Consumers are seeking out products that offer both taste and nutritional benefits. The incorporation of natural fruit pulp into jelly products not only enhances the flavor but also provides essential nutrients from the fruits.
The variety of fruit pulp jelly products available, such as pineapple, citrus, peach, and pear, offers consumers a wide range of options to choose from, catering to different flavor preferences.
The emergence of high-calcium jelly and aloe vera jelly addresses the growing consumer interest in functional foods that offer health benefits. These products provide an alternative to traditional jelly options and cater to specific dietary needs.
The requirement for a minimum soluble solids content of 15.0% ensures that the jelly products maintain a certain level of quality and flavor. Additionally, the low-calorie nature of jelly compared to candies makes it an attractive option for those seeking healthier snack alternatives.
The inclusion of milk-containing jelly with a protein content of more than 1.0% provides consumers with an additional source of high-quality protein, further enhancing the nutritional value of the product.
The high dietary fiber content in jelly products contributes to digestive health, making them a favorable choice for individuals looking to maintain a balanced diet.
The continuous innovation in jelly products, such as those incorporating fruit juice, fruits, milk, and chocolate, reflects the industry’s commitment to meeting consumer demands for natural, healthy, and nutritious options.
Overall, the future of jelly products appears to be moving towards a focus on natural ingredients, functional benefits, and nutritional value, aligning with the evolving preferences of consumers for healthier food choices.
