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The Innovator – Manon Kerremans

Manon Kerremans, Senior Food Technologist, Tanis Innovation Center, discusses how gelling agents shape texture, stability, and functionality Gelling agents are at the heart of gummy and jelly production, determining texture, elasticity, and mouthfeel. As the confectionery industry evolves, manufacturers must navigate a growing demand for plant-based, clean-label, and functional formulations while ensuring consistency and scalability. To explore the complexities of gelling agents and the latest innovations in this space, we spoke with Manon Kerremans, Senior Food Technologist at the Tanis