Plant-based confectionery
Products
Discover our solutions
Casestudies
Innovation and information
Monday, 15 June 2026
Stable foamed liquorice without gelatin: PerfectaSOL® C in a high-salt application
Foamed liquorice presents one of the most demanding conditions in confectionery processing. Liquorice is inherently high in salt, which actively disrupts the foaming and gelling behaviour of gelatin, causing instability in the final product and limiting shelf life.
Monday, 15 June 2026
Maintaining the gel strength and elasticity of surimi blocks
To deliver a premium product, the producer needed a solution that prevents texture loss. As an extra complication the clean-label positioning needed to be maintained; adding allergens to the products was not an option.
Faster production with PerfectaGEL®
In conventional gelatin-based gummy production, drying is one of the most time- and energy-intensive steps in the process. Gummies deposited with gelatin require extended drying cycles to reach target texture and moisture content. This creates a bottleneck in production capacity. PerfectaGEL® significantly reduces drying time compared to gelatin (and pectin) because potato starch sets cleanly and predictably without requiring the prolonged moisture removal that animal protein-based gelling systems demand. This shortens the production cycle, lowers energy consumption and makes more efficient use of depositing and drying capacity. At the same time, the finished product matches or exceeds the clarity, elasticity and shelf stability of its gelatin-based equivalent.
Why potato is the smarter base for plant-based confectionery
Switching from gelatin or gum arabic to a potato-based alternative is not simply a matter of ingredient substitution; it is an upgrade across multiple dimensions.
- Potato-based confectionery ingredients from Avebe deliver a wide range of textures from a single platform, covering everything from elastic clear gummies and stable aerated marshmallows to long-chew fruit candy and short-texture pastilles.
- They outperform gelatin on heat stability and carry a clean taste profile with no off-notes, allowing flavours and colours to perform as intended.
- Our ingredients are 100% plant-based, non-GMO, Halal- and Kosher-certified and free from allergen labelling under EU legislation.
Avebe’s potato-based solutions deliver a genuine cost-in-use advantage over gelatin and gum arabic, particularly at scale, where reduced drying time and reliable supply from Avebe’s European cooperative base translate directly into production efficiency and input cost stability.
Words from an expert
“Cost issues, changing consumer preferences, misconceptions about alternative solutions: the confectionery industry is facing several challenges right now, and many producers are struggling to adapt without compromising product quality.”
Stefan Wessel
Customer Application SpecialistMore information
Frequently asked questions
The complete (plant-based) confectionery toolkit
Whether you’re looking to replace gelatin in an existing gummy line, developing a new vegan chewy candy or trying to improve stability and reduce drying times in your current process, Avebe’s application experts can help. Our confectionery lab is set up for joint development, pilot trials and upscaling support.
