Introduction Course and Current Topics: Vegan, Sugar-Reduced & Starchless
The demand for healthier and more innovative confectionery is reshaping the gummies and jellies market. Consumers are seeking sugar-reduced, plant-based, and starchless products that do not compromise on taste or texture.
This 3-day seminar provides a complete introduction to modern gummy and jelly production, combining theory, recipe development, and hands-on practice. Participants will learn how to balance technical feasibility, consumer expectations, and nutritional considerations to create high-quality, market-ready products.
What You’ll Learn
The program follows a step-by-step approach, covering the entire process from market trends to finished product evaluation:
Day 1: Market & Ingredient Fundamentals
Gain insights into the European market for sugar-free, sugar-reduced, and vegan products, supported by product presentations and troubleshooting examples. Explore ingredient foundations including carbohydrates, bulking agents, gelling systems (gelatin, pectin, vegan alternatives), sweeteners, and fibers. Practical sessions include producing samples with different gelling agents using both starch (mogul) and starchless technologies.
Day 2: Recipes & Processing Techniques
Build your knowledge of raw materials and sugar reduction methods. Learn to calculate sugar content, adapt recipes, and understand process technologies such as slurry preparation, cooking, dissolving, vacuum techniques, and depositing. Practical group work focuses on developing and producing sugar-reduced and vegan formulations, using both traditional and alternative gelling systems (starch, agar-agar, and others).
Day 3: Technology, Finishing & Quality Control
Explore advanced technologies including starch vs. starchless production lines and process control. Learn finishing methods such as oiling, sanding, and enrobing, and their impact on product quality. Practical sessions include starchless gummy production, after-treatment of samples, and quality evaluation. The seminar concludes with a reflection and closing discussion.
Why Attend?
- Trend-focused: Learn about sugar-reduction strategies, vegan gelling systems, and starchless technologies.
- Hands-on experience: Apply theory directly through guided group production and product evaluation.
- Comprehensive scope: From market insights and ingredient selection to recipe calculation, processing, and finishing.
- Problem-solving orientation: Address common production challenges and gain tools for troubleshooting.
- Expert guidance: Benefit from the knowledge of trainers with extensive industry and technical expertise.
By the end of this seminar, participants will have the knowledge and skills to develop and refine sugar-reduced, vegan, and starchless gummies and jellies — creating confectionery products that align with today’s health and innovation trends without sacrificing taste or quality.
