As the demand for sugar reduction and clean label ingredients continues to grow, more confectionery producers are rethinking their approach to sweeteners. One trend gaining momentum is the move away from polyols like maltitol especially in the gummy segment.
More and more gummy makers are choosing polydextrose as the main ingredient of their gummies instead of traditional polyols. Although the final formulation is still in progress, some key advantages of this shift are already clear:
- Higher fiber content
- Reduced stickiness during processing
- Improved texture and product stability
- Lower risk of crystallization
These benefits are not only relevant for production efficiency, but also align with consumer demand for better-for-you, functional treats. As a low-calorie ingredient with added fiber, Polydextrose ZP supports both nutrition and product performance.
Conversations with R&D teams across the industry suggest growing interest in this direction. Several manufacturers have already started testing Polydextrose ZP in their gummy recipes. Early results indicate strong potential for both new product development and reformulation of existing products.
Beyond the sweetening system, this innovation also creates opportunities in natural colorings. Gummies are naturally vibrant and playful, and producers are exploring options such as hibiscus extract and other botanical sources to create eye-catching, clean-label color profiles.
In summary, Polydextrose ZP presents a promising path for the next generation of gummies:
✔️ Less sugar
✔️ More fiber
✔️ Cleaner labels
✔️ Better processability and stability
VW Ingredients continues to monitor these developments closely and supports partners in finding the right ingredient solutions for their needs. For gummy manufacturers looking to reduce polyols while maintaining quality and consumer appeal, Polydextrose ZP is worth exploring.
For more information or technical support, the VW Ingredients team is ready to help.