Current Innovations in the Development of Functional Gummy Candies
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/1/76 |
| _version_ | 1797358775858888704 |
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| author | Mohammad Tarahi Sima Tahmouzi Mohammad Reza Kianiani Shiva Ezzati Sara Hedayati Mehrdad Niakousari |
| author_facet | Mohammad Tarahi Sima Tahmouzi Mohammad Reza Kianiani Shiva Ezzati Sara Hedayati Mehrdad Niakousari |
| author_sort | Mohammad Tarahi |
| collection | DOAJ |
| description | Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs. |
| first_indexed | 2024-03-08T15:07:02Z |
| format | Article |
| id | doaj.art-0d1b81c2e62644e49c9a20a3c6021200 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:02Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0d1b81c2e62644e49c9a20a3c60212002024-01-10T14:56:50ZengMDPI AGFoods2304-81582023-12-011317610.3390/foods13010076Current Innovations in the Development of Functional Gummy CandiesMohammad Tarahi0Sima Tahmouzi1Mohammad Reza Kianiani2Shiva Ezzati3Sara Hedayati4Mehrdad Niakousari5Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, IranDepartment of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd 8916978477, IranDepartment of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, IranDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, IranNutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, IranNowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.https://www.mdpi.com/2304-8158/13/1/76functional foodsnovel formulationsconfectionary industrysoft candyjelly candy |
| spellingShingle | Mohammad Tarahi Sima Tahmouzi Mohammad Reza Kianiani Shiva Ezzati Sara Hedayati Mehrdad Niakousari Current Innovations in the Development of Functional Gummy Candies Foods functional foods novel formulations confectionary industry soft candy jelly candy |
| title | Current Innovations in the Development of Functional Gummy Candies |
| title_full | Current Innovations in the Development of Functional Gummy Candies |
| title_fullStr | Current Innovations in the Development of Functional Gummy Candies |
| title_full_unstemmed | Current Innovations in the Development of Functional Gummy Candies |
| title_short | Current Innovations in the Development of Functional Gummy Candies |
| title_sort | current innovations in the development of functional gummy candies |
| topic | functional foods novel formulations confectionary industry soft candy jelly candy |
| url | https://www.mdpi.com/2304-8158/13/1/76 |
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