IFF launches DuoGel to improve texture of plant-based gummies across EMEA

EMEA – IFF has launched DANISCO GRINDSTED DuoGel, a new stabilizer system designed to help confectionery manufacturers produce plant-based gummies with a texture comparable to traditional gelatin-based products across Europe, the Middle East and Africa (EMEA). 

The solution has been developed specifically for low-pH, fruit-based gummies and addresses one of the industry’s key challenges of replicating the juicy, elastic bite associated with conventional gummies.  

According to IFF, many existing gelatin-free formulations result in a brittle texture or an overly dense and sticky chew, limiting consumer appeal. 

“The confectionery market across EMEA is growing quickly and has already shifted toward plant-based, but texture has remained a barrier,” said Elisa Vimercati, Vice President of Systems and Locust Bean Gum for IFF Food Ingredients. 

“With GRINDSTED® DuoGel, we’re introducing a first-of-its-kind solution in the region that enables manufacturers to deliver the indulgent eating experience consumers expect in fruit-based or fruit-flavored gummies.” 

GRINDSTED DuoGel combines pectin and carrageenan in a synergistic hydrocolloid system that delivers an elastic, chewy texture that is difficult to achieve using a single ingredient.  

The company said the solution also simplifies implementation on existing manufacturing lines, allowing producers to accelerate product development without major process changes. 

“GRINDSTED® DuoGel represents a step change for plant-based confectionery,” said Linda Friis, Vice President of Applications, EMEA for IFF Food Ingredients. 

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

According to studies conducted by IFF, gummies formulated with GRINDSTED® DuoGel demonstrate improved melt resistance and reduced surface stickiness under warmer conditions, supporting reliable distribution in hot climates.  

The stabilizer system is also halal-certified and suitable for plant-based and vegan product claims, providing manufacturers with greater flexibility in product positioning. 

The launch forms part of IFF’s broader strategy to strengthen innovation across its ingredients portfolio. In May, the company opened a new Vanilla Innovation Center in Madagascar to advance vanilla research, sustainability and flavor development at origin. 

IFF said the facility will improve understanding of vanilla quality, natural variability and post-harvest processing while accelerating innovation for customers worldwide.  

The center will also serve as a hub for training, workshops and capability-building through the company’s RE-MASTER VANILLA program, supporting collaboration between experts, customers and local teams while strengthening sustainable vanilla innovation across the global supply chain. 

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