The new generation of fruit gums

With an innovative portfolio consisting of three new products, GELITA is making fruit gum-based dietary supplements possible. A special feature of the next-generation gelatins: They achieve high protein or collagen concentrations as well as a sugar reduction in the end product that was previously only possible with compromises in quality – while fully preserving taste, texture and clarity.

Nutritionally functional and healthy confectionery is very popular among consumers – and have been generating attractive growth rates for manufacturers for years. GELITA is following this development very closely and is constantly working on new solutions to help customers tap into growing market segments. “Our products are strictly geared towards the market. We anticipate consumer requirements and develop solutions that enable our customers to meet them in a targeted manner,” explains Natalie Leuwer, who works in marketing and innovation management at GELITA.

VERISOL^® HST for beauty gums

VERISOL^® HST, for example, is a new gelatin developed specifically for the “beauty from within” growth market. The number of new launches in this segment increased by around 15 percent* per year between 2012 and 2020. The new specialty gelatin contains high concentrations of the bioactive collagen peptide (BCP^®) VERISOL^®. GELITA can scientifically prove that these contribute towards wrinkle reduction and promote beauty and health of hair and fingernails. “With VERISOL^® HST, we were able to increase the collagen content in fruit gums from 6 to 33 percent,” explains Leuwer. With VERISOL® HST, manufacturers of beauty supplements can now offer their products in a fruit gum, because VERISOL^® HST allows a much higher collagen dosage, meaning the required daily dose of 2.5 g can be achieved with just three fruit gums.

VERISOL^® HST turns fruit gums into a new kind of beauty supplement.

SOLUFORM^™ PE for high-protein gums

Protein supplements are also a strong trend in the food sector. The number of newly launched high-protein confectionery products increased by a remarkable 21 percent* (CAGR) between 2015 and 2020. With SOLUFORM™ PE, GELITA therefore offers a special gelatin that enables the protein content in fruit gums to be increased from 9 to now 35 percent. “And without any negative impact on the quality of the end product or the manufacturing process,” Leuwer emphasizes. Fruit gums with SOLUFORM™ PE are therefore characterized by clarity, excellent taste and a texture typical of gelatin, just like their popular classic siblings.

SOLUFORM^™ PE enables high-protein contents in confectionery.

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SOLUFORM^™ SR for reduced-sugar fruit gums

The same advantages also apply to products with SOLUFORM™ SR. This gelatin specialty is optimized for the production of reduced-sugar fruit gums. This market segment also saw around 16 percent* (CAGR) more new products hit the shelves between 2015 and 2020. “SOLUFORM™ SR enables manufacturers to reduce the sugar content in fruit gums from around 70 to just 40 percent, without any significant negative change in the taste or texture of the end product,” says Leuwer.

Simple production

An important feature of GELITA’s innovative gelatin varieties is that existing plants can continue to be used to manufacture new end products. “Fruit gum manufacturers don’t have to reinvest to make product innovations happen,” Leuwer says. “Their ideas can be implemented quickly and easily with existing equipment.” And more than that, to ensure that customers are successful in developing, manufacturing and launching new products with the special gelatins, GELITA offers comprehensive support, as Leuwer concludes. “We don’t see ourselves simply as a supplier of ingredients, but also help with the implementation of new ideas.”

* Source: Innova Market Insights.