Plant-based gummies: a strategic opportunity for confectionery brands
Why traditional gelatine is being challenged
Gelatine has long been the standard gelling agent in gummies, valued for its familiar texture and processing behaviour. However, its animal origin creates several strategic limitations for manufacturers.
First, gelatine excludes consumers following vegetarian, vegan, halal, or kosher diets. Second, it limits brand positioning in a market where plant-based and sustainable choices increasingly influence purchasing decisions. Finally, reliance on animal-based ingredients can restrict product differentiation in a competitive confectionery landscape.
These factors are driving interest in plant-based alternatives that support both market expansion and brand relevance.
Potato starch provides a plant-based solution that addresses these challenges. It enables manufacturers to replace gelatine while still producing gummies with appealing texture and quality.
By using potato starch, confectionery brands can reformulate gummies to meet plant-based expectations without compromising on consumer appeal.
What this means for confectionery manufacturers
For manufacturers, plant-based gummies are not simply a reformulation exercise. Using potato starch instead of gelatine can be a strategic tool to future-proof confectionery portfolios.
It allows brands to:
- Respond proactively to consumer and retailer expectations
- Strengthen sustainability narratives
- Expand market reach without sacrificing sensory quality
In a competitive market, these factors can play a decisive role in long-term brand growth.
