Looking for healthier gums & jellies? NUTRIOSE^® can help you develop this expanding market!

Promising growth opportunities

To prevent obesity, many health authorities such as the World Health Organization (W.H.O) recommend limiting the consumption of mono- and disaccharides, reducing the energy density of the diet and “promoting the availability and accessibility of a variety of low-fat, high-fibre foods”. Reduction in the intake of sugars is also recommended to prevent dental caries.

High-calorie foods with high sugar and low fiber contents such as confectioneries, which are abundant, relatively cheap and heavily promoted specifically to children are accused by health authorities.

Sugarless “toothfriendly” confectioneries with reduced caloric value have been available for a long time with sugar-free products such as chewing gum, tablets and hard-boiled sweets: a well-established success (in particular among adults and teenagers).

The reduction of sugars is now conquering the soft confectionery segment: soft gums, gelatine jellies, jelly babies and pectin jellies.

Sales of Low / no / Reduced sugar gums and jellies have been increasing significantly over the past 5 years, as data from market analyst Mintel show.

Source: Mintel's Global New Products Database (GNPD).

Research criteria for the above results:
Search for products where
• Full text search matches soft gums or jellies or jelly candy or pectin jellies;
• Date Published is between Jan 2001 and Dec 2006;
• Sub-Category matches Sugar Confectionery;
• Country matches Western and Eastern Europe countries.

NUTRIOSE^®: a new way to sweeten gums and jellies

Roquette has worked on novel sweetening options to help confectioners develop this expanding market.

Thanks to its outstanding digestive tolerance associated with its reduced sugars content (<or = 0.5% for the “sugarless” version NUTRIOSE^® FB/FM 06), its high fiber content (up to 85% approx.) and its low caloric value, the NUTRIOSE^® range offers new opportunities to develop:

• “Good source of fibers” or “Rich in fibers” gelatine jellies (such as gummy bears) or pectin jellies; CC Ge 16 formulation - "Rich in fibers gelatine jellies" - See Pdf file above
  
• “Sugarless toothfriendly gelatin or pectin jellies” with improved digestive tolerance; CS Ge 17 formulation - "Sugar-free jellies" - See Pdf file above
  
• “Sugar reduced” soft gums based on gelatin, pectin or modified starch. Such products with NUTRIOSE^® FB 06 or 10 have recently been launched on the European market by leading producers.
  
• “Calorie reduced” or “light” gums & jellies. Examples of such products with NUTRIOSE^® developed by leading brands are already available on the market. Recipes of gelatine jellies with 60% less sugars and 30% calorie reduction thanks to NUTRIOSE^® are available upon request.

In short, NUTRIOSE^® bridges the gap between appealing confectionery and healthier gums & jellies.

Roquette is committed to helping confectionery producers develop tailor made, healthier and appealing gums & jellies. We also propose guideline formulations for other types of “Sugar reduced”, “Sugarless”, “Calorie reduced” and “Rich in fibers” confectioneries.

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