ReviewFoods (Basel, Switzerland)2023
Current Innovations in the Development of Functional Gummy Candies.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
20 citing papers in PubMed.
- Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices.Journal of texture studies · 2026Review
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- Texture Matters: Linking Sensory Properties of Fruit Gum Candies to Consumer Acceptance.Food science & nutrition · 2026Article
- Development and Characterization of Functional Gummies Enriched with País Grape Extract for Presbyphagia.Gels (Basel, Switzerland) · 2026Article
- Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.Foods (Basel, Switzerland) · 2026Review
- Valorization of Animal-Derived By-Products Through Microencapsulation of Heme and Non-Heme Iron by Vacuum Foam Drying: Development of Functional Gummy Candies.Molecules (Basel, Switzerland) · 2026Article
- Physico-Chemical, Textural, Antioxidant and Sensory Characterization of White Chocolate Enriched with Barley Powder.Foods (Basel, Switzerland) · 2026Article
- Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers.Foods (Basel, Switzerland) · 2026Review
- Upcycling orange by-product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts.Journal of the science of food and agriculture · 2026Article
- Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy Products.Foods (Basel, Switzerland) · 2026Article
- Advances in natural colorants for functional confectionery; technological, sensory, and stability perspectives in chewing gum, hard candy, and toffee.Food chemistry: X · 2026Review
- Food Industry Byproducts in Confectionery: Functional Jelly Candy Development from Black Carrot Pomace and Olive Oil.Foods (Basel, Switzerland) · 2025Article
- Development and Characterization of Cannabidiol Gummy Using 3D Printing.Gels (Basel, Switzerland) · 2025Article
- Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization.Foods (Basel, Switzerland) · 2025Article
- Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release.Foods (Basel, Switzerland) · 2025Article
- Development of a novel functional jelly with dieckol-rich extract fromFood chemistry: X · 2024Article
- Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition.NPJ science of food · 2024Article
- The Effect of Including Sea Buckthorn Berry By-Products on White Chocolate Quality and Bioactive Characteristics under a Circular Economy Context.Plants (Basel, Switzerland) · 2024Article
- Production of Poly(3-hydroxybutyrate-Bioengineering (Basel, Switzerland) · 2024Article
- Protein-Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications.Antioxidants (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.