Fruit jelly maker highlights trend shift at Canton Fair

Nantong-based LITAFOOD says its fruit jelly products are drawing strong interest at the Canton Fair as buyers look for premium, interactive confectionery with broad retail appeal. The company is pitching shelf-stable, fruit-shaped jellies made with carrageenan and konjac for supermarket, convenience and gift channels.

Why it matters: - Fruit jelly is being positioned as a higher-growth confectionery segment because buyers want products that combine visual appeal, texture and shelf stability. - LITAFOOD is using the Canton Fair to show how fruit-shaped jelly can serve mass retail, convenience stores and seasonal gift programs. - The company is also aiming at private-label and customization demand from global distributors.

What happened: - Nantong Litai Jianlong Food Co., Ltd., known as LITAFOOD, is promoting its fruit jelly products at the Canton Fair in Nantong, China. - The company says consumer interest is shifting toward sweets that offer an interactive sensory experience and a premium feel at accessible price points. - LITAFOOD is highlighting the Fruit Shape Jelly Bag as a product example. - The company is also directing buyers to its official platform for product specifications, private label customization and procurement consultations: the company platform

The details: - The Fruit Shape Jelly Bag uses three-dimensional injection molding to mimic fruits such as strawberries, grapes and mangoes. - The production line injects liquid jelly into custom food-grade silicone and aluminum molds at 85 to 90 degrees Celsius. - Each jelly piece is calibrated to weigh about 15 to 25 grams. - The moisture content is kept between 18% and 22% to preserve chewiness and packaging stability. - The formula uses carrageenan and konjac flour. - Carrageenan provides a firm texture and quick flavor release. - Konjac flour adds elasticity and helps the product hold up in warmer transit conditions. - The fruit juice concentrate is balanced around a pH of 3.8 to 4.2. - Citric acid and malic acid provide the tart fruit flavor profile. - Automated digital pH titrators and continuous-induction blending tanks are used to keep batches consistent. - Individual jelly units are sealed in multi-layer co-extruded barrier film. - The packages are nitrogen-purged and keep residual oxygen below 0.5%. - The product is said to have a shelf life of 12 to 18 months at room temperature. - The company says this reduces the need for cold-chain logistics and helps lower spoilage for retailers. - LITAFOOD says the format works for mass hypermarkets and club stores, convenience retail and impulse zones, and seasonal gift marketing.

Between the lines: - The pitch reflects a broader move in confectionery toward products that look novel on shelf and perform well in long-distance distribution. - The company is emphasizing engineering and packaging as much as flavor, which suggests competition is increasingly about functional product design, not just taste. - The Canton Fair gives suppliers direct access to international buyers, so strong interest there can signal commercial traction beyond China.

What's next: - LITAFOOD is likely to push private-label deals and distributor relationships after the fair. - The company is betting that clean-label positioning, visual design and shelf life will help fruit jelly expand in more retail formats. - Buyer response at the Canton Fair will likely shape which packaging sizes and fruit shapes get prioritized for export markets.