The global plant-based confectionery market is expected to grow significantly in the coming years. Up to 2030, forecasts point to a compound annual growth rate for plant-based sugar confectionery of almost 10%. Health concerns, climate worries, and a growing awareness of animal cruelty are fuelling this growth as consumers become increasingly more conscious about their food choices – even when it comes to confectionery.
According to Julie Emsing Mann, R&D expert at Appropriately Rogue Consulting, one of the most prominent trends in the world of plant-based confectionery is the emphasis on clean labels. “Clean label confectionery refers to products made with simple, recognisable ingredients, devoid of artificial additives, preservatives, or excessive processing. “Today, most consumers have a strong desire for transparency and a growing awareness of the importance of healthy eating,” she says. However, she warned that the introduction of new plant-based ingredients does requires proper education of consumers. “If you use an ingredient that people don’t know, you do need to educate them about this. It is also important to be transparent, including offering information about where the ingredient comes from and how it is produced,” she says.
Julie cited affordability as being another crucial aspect driving the plant-based confectionery market. “Often, plant-based products are pricier for the consumers – and high inflation has added to the cost. Therefore, cost optimisation is key. Confectionery manufacturers need to find ways to offer plant-based options that are both high-quality and affordable,” she says.
With some thought, it is possible to achieve cost-optimisation for plant-based confectionery. Gelatin, for example, can be replaced with a starch blend. KMC, a potato starch specialist, has a new offering that can replace gelatin. “Our speciality potato starches enable confectionery manufacturers to move away from animal-derived gelling agents and gives them the freedom to tailor textures to meet market needs using their existing processing equipment,” says Peter Buchreitz Thesbjerg, Confectionery Product Manager at KMC.
“Cargill is able to develop tailored solutions that help confectionery manufacturers closely mirror the taste and texture of traditional confectionery items using plant-based ingredients.”
KMC’s technology is at the heart of the new flagship ingredient, Gelamyl 625, which is said to deliver exceptional elasticity and a low drying temperature – 25°C compared to 55°C for conventional plant-based gelling agents – which also contributes to improved processing efficiency.
A vision of health
There can be no disputing the growing trend towards health-conscious and more sustainable food choices. Even traditionally indulgent sectors such as sugar confectionery, are now looking to reduce sugar content and enhance vegan or plant-based offerings.
“When consumers learn about a gummy’s plant-based origins, positive perception grows,” says Quentin Schotte, Convenience and Snacking Manager for Cargill Food Solutions Europe. Research undertaken on behalf of Cargill shows that over 60% of UK consumers, 70% of Germans, and 85% of Spaniards are interested in plant-based gummies and associate plant-based with healthier ingredients. It identifies a key driver as being the belief that plant-based products are more sustainable and healthier, reinforced by positive perceptions of certain plant-based sweeteners and texturizers.
Vegan and plant-based are now the top claims among new product launches in the sugar confectionery category. Innova data shows that vegan claims have one of the highest growth rates, and plant-based is among the top five claims for new product launches across most sugar confectionery sub-categories.
Cargill has identified that the push to reduce sugars in confectionery also continues to reshape the sector. Recent research shows that 64% of consumers are actively trying to avoid sugars, with over one-third avoiding artificial sweeteners as well (Source: Cargill TrendTracker 2023). “This trend poses a challenge for confectionery producers as sugars are notoriously hard to replace – no single alternative can replicate sugar’s multifunctional roles, from taste to texture and shelf stability,” continues Quentin.
“Today’s plant-based consumers demand sweet treats that deliver on all the senses. Plant-based sugar confectionery products still need to offer the right taste, sweetness and texture to compete with their traditional counterpart,” he argues. “Market success hinges on finding the perfect balance of these aspects.” This can, however pose challenges as, while there are multiple plant-based solutions available for sweeteners, texturizers, and more –each having its own unique properties – these solutions often require different production processes and recipe reformulation, adding complexity to the reformulation process.
“The challenge is further compounded by differing opinions on what makes the perfect sweet treat. Consumers across the globe have diverse perspectives on key aspects such as texture. Additionally, there are clear differences between those who prefer premium products, those who care about health and sustainability, and those who are purely motivated by cost.”
Cargill is able to develop tailored solutions that help confectionery manufacturers closely mirror the taste and texture of traditional confectionery items using plant-based ingredients. “Our full plant-based portfolio ranges from sweeteners (full calorie, high-intensity sweeteners, and calorie-reduced sweeteners) to texturizers (starch, pectin, carrageenan) and even enrichment ingredients such as docosahexaenoic acid (DHA) and protein,” says Quentin.
Beyond its product offerings, Cargill’s commitment to sensory research and market insights can help ensure that plant-based confectionery resonates with diverse consumer tastes and preferences. “By understanding the intricate interplay of texture and flavour dynamics, Cargill empowers producers to create treats that captivate the senses while meeting the demands of a health-conscious market,” concludes Quentin.
Low GI sweeteners
Highlighting some of the key considerations for confectionery manufacturers when reformulating a recipe to create plant-based offerings Udi Alroy, CEO and Co-Founder at CarobWay pointed to flavour, texture and sweetness. “In many applications it will be necessary to replace traditional gelatine with a plant-based gelatine, and this can affect the taste and the texture of the finished product. Replacing sugar can also be a challenge as taste is the most important key factor so it is important to choose a sweetener that does not have any after taste,” he says. Udi believes that the low-glycemic Index (GI) category can also offer opportunities for confectionery producers as consumers look to more healthy options. CarobWay offers a clean-label, 100% natural low GI sweetener made from carob. It is a clear sugar powder with high ration of d-Pinitol, which is considered to be an insulin regulator.
Colour it right
Pilar Zorrilla, Key Account Manager and lead of the confectionery category team at GNT Group B.V. highlighted the various considerations that should be borne in mind when moving from animal-based to plant-based ingredients. “From a colour perspective, it might, for example, involve switching from an insect-based carmine to a red shade created from ingredients such as red and purple potatoes, black carrots, radishes or blueberries. These ingredients all contain anthocyanin pigments. While carmine is stable at pH levels from around 3.5 to 8, anthocyanins will start to develop more of a bluish and less intense hue at higher pH levels,” she warns. “Some plant-based red colours are more stable than others but, if the confectionery application has a pH level above 4.5, it might be necessary to add in acidic ingredients or increase the colour dose to ensure effective results. Another option for higher-pH applications can be to combine the red with a plant-based yellow or orange colour to achieve a bright red hue.”
The use of other plant-based ingredients can also have an impact on colour. For example, a turmeric-based yellow will look cloudy at ambient temperatures but appear much clearer with higher temperature exposure. As a result, pectin gummies would have a clearer yellow than gelatine gummies due to the fact they are generally heated at higher temperatures.
These factors can create challenges for manufacturers when creating plant-based products so it is important to work with a colour supplier that is able to help ensure the reformulation process is as straightforward as possible. “Cost-efficiency is also important,’ pointed out Pilar. “If the final development does not fit with cost expectations then the project will never work.”
Pilar sees the biggest opportunities for plant-based offerings as being in sugar confectionery. “With chocolate, milk tends to be seen as a key part of authentic recipes so plant-based options are still mostly viewed as specific to vegan consumers. With sugar confectionery, however, brands can switch away from carmine and gelatine while maintaining a mainstream positioning. This means they can increase product acceptance because they can be enjoyed by vegetarian and vegan consumers as well as those following diets such as kosher and halal. Animal ingredients also have negative associations from a sustainability perspective, so plant-based options have benefits from that side of things as well.”
Pilar pointed to functional confectionery as being another interesting opportunity because the plant-based trend is all about conscious consumption, so there’s a crossover with functional products such as vitamin gummies and healthier confectionery in general.
GNT’s EXBERRY colour portfolio is created from non-GMO fruit, vegetables, and plants. They can be used to achieve vibrant shades comparable to carmine as well as artificial colours in most confectionery applications. Many of the colours are made from edible raw materials using physical processing methods, which means they are considered to be food ingredients rather than additives under UK and EU regulations.
Conclusion
Mintel’s Sugar and Gum Confectionery 2024 points to claims in sugar confectionery rising by 33% in2024, compared to just 17% in 2019, highlighting the potential in this sector which is resulting in many confectionery manufacturers grasping the opportunity. British sweet maker Swizzels, for example, is increasing production to meet the expected additional demand for its vegan sweets during Veganuary 2025.Swizzels’ vegan range saw a 34.1% increase in its vegan countlines during Veganuary 2024 and it is hoping to see further increases during Veganuary 2025. Clare Newton, Trade Marketing Manager at Swizzels, says: “Vegan sweets are growing in popularity, with vegan claims now way more common in sugar and confectionery products than they were five years ago. Swizzels has long been ahead of the trend, offering a vegan-friendly range well before the current surge in demand.” So, be more Swizzels and don’t miss out on this growing sector.
Cargill’s Food Solutions: Yourplant-based adventure partner
Consumers are looking for plant-based and healthier confectionery. But here’s the sweet truth: today’s discerning consumers won’t compromise on indulgence! Fortunately, Cargill Food Solution’s comprehensive portfolio and expertise is there to empower your formulation journey.
From prototyping to production line implementation, Cargill provides the necessary R&D capabilities. Furthermore, through actionable sensory insights, tailored to your market and target demographic, Cargill expertise will guide your formulation adventure, and ensure consumer- pleasing treats.
This holiday season, Cargill highlighted how to serve up plant-based festive sugar confectionery through its’ broad portfolio of solutions, advanced support and insight driven innovation. For example, it’s possible to create gelatin- free marshmallows through an INFUSE by CargillTM functional system combining pea protein and carrageenan, to optimise aeration and texture.
