JellySave
Global Jellies and Jams Market
Growth Projection
The global jam market, jams and fruit sweets surpassed USD 8 billion em 2024, with projected growth of 4,2% per year until 2032.
Despite the growth, the sector faces technical and economic challenges:
These factors require natural solutions, versatile and with high stability.
JellySave is a citrus functional matrix obtained by a clean process, no effluents and no aggressive chemicals.
Syneresis Control and Storage Stability
Fruit products with high water content tend to release liquid over time, compromising appearance and acceptance.
The citrus matrix of Jelly Save® maintains the cohesion of the gel network, reducing syneresis by up to 85% after 30 dias, even in products with lower solids content.
The result is a uniform texture, with natural shine and absence of free liquid on the surface.
Partial or total replacement of Pectin
The price of pectin has been showing variations above 20% in certain markets.
JellySave possibilita a substituição parcial ou total, maintaining stable gelation and viscosity, even at low pH (2,8–3,5).
This solution optimizes costs and maintains sensory perception equivalent to the standard product.
Clean Label and Consumer Communication
More than 65% of consumers associate short, natural ingredients with higher quality (fmcggurus.com).
Com JellySave, is it possible to communicate:
Sugar Reduction with Body and Texture Maintenance
Sugar reduction impacts firmness and gelling.
O JellySave compensa essa perda estrutural, allowing a reduction of up to 30% in sugar content without texture collapse.
Maintains stable viscosity and uniform spreadability throughout shelf life.
Compatibility with Thermal Processes
A performance do JellySave se mantém em processos de pasteurização e envase a quente, without precipitating or losing viscosity.
Ideal for industrial lines with continuous or batch processing, ensuring repeatability and stability.
Sustainability and Circular Economy
Produced from citrus peel, o JellySave integra o conceito de economia circular, without generating effluents, GMO-free and allergen-free.
Offers competitive advantage for brands seeking to combine functionality with positive environmental impact.
Time to Market with a Technical Base
With DOE application via MODDE® software, a Fiber Citrus® entrega formulações otimizadas com:
This reduces risks, accelerates launches and ensures technical predictability (gminsights.com).
O JellySave solves the main challenges of the jelly and jam sector with:
A Fiber Citrus® offers technical co-development and applied intelligence to integrate functionality, economy and clean label appeal.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.