In 2010, fudge surpassed tablets to become the third largest dietary supplement in the North American market. Compared with the traditional dosage forms of dietary supplements, functional fudge has the advantages of being more palatable, portable and easy to share, leading to stronger market demand. As the Z generation gradually grows into the main consumer force, China's food science and technology has ushered in a new opportunity of "counter-attacking the world".
Edible gel breakthrough: colloid mutual melting technology
Gummy can't be made without glue. From the original gelatin, to the later pectin, vegetable glue, carrageenan, each single gel, taste and application have their limitations. A simple example: Gelatine tastes good, but has poor temperature resistance; Pectin has good temperature resistance, but relatively poor taste. In the two kinds of colloid, how to choose, in order to give consideration to market circulation and overall taste?
The colloid mutual fusion technology developed by Yichao can be described as the "savior of the difficulty of choice". The BuffX easy night candy contains 150mg of gamma-aminobutyric acid (GABA) in a single tablet, three times the nutritional content of the original product. At the same time, the technology can also solve the unpleasant sensation of GABA release in the gel, and make the fudge taste delicious.
The composition increases the capacity technology, lets the fudge carry more
The nutrient content of functional soft candy is generally low, which is an industry status quo. Due to the limitations of technology, the ingredients in most functional fudge can only be added conceptually, which can not give consideration to the taste and body feeling required by consumers.
Take fish oil as an example. At present, Chinese fish oil is mostly in the form of soft capsules, while foreign fish oil is mostly realized by soft sugar. Under the environment of high temperature, high moisture and oxygen permeability, how can fish oil fudge control oxidation, prevent fishy taste, increase effective content and maintain delicious taste? At this point, it is necessary to apply the content enhancement technology, which can spot nutrients into the mesh of colloids and dispersants to form copolymerization, so that the same candy, while reducing sugar load enough nutrition. At the same time, the constant volume technology is also beneficial to control the unstable factors such as water and discoloration in the production process of fudge.
Yichao believes that in the future, the real nutritional soft candy should appear in the form of high dietary fiber products, replacing the original unhealthy carbon and water and even sugar alcohol with more healthy dietary fiber. The result is a healthier fudge that will return to taste, leaving consumers feeling less stressed and guilty about eating it. Up to now, Yichao has developed fudge products containing 60% dietary fiber.
Timing control technology of soft candy forming
The expression of all candy is based on the taste after forming. The ions and molecules of nutrients themselves are influential in the gelation process of colloid, and the molding timing control technology is a problem faced by the whole industry. How to add macronutrients while reducing the impact on the gel process, so that the candy can present the taste we pursue is the status quo that practitioners have been trying to change and break through.
Before the candy is formed, it is liquid. In the process of pouring, acid damaging nutrients will be added to adjust its PH value for taste, and the delicious food can be created by molding technology, which is the timing control technology that Yichao is constantly developing. When the formula has been unable to solve the time, to the process to solve, and the process of upgrading the need for new equipment. In 2017, Yichao decided to purchase 108 acres of candy in Huai 'an, Jiangsu province as a new candy production base, the introduction of Germany's automatic production equipment, these equipment can be timing, fixed temperature, quantitative control of boiling time, point and sugar, give candy stable texture, so that the composition and taste can be maintained. The use of fudge molding timing control technology production of vitamin C fudge, each 3g can contain 300mg of vitamin C.
On June 1, 2020, the candy was approved to add the health food record dosage form, which means that the soft candy has opened a path in terms of domestic laws and regulations. The application of candy technology is giving new scenes, new sales and new consumption of nutritional food.
According to the sales data of foreign markets, although the profit of each bottle of fudge is not as high as that of tablets, it has the advantages of high repurchase rate, low cost of acquiring customers, good stickiness of brand consumers and good sharing properties. For example, if you take out a tablet in the office and share it with your colleagues, everyone will think it's a little weird. But sharing candy is a normal social process. After replacing candies with expired tablets, most consumers will repurchase them within the effective time of reagents.
For the future, Yichao will focus on "fudge customization", remaking all products that can be made with tablets through fudge. Replace cold, unshareable dosage forms with tasty, shareable fudge.