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Shorter drying time, sweeter success!

Curious about cost-effective, sustainable and delicious candy making? Stefan Wessel reveals how Avebe’s solutions reduce drying time and energy use by up to 50%.

Anyone who thinks making candy is child’s play is mistaken. Behind a classic wine gum lies a complex process of mixing, molding, and especially waiting. The candy dries for as long as two days at a specific humidity and a temperature of 50°C.

“Cost issues, changing consumer preferences, misconceptions about alternative solutions. The confectionery industry is facing several challenges right now, and many producers are struggling to adapt without compromising product quality,” said Stefan Wessel, Customer Application Specialist at Avebe. “Time, space, and energy are scarce resources. The production capacity of manufacturers often depends on the size of the drying rooms. That’s why our customers regularly ask for a shorter drying time. We are always happy to think along with them and look for a solution.”

Customer needs at the centre

"In Avebe’s laboratory, we test on a small scale what the manufacturer produces on a large scale", Stefan explained. “To make a starch-based vegan wine gum, for example, you have to heat sugar and also starch. Within Avebe’s portfolio, you can choose between 10 to 15 types of starch for confectionery. Depending on the customer’s wishes, we select a starch that matches the required structure and elasticity. We also experiment with high or low concentrations – and now, with long or short drying times. We keep testing with different variables until it meets the customer’s needs.”

Shorter drying time for gummy candy

Based on the customer’s wish to increase efficiency in the production process, the product development department started working with different types of starch to shorten the drying time. The choice fell on a starch branded as PerfectaGEL^®. Stefan advised: “When it comes to creating cost-effective (vegan) sugar confectionery without compromising on taste and texture, PerfectaGEL^® starches are the ultimate solution.” This product was introduced earlier this year at ISM Prosweets in Cologne and at IFT in the USA, where it was very well received.

Liquid

Stefan explained that this specific starch not only ensures a shorter drying time, but also keeps the product liquid for longer, making it easier to pour into a starch mold. “After the drying process, the gummies are removed from the mold.”

Texture and airiness of candy

“Other customer questions often relate to texture,” said Stefan. “In jargon, we call this a long or short structure. With a long structure, the candy can be stretched. With a short structure, the chewy candies are a bit firmer, like classic wine gums. Additionally, candy manufacturers want to control density, and for that, we have our proteins. The lower the density, the airier the foam candy,” he explained.

Reduce drying time up to 50%

PerfectaGEL^® starches offer great taste and texture as can be a cost-effective cheaper alternative to gelatin and pectin, depending on current market prices. In addition, some PerfectaGEL^® starches have fast-setting properties and low viscosity, allowing producers to reduce energy costs or increase factory output by up to 50%. Safe to say that a boost in efficiency like this will inevitably facilitate much more competitive product pricing.

Always at home

The candy most popular in Stefan’s family consists of two parts. One part is a wine gum with liquorice flavour, where potato starch provides firmness. The other part is a foam candy with banana flavour, where potato protein provides airiness. “That candy is always the first to go at our house. It’s a light, chewy candy. Especially the combination of liquorice and banana is very popular.”

Further reducing drying time?

“We continue to innovate. In the future, we want to reduce the drying time even further. It will then be possible to use solid molds made of plastic or metal, which are reusable,” says Stefan. He explains that the modified starch is also a vegan alternative to gelatin. And the shorter drying time also saves customers energy, time, and space.

Ready to Innovate?

Avebe invites ingredient buyers and suppliers to explore how its potato-based solutions can transform your confectionery portfolio. Whether you're looking to reduce drying time, improve texture, or meet clean-label demands, Avebe’s team is ready to collaborate.

Visit our booth at Fi Europe 2025 stand 40H110 or contact us today via avebe.com to learn more or request a sample.

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