Alland & Robert Launches Syndeo Gelling, a Vegan Gelatin Substitute

The Syndeo Gelling texturising agent enables the reformulation of several types of traditional gelatin-based products, including jelly confectionery. Its composition is based on 100% plant-based hydrocolloids and gum acacia, whose combined properties provide a compromise between gelatin and pectin. This means that while gelatin provides high elasticity and reduced stickiness, pectin helps achieve firmer, stickier textures with little or even no elasticity. Syndeo Gelling offers both low hardness and higher elasticity than pectin, without creating any stickiness.

Syndeo Gelling therefore offers an alternative choice for vegan sweet recipes and health supplements such as gummies that look like sweets. Indeed, this market is rapidly developing, and is not immune to the quest for healthier products.

Syndeo Gelling is composed of gum acacia mixed with natural hydrocolloids of plant origin. It can therefore be used in the formulation of vegetarian or vegan food products.

By 2027, the confectionery market is expected to grow by 3.42% per year. The consumption of jelly sweets, lozenges and gum is even expected to grow by 4.7%. Another notable development is that since 2018, vegan or environmental labeling has made its mark on packaging in the sector. Whether it is to adopt a vegetarian diet, out of concern for the environment, to combat intensive farming, or out of religious conviction, an increasing number of consumers are looking for products formulated with plant-based ingredients to substitute those of animal origin. This is one of the challenges facing the food industry, and in particular manufacturers of confectionery, jelly sweets and marshmallows. 

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