Generationally, older consumers prefer a softer gummy due to dental considerations while younger consumers prefer chewy and sour gummies, as well as textures that include a crunch or pop. While the corn syrup gummy was considered much harder and associated as being waxy and sticky to the teeth. Gelatin gummies showed moderate appeal to consumers which were described by consumers as hard and taking a longer time to chew. Customers really liked those types of textures in gummies,” LeDrew elaborated. And through this analysis, those attributes were determined to be more appealing. “ The three softer, smooth pectin gummies were described as ‘airy.’ They break down easily when chewing. “ What we found was that the gummies that were softer, which were made with a combination of pectin and tapioca, pectin and corn syrup, or pectin, starch and corn syrup…were the ones consumers said they liked more,” Le Drew explained.Īfter identifying the highest scores, Cargill’s team developed a “ texture correspondence analysis,” which LeDrew said helped the team develop “ descriptive words associated with gummies,” and identify what consumers simultaneously find appealing and what they’re trying to avoid in a gummy. Whereas, gelatin gummies, which exhibit a chewier texture and gummies with a dense, waxy or sticky mouthfeel and texture scored the lowest. The study also found that gummies made with a combination of pectin, tapioca or corn syrup and starch were the most appealing. The study showed that softer gummies scored the highest. A blind panel of consumers then evaluated and scored their preference for each gummy sample. Ingredients included gelatin, pectin, carageenan and other hydrocolloids which provide a range of texture profiles. In the study, Cargill's researchers created six distinct formulations of gummies, ranging from firm to soft, which appeared identical in shape, flavor, and size. Emulsifiers, stabilizers, hydrocolloidsįood Navigator-USA sat down with Courtney LeDrew, marketing manager at Cargill to discuss the company's recent research on consumer gummy preferences and how the findings can help brands develop gummy candies that appeal to a wide range of consumers during the Sweets & Snacks Expo in Chicago May 23-25.Chocolate and confectionery ingredients.

Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.

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