Konjac powder and konjac gum are widely used as plant-based gelling agents in the production of halal-certified jelly desserts, offering a clean-label alternative to animal-derived gelatin. For the Southeast Asian market, where halal compliance and healthy snacking are key, konjac-based ingredients are ideal for creating vegan, low-calorie, and fiber-rich jelly products.

With excellent gel-forming ability, elastic texture, and water retention, konjac enhances both the mouthfeel and nutritional profile of fruit jellies, jelly cups, and drinkable jelly formats. It supports the development of superfood-inspired jelly snacks that meet the growing demand for functional, halal-compliant ingredients in modern food innovation.