To produce marshmallow, you pump the air into the mixture. The more air pumped, the lighter the mixture will be. Be careful, though – when trapping too much air inside the marshmallow, it causes it to expand way more than the usual size, making it too light.

After forming the mixture, squeeze it through an extruder to produce the familiar pillow shape of regular marshmallows. Thereafter, send the marshmallow to a cooling drum where any excess starch may be removed, before packaging.

Apart from vegan options, the market trends are also pointing out less or no-sugar products. This is true also for the confectionary industry, as people want to be healthier but still eat a snack from time to time. In North America, for instance, the sugar-free marshmallow market is expected to expand at over 8% CAGR through 2028.

You can still make fluffy and soft marshmallows without the use of regular sugar. You just need to substitute the sucrose using ingredients like maltitol and isomaltulose, a non-cariogenic sugar and unflavored gelatin powder. This is your main ingredient when creating the mixing that will go through the same process until it reaches consumers.