Gums & Jellies advanced-
with focus on Troubleshooting
The gummies and jellies category is evolving quickly, with sugar-reduced, vegan, starchless, and functional products leading innovation. But alongside opportunities come technical challenges — from ingredient interactions to process deviations. This 4-day seminar combines a comprehensive introduction to modern gummy and jelly production with a dedicated focus on identifying, analyzing, and solving common production issues. Participants will leave with both the skills to innovate and the confidence to troubleshoot.
What You’ll Learn
The program integrates ingredient fundamentals, recipe design, processing technologies, functional applications, and systematic troubleshooting:
Day 1: Market, Raw Materials & Defect Identification
Overview of the European market for sugar-reduced, vegan, and functional gummies. Product presentations with real samples, highlighting both innovations and typical defects. Theory covers carbohydrates, gelling systems (gelatin, pectin, agar, starch, vegan alternatives), sweeteners, fibers, and actives. Interactive workshops focus on identifying common defects (e.g., chewy candies, gums, jellies) and their patterns. Practical sessions include lab work on raw materials and preparation of gum arabic and pectin-based formulations.
Day 2: Recipe Development, Processing & Root Cause Analysis
Theory on recipe calculation, sugar reduction strategies, and functional additions (wet and dry actives, fibers). Process technologies such as slurry preparation, cooking, dissolving, vacuum, and depositing are introduced. Group work involves analyzing causes of common defects across people, systems, materials, methods, and environmental conditions. Practical sessions include producing gummies with starch (mogul) and starchless technologies under different conditions to demonstrate importance of process control.
Day 3: Advanced Technologies, Functional Recipes & Practical Troubleshooting
Theory on starch vs. starchless processing lines, extrusion, foaming challenges, and process stability in functional formulations. Practical group work focuses on sugar-reduced and functional pectin gummies, with trials incorporating active ingredients. Additional troubleshooting exercises include destarching, finishing (oiling, sanding, sugaring), and demonstrations of incorrect application (e.g., excess oil, water dosage errors) to highlight their impact on product quality.
Day 4: Finishing, Quality Control & Problem-Solving Catalog
Theory on finishing methods (oiling, sanding, enrobing, alternative treatments) and their role in stability and shelf life. Combined theory and practice on quality evaluation of finished products. Practical work includes starchless gummy production, after-treatment, and final evaluation. The seminar concludes with the creation of a catalog of typical problems and solutions, group reflection, and a closing discussion.
Why Attend?
- Complete coverage: Learn the full spectrum of gummy and jelly technologies — sugar-reduced, vegan, starchless, and functional.
- Troubleshooting focus: Identify, analyze, and solve common production challenges through structured methods.
- Hands-on learning: Daily practical sessions on real recipes, processes, and problem simulations.
- Problem catalog: Leave with a structured toolkit of typical defects and their solutions.
- Expert guidance: Gain insights from trainers with extensive technical expertise and industry experience.
By the end of the seminar, participants will not only be able to formulate and process modern gummies and jellies but also troubleshoot effectively, ensuring consistent, high-quality products that meet today’s demanding consumer expectations.
