As the confectionery sector enters 2026, manufacturers face intensifying pressure to deliver greater product variety, cleaner labels and faster innovation without sacrificing efficiency or compliance. Luca Menassi, general manager Asia at TNA Solutions, examines the technical, regulatory and operational trends shaping the year ahead, from micro-batching and modular production to new packaging and traceability regulations.

For much of its modern history, confectionery manufacturing has been optimised around scale and repeatability. High-volume lines producing a limited range of SKUs rewarded efficiency, consistency and long production runs. That model is now under strain.

Across jellies, gummies, marshmallows and liquorice, manufacturers are being asked to do more with the same assets: introduce seasonal and limited-edition products, accommodate plant-based and reduced-sugar formulations, and respond to faster-moving flavour trends – often simultaneously. Each of these demands comes at a time when the impact of any inefficiency is amplified by margin pressure from energy costs, labour constraints and raw material volatility.

The defining challenge for confectionery producers in 2026, therefore, is not growth alone, but complexity. Success will depend on how well manufacturers can manage variation without compromising throughput, quality or compliance.

Micro-batching moves from niche to norm

One of the clearest shifts underway is the rise of micro-batching. What was once confined to seasonal novelties or test runs is becoming a mainstream production requirement.

Retailers and brand owners are increasingly demanding shorter runs to support limited editions, region-specific flavours and rapid innovation cycles. The growth of functional and wellness confectionery – often produced in smaller volumes – has further accelerated this trend.

From a production standpoint, micro-batching places new demands on processing and depositing systems. Changeovers must be fast and predictable, meaning that equipment which performs well at scale but struggles with frequent stops, starts and recipe changes quickly becomes a bottleneck.

Manufacturers are therefore reassessing how modularity and flexibility are designed into their lines – not as optional features, but as core performance criteria.

Flavour innovation under efficiency pressure

Flavour remains one of confectionery’s most powerful tools for differentiation. Berry profiles, tropical blends, layered formats and centre-filled gummies continue to drive consumer interest, alongside more experimental textures such as crunchy inclusions or freeze-dried pieces.

The challenge is that flavour innovation often introduces variability into otherwise stable processes. New ingredients can behave differently during cooking, depositing or setting. Multi-layer or centre-filled products require tighter synchronisation between stages. Even minor inconsistencies can affect weight accuracy, texture or visual quality.

This year, leading manufacturers will be those that prioritise precision in material handling, consistent product flow and accurate depositing. These will be the factors that enable teams to experiment without destabilising the line.

Repeatability and rapid changeovers are no longer opposites

Historically, repeatability and flexibility have been seen as trade-offs. Lines were either optimised for long, stable runs or adapted for frequent changeovers at the expense of efficiency.

That distinction is quickly becoming outdated. The best-performing confectionery lines today are designed to deliver repeatable outcomes across changing conditions. Recipes can be switched with confidence because upstream and downstream processes remain synchronised. Depositing accuracy is maintained even as formats change. Quality parameters are controlled digitally rather than manually.

This balance of repeatability with rapid changeover will define competitive advantage in the months and years ahead. It allows manufacturers to protect core SKUs while continuously refreshing portfolios, without multiplying assets or labour requirements.

Regulation becomes more present

While consumer trends have dominated recent discussions, regulation is set to play a more visible operational role in 2026.

In the European Union, the Packaging and Packaging Waste Regulation (PPWR) and restrictions on PFAS in food-contact materials will move from policy to practice. For confectionery producers, this may mean changes to packaging materials, sealing performance or line compatibility.

In the United States, FSMA 204 traceability requirements will come into force, increasing expectations around digital record-keeping and batch-level visibility.

These developments extend beyond compliance teams and directly affect production design, data integration and change management. Manufacturers that have already invested in digitally connected systems will be better positioned to adapt, while those relying on manual workarounds may face disruption.

Sustainability shifts from targets to engineering decisions

Sustainability expectations are also becoming more concrete. Rather than high-level commitments, manufacturers are being judged on measurable reductions in resource use.

In confectionery production, this often translates into practical questions: How efficiently is starch handled and contained? How much rework is generated during changeovers? How much film waste occurs during packaging transitions? How consistently are batches produced the first time?

Answering these questions requires visibility across the line. Fragmented systems make it difficult to identify losses or optimise performance holistically, whereas integrated approaches, by contrast, allow manufacturers to address sustainability at the level where it is either created or prevented.

Embracing a systems mindset

What unites these trends is the need for an integrated systems mindset. Confectionery leaders preparing for the year ahead are increasingly stepping back from individual machines or processes and looking at how the entire line functions together. In doing so, manufacturers are asking questions and reassessing how flexibility, precision and accountability are embedded into existing operations.

Confectionery’s enduring appeal lies in its balance of familiarity and surprise. Consumers expect their favourite gummies or jellies to taste exactly the same every time – until they don’t, and instead want to try a new spin on classic flavours. Manufacturers must be prepared to cater for both cases.

In 2026, that balance will become harder to maintain, but also more valuable. Manufacturers that can combine consistency with curiosity, underpinned by robust and adaptable production systems, will be best placed to navigate the year ahead.