GUMS AND JELLIES
SUGAR-REDUCED, VEGAN, STARCHLESS
AND FUNCTIONAL
The gummies and jellies market is evolving rapidly, driven by consumer demand for healthier, plant-based, sugar-reduced, and functional products. Manufacturers today face the challenge of creating sweets that deliver on taste, texture, and stability while incorporating alternative ingredients and actives. This 3-day seminar provides a complete introduction to modern gummy and jelly production, combining market insights, technical foundations, recipe development, and practical sessions. Special attention is given to functional gums & jellies, focusing on the incorporation of active ingredients and the technical challenges they present.
What You’ll Learn
The program covers the entire process chain — from ingredient selection to finished product evaluation:
Day 1: Market & Ingredient Fundamentals
Gain insights into the European market for sugar-reduced, vegan, and functional gummies, supported by product presentations and troubleshooting examples. Theory covers carbohydrates, bulking agents, gelling systems (gelatin, pectin, and vegan alternatives), sweeteners, fibers, and the role of actives and acids in formulations. Practical sessions include producing gummies with different gelling agents using both starch (mogul) and starchless technologies.
Day 2: Recipes, Processing & Functional Additions
Learn to calculate sugar content, adapt recipes, and apply process technologies such as slurry preparation, cooking, dissolving, vacuum techniques, and depositing. Explore recipe formulation with active ingredients, focusing on pectin-based gummies. Practical group work includes producing sugar-reduced and vegan formulations with alternative gelling systems (starch, agar-agar, etc.) and first trials of functional gummies.
Day 3: Advanced Technology, Finishing & Quality Control
Explore starch vs. starchless processing lines, foaming challenges with functional formulations, and key process control parameters. Learn after-treatment techniques such as oiling, sanding, and enrobing, and their impact on product quality. Practical sessions include starchless gummy production, functional recipe trials, after-treatment of samples, and quality evaluation. The program concludes with group reflection and closing discussion.
Why Attend?
- Trend-focused: Cover sugar-reduction strategies, vegan gelling systems, starchless processing, and functional gummies.
- Practical application: Daily hands-on sessions with real recipes and processing technologies.
- Innovation-driven: Learn how to incorporate active ingredients and overcome challenges such as foaming and stability.
- Problem-solving focus: Gain tools to troubleshoot recipe, process, and finishing issues.
- Expert guidance: Train with specialists combining technical depth and industry experience.
By the end of the seminar, participants will be equipped to develop and refine sugar-reduced, vegan, starchless, and functional gummies and jellies — bringing innovative, consumer-focused products from concept to reality.
