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As Sustainability Concerns Grow, Plant-Based Gummy Gelling Agents Gaining On Gelatins

 
• By Eileen Francis

Gelatin remains most common gelling agent for gummies, plant-based agents pectin and carrageenan are gaining ground as consumers’ sustainability concerns increase. Dupont Nutrition & Biosciences scientist says pectin and carrageenan have added benefits of higher melting points and lower costs.

Plant-based ingredients growing in popularity as alternatives to animal-based gelatins for gummy dietary supplements present formulation challenges as well as benefits for manufacturers, according to Dupont Nutrition & Biosciences scientist Drew Mound.

Gelatin, a protein obtained from animals, remains “by far” the most common gelling agent used in gummies, Mound said during a 25 January webinar on gummy formulations, the impact of COVID-19 on consumer preferences for vitamin types and delivery formats and on common

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