New starch mix solves texture problems in winegum production

Cargill introduced a newly developed texturizing solution that will enable confectionery manufacturers to achieve optimal texture and transparency while reducing drying time by up to 50 % for their gelatin-free winegum applications. The new Cargill product – C*Clearset® 35426 – is a blend of specialty starches for gelatin-free sugar confectionery applications with outstanding functionality. It offers a softer texture with excellent flavour release, optimal transparency and facilitates up to 50 % reduction in drying time compared to a single starch base. This introduction boosts the variety of possibilities to design nutritious, convenient and tasty foods to satisfy consumers. “When it comes to taste perception, texture is key. In Europe, gummy and jelly product launches with a texture-related claim have doubled in the past five years”, says Laura Goodbrand, EMEA starch product manager for Cargill Starches, Sweeteners & Texturizers. Industry forecasts indicate the demand for gums and jellies will continue to grow in Europe, with the Middle East and Africa being the fastest growing region (Euromonitor, 2017). “Not only are we seeing a change in consumer preference for softer and more transparent sweets, but we expect a rise in demand for gelatin-free products (Innova Market Insights, 2017). The appeal for vegan products is expanding across all categories beyond those who avoid animal products for ethical reasons. To cater to the need of this growing consumer base, gelatin use in gummies and jellies is being progressively phased out, with ‘gelatin-free’ increasingly highlighted on product packaging.”