The 1st International OTC Symposium in Aachen/Germany provided a complete overview of trends and future aspects of fortified OTC gummies and jellies. The spectrum ranged from recipe development, ingredients and product formulation to production technology.

By Dr. Bernhard Reichenbach

The organizers of the 1st International OTC Symposium – the development and training company D&F Sweets, the ingredients specialist Norevo and the confectionery machine manufacturer WDS – recently welcomed more than 120 participants to Aachen. Available without a prescription, OTC (over-the-counter) products such as enriched gummies and jellies, for example to treat colds or skin problems, are a highly topical subject, since in view of the trend towards independent health care, they are playing an increasingly important role in self-medication. More than ever before, those affected want to be able to help themselves, treat minor ailments and increase their own well-being.

At the event, 14 renowned companies offered market insights and experiences, and 20 lectures by 15 experts from science and industry illuminated all aspects of the manufacture of OTC products – from formulation development to production technology. The focus was on market development and trends, food law aspects, raw materials, processing aids, fortification and additives, starch-free technology, product formulation and development, prototyping and processing technology. Company presentations and a live technical demonstration on the production of fortified gummies in the laboratory of the Aachen-based confectionery experts from D&F Sweets rounded off the event.

In the first lecture of the symposium, Prof. Andrea Maier-Nöth from the Albstadt-Sigmaringen University of Applied Sciences addressed the topic of “Health and sensory pleasure in gums and jellies – consumer trends and opportunities”. The food technologist pointed out that people’s eating habits are changing along with their lifestyles. For example, stressful living conditions bring with them the desire for healthy balance. The current “good-for-your-body” trend makes food interesting that contains the healthiest, most natural and at the same time sustainable clean-label ingredients – be it animal ingredients such as insects or plant-based ingredients such as algae, which can also be used in gummies and jellies. The ingredient lists should be as short as possible, and “harmful” ingredients such as sugar should be avoided as far as possible: “Pleasure is more than sweetness” is the motto, says the food scientist. And the reduction of sweetness should be done in a natural way – without the use of artificial sweeteners.

“Sugar substitutes” were examined in more detail by Manuel Stumpf from D&F Sweets in his presentation. Many naturally occurring ingredients are just as sweet as or sweeter than household sugar (sucrose) and can replace it in many applications. While they are not suitable for actual sucrose reduction on a large scale, they are often the “healthier alternative” to crystallized sugar. These healthier alternatives include, for example, yacon syrup, which is made from the tubers of the yacon plant, which is related to the sunflower. “While it is only half as sweet as sugar, it is rich in antioxidants and promotes weight loss,” noted the confectionery expert. Maple syrup is three times sweeter than sugar. It is rich in antioxidants and minerals such as potassium, calcium and magnesium.

Also helping to reduce sugar are “healthy” dietary fibres such as inulin (35 % of the sweetness of sugar), which pass through the digestive tract without providing nutrients or calories. A third option is low-calorie polyols (sugar alcohols), which are made from cereals (sorbitol, maltitol) or from sugar (isomalt) and have between 50 and 100 % of the sweetness of sugar.

Besides sugar and glucose syrup, the gelling agent gelatin is another essential ingredient of gummies and jellies. Till Kinne from Gelita provided information on “gelatin and collagen peptides for functional gummies”. The ingredients specialist presented the different types of gelatin depending on the raw material – connective tissue from pork or beef. He went into detail about their functional properties, such as gelling properties, and highlighted their advantages in terms of taste and flavour release, melting profile and texture, for example.

Collagen protein, the starting material for gelatin, is also the starting material for collagen peptides. These proteins are an important part of a healthy diet and make a significant contribution to strong bones, supple joints and smooth, firm skin. The latter is said to be provided by gummies enriched with the collagen peptide Verisol from Gelita, since: “True beauty comes from within”, said Till Kinne with a smile.

In combination with gelatin or as a vegan alternative to it, the gelling agent pectin can be used. This was made clear by Marlene Beicht from Herbstreith & Fox in her presentation “Pectins for fortified gummies and jellies”. Pectins are vegetable polysaccharides (multiple sugars) obtained from raw materials with a high pectin content, for example apple pomace or citrus peel. “They are allergen-free, neutral in taste and easy to use,” the speaker emphasized. Gummies and jellies made of pectin could be fortified with various ingredients such as vitamins and minerals, herbal extracts, juice concentrates, but also omega-3 fatty acids or melatonin. Starchless depositing is possible. The gelling process is short, and the products can be unmoulded quickly.

In her presentation, Anja Wittmer-Kropholler from Norevo showed how the sweets can be unmoulded as well as possible – 100 % – when starchless depositing is used. The solution is to spray a suitable release agent – a special wax-in-oil dispersion such as Noreol from Norevo – to pre-treat the polycarbonate trays. This requires an even and consistent coverage of the cavities until the mass is filled in. As for dosage, the food scientist said: “As much as necessary, as little as possible.” Per cavity, between 10 and 20 mg of release agent is typically required.•