Sensory success in gummy bears identified!
Exploring the world of plant-based sugar confectionery, where gelatin has long reigned supreme is a technical challenge. After all, how can you replace it effectively? And will the new texture resonate with specific markets?
Our investigation spanned Germany, Spain, and the UK. We invited 150 consumers per country to taste five plant-based prototypes alongside a gelatin version. We also invited vegan consumers to offer their perspectives on the plant-based prototypes only.
Key findings:
- Texture & flavor dynamics: Irresistible gummies? It’s all about texture and flavor. These factors intertwine, influenced by gender, age, and consumer profiles.
- Not one size fits all: Across borders, gummy preferences vary. Gelatin and plant-based options share the spotlight, tied in a flavorful taste-off.
- Plant powered appeal: When consumers learn about a gummy’s plant-based origins, positive perception grows.
- Country trumps vegan unity: Taste buds unite! Vegans and omnivores savor the same flavors in each country.
- Sustainability savvy: Over 60% of UK consumers, 70% of Germans and 85% of Spaniards are interested in plant-based gummies. Trusty, tasty, and green!
What does all this mean for texturizers?
Especially in Spain, the secret ingredient to sensorial success is pectin – a plant-based option that consumers love even more when they know it’s naturally derived.
But what about matching gelatin’s loved texture? Enter carrageenan. It’s the closest to gelatin in terms of texture – it's soft, slippery, and not sticky. However, if you aim for gummies that fully match gelatin’s texture, blending work is essential. Consider creating blends (like starch/carrageenan) to get closer to that ideal gummy standard.
Keen to know more? Start your adventure by contacting your Cargill experts here!