Journals Information
Food Science and Technology Vol. 13(2), pp. 226 - 241
DOI: 10.13189/fst.2025.130211
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From Treat to Nutrition: A Review of Gummy Candies as a Healthy Food Alternative to Develop Micro-Credential Training for Community-Based Entrepreneurship
Nurhafizah Amir Nordin 1,*, Mohammad Hazim Amir Nordin 2, Ameer Aiman Misron 3, Zurina Samsudin 4, Jasseica Rashid 5, Adi Firman Ramadhan 6
1 Faculty of Engineering Technology, Tun Hussein Onn University of Malaysia, Malaysia
2 Institute of Teacher Education Malaysia Raja Melewar Campus, Malaysia
3 Department of Design Engineering, Malaysia Italy Design Institute, University of Kuala Lumpur, Malaysia
4 Faculty of Technology Management and Business, Tun Hussein Onn University of Malaysia, Malaysia
5 MIWA Manufacturing Sdn. Bhd. Malaysia, 45620, Selangor, Malaysia
6 Department of Accounting, Universitas Diponegoro of Indonesia, Indonesia
ABSTRACT
This research aimed to review international literature on gummy candies as a healthier food alternative to design micro-credential training targeted towards community-based entrepreneurship. This review adopted the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology. The Scopus, PubMed, and Emerald databases were searched for peer-reviewed papers published from 2000 to 2024 using three main search terms: "herbal gummy candy," "gummy candy for health," and "gummy candy supplement." A total of 20 out of 79 eligible studies were selected for analysis. We developed research questions related to the widely researched categories of gummy candies as a healthy food alternative according to their nutrient composition and related health benefits. The included studies in the Systematic Literature Review (SLR) assessed the following data and components: overall data and research design, which included authorship, publication year, sample characteristics, and research category; research parameters, including factors and variables; and overall findings, including results and recommendations. This SLR discusses the prospect of enriched gummy candies as a healthy food alternative by synthesizing information on their nutritional profiles and related health benefits. The analysis brings forth the potential for improving the formulation of gummies by adding bioactive compounds such as probiotics, prebiotics, antioxidants, plant-derived gelling agents, and sugar substitutes. It also identifies their role in gut health, blood sugar regulation, weight control, and antioxidant activity. The emphasis of the research is on natural colorants, flavorings, and sustainable production practices, which puts gummies in a good position to meet the different dietary trends of vegan and sugar-free diets. Similarly, innovative encapsulation techniques provide better stability and bioavailability of functional ingredients, thus easily paving the way for continued adoption in the manufacturing of gummies as healthy food. This SLR provides valuable insights for manufacturers, healthcare practitioners, and consumers, emphasizing the ability of gummies to promote healthier eating habits while meeting specific nutritional needs in an easy and enjoyable way.
KEYWORDS
Healthy Candy, Alternative, Ingredients, Gummies, Entrepreneur
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Nurhafizah Amir Nordin , Mohammad Hazim Amir Nordin , Ameer Aiman Misron , Zurina Samsudin , Jasseica Rashid , Adi Firman Ramadhan , "From Treat to Nutrition: A Review of Gummy Candies as a Healthy Food Alternative to Develop Micro-Credential Training for Community-Based Entrepreneurship," Food Science and Technology, Vol. 13, No. 2, pp. 226 - 241, 2025. DOI: 10.13189/fst.2025.130211.
(b). APA Format:
Nurhafizah Amir Nordin , Mohammad Hazim Amir Nordin , Ameer Aiman Misron , Zurina Samsudin , Jasseica Rashid , Adi Firman Ramadhan (2025). From Treat to Nutrition: A Review of Gummy Candies as a Healthy Food Alternative to Develop Micro-Credential Training for Community-Based Entrepreneurship. Food Science and Technology, 13(2), 226 - 241. DOI: 10.13189/fst.2025.130211.