Jelly beans or gummies with a high fruit content and with functional ingredients and manufacturing method

Jelly-beans or gummies comprising: Fruits: 75-91.78%; Carbohydrates and/or sweeteners: 1-18.78%; Gelling agents: 1-10%; Aromas: 0.01%-5%; Colourings: 0.01%-5%; Functional ingredients (food or pharmaceutical): 0.1-25%; Water: 5-25% and Acid: 0.1-5%. Preferably, the gummies are made using a method comprising: preparing a base dough by mixing fruit, carbohydrates and gelling agents where the base dough does not exceed pH 7.5, 80℃, a density of 0.9g/ml or a Brix graduation of 70; preparing a mixture of the aromas, flavours colourings, and acid; preparing a mixture of functional ingredients; quickly combining the three mixtures without exceeding 90℃, a moisture of 25% and keeping the pH 1-7.5; depositing the mixture in moulds; drying the filled moulds; demoulding and packaging the gummies. Preferably, the fruit is pure fruit, fruit juice, powder or concentrate, the gelling agent is gelatine, pectin, agar-agar, starch, or collagen, and the carbohydrate is sugars or fibres (polydextrose or fructooligosaccharides).