The ServoGel equipment allows confectioners to make jelly products without the standard practice of using starch - thereby lowering costs and improving production hygiene.
According to the company, manufacturers are frequently deterred from entering the gum sector because of the costs and time involved in the starch-based process.
Baker Perkins spokesperson Keith Graham told confectionerynews.com: "We've taken the starch out which means there's no dust in the air, a lot less cleaning and less machinery involved.
"This is a huge gap in the industry, a barrier to confectioners who want to get interested in jellies and gums but are put off by the starch and expense involved. We are giving them a way to get into the market quite easily and at a much lower cost."
The machine allows for continuous depositing of final solids into reusable moulds and can be used to make striped, marbled, layered or filled products in a variety of shapes.
The company claims production times - from raw ingredient to end product - are reduced from the standard 24 hours associated with a starch mogul to minutes with the ServoGel system.
Cutting starch from the process also negates the need for trays, allocated drying times and factory floor equipment.
ServoGel is also less labour intensive as the need to separate the product from its starch base is removed.
In addition, the company claim: "The nature of the depositing process creates complete control throughout the system, leading to extremely high dimensional, shape and weight accuracy with negligible scrap rates and maximum hygiene."
Baker Perkins intends to exhibit the machinery at the Pack Expo in Chicago which runs 29 October - 2 November this year.