Founded by Vancouver-based entrepreneur Ashley Paterson, Healthy Hippo is a better-for-you gummy candy brand that replaces sugar with monk fruit extract concentrate and swaps artificial colors with superfoods such as spirulina and turmeric. In doing so, the brand's gummies are 100% vegan and boast a fairly impressive nutritional profile -- one bag of Healthy Hippos contains 14 grams of dietary fiber.
No doubt, the product's standout feature is its use of monk fruit, an all-natural sweetener derived from a melon-like fruit that is native to China and northern Thailand. Here, the emerging sugar alternative is used instead of the popular sweetener stevia, which many consumers find to be too strong.
"Monk fruit is the next evolution for natural sugar alternatives — we’ve been really excited reading about some of the newest medical research on its nutritious benefits, but for the time being, we’ve just been really loving how it innovates with candy," said Paterson in an interview with the Daily Hive.
Monk Fruit Gummy Candies
Healthy Hippo is a Better-For-You Gummy Bear Alternative
Trend Themes
1. Monk Fruit Sweetener - The use of monk fruit as a natural sweetener in the food and beverage industry presents opportunities for healthier sugar alternatives.
2. Superfood-infused Candies - Incorporating superfoods like spirulina and turmeric in gummy candies can lead to a niche market for health-conscious consumers.
3. Vegan-friendly Snacks - The rise of plant-based diets and increasing concern for animal welfare creates market potential for vegan gummy snacks like Healthy Hippo.
Industry Implications
1. Food and Beverage - The food and beverage industry could benefit from the use of monk fruit and superfoods in creating healthier and more innovative snack options.
2. Health and Wellness - The health and wellness industry can market monk fruit and superfood-infused snacks as a healthier alternative to traditional candy and sweets.
3. Alternative Sweeteners - The alternative sweetener industry can capitalize on the growing popularity of monk fruit as a natural sugar substitute in food and beverage products.