The company’s Tof’Gums uses Rousselot gelatine and contains no artificial colouring, flavouring or e-numbers.
Characteristics of conventional gummy
Gaetan Noiret, Rousselot sales manager, told ConfectioneryNews.com that Tof’Gums gave the usual toffee taste and gum texture.
He also claimed that the toffees gave an increased flavour release.
“Four big companies in the confectionery industry are interested,” he said.
Rousselot has filed for a patent for its concept, which Noiret said it would secure very soon.
Rousselot claims its toffee gummies contain 20% less fat and carbohydrates and 15% less calories than a traditional butter caramel candy.
“The gelatine makes this possible; a gelling agent, the gelatine links the water molecules and stabilizes the structure, thus allowing reduced sugar and fat content,” said the company.
Cost in use
According to Noiret, cost in use for the gums is in-line with traditional gums.
He added that the gums could be produced on the same line as normal gummies and no additional investment or adjustment for processing equipment was required.
Rousselot is part of ingredients firm VION and manufactures gelatine and collagen peptides for the food, pharmaceutical and technical industries. The VION group has an annual turnover of around €8.9bn.