Taking the sugar out of gums and jellies

Rising demand for sugar-free, low sugar and no added sugar gums and jellies means many manufacturers are introducing or expanding production of this category. However, taking the sugar out of the gummy calls for more than simply removing or swapping ingredients.

Sugar isn’t just part of the flavour profile, it also plays an integral role in consistency and stability. Absence of sugar raises the challenge of how to avoid gums and jellies becoming sticky, wet and cloudy over the duration of a reasonable shelf-life.

Fortunately, all of this can be solved through having the right recipe and process.

Taking the sugar out of gums and jellies

From concept to scalable production
This is where the Innovation Centre’s pilot plant makes the real difference. At Tanis, we do more than create recipes – we make sure those recipes can be scaled up into consistent, high-quality production. Customers can test and refine new formulations under real processing conditions, with every recipe assessed not only for taste and texture, but also for long-term performance in a manufacturing environment. With the expertise of our food technologists, ideas move quickly from laboratory trials to reliable production solutions.

Faster routes to market
Because trials can be carried out efficiently in the pilot plant, development timelines are significantly shortened. What could otherwise take months of testing is accelerated through structured trials and immediate analysis. Customers leave with both a validated recipe and a proven process that can be scaled up seamlessly.

Food science at the ready
And when it comes to formulation, our experience with specialist ingredients ensures that low-sugar and sugar-free gummies retain all the taste and stability consumers expect. Examples include:

  • Sugar crystal replacers: such as xylitol and erythritol
  • Bulk replacers: such as maltitol, sorbitol and polydextrose
  • High fibre ingredients: such as inulin, FOS (fructo-oligosaccharides / oligofructose) and soluble fibres
  • Fruit purees and concentrates containing only natural sugar, to satisfy claim of no added sugars

Collaborating on innovation
Development is always a partnership. By combining technical know-how with market insight, we help ensure that the end product is both technologically sound and commercially successful. This includes optimizing cooking and depositing processes, fine-tuning parameters that influence bite, clarity and stability, and making sure clean label and nutritional claims can be achieved. Our team also supports the creation of functional confectionery, such as sugar-reduced gummies enriched with vitamins, minerals or protein, helping brands innovate with confidence.

Ready to explore the world of low sugar confectionery and develop perfect products for your business?
Contact our Sales colleagues here!

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