Summary
This narrative review synthesised 20 studies examining the incorporation of unconventional ingredients into gummy confectionery formulations. Fruit addition increased fibre, vitamin, and antioxidant content; vegetables improved mineral composition and bioactive compound profiles; and agro-industrial coproducts offered sustainable functional compound sources. Alternative gelling agents enhanced textural and stability properties, though industrial scalability and sensory evaluation challenges persist.
Regional applicability
The review focuses on product reformulation strategies applicable internationally. UK manufacturers and retailers facing consumer demand for reduced-sugar, nutrient-dense confectionery would find the documented ingredient combinations and technological solutions directly relevant to product development, particularly given evolving regulations on added sugars in children's foods.
Key measures
Fibre content, vitamin content, antioxidant compounds, mineral composition, bioactive compound presence, texture properties, gel-forming capacity, stability, shelf life, sensory attributes
Outcomes reported
The review synthesised evidence on nutritional, technological, and sensory properties of unconventional ingredients (fruits, vegetables, microalgae, natural sweeteners, coproducts) in gummy formulations. Findings demonstrated that these ingredients enhanced fibre, vitamin, antioxidant, and mineral content whilst improving texture, gel stability, and shelf life.
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