Global Demand for Sugar-Reduced Confectionery Keeps Rising
With rising health awareness worldwide, "sugar reduction" has expanded rapidly from beverages and bakery into confectionery. According to market research by Innova, global launches of reduced-sugar candy have grown by more than 7% annually over the past three years. Yet R&D professionals face a universal reality: different candy types require completely different formulation logics-there is no one-size-fits-all solution.
At this month's Shanghai Food Innovation Expo, sugar-reduced confectionery became the star of the show. R&D experts from China, Japan, and the United States showcased the latest prototypes of hard candy, gummies, and chews-each revealing the unique technical challenges and innovation opportunities behind the category.
Hard Candy: The Scientific Balance of "Glass-Like" Texture
The biggest challenge in sugar reduction for hard candy is preserving its crystal-clear appearance and crisp snap. Traditional sucrose provides not only sweetness but also clarity and brittleness. Without it, candies often turn cloudy, fragile, or sticky.
Emerging Solution:
Allulose contributes mild caramelization, restoring both color and layered flavor;
Isomaltulose ensures structural stability under high heat, preventing stickiness.
A European functional candy brand has successfully applied this combination in vitamin throat lozenges, earning strong traction in pharmacy channels.
Gummies: Balancing Bounce and Sweetness with the "Golden Triangle"
For gummies, the key challenge lies in balancing volume, elasticity, and sweetness. Remove sugar, and gummies collapse or harden, sometimes cracking within weeks.
Golden Triangle Formulation:
Allulose regulates sweetness and syrup flow;
Monk fruit extract delivers zero-calorie, high-intensity sweetness;
Prebiotic fiber syrup provides bulk, maintains chewiness, and adds a digestive health claim.
In Japan, a collagen + hyaluronic acid low-sugar gummy using this formula quickly became a bestseller-positioned as both a beauty and health product.
Chews: The Dual Challenge of Plasticity and Emulsification
Chews depend heavily on stretchability and emulsification stability, making sugar reduction even more complex. Sugar is not only a sweetener but also the structural binder.
Solution Pathways:
Maltitol + oligosaccharide fibers restore volume and chew;
Lecithin emulsifier systems stabilize functional oils (e.g., Omega-3);
Multi-component blends prevent crystallization while maintaining smooth texture.
In the U.S., a sports nutrition brand launched low-sugar energy chews enriched with caffeine and electrolytes-earning a following among fitness enthusiasts.
MiniCrush: Driving B2B with Customized Formulation Logic
Faced with the reality that "no universal formula exists," Chinese confectionery innovator MiniCrush has carved its own path:
Private Label Customization – Tailored confectionery solutions for overseas nutraceutical and retail brands.
Dedicated Contract Manufacturing – Optimized production lines for hard candy, gummies, and chews.
Export-Grade Compliance – Alignment with EU, U.S., and Middle Eastern regulatory frameworks.
Cross-Category Bundling – Developing "gift-box style" solutions to enhance client value.
A MiniCrush executive explained:
"Sugar reduction isn't just about 'adding less sugar.' It's a completely new formulation logic. We believe the future of confectionery lies in merging indulgence with health and function."
