A Narrative Review on Innovation and Production of Healthier Candy

Cheah, Sin Ming (2021) A Narrative Review on Innovation and Production of Healthier Candy. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The confectionary industry is always a growing industry regardless of prevailing circumstances. For instance, the candy sales in United States had an increment of 4.3 %, from March to the end of October of 2020, despite the Covid-19 pandemic. However, candy is always being associated with causing numerous health problems, such as Type 2 diabetes, obesity, attention deficit hyperactivity disorder (ADHD) among children and increased risk of cardiovascular disease, because of its high sugar and artificial additive contents. The purpose of this study is to review the innovation and production of healthy candies, as well as the health benefits provided by each candy product. The papers with high relevance with research objectives obtained from verified scientific databases, including ScienceDirect and PubMed, have been extracted and compiled. This review sorts 12 candy products by their ingredients and health benefits offered. First category is “Functional Candies”, which provide specific health benefits to human, such as Capsaicin candies that heal oral ulcer. Second category is “Wholesome Candies”, which are enriched with multiple nutrients such as anthocyanin or probiotics. The third category is “Fruit Candies”, which are incorporated with the goodness of real fruit pulps, such as açai powder chewy candy. The fourth category is “Sustainable Candies”, which are candies enriched with ingredients derived from food wastes such as beetroot pomace. The health-promoting properties of each of the candy products were supported with scientific evidence including their antioxidant activities, anthocyanins content and so forth. This review also includes an advanced candy making technology, 3D-printing of gummies. This project summarized the innovative ideas on how to improve the nutritional value of candy, which can be used as the reference by local manufacturers to develop healthy candy or medicated confectionery products in Malaysia.