IFF is closing the texture gap with DANISCO® GRINDSTED® DuoGel, delivering vegan gummies with superior chew, bounce and consumer appeal
The confectionery landscape is undergoing a global shift. What started as a niche movement is rapidly evolving: gelatin‑free and vegan‑suitable gummies are gaining traction, especially since they are driven by a new generation of consumers actively seeking products that align with their values such as plant‑based, label‑friendly, and responsibly sourced. All of this without giving up on indulgence. Because while expectations around ingredients might have changed, those around enjoyment definitely have not.
And this is where the challenge lies…
Today, flavour is no longer the issue in vegan suitable gummies – texture is. Consumers embrace diverse textures and expect a satisfying, elastic chew but many vegan-suitable options still fall short. They’re often short, brittle or sticky, delivering an unpleasant experience, revealing a clear gap between expectation and actual impression.
GRINDSTED® DuoGel was designed to close that gap
The new DANISCO® plant‑based stabiliser system for confectionery combines two hydrocolloids in one integrated solution, specifically developed for single-phase gummy to deliver functionality that would typically require a multi-layer product. By bringing together the strengths of both hydrocolloids, GRINDSTED® DuoGel enables a more elastic, chewy and balanced bite.
At the same time, this stabiliser system preserves what modern consumers value most:
- fruit-forward taste and acidity
- clean, transparent appearance with vibrant colours
- new chewy yet juicy texture profile
A stabiliser system that delivers non-sticky, melt resistant performance, supporting product stability across storage and distribution, even in warmer climates. It also buffers process variability, enabling more efficient production and more consistent product outcomes.
For confectionery manufacturers, this represents more than incremental improvement. It’s a step change.
By integrating seamlessly into existing production lines, GRINDSTED® DuoGel enables consistent setting, reliable demolding and uniform gel strength. It reduces complexity and accelerates development timelines. In turn, this means new vegan-suitable concepts can be launched in the market faster and with greater confidence.
Backed by sensory validation and consumer insights, GRINDSTED® DuoGel has demonstrated its ability to increase chewiness, reduce stickiness and deliver a satisfying and lively eating experience. A solution that resonates seamlessly with both professionally trained tasters and end consumers.
What sets IFF Food Ingredients apart is how we bring ingredient synergies to life. It’s not just knowing how ingredients interact but making them work together in ways that deliver real performance. That’s how we create solutions customers can rely on with confidence. This launch is a clear step in our broader confectionery ambition. With a well-established portfolio of pectin and carrageenan solutions, we are continuing to push how ingredients can create new and better textures, and improve performance in an ever-evolving market.
GRINDSTED® DuoGel brings this thinking into practice. It opens up new possibilities in the next generation of vegan-suitable confectionery. One where plant‑based no longer means compromise, and where texture becomes a clear driver of preference and repeat purchase.
Ready to unlock new texture possibilities?
