Natalie Leuwer, Category Management Food Specialties – Global Marketing & Innovation, GELITA and Johanna Schmidgall, Food Specialist, GELITA
Our chosen Innovators for this issue of International Confectionery are Natalie Leuwer, Category Management Food Specialties – Global Marketing & Innovation, GELITA and Johanna Schmidgall, Food Specialist, GELITA, the pair sit down with our Editor to discuss all things gummy production.
Please do note that the full session of this presentation and interview will feature as a part of the Confectionery Live virtual event agenda on 18-19 September 2024, for the full session please tune in on the day. The full session will provide a larger overview of the gummy and gelatin sector and go in-depth about this part of the confectionery industry, providing insight into gummy formulations, fortified gummies and much, much more.
What inspired you to work in the gummy sector?
Natalie: For me, gummies are really special. Gummy formulations are very sensitive, but we at GELITA also see a lot of trends inside the gummy markets and these trends evolve very quickly. Consumer demands are always shifting so it’s a hot topic. Regarding the technical aspects, with these shifting demands comes a host of challenges to overcome – and there are opportunities to learn from these, which makes it an exciting topic to talk about.
With all the changes to consumer demands, do you think gummies will become more of a staple in the confectionery industry going forward?
N: Yes, with respect to the gummy supplements, I think we’ve reached that point where it is no longer a trend, and this can be a seen in the growth rates. There’s a 40% growth rate in gummies right now, which is still huge – it shows that gummies are very popular, especially for consumers who are incorporating their daily supplements in gummy format – but that’s coming down from 81%. That means, from a product launch perspective, that the market is not exactly saturated, but it’s already coming to a certain point where the growth is plateauing. We can see that it’s normalising. I would say that gummy supplements especially shouldn’t be considered a trend anymore. That makes it key to look at gummy formulations and technical solutions to the challenges of gummy production; whether that’s making sure consumers enjoy their products each day, or the challenges facing gummy producers. It’s in the latter that ingredient suppliers can be a really important partner.
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Media contact
Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
