Emsland Group has announced the launch of Emjel LC 15, a new functional starch solution aiming to transform the production of vegan and vegetarian confectionery.

The ingredient solution is designed to bridge the gap between starch and gelatin systems, delivering the same processing ease traditionally associated with gelatin while serving demand for fully plant-based options.

While conventional starch-based jellies require high cooking temperatures and complex processing conditions to achieve full gelatinisation and desired texture, Emsland said its Emjel LC 15 solution works efficiently under atmospheric conditions – much like gelatin.

This makes production simpler and gentler on sensitive ingredients such as natural flavours, colours and vitamins, broadening the use of starches in premium jelly and gum applications.

Manufacturers can use the solution to develop gelatin-free products without switching to pressure or vacuum cooking systems, while achieving the smooth, elastic texture and clear appearance consumers expect from gummies and jellies.

The products can also benefit from improved thermostability, maintaining their structure at elevated temperatures where gelatin-based products may soften or melt.

Emsland added that manufacturers can also reduce energy and consumption costs through lower cooking temperatures, an additional benefit alongside expansion into vegan, halal and kosher markets.