Engineering the Next Masterpiece in Confectionery Innovation
January 13, 2026
By Luca Menassi, General Manager – Asia
For today’s confectionery manufacturers, crafting a confectionery masterpiece means blending precise innovative production technology with bold creativity. Manufacturers are reimagining jellies, gummies, marshmallows and liquorice through advanced processing systems that deliver consistent quality while enabling rapid innovation. From high-efficiency cooking and continuous depositing lines to smart, data-driven quality control, the modern factory floor is built for both reliability and experimentation.
As consumer expectations shift, production teams are incorporating plant-based gels, functional ingredients, reduced-sugar formulations and exotic flavour pairings all without compromising texture or repeatability. Seasonal micro-batches, personalised shapes and premium finishes are becoming standard, powered by flexible automation and modular equipment.
At TNA Solutions, we are proven in consistently delivering the results a new generation of confectionery systems that is crafted with precision, inspired by global innovative trends, and engineered to delight every batch, every season, every time.
Confectionery production can, at times, feel as much like composing a symphony as it does like orchestrating high-intensity operations. On one hand are the familiar notes of classic gummies, marshmallows, and liquorice, whose repeatability consumers expect. On the other hand, there are the improvisations: new plant-based recipes, textural innovations, exotic flavour trends, and health-conscious functional gummies designed for wellness, emerging from a proactive approach to well-being. Consumers are redefining their gummy consumption as more conscious, with people buying only what they need, understanding the cleaner and greener ingredients derived from natural products.
Today’s consumers want the best of both worlds: the familiar, dependable taste of their favourite jellies, gummies, marshmallows and liquorice, along with
exciting new twists in the form of everything from plant-based and fortified varieties to seasonal creations and premium, indulgent flavours.
Reflecting on 2025
Confectionery in 2025 has been defined by the intersection of technical precision, consumer-driven flexibility, and manufacturing innovation. As demand shifts more toward plant-based, functional, clean-label and sensorially rich products, success has depended on the ability to optimise processes, adopt new technologies and maintain quality across increasingly complex product portfolios.
Manufacturers that invest in agile systems, smarter automation and advanced ingredient solutions will be best positioned to compose the next generation of confectionery masterpieces.
And the pressure to deliver these masterpieces is growing. The global confectionery market was valued at $225 billion in 2024 and is forecast to grow at a compound annual growth rate of 3.6 per cent between 2025 and 2029. Sugar-free products are at the forefront of change, already accounting for 35 per cent of all new product launches in 2024.
Yet this growth has been tempered by volatility, with cocoa prices at record highs putting significant pressure on chocolate margins. For producers heavily dependent on chocolate, the cocoa shock was a defining feature of 2025. For manufacturers in the jelly, gummy and marshmallow categories, it created space to consolidate growth and demonstrate resilience.
Within the broader market of sugar confectionery, jellies and gummies stand out as a primary growth engine. The segment was valued at $38.18 billion in 2024 and is projected to achieve a CAGR of 3.8 per cent through to 2030. North America holds the largest share, with gummies becoming a popular delivery format for functional and nutraceutical products. Europe remains a stronghold for sugar-free and vegan confectionery, alongside a long-established pick-and-mix culture. Asia-Pacific continues to be the fastest-growing region, with annual growth rates of up to 12.9 per
cent, fuelled by rising disposable incomes, rapid urbanisation and an increasingly health-aware consumer base.
Consumer expectations drove much of this momentum. Plant based formulations moved into high performance territory, functional and fortified wellness gummies gained market share and consumers sought transparency and clean labels.
Indulgence retained its place in the composition, with berry flavours, hybrid textures, tropical blends and centre-filled or multi -layered textures providing variety and novelty. Innovation in format and texture became as important as flavour, with freeze-dried gummies and crunchy clusters adding new dimensions to the sensory experience.
As ever, convenience also played its role, with gummies and jellies thriving as portable, on-the-go treats, supported by seasonal tie-ins and brand collaborations that kept ranges vibrant and engaging.
The challenge for confectionery manufacturers lay in keeping the rhythm steady while improvising where needed. Efficiency remained critical as rising input costs and energy prices squeezed margins. Flexibility became indispensable, with short-run lines, seasonal SKUs and flavour rotations all requiring rapid changeovers and minimal downtime. Sustainability pressures continued to mount, with starch containment, reduced energy and water use, and recyclable packaging formats all on the agenda.
Ready for 2026
At TNA Solutions, these priorities come together in the way we support our customers. The tna mogul provides precision starch moulding for gummies, jellies, marshmallows, fondants , crème centres, liquorice and centre-in-shell gummies, combining the repeatability needed for established classics with the flexibility to create innovative new designs. Depositing systems allow fast format changes, supporting limited-edition runs and multi-layered products.
The tna robag® with auto-splice delivers high-speed bagging with minimal film waste, while the tna ropac® 5 enables efficient case-packing for small formats
that reflect the rise in portion-controlled packs. Together, these systems create an integrated confectionery processing line that ensures every part of the production process plays in tune.
And as we enter 2026, confectionery will be about balancing comfort with curiosity, delivering the repeatability consumers trust while surprising them with bold new experiences. Functional and nutraceutical confectionery is expected to expand further, moving from niche to mainstream. Plant-based alternatives will grow in scale, even as producers continue to grapple with cost and textural challenges. Premium and seasonal lines will proliferate, increasing pressure on lines to manage rapid changeovers and shorter runs.
This may seem like more of the same from the past 12 months, but there is one critical new ingredient: regulation. The EU’s Packaging and Packaging Waste Regulation and its ban on PFAS in food-contact packaging will take practical effect in August 2026. In the United States, new traceability requirements under FSMA 204 will also apply from early in the year. Each of these changes demands reformulation, packaging redesign or digital record-keeping, placing greater pressure on manufacturers to adapt without compromising efficiency.
Confectionery’s enduring appeal lies in its, interplay of indulgence and innovation, comfort and surprise. In 2026, this duality will intensify as consumers, regulators and global markets demand greater variety, cleaner labels, and more sustainable production practices. Manufacturers will be challenged to deliver novelty without compromising consistency, efficiency or compliance. The leaders in this next era will be those who master composition: achieving a precise harmony between repeatability and adaptability, ensuring every product is both reliably crafted and dynamically responsive to emerging trends.
