CandyCrunch

CandyCrunch will explore the sensory qualities and consumer acceptance of added-value fruit gums in relation to their formulations and in comparison to conventional products, as well as the influence of front-of-pack (FOP) health and sustainability labelling on purchasing choices. The growing demand for lower calorie or nutrient-fortified ‘healthier’ sugar confectionery products, such as fruit gums, and the concomitant introduction of FOP labels that indicate the product’s relative ‘healthiness’ or ‘sustainability’ represent a challenge for manufacturers. Changes in fruit gum formulations or production methods can affect their sensory appeal, while FOP labelling drives initial purchasing choices of consumers.

This project will examine different attributes of fruit gums produced with novel (healthier) formulations in comparison to conventional products. Specifically, using a holistic empirical approach, we will characterise fruit gum candies in relation to inherent properties (texture, flavour composition, appearance) and compare these to their sensory perception and liking. Chemometrics tools with machine learning will establish links between the fruit gums attributes and sensory quality. In parallel, consumer studies will explore the effects of FOP ‘healthy’ and ‘sustainable’ labels on purchase decisions.

This pre-competitive R&D endeavour between leading research institutions in Brazil and Germany will lead to the development of a toolbox that allows consumer acceptance for novel, healthy sugar confectioneries to be predicted based on the inherent properties of the fruit gums, as well as in relation to FOP labelling. The ensuing predictive toolbox will provide the innovation-driven SME user community with a mechanism to explore consumer acceptance of novel candies prior to market launch, allowing for product optimisation and consequently reducing risk – and associated costs – of consumer rejection and market failure.