Sugar affects the taste, texture and shelf life of food products. As consumer demand for low-sugar options increases, it is critical that reduced-sugar fruit gummies taste and feel like traditional gummies.
Sugar has an irresistible appeal to our palates and is a versatile food ingredient with many different uses. In food production, it significantly influences the mouthfeel, consistency, viscosity, colour and flavour of a product. Its preservative properties are another plus for food development.
Low-sugar diet trend
As consumers become more health conscious, the demand for reduced or no sugar gum confectionery is growing. The popularity of reduced sugar versions is primarily influenced by the sensory qualities of the product. The closer the mouthfeel and taste experience is to the classic version, the more popular the product is with consumers. This means focusing on a balanced combination of ingredients is crucial for the sensory aspects and the market success of newly developed sugar-reduced products.
The challenge of reducing sugar: Balancing all these functions in a reduced-sugar product recipe requires careful selection of the right combination of ingredients. However, creating such gums is a complex manufacturing and development endeavor. Often, numerous trials are required to determine the impact of each ingredient on texture and long-term shelf life.
The main challenge in developing reduced-sugar gum products is achieving the right texture and shelf stability. Sugar is not only a sweetener, but also affects the consistency and shelf life of the product. Replacing it without compromising quality requires precise formulation and testing. This is where pectin comes in.
Pectin in sugar-reduced gums
Pectin, a natural gelling agent, plays a key role in the development of sugar-reduced fruit gums. Its unique properties enable the creation of desirable textures and stability in these products, even at reduced or zero sugar levels. Pectin’s ability to gel at low sugar levels is critical to maintaining the quality and appeal of the gums.
Our OBIPEKTIN range of versatile and adaptable pectins, including our exceptionally buffered extra slow setting pectins, provide manufactures with the ideal tools to meet these challenges. These pectins are specifically designed to work in a low-sugar environment and provide the perfect gelling required for high quality fruit gummies.
The shift to reduced and no-sugar confectionery is more than a trend. It reflects changing consumer preferences and health priorities. With the right ingredients and support, it is not only possible, but advantageous to produce high quality reduced sugar fruit gums. Pectins provide the perfect gelling solution to ensure these products meet consumer expectations for taste and texture while promoting better health.