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IFF has announced the launch of Danisco Grindsted DuoGel, a stabiliser system designed to close the texture gap between plant-based and traditional gummies.

Launching in Europe, the Middle East and Africa (EMEA), the solution is claimed to be the first of its kind in the region.

It is developed specifically for low-pH, fruit-based gummies, engineered to address a key technical challenge in plant-based confectionery: recreating a juicy and satisfying bite comparable to traditional gummies with fruit juice or fruity flavour profiles.

IFF noted that current gelatine-free formulations often produce a short, brittle bite or ‘overly dense,’ sticky chew.

Through the combination of two hydrocolloids, pectin and carrageenan, Grindsted DuoGel is claimed to deliver an elastic and chewy texture that is difficult to achieve using a single ingredient.

In studies conducted by IFF, gummies formulated with the new solution demonstrated improved melt resistance and reduced surface stickiness in warmer conditions, enabling reliable distribution in hot climates.

The solution is halal-certified and supports vegan-friendly claims, allowing manufacturers greater flexibility in product positioning. Linda Friis, vice president of applications for EMEA at IFF, called it a “step change for plant-based confectionery”.

She added: “It delivers consistent texture and allows easier implementation on existing production lines, giving manufacturers the confidence to innovate and scale quickly”.