There’s still a lot to learn about the chemistry of gummies
, says Yael Vodovotz, a food-innovation scientist at Ohio State University. “They follow the trends and make the choices that change tastes.”
The company recently released a centennial Passport edition that samples from international varieties. It includes Goldbears, Starmix, Matador, Tagada, and Rotella.In general, customers in the US and Latin America have more of a sweet tooth than snackers in Japan and Western Europe. But in the past decade or so, Triffler says American candy lovers have shifted to the sour side.
. Compared to the classic candy, these hold much more fiber and plant matter, which creates a jam-like consistency on the insides. Gelatin is a no-go because it’s not gluten-free or vegan—so, Vodovotz gets creative with a variety of gelling agents to account for the acidity and calcium levels of her ingredients. Grapefruit, for example, has a low pH, so it pairs best with agar as opposed to pectin or starch.
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