Confectionary – Lyckeby

Create new textures with beneficial claims

Today’s consumers are actively seeking confectionery that supports vegan, gelatin-free and lifestyle-driven choices—without compromising on taste, texture or enjoyment. For jelly candy manufacturers, functional potato starches creates opportunities to develop innovative plant-based products with appealing claims and exciting new eating experiences.

Replace gelatine

Potato starch is a very functional alternative to gelatin in jelly candy applications. It can partially or fully replace gelatin while helping to build a wide range of textures—from a pleasantly elastic and chewy texture to a softer bite. Thanks to its strong gel-forming ability, potato starch enables manufacturers to create stable, high-quality confectionery with the texture consumers love.

Plant-based gummies and jellies

As an animal-free ingredient, potato starch also supports products designed for consumers who avoid gelatin for religious, ethical or dietary reasons. Naturally transparent and neutral in taste, it fits seamlessly into jelly candy formulations without masking flavor or color. Its lower gelatinization temperature compared with many other starch sources can also support efficient processing and flexible product development.