Growing consumer demand for plant-based and vegan alternatives has made pectin an excellent choice of gelling agent to replace gelatin in gummies, jellies, chews and similar confections, as well as in vitamin, mineral and supplement (VMS) gummies. Despite pectin’s strong marketing advantages, it can be a perplexing ingredient for even the most seasoned formulators because pectin requires a delicate balance of pH, solids, and depositing temperature in order to set properly and produce a stable piece.
In late 2021, Bartek introduced Pecmate™ Pectin Enhancer to simplify working with pectin which was warmly welcomed by VMS and confectionery gummy formulators. And now, for formulas where sodium may not be desired, the recently launched Pecmate™ K ensures full compatibility with products marketed as “sodium-free".
The purpose of this fireside chat is to further explore the challenges of formulating with pectin and how Pecmate™ Pectin Enhancer simplifies working with pectin by fostering a “friendlier” batch, with more flexible product and processing parameters, where acid and pectin can interact efficiently for a more consistent finished product.
The intended audiences for this fireside chat are formulators and manufacturers of VMS in gummy format and soft-chew confectionery or anyone else interested in learning more about the topic.
Speaker information:
Alejandro J Perez-Gonzalez
Technical Business Development Manager – Ingredient Innovation at Bartek Ingredients Inc.
Alejandro has a master’s degree in Food Science from Texas A&M University and has worked in ingredient innovation for more than 20 years. He has held leadership positions in product development and research at several global companies, creating value-added ingredients from a wide variety of sources. Since 2019, he has been supporting Bartek’s initiatives in the diversification of its portfolio of ingredient technologies. In this role, he leads the research and development of new ingredients and also actively engages with customers to help them meet evolving market needs.
Allison Voll
R&D Manager at Victus Ars
Allison is specialized in gummy product development and gummy research. She has a degree in Food Science from the University of Wisconsin – Madison and has 8 years of experience with confectionery development and production.
Moderator:
Sonali Raghunath is a Food Engineer cum scientist working under Dr.Kumar Mallikarjunan to understand better how novel food processing technologies can be used for better functionality of food proteins. Sonali enjoys generating new ideas and devising feasible solutions to broadly relevant problems. She finished her B.Tech in Food Technology from Anna University, Chennai, India, and her M.S. in Food Science from the University of Minnesota and is currently working towards her Ph.D. in Food Engineering. Sonali is a proud recipient of the UMN President Student...
Growing consumer demand for plant-based and vegan alternatives has made pectin an excellent choice of gelling agent to replace gelatin in gummies, jellies, chews and similar confections, as well as in vitamin, mineral and supplement (VMS) gummies. Despite pectin’s strong marketing advantages, it can be a perplexing ingredient for even the most seasoned formulators because pectin requires a delicate balance of pH, solids, and depositing temperature in order to set properly and produce a stable piece.
In late 2021, Bartek introduced Pecmate™ Pectin Enhancer to simplify working with pectin which was warmly welcomed by VMS and confectionery gummy formulators. And now, for formulas where sodium may not be desired, the recently launched Pecmate™ K ensures full compatibility with products marketed as “sodium-free".
The purpose of this fireside chat is to further explore the challenges of formulating with pectin and how Pecmate™ Pectin Enhancer simplifies working with pectin by fostering a “friendlier” batch, with more flexible product and processing parameters, where acid and pectin can interact efficiently for a more consistent finished product.
The intended audiences for this fireside chat are formulators and manufacturers of VMS in gummy format and soft-chew confectionery or anyone else interested in learning more about the topic.
Speaker information:
Alejandro J Perez-Gonzalez
Technical Business Development Manager – Ingredient Innovation at Bartek Ingredients Inc.
Alejandro has a master’s degree in Food Science from Texas A&M University and has worked in ingredient innovation for more than 20 years. He has held leadership positions in product development and research at several global companies, creating value-added ingredients from a wide variety of sources. Since 2019, he has been supporting Bartek’s initiatives in the diversification of its portfolio of ingredient technologies. In this role, he leads the research and development of new ingredients and also actively engages with customers to help them meet evolving market needs.
Allison Voll
R&D Manager at Victus Ars
Allison is specialized in gummy product development and gummy research. She has a degree in Food Science from the University of Wisconsin – Madison and has 8 years of experience with confectionery development and production.
Moderator:
Sonali Raghunath is a Food Engineer cum scientist working under Dr.Kumar Mallikarjunan to understand better how novel food processing technologies can be used for better functionality of food proteins. Sonali enjoys generating new ideas and devising feasible solutions to broadly relevant problems. She finished her B.Tech in Food Technology from Anna University, Chennai, India, and her M.S. in Food Science from the University of Minnesota and is currently working towards her Ph.D. in Food Engineering. Sonali is a proud recipient of the UMN President Student Leadership and Service award 2022, CFANS Borealis Graduate Leadership award 2022. Sonali has been involved with multiple organizations and received awards and scholarships from IFT feeding tomorrow, MN-IFT, MnDRIVE Global food ventures 2021-2022, FScN, CFANS, and ASABE, and various product development competitions including Ocean Spray Cranberries, National Dairy Council, American Society of Baking and IFT Protein innovation challenge. This is in addition to her leadership successes in Phi Tau Sigma and volunteer awards including Excellence in Leadership Graduate award from IFT.
