At first glance, slowing a mogul gummy line to 25% of its rated speed sounds like a dream scenario. You would have longer cooling time, gentler handling,...
Read More →Most conversations about weight management gummies start with ingredients. This one won’t. At KorNutra, we see a different problem: the gummy format itself...
Read More →Continuous rotary molding works beautifully for chocolate because chocolate is a fat-based, water-free system. Tempered chocolate crystallizes rapidly on a...
Read More →Here's something that keeps supplement formulators up at night: the ingredients in your anti-aging gummy are usually fighting for their lives inside the...
Read More →Assuming a regular confectionery corn syrup/glucose syrup and an equal dry-solids replacement, the practical change is that about half of the original...
Read More →Walk into any natural products trade show and you’ll see a dozen brands touting organic gummies. Most of those conversations start with sweetener...
Read More →The microbial ecology of a gummy factory floor differs from that of a bakery primarily because the two environments exert very different selective pressures...
Read More →Walk through most supplement trade shows today and you’ll spot a 3D printer laying down a bright, perfectly shaped gummy. It looks like the future. But the...
Read More →If I had to design a gummy to dissolve in the mouth in exactly 10 seconds , I would not start from a traditional gummy formula at 75-82°Bx. I would start...
Read More →Let’s be honest: most people think a gummy is simply a delivery format. You mix the ingredient into a fruit-flavored gel, pour it into molds, and let it...
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