Industry News

2026/03/23

Recent developments in the confectionery industry

As one of China’s two traditional pillar leisure-food industries, the confectionery sector has consistently maintained rapid growth, with its potential market size continually expanding. Over the past five years, the Chinese confectionery market has posted an average annual growth rate of 8% to 12%. By 2011, the size of China’s confectionery industry had reached RMB 62 billion.

View more

2026/03/23

What is carrageenan?

Carrageenan is a polysaccharide extracted from red algae, commonly used in the food industry as a thickening agent, stabilizer, and gelling agent. Its core characteristics and applications can be summarized in three main points: It offers versatile functionality: it can thicken liquids, help stabilize ingredients to prevent separation, and form either elastic or brittle gels. It has a wide range of applications, frequently found in foods such as yogurt, jelly, ice cream, meat products (e.g., ham sausages), and beverages.

View more

2026/03/23

What stricter regulatory measures will be introduced in the confectionery industry?

The confectionery industry is now subject to stricter, end-to-end regulatory oversight, with key standards tightened across five major areas: production, food additives, distribution, labeling, random inspections, and traceability. The main measures are as follows: I. Production Stage: Tiered, Stringent Supervision + Process Documentation Implement differentiated inspection based on risk levels: Confectionery manufacturers classified as medium-risk must undergo on-site inspections at least once every six months, with a focus on verifying workshop hygiene, process parameters, and equipment disinfection records. Strengthen full-process control of food additives: Require the establishment of a ledger for “issuance—weighing—use—recovery,” with electronic scale data automatically uploaded to the regulatory platform; compounded additives must be accompanied by ingredient testing reports, and the use of unregistered compound additives is prohibited. Promote upgrades to quality management systems: Increase the certification rate for large-scale enterprises under HACCP and ISO 22000 to 80%, with certified companies eligible for reduced frequencies of random inspections and other supportive measures. II. Additive Regulation: Strict Source Control + Crackdown on Misuse Implement categorized licensing reviews: The “Detailed Rules for the Review of Food Additive Production Licenses (2025 Edition)” classifies six categories, including gum-base candy bases, under a tiered licensing system, thereby raising the entry threshold. Conduct special campaigns to address additive misuse: Strictly investigate the unauthorized or excessive use of sweeteners, colorants, and preservatives, and crack down on the practice of passing off chemical products as food additives. III. Distribution and Live Streaming: Transportation Licensing + Tight Oversight of Live Sales Transportation permits for sugar raw materials: Starting July 2026, bulk road transport of sucrose syrup, high-fructose corn syrup, and similar products will require permits, with joint manifest management and end-to-end traceability. Stringent regulation of live-stream sales: New regulations take effect on March 20, bringing platforms, livestreamers, MCNs, and suppliers into a closed-loop accountability system; clearly defining prohibited product lists, requiring public disclosure of qualifications, strictly controlling promotional content, and imposing severe penalties for violations. IV. Labeling and Nutrition: Information Transparency + Health Orientation Standardize ingredient and nutrition labeling: Mandate the accurate listing of ingredients, allergens, and nutritional information, and prohibit false or misleading claims such as “sugar-free” or “no added ingredients.” Advance regulation to reduce sugar and control sweetness: Strengthen random inspections and risk warnings for high-sugar confectionery, guiding companies to optimize formulations and lower added sugar content. V. Random Inspections and Traceability: Frequent Monitoring + Full-Process Traceability Expand the scope of risk monitoring: Cover 12 product categories, including soft candies, hard candies, and sugar substitutes, with monitoring for microorganisms, heavy metals, and additives; plan for 20,000 batches annually, with a particular focus on online platforms and rural areas. Improve traceability and recall procedures: Require the establishment of a full-process traceability system from raw materials to finished products; revise emergency response plans to ensure that problematic products trigger risk assessment and recall within 72 hours. These measures will significantly raise compliance standards in the confectionery industry, driving the sector toward greater safety, health, and regulatory adherence.

View more

2026/03/23

Why do carrageenan gummies stay firm in summer?

The ability of carrageenan gummies to maintain their shape in high-temperature environments stems from carrageenan’s intrinsic gel-forming properties and a well-balanced formulation. Carrageenan is a hydrophilic colloid that forms a stable three-dimensional network in water, effectively trapping moisture. This gel structure exhibits thermoreversible stability, remaining firm even at room temperature or higher—unlike conventional sucrose-based candies, which readily soften and deform. In production, ingredients such as granulated sugar and glucose syrup are added to increase the solids content, reduce water activity, and minimize the risk of softening and melting due to excess moisture. A properly balanced sugar-to-acid ratio further enhances gel strength, resulting in a denser, more cohesive structure. Compared with gelatin-based gummies, carrageenan gels offer superior heat resistance: gelatin tends to soften near body temperature, whereas carrageenan gummies retain their chewy, springy texture at ambient summer temperatures, with little tendency to become sticky, runny, or distorted. Moreover, the drying process after molding creates a relatively dry surface layer on the gummies, reducing stickiness and improving overall thermal stability. Together, these factors enable carrageenan gummies to maintain excellent shape and mouthfeel even during the summer months.

View more

2026/03/04

How to Choose Candy: 5 Key Points to Keep in Mind When Buying Candy

High-quality candy wrappers exhibit excellent moisture resistance, with the trademark design, candy name, and manufacturer’s name all clearly visible. The packaging is tight, sturdy, and neatly arranged, with no signs of cracking or loosening. Premium candies typically come in multi-layered, exquisitely designed packaging, whereas ordinary candies usually have only a single layer—some even lack the manufacturer’s name on the wrapper, which often indicates lower product quality.

View more

2026/03/23

What is the process for making gummy candies?

The production of gummy candies centers on colloids, sugar, and water, and is completed through boiling, shaping, and cooling to set the final form; the entire process is stable and well-controlled: Preparation and solubilization: Prepare granulated sugar, glucose syrup, gelatin/pectin/carrageenan and other colloids, water, and flavoring ingredients in the appropriate proportions. First, soak the colloids in warm water until fully hydrated and swollen, to prevent clumping and ensure a uniform texture throughout the subsequent stages. Boiling the sugar syrup: Heat and boil the sugar and water, stirring until completely dissolved, then add the glucose syrup. Continue boiling until the desired concentration is reached, evaporating excess moisture to achieve a viscous consistency suitable for molding. Mixing and blending: After turning off the heat and allowing the mixture to cool, add the hydrated colloids and stir until fully incorporated. Then introduce fruit acids, food-grade flavorings, colorants, and other additives, mixing thoroughly to form a smooth, fine sugar paste. Molding: Pour the sugar paste into starch molds, silicone molds, or specialized molds, gently tap the surface to level it and release any trapped air bubbles, ensuring a neat and uniform shape for the gummies. Cooling and setting: Allow the sugar paste to stand at room temperature or in a cool environment, letting it gradually solidify, lose its flowability, and develop a chewy, springy texture. Once set, remove the gummies from the molds. Post-processing: As needed, dust the surface with fine granulated sugar or starch to prevent sticking. After a brief screening and sorting, the finished gummy candies are ready.

View more