Senior Editor Joseph Clarke examines how functional ingredient systems are transforming gelatin-free gummies as manufacturers respond to changing consumer expectations…
For decades, gelatin has been the foundation of gummy confectionery. Its unique ability to create elasticity, chew, clarity and structural stability has made it one of the most widely used ingredients across both traditional confectionery and the rapidly expanding nutraceutical market.
However, changing consumer preferences, dietary requirements and sustainability considerations have accelerated demand for alternatives. Vegan consumers, religious dietary restrictions, clean label expectations and growing interest in plant-based lifestyles have all contributed to the emergence of gelatin-free gummies as one of the most dynamic segments within sugar confectionery.
Yet despite the increasing visibility of vegan gummies on retail shelves, formulating successful plant-based alternatives remains one of the industry’s most technically demanding challenges. Gelatin performs multiple functions simultaneously. It contributes texture, controls moisture, influences flavour release and helps maintain product stability throughout shelf life. Replacing it requires a carefully balanced combination of ingredients rather than a simple one-to-one substitution.
As a result, ingredient suppliers are becoming increasingly important partners in the development of next generation gummy products.
Pectin Takes Centre Stage
Among the available alternatives, pectin has emerged as the dominant solution for many manufacturers seeking to eliminate animal-derived ingredients.
Originally derived from citrus peel and apple pomace, pectin offers several advantages. It aligns naturally with vegan positioning, supports clean label claims and delivers a texture profile that many consumers now associate with premium confectionery.
One company heavily involved in this space is IFF, whose portfolio includes a range of pectin and hydrocolloid technologies developed specifically for confectionery applications.
IFF’s GRINDSTED® Pectin range has been designed to address many of the challenges associated with gelatin replacement. Rather than focusing solely on gel formation, the systems are engineered to help manufacturers balance chewiness, elasticity, flavour release and stability across a range of formulations.
This is particularly important as gummies increasingly move beyond traditional confectionery and into functional products containing vitamins, minerals, botanicals, collagen alternatives and nutraceutical ingredients. These additions can significantly affect texture and shelf life, requiring more sophisticated ingredient systems than conventional gummy recipes.
IFF has also invested heavily in broader hydrocolloid expertise, combining pectin with complementary texturising ingredients to achieve specific sensory profiles. The result is greater flexibility for manufacturers seeking to develop products ranging from soft fruit chews to firmer nutraceutical gummies. The company’s work reflects a wider trend within the industry. Success in plant-based confectionery is increasingly determined by ingredient interaction rather than individual ingredient selection.
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