also turned off by the idea that medicalization of food is possible, or confused by sensationalist media coverage, ambiguous nutrition science, and regulator-issued claims about health.

Functional challenges in confectionery

This was difficult terrain for functional confectionery manufacturers as they tried to convince customers that indulgence foods could be good for them.

Other than sugar-reduced gum, candy, and chocolate with its direct appeal for those with weight management concerns, there are few functional confectionery successes stories. It was much more challenging to shift chocolate bars with plant sterols that improve blood circulation.

Despite being more popular, functional gummies have had a greater success rate than regular food supplies.

Functional gummies are more popular than pills because many people prefer them to chew.

Gummies made with gelatin and functional gummies

The arrival of new gelatin formulations that are specifically designed for functional confectionery is enhancing the success story of functional gummy bears.

Pectin or other hydrocolloids and blends were preferred to gelatin in the past due to their fast gelling times. Specialty-designed gelatins (SiMoGel), are ideal for these fast-setting processes, which are very common in the dietary supplement and pharmaceutical API producers.

The starch molds that were used to make gelatin gummy bears are not suitable for use in the pharmaceutical and nutraceutical industries. Production lines change often and absolute hygiene is necessary to comply with Good Manufacturing Practices.

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