By Isabelle Jaouen, R&D director, Alland & Robert.
Whether it is to adopt a vegetarian diet, out of concern for the environment, to combat intensive farming, or out of religious conviction, an increasing number of consumers are looking for products formulated with plant-based ingredients to substitute those of animal origin. This is one of the challenges facing the food industry, and in particular manufacturers of confectionery, jelly sweets and marshmallows.
A booming and shifting confectionery market
Sweets are comforting and remain popular with consumers. By 2027, the confectionery market is expected to grow by 3.42% per year1. More specifically, the consumption of jelly sweets, lozenges and gum is set to increase by 4.7%2. However, the growth of obesity-related diseases and the shifting preference for vegan products will weigh in the balance and impact the evolution of the market.
Most manufacturers focus on improving the nutritional profile of their products and formulating them to be environmental-friendly, vegan, with low-calorie-value. Other options include going organic, eliminating unhealthy ingredients and reducing sugar content. In EMEA, gum launches with vegan and environmental-friendly claims have significantly increased since 2018. Since 2018, vegan or environmental labelling has made its mark on packaging in the sector3. Despite a huge expectation from consumers to deliver on indulgence, sugar confectionery consumption patterns show that the most natural and healthy options are increasingly preferred all over the world by consumers who want to fight against obesity, create better eating habits and reduce their environmental footprint.
Pastilles, gums, jellies and marshmallows represent over 80% of the products from the sugar confectionery category containing gelatine. When trying to substitute gelatine, the challenge faced by confectionery manufacturers is offering products that provide a perfect texture and mouthfeel that will meet the consumers’ expectations. In addition, alternatives to gelatine must be suitable for a vast range of confectionery applications. It must also be available in a post-pandemic world where ingredients can be difficult to source and their prices should be affordable.
In this context, the number of formulators who wish to innovate with products free from gelatine is growing. At the same time, innovation around sensory experience is highly expected. Memorable textures and multi-sensory features are indeed increasingly important to consumers, especially younger ones.
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