Gummies

Manufacturers today seek consistent, efficient, and sustainable alternatives to gelatine in confectionery. KMC’s potato-based Gelamyl starches offer a reliable, plant-based gelling system designed for high-performance gummy and jelly formulations.

Developed for modern production lines, they ensure superior process control, clarity, and mouthfeel - without compromising sensory quality. The result is smooth, elastic textures and clean flavour release that consumers recognise and enjoy.

By replacing or reducing gelatine, manufacturers can enhance both sustainability credentials and cost efficiency while maintaining desired visual and textural properties. KMC’s expertise in starch functionality enables you to optimise production and unlock new opportunities in your confectionery portfolio.

Formulating high-quality gummies require precision. Traditional gelatine systems are not only costly but also face supply volatility and increasing consumer resistance to animal-derived ingredients. This creates a market for manufacturers to develop plant-based, allergen-free alternatives that match established sensory and textural expectations.

At the same time, operational efficiency during moulding, depositing, and demoulding remains critical. Gelamyl starches tackle these challenges by combining processing stability, predictable gelation, and controlled elasticity - allowing consistent performance even at high solids levels. By providing both cost-effective reformulation and high processing reliability, KMC empowers confectionery producers to streamline production, enhance quality assurance, and respond to market trends for sustainable, plant-based indulgence.