Emsland launches plant-based starch for gelatin-free confectionery

Emsland Group has unveiled a plant-based functional starch to help vegan and vegetarian confectionery manufacturers overcome the traditional limitations of starch systems. The ingredient, Emjel LC 15, “redefines” jelly and gum production by enabling the formulation of gelatin-free products with smoother, elastic textures.

Confectionery manufacturers can use the ingredient to achieve a “gelatin-like” texture and clear appearance, enhancing consumer appeal. It can also help them expand into vegan, halal, and kosher markets with a fully plant-based solution.

Emjel LC 15, being plant-based, aligns with the emerging trend in passive health claim launches in sugar confectionery products, whose market is expected to grow at 3% and 2% in value and volume by 2027, according to Innova Market Insights data.

Emsland manufactures vegetable-derived food ingredients, such as potato and pea starches, proteins, fibers, flakes, granules for bakery, snacks, meat analogs, dairy alternatives, coatings, and clean label applications. The company is headquartered in Emlichheim, Germany.

Overcoming traditional process limitations

Conventional starch-based jellies need high cooking temperatures and complex processing conditions to achieve full gelatinization and the desired texture.

However, Emsland says its ingredient uses atmospheric cooking — a method that works without pressure or vacuum. It offers the same “processing ease” traditionally associated with gelatin.

Atmospheric cooking improves the thermostability of confectionery products while maintaining their structure at high temperatures, where gelatin-based products may soften or melt.

The process also protects sensitive ingredients such as natural flavors, colors, and vitamins, and lowers energy consumption and costs through reduced cooking temperatures.

Asia-Pacific expansion

In November 2025, Emsland expanded into Asia-Pacific through a connected network in Singapore and Bangkok, combining global innovation from Germany with local insights for its customers across Asia. While Singapore serves as a sales and support hub, the Bangkok site is an application facility.

“With the Innovation Center in Emlichheim as our backbone and the expertise of our teams in Bangkok and Singapore, we are ideally positioned to take Emsland’s success in Asia-Pacific to the next level,” Jillean Pangan, managing director of Emsland Asia Pacific, said at the time.

Meanwhile, gelatin-free launches in the F&B industry continue to advance R&D and innovation as companies explore plant-based ingredients to meet consumer demands.