Gelatine-free and protein-enriched Jelly Bars by Emden® ET 50

In response to the rising trend of gelatine substitutes and protein-enriched foods, the Emsland Group has introduced a new concept in the confectionery segment: a Jelly Bar.

This fruit bar produced in an extrusion or moulding process is transparent, flexible and elastic. The Jelly Bar consists of a fruity mass (formed as a bar or cut into slices) that is enriched with proteins, fibre or cereals. The bar can also be coated in chocolate or other embellishments.

The innovation behind this bar is Emden® ET 50, a newly developed cross-linked and hydroxypropylated starch (E1442) from the Emsland Group. This is an excellent gelling agent that results in a transparent, flexible and elastic shape. Products based on this starch easily have a longer shelf life and are suitable for vegan and fat-free confectionery products.