ISM & ProSweets 2026: GNT’s plant-based colors enhance functionality in confectionery
11 Feb 2026 | GNT
GNT’s Sabrina Moers explores how plant-based Exberry colors add functional value beyond aesthetics — supporting clean label, sustainability, and consumer trust. She shares insights on the “Gather Together” trend, challenges in replacing synthetic dyes, and what’s next for colors in functional confectionery.
Fres first reporting from ISM and ProS Suites 2026 in Cologne, Germany, and we're at the GNT booth with Sabrina Moors, who is marketing.
Welcome to you.
So how can plant-based Exbury colors elevate the appeal of functional confectionary products beyond simply aesthetics of course aesthetics.
Is a very important thing.
So you see here are some functional gums, and they look quite appealing.
So this is the first step if you see.
Fruit gums or other confectionery, you want it to look good and appealing and attractive, so you have the feeling that you really want to eat it.
But with the functional gums or functional sweets, it's also the case that you want them to be as natural as possible so you don't want any additives in when it's possible.
And so eggsberry comes into play because our colors are plant based.
So they are made from fruits, vegetables, and edible plants, and so this is the perfect fit.
OK, great.
So with the rise of the gather together trend, which emphasizes communal and sustainable consumption, how do you see plant-based colors supporting this shift in consumer behavior in the confectionary industry?
The gather together is about, as it says, being together, eating together as , and not only consuming food but making an adventure out of it, some experience and also there it's more or less the same or similar to what I said.
You want your food to look nice and to support.
A kind of story, so you also have cultural interactions.
Maybe you try something new from a different culture and then you want it to look nice and at the same time you want it to be natural and so you need the plant-based colors to just solve that.
OK, so in your view, what is the most significant challenge when transitioning from synthetic dyes to plant-based colors in confectionery, and how can G&T help overcome these challenges?
Our export products are plant-based, so there's always a raw material or different raw materials behind, so they all have their own characteristics.
Some are maybe pH dependent or have other characteristics.
So you really need to know the expert product and you really need to know your own product like a fruit gum or a marshmallow or high boiling, and then you can choose.
The right Exberry product that fits , and this is where our technical experts help and support.
We visit our customers.
We see how they are doing their products and how Exberry can be implemented there.
OK.
So looking ahead, how do you predict the demand for functional ingredients in sweets and snacks will evolve, and what role will plant-based colors play in its evolution?
This is a bit like I said, I think functional sweets will really get bigger and bigger, so this is a trend.
People are looking for something extra, maybe something with caffeine or with ashwagandda to soothe a bit, and then you want it to look natural, to be natural, to look appealing, to have bright colors, bold colors, and you can get that all with egg berry.
That's great, thanks for your time today.
Enjoy the rest of the show.
