Plant-based gummies
Published January 27, 2026
Resource
Formulation Guidance
How to develop plant-based gummies with an awesome texture.
KEY ATTRIBUTES
- Plant-based,
- Gelatin-free,
- Good texture.
KEY FACTS
CLEARGUM® thin-boiling starches
- Thin-boiling starches
- Stabilized grades available
- Different grades for optimal texture adjustment
- Available for full plant-based formulation
- Good processability
- Gluten-free, GMO-free
- Kosher and halal certified
KEY BENEFITS
| CLEARGUM® LG 70 15 stabilized thin-boiling starch | CLEARAM® CR 08 20 cook-up starch | |
| Functional |
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| Sensory |
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| Labeling |
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THE RECIPE – LIST OF INGREDIENTS
Glucose syrup, sugar, CLEARGUM® LG 70 15 modified starch, water, CLEARGUM® MB 70 starch, CLEARAM® CR 08 20 modified starch, acid (citric acid), flavor, color.
The reference number of the recipe – LSWEGUM033
- CLEARGUM® LG 70 15 stabilized thin-boiling starch
- CLEARGUM® MB 70 thin-boiling starch
- CLARAM® CR 08 20 cook-up starch
NUTRITION FACTS
Per 100g
| Energy, kcal | 331 |
| Fat, g | 0 |
| Carbohydrate, g | 81.1 |
| of which sugars, g | 56.8 |
| Fiber, g | 0 |
| Protein, g | 0.1 |
| Salt, g | 0.01 |
SUGGESTED CLAIMS
EU*
- Plant-based, gelatin-free
* Information based on EU regulations. Subject to applicable local laws and regulations.
DISCLAIMER
This informative and technical document is provided for food business operators or healthcare professionals, including prospective customers for Roquette and not intended to be delivered as such to final consumers. Legal, regulatory, policies and requirements are subject to change and jurisdictional variation.