Chewing gum has been one of the most popular confectionery products for more than one century; consequently chewing gum market has been competitive and constantly growing. Lately functional chewing gum market has especially started to show fast growing trend. Although scientific research has also been following functional chewing gum market growth trend, not much research has been conducted on production of chewing gum and influence of different chewing gum components on sensory and textural properties. Therefore, the objective of this study was to determine the influence of chewing gum components on sensory and textural properties and to produce a chewing gum with acceptable sensory characteristics enhanced with caffeine. Chewing gum samples were produced in the laboratory scale sigmoid kneader. Instrumental measurement of textural properties (hardness, elasticity and chewing work) and sensory analysis of appearance, taste, texture and smell were performed on produced samples. Caffeine content was analytically determined in caffeine chewing gum after the process of production. It was shown that the most acceptable chewing gum was the one containing 25% of gum base, 15% of sorbitol syrup, 27% of trehaloze, 28% of sorbitol, 1% of glycerin, 1% of lecithin and 1% of stevia, together with colour and flavor. Although 1% caffeine chewing gum received the highest grades, none of the caffeine chewing gums were considered acceptable because of the intense caffeine bitterness.