IFF’s DANISCO® GRINDSTED® DuoGel is a stabiliser system developed to help close the texture gap between plant-based and traditional gummies. Designed specifically for low-pH, fruit-based gummies, the solution addresses one of the most persistent challenges in plant-based confectionery: delivering the juicy, elastic and satisfying bite consumers associate with conventional gelatin-based products.
As the confectionery market across Europe, the Middle East and Africa continues to shift towards plant-based formats, texture has remained a significant barrier. Gelatin-free formulations can often result in a short, brittle bite or an overly dense and sticky chew, limiting the sensory appeal of otherwise innovative products.
GRINDSTED® DuoGel has been developed to overcome these issues through a synergistic combination of two hydrocolloids – pectin and carrageenan. Together, they create an elastic, chewy texture that can be difficult to achieve using a single ingredient, helping manufacturers produce fruit-based or fruit-flavoured gummies with a more indulgent eating experience.
Closing the texture gap
The key innovation lies in the interaction between pectin and carrageenan. Rather than relying on one hydrocolloid to deliver all required functionality, GRINDSTED® DuoGel combines their complementary properties to provide greater elasticity, chew and resilience.
According to IFF, this represents a step change for plant-based confectionery by allowing manufacturers to achieve more consistent texture while simplifying implementation on existing production lines. This can help reduce development complexity and give manufacturers greater confidence when scaling new plant-based gummy concepts.
The system is specifically targeted at low-pH applications, making it particularly suited to fruit-based and fruit-flavoured gummies where acidity, flavour intensity and texture need to work together.
Supporting reliable plant-based production
IFF studies show that gummies made with GRINDSTED® DuoGel offer improved melt resistance and reduced surface stickiness in warmer conditions. These attributes are especially important for manufacturers distributing products across hot climates, where temperature can compromise texture, appearance and handling performance.
The solution is also halal-certified and supports plant-based and vegan-suitable claims, giving manufacturers additional flexibility in product positioning across diverse markets.
By combining improved sensory performance with processing practicality and distribution resilience, GRINDSTED® DuoGel gives confectionery manufacturers a more robust route to plant-based gummy innovation. It enables products to meet technical and operational demands while delivering the elastic, chewy and indulgent eating experience consumers expect, making it a strong example of how ingredient technology can help advance the next generation of plant-based confectionery.
