Jelly and Gummy Candy Monthly Update 2025-11

Mars Inc is reinforcing its position in the global confectionery market by investing heavily in sustainable and resilient agricultural practices, particularly in cocoa and peanuts. The company is leveraging gene-editing technology through a partnership with Pairwise to develop more resilient cocoa varieties and has invested $10 million in the Peanut Genome Initiative to produce high oleic peanuts with improved shelf life and health benefits. Mars has also established a deforestation-free palm oil supply chain and enhanced traceability and child labor monitoring in its cocoa supply chain, supporting fair compensation through the Living Income Differential fee. Additionally, Mars has invested over €1.5 billion in modernizing its EU manufacturing facilities to increase capacity and decarbonize its value chain, complementing $6 billion spent in the US. Despite challenges from volatile cocoa prices and delayed acquisition synergies, Mars aims to maintain profitability and sustainability through innovation and strategic reinvestment.

The Gyeongnam Provincial Agricultural Technology Institute has transferred technology for producing soft gummies made from brown mealworm extract to local edible insect farms. This initiative aims to address sales challenges faced by these farms, which have been dependent on raw material sales amid rising feed costs and limited processed product options. The soft gummies, designed to aid elderly consumers with chewing difficulties, utilize brown mealworms as an alternative protein source, enhancing consumption convenience. The manufacturing process involves mixing hot water extracts of brown mealworms with gelling agents like agar and gelatin, followed by molding and refrigeration. Experimental results indicate that the mealworm extract supports muscle formation and maintenance and may reduce excessive immune inflammation. The technology is accessible to farms without specialized equipment, promoting income diversification and local industry revitalization.

The Spanish Agency for Food Safety and Nutrition (AESAN) has mandated the withdrawal of Hello Kitty Apple and Konjac Jelly gummies from the market due to choking risks. Originating from Japan and distributed in various Spanish regions including Andalusia, Catalonia, and Madrid, these products were flagged following a notification from Dutch health authorities. AESAN has alerted regional authorities to ensure removal from sales channels and advised consumers to avoid consumption of any remaining stock at home. The gummies are sold in plastic bags with individual sachets under the Sanrio brand.

South Korean customs have recently imposed a fine of 5 million won on a Taiwanese visitor for carrying food items containing pig fat, which is prohibited. This crackdown is part of intensified animal and plant quarantine measures from January 9 to 22, ahead of the Lunar New Year, targeting processed foods with animal-derived ingredients such as pig fat, meat powder, and gelatin. The Animal and Plant Quarantine Agency is prioritizing X-ray screenings and increasing quarantine detection dogs, especially on high-risk routes from countries with high illegal import rates and large foreign worker populations. These measures respond to concerns over the transmission of African swine fever following a recent outbreak in Dangjin, South Chungcheong Province, and aim to curb the illegal import and distribution of livestock and agricultural products.

The trend of consuming frozen jelly, known as 'jelly eating,' has surged in popularity, fueled by its unique crispy texture and sound, which has become a new focus for ASMR content. From January 10th to February 8th, 2026, search volumes for 'jelly' increased by 113% compared to the previous month, while transaction amounts for jelly products rose by 15%, with Sauer jelly sales growing by 30%. This trend reflects the 'Modisumer' phenomenon, where consumers modify and personalize food products, enhancing engagement with jelly varieties. However, experts warn of potential dental injuries from consuming overly frozen jelly and recommend proper oral hygiene post-consumption to mitigate sugar residue risks.