Multi-layered Mouthfeel: showcasing pectin, fiber, and carrageenan in confectionery applications

At IFT FIRST this July in Chicago, attendees stepped into our Mouthfeel Lab to explore the science behind our latest prototypes—each one a testament to our expanding expertise in mouthfeel innovation. A highlight of the experience was our layered, dual-texture, dual-flavor gummy prototype presented in a lollipop format, redefining what a gummy can be through sensory delight and mouthfeel mastery.

It’s easy to see the two layers in the prototype, each one distinct in texture and taste. One layer is pineapple-flavored—made with GENU® Pectin and PROMITOR® Soluble Fiber delivering a short bite and excellent flavor release. The other is coconut, and you can see the texture, which builds anticipation for the mouthfeel experience. This layer is made with our GENUTINE® carrageenan, delivering an aerated, foamed texture so, it’s soft, light, and marshmallow-like.

Together, the two layers create a piña colada profile that’s fun, tropical, and multi-sensory from first bite to last. It’s a far more varied experience than you’d associate with a traditional gummy. That’s the kind of difference – the richer experience – consumers are after in their snacks and indulgences. And it’s something we can deliver on with our newly expanded portfolio of ingredients.

Our ingredient solutions deliver on gummy consumer expectations

We view this prototype as more than just a delicious candy; it’s a demonstration of what’s possible when you put formulation science to work.

This pectin system is designed for a sugar-reduced gummy and performs especially well in acidic, fruit-forward formats. The pineapple layer delivers an excellent source of fiber and is no sugar added. The flavor still comes through bright and clear – you don’t feel like you’re missing anything compared to the full sugar. On the coconut side, the carrageenan is a great gelatin-free option that’s neutral in flavor, heat stable, and plant-based. Plus, as we’ve demonstrated, it can be aerated to get that soft, bouncy texture, giving developers more room to play with mouthfeel and contrasting textures. Between the two layers, we’ve shown a variety of possibilities in terms of consumers with specific dietary needs and wants.

While visually playful (we believe food is fun!), this prototype is rooted in technical purpose. It highlights how our application scientists have developed systems to manage critical formulation challenges—solids control, moisture migration, and pH balance—without requiring exotic equipment or complex handling. It’s fully scalable and built to be flexible. Each layer can stand alone, be modified, or serve as inspiration for other concepts, from fortified confections to indulgent seasonal launches.

This dual-layered gummy lollipop isn’t a trade show novelty; it’s a real-world example of the dynamic direction this category is heading. It invites all who try it to rethink what’s possible with gummies and what’s possible when you work with the right ingredients partner.

Whether crafting indulgent seasonal treats, functional confections, or looking to elevate the mouthfeel and texture of your gummies, we’re your partner of choice. With our creativity, insights and technical expertise, we help you craft your next great product, from concept to full-scale production.

Curious about what’s possible? Contact us today!