Taiwan Firm Solves Sugar-Free Jelly Problem for Malaysia

Making healthier food usually means choosing between good taste and good texture, but a Taiwanese company just found a way to have both.

Wel-Bloom, a supplement manufacturer from Taiwan, developed FRESH-Jelly technology that keeps sugar-free jellies stable in hot, humid climates. The timing couldn't be better for Malaysian food companies facing new sugar taxes starting in 2026.

Malaysia's Ministry of Health is following Singapore's path by expanding sugar taxes and implementing stricter Nutri-Grade labeling. Products labeled "Grade D" for high sugar content will face advertising bans, making reformulation essential for brands that want to survive.

The technical challenge has stumped many manufacturers. When you remove sugar from jellies and gummies, two problems emerge: an unpleasant medicinal taste and a structural breakdown called syneresis where water separates from the gel. In Southeast Asia's heat, this creates "bursting juice" when customers open packages, rendering products unsellable.

Wel-Bloom's solution uses physical structural reorganization to lock moisture into the jelly, creating a resilient texture that holds up in tropical temperatures. Instead of artificial sweeteners, the company taps into what it calls a "Healthy Sweetness Strategic Library" of natural alternatives that preserve good flavor.

The technology also eliminates the need for preservatives, giving brands a clean-label product that meets both health regulations and consumer expectations. With NSF-GMP and HALAL certifications, Wel-Bloom can guide Malaysian companies through formulation from the start, helping them avoid the dreaded Grade D rating.

The Ripple Effect

This innovation arrives exactly when Southeast Asian food makers need it most. As sugar taxes expand across the region, companies can now reformulate products without losing the qualities customers love. The breakthrough means shoppers get healthier options that actually taste good and don't leak in their bags, while brands maintain profitability under stricter regulations. For an industry facing what experts call "formulation anxiety," having a proven solution transforms an expensive compliance problem into an opportunity for product improvement.

The path forward looks sweeter for Malaysian consumers and food makers alike.