The sweet world of Winegums: From classical history to sugar free innovation

Winegums have been a beloved candy around the world for over a century, known for their smooth, fruity flavors and diverse colors and shapes. They are among the most popular and recognizable treats worldwide. This blog post will take you on a deeper dive into the fascinating origins of winegums, the complex manufacturing process that creates their unique texture, the innovation that led to sugar-free varieties, and the most beloved flavors on the market today.

The fascinating history of Winegums

The history of wine gums begins in England, where these iconic candies originated. Their invention is widely attributed to Charles Gordon Maynard in 1909. His creation is often described as an "accident that turned out very well," a common theme with successful inventions.

Charles' father, Gerard Riley Maynard, owned a candy store and was initially reluctant to accept his son's new treat. In fact, he threatened to fire Charles for producing these "wine gums". This was largely due to the name, which suggested the candies contained alcohol.
The name 'wine gums' is misleading, however; they contain no wine at all. Charles, whose father was a teetotaler, had to convince him that the sweets were alcohol-free in order to keep his job.
Ironically, the original flavors were even named after different types of wine, such as champagne, port, sherry, claret and bordeaux, and these names were later printed on the candy. This shows Maynard's ingenuity in positioning his product, even with a name that required some explanation.

Today, wine gums remain hugely popular, especially in the UK, Ireland and Canada, but also in the Netherlands. The brand name has also evolved over the years. Although some sources suggest that wine gums have been made since 1842, this date refers to the founding of Bassett's, another renowned British confectionery company. Bassett's, known for Liquorice Allsorts and Jelly Babies, among other things, merged with Maynards, the company of Charles Gordon Maynard, in 2016. This merger resulted in the brand "Maynards Bassetts" under the flag of Mondelez International.
This illustrates the consolidation that characterises the confectionery industry, with traditional and much-loved brands often coming together under larger conglomerates, perpetuating their heritage and extending their reach. It is important to make this distinction in order to understand the precise historical context of the winegum: its invention in 1909 by Maynard is its core, while its later association with 1842 reflects the rich history of a partner company.

How are wine gums made? A look behind the scenes

The production of wine gums, which fall under the broader category of fruit gums, is a process that requires precision and specific ingredients to achieve the characteristic soft, chewy texture. The classic ingredients include glucose syrup, sugar, dextrose, gelatin, citric acid and various flavourings. The vibrant colours are usually obtained from fruit preparations and caramel syrup. An interesting detail is that artificial colourings are often used for blue fruit gums, simply because there is no naturally occurring blue fruit that is suitable for this.

The production process can vary in complexity, but a detailed method typically involves four critical steps:

1. Production of invert sugar: This step is essential for the desired texture of wine gums. Invert sugar is made from sucrose, the common household sugar, by splitting it into fructose and glucose. This splitting process is vital because fructose and glucose, unlike sucrose, do not crystallize. This prevents a grainy texture in the final product and contributes to the soft, creamy consistency of wine gums. For this purpose, the sucrose is mixed with tartaric acid and water and heated under constant stirring to a maximum of 70 degrees Celsius until the invert sugar is formed. This emphasizes that sugar in wine gums is not only a sweetener, but also plays a fundamental structural role. This has direct implications for the development of sugar-free variants, where the replacement of sugar must not only mimic the sweetness, but also the texture and stability.

2. Creating the base mass: For the base mass, gelatin is first soaked in water to swell, which takes about 15 minutes. At the same time, a second sugar solution, consisting of sucrose and water, is boiled at a temperature of just over 100 degrees Celsius. The gelatin is then melted, whereby the temperature must not exceed 75 degrees Celsius. Finally, the sugar solution, the invert sugar and the melted gelatin are carefully mixed. This mixture forms the basis for the wine gums and is then ready for further processing.

3. Adding colourings and flavourings: The transparent and still somewhat neutral base mass now gets its characteristic properties. Fruit aromas, which can be both natural and artificial, are added to the mass together with colourings (often in the form of fruit juice or food colouring). Citric acid plays an important role here; it not only ensures the stability and intensification of the colours, but also contributes to the shelf life of the sweet.

4. Shaping, drying and the finishing touch: The slightly cooled and foam-free mass can now be poured into moulds. An ingenious method is used in the industry for this: large "powder trays" filled with a smoothed layer of cornstarch are used. Figure stamps are pressed into this starch from above, creating negative impressions. The liquid fruit gum mass is then poured into these cavities in a fraction of a second. The cornstarch is crucial; it prevents the wine gums from sticking together and ensures that they come off easily after the mass has solidified. After pouring, the shaped wine gums go into special drying rooms for a few days to harden properly and get their final shape. The final step is to apply a layer of wax or oil, which gives the sweets a shiny appearance and prevents them from sticking together in the packaging.

The complexity of these industrial processes, especially the need for invert sugar and advanced molding techniques, contrasts with the relatively simple home recipes. At home, wine gums can be made with just a few ingredients such as fruit juice and gelatin or agar-agar, sweetened with agave syrup or sugar.
This difference highlights the scale and precision required for consistent quality and shelf life in mass-produced candies. Industrial processes are optimized for efficiency, consistency, and long shelf life, which is much more complex than a home-made recipe. This explains why the texture and shelf life of commercial wine gums are often superior to homemade varieties, and why specific ingredients such as invert sugar are essential for the desired mouthfeel on a large scale.

In addition to the classic gelatin-based wine gums, alternatives have also been developed. Vegan options use cornstarch or agar agar as a gelling agent instead of gelatin. Agar agar is a popular plant-based alternative that can provide the same jelly-like consistency. For halal-certified wine gums, beef gelatin is used instead of pork gelatin.

The Rise of Sugar-Free Wine Gums: A Healthier Choice

The demand for healthier food alternatives has led to the development of sugar-free versions of many popular sweets, including wine gums. There is no specific, universal introduction date for sugar-free wine gums on the market in the available information.
This suggests that the development of sugar-free variants has been a gradual process, driven by individual manufacturers responding to a growing demand for healthier alternatives, rather than a coordinated, market-wide launch. However, "De Bron" is prominently mentioned as one of the "pioneers in the field of sugar-free products".

Products such as De Bron Wine Gums (sugar free) are available at candymixmatch.com

De Bron has been producing various sweets and licorice, including sugar-free varieties, for many years and focuses on various lifestyles, with their sugar-free products recognizable by a "green thumb". This points to a trend of incremental innovation within the confectionery industry, with companies proactively responding to consumer needs.

The transformation of a traditional winegum recipe into a sugar-free version involves significant changes, most notably the replacement of sugar by sweeteners. This is not a simple one-to-one replacement, as sugar not only provides sweetness, but also contributes to the bulk, texture, moisture management and shelf life of the candy. The challenge lies in replicating all these functional properties.

An important category of sugar substitutes used here are polyols, also called sugar alcohols. These substances are often used as sweeteners and "bulking agents" to compensate for the lost bulk and texture of sugar.

Some commonly used polyols are:

• Maltitol (E965): This polyol, naturally occurring in wheat and corn, has a sweetening power of 0.75 to 0.9 times that of regular sugar. It is a popular choice due to its taste and physicochemical properties that are very similar to those of sucrose. Maltitol effectively contributes to the bulk, texture, moisture regulation and shelf life of the product. In addition, it has a lower calorie value (approximately 2.4 kcal/g) and a lower glycemic index (GI of 35) compared to regular sugar (GI of 65).

• Xylitol: Commonly used in chewing gum and candies, it has a sweet taste and may help prevent tooth decay. However, studies have shown that xylitol can cause color and texture changes in some applications.

• Sorbitol: This polyol has a fresh taste, is highly soluble in water and has the property of retaining water well, which contributes to a smooth texture in preparations such as sweets.

• Erythritol: A natural sugar alcohol with almost no calories and minimal impact on blood sugar levels. One disadvantage is that it can give a rather greasy appearance when combined with solid fats.

In addition to polyols, Stevia (steviol glycosides) is also widely used. This is a natural, calorie-free sweetener that is 100 to 300 times sweeter than sucrose. Stevia has the advantage that it hardly affects the color, texture or sensory properties of candy.
For example, recipes for sugar-free gummy bears use Steviala Kristal Sweet and liquid Stevia drops. Because stevia itself does not provide bulk, it is often combined with polyols to achieve both sweetness and the desired texture and volume.

For vegan sugar-free wine gums, gelatin is replaced by plant-based gelling agents such as agar-agar. The ratio for replacement is approximately 1:3, which means that 4 grams of agar-agar can replace approximately 12 gelatin leaves.

The impact on texture and flavour is a key focus in the development of sugar-free wine gums. Sugar substitutes should not only replicate the sweetness, but also mimic the bulk, texture and mouthfeel of sugar.
For example, maltitol is valued for its contribution to crisp texture and stability in confectionery, and its sweet taste is very similar to sucrose. Stevia generally does not negatively affect texture or sensory properties.
So the shift to sugar-free wine gums is not as simple as just replacing sugar with a sweetener. It requires a careful selection and combination of ingredients that mimic the functional properties of sugar (sweetness, bulk, texture, shelf life) as closely as possible, while reducing the calorie and blood sugar impact.
This explains why sugar-free sweets often contain a mix of sweeteners and why the texture can sometimes feel slightly different.

While sugar-free wine gums offer a healthier alternative, there are some considerations. They are generally lower in calories than traditional varieties (for example, De Bron wine gums contain 24 kcal per 10g serving and 235 kcal per 100g, which is 40% less than comparable products with sugar). However, excessive use of polyols can have a laxative effect, an important warning for consumers. Furthermore, while polyols have a lower glycemic index and raise blood sugar levels less quickly than regular sugar, they still have some impact.

The table below provides an overview of the main differences between traditional and sugar-free wine gums:

Traditional vs. Sugar-Free Wine Gums Comparison (Ingredients & Features)

The most popular flavors: A rainbow of pleasure

Winegums are known for their colourful assortment, with each colour often representing a specific flavour. When Charles Gordon Maynard introduced his winegums, he named the colours and flavours after different types of wine, such as champagne, port, sherry, claret and bordeaux. These names were even printed on the sweets.
This was a clever marketing move to convince his father, but the taste associations have evolved over time. The strong association of colour with taste makes winegums instantly recognisable and attractive to a wide audience.

The current popular flavors are predominantly fruity and directly linked to their color:
Popular wine gum flavors by color

• Red | Strawberry | Often the favorite of many people
• Orange | Orange | Fresh and fruity
• Yellow | Lemon | A subtle sourness
• Purple | Grape | The closest taste to 'real wine'
• Green | Lime | Refreshing

In addition to these classic fruity flavors, the market for wine gums and similar fruit gums is very diverse. Many other flavors have been introduced, ranging from pineapple, apricot and lemon to more unexpected flavors such as cola and licorice. Manufacturers also offer different shapes, such as keys, bones and cherries.

Brands such as Basset, Haribo and RedBand dominate the market, each offering their own unique range. Popular brands tested include Haribo Gold Bears (although strictly speaking these are fruit gums, they are often listed in the same category), Red Band Duo wine gums (known for their sweet and sour combination), and Katja Yoghurt gums, which are notable for being gelatin-free, gluten-free and vegan. Even sugar-free and vegan options such as Lidl Love Hearts are mentioned. This diversity shows that the term “winegum” has broadened over time to encompass a range of soft, fruity sweets. This means that consumers have a huge amount of choice, which drives innovation and forces manufacturers to differentiate themselves, for example through unique flavours, shapes or specific dietary options.

Conclusion

Winegums have a rich and fascinating history dating back to the innovation of Charles Gordon Maynard in 1909. His creation, although initially met with scepticism by his teetotal father, has become a worldwide phenomenon. The production process of these soft treats, seemingly simple, is in fact complex and relies on specific ingredients such as invert sugar to ensure their characteristic non-crystallising texture.

However, the confectionery industry is constantly evolving, and the rise of sugar-free wine gums is a clear example of this. Pioneers such as De Bron have paved the way for healthier alternatives, responding to the growing consumer demand for less sugar. Replacing traditional sugar with polyols and stevia requires careful formulation to retain not only the sweetness but also the essential texture and mouthfeel, with attention to possible side effects such as a laxative effect if consumed in excess.

This article is for informational purposes only. For medical advice or diagnosis, please consult a professional.