Peruvian Students Create Potato-Based Gummy: Gluten-Free, Allergen-Free, and Vegan

A group of students at Peru's Universidad San Ignacio de Loyola (USIL) has created an innovative gummy candy derived from potato starch and pitahaya. This new product is designed to be a healthier alternative to traditional sweets, particularly for children's lunchboxes, as it contains no gluten or common allergens and is suitable for vegans.

The development occurred around the International Day of the Potato, celebrated on May 30. This date holds particular significance for Peru, a country recognized as the primary center of origin for the potato, cultivating more than 4,000 registered edible varieties. The gummy replaces animal-based gelatin with starch from the Yungay and Canchán potato varieties, known for their texture and nutritional value, while pitahaya provides color and flavor.

Led by professor Ever Landeo and students from the Food Production and Services Center (CEPROALI) at USIL, the formula is also enriched with vitamin C, zinc, and vegetable collagen. The research team is now working to scale up production for potential commercialization both domestically and internationally. Potatoes are a vital global food source, ranking as the third most important crop worldwide after rice and wheat, consumed by over 1.4 billion people.