Drying & Curing — page 7

What if you combined the continuous setting of a cooled drum (like a fruit roll-up) with the shape-cutting of a rotary die? Could that create a new shape-forming method?

That’s a creative and insightful question. Combining the continuous cooling drum concept (used for products like fruit roll-ups) with a rotary die for...

June 18, 2026•Q&A•3 min read

#Equipment & Line Setup #Depositing #Drying & Curing

Manufacturing & Process

The Hidden Science of D-Ribose Gummies

When a brand owner asks me to manufacture a D-Ribose gummy, I don’t groan because it’s hard. I groan because it’s deceptively hard. Most people see ribose...

June 16, 2026•Explainer•3 min read

#Gelatin #Starch Moulding #Drying & Curing

Formulation & Ingredients

The Maca Root Gummy Problem Nobody Talks About

Maca root gummies are everywhere right now. But here's the thing nobody tells you: making them well is surprisingly hard. I've spent years in supplement...

June 16, 2026•Opinion•4 min read

#Active Potency #Pectin #Flavour

Manufacturing & Process

What would be the fastest way to introduce air into a gummy to make it aerated (like a marshmallow-gummy hybrid), and what processing constraints would need to be overcome?

Creating an aerated, marshmallow-like gummy texture is an interesting challenge, as it requires balancing the structural integrity of a traditional gummy...

June 16, 2026•Q&A•3 min read

#Gelatin #Texture #Drying & Curing

Manufacturing & Process

What is the single most important question about the energy efficiency of gummy manufacturing that is currently being ignored because water removal (drying) is seen as unavoidable?

The most critical question being overlooked is: “What is the true total energy cost of the drying step when we account for the inefficiencies of heat-based...

June 15, 2026•Opinion•2 min read

#Drying & Curing #Energy & Focus

Manufacturing & Process

If a manufacturer switches from batch cooking to continuous cooking (scraped surface heat exchanger), what second-order effects occur on the uniformity of moisture and the need for subsequent drying?

When a manufacturer transitions from batch cooking to continuous cooking using a scraped surface heat exchanger (SSHE), several second-order effects emerge...

June 14, 2026•Q&A•3 min read

#Equipment & Line Setup #Moisture Control #Drying & Curing

Manufacturing & Process

How did gummy manufacturers in the 1920s control for texture without modern instruments like texture analyzers, and which of those artisanal techniques could reduce reliance on lab testing today?

In the 1920s, gummy manufacturers didn’t have access to modern instruments like texture analyzers, but they still produced consistent, delightful chewy...

June 13, 2026•Q&A•3 min read

#Texture #Quality Control #Gelatin

Manufacturing & Process

The Surest Ways to Make Defective Gummies (And What Each Flaw Reveals About Your Process)

While no manufacturer would intentionally pursue defective production, understanding the root causes of common gummy defects is critical for quality...

June 4, 2026•Explainer•2 min read

#Gelatin #Texture #Drying & Curing

Manufacturing & Process

When production scales from a pilot plant (5 kg batches) to full production (500 kg batches), what phenomena that were negligible at small scale become dominant e.g., heat transfer rate, mixing uniformity?

Scaling up from a 5 kg pilot batch to a 500 kg production batch in supplement manufacturing is not a linear process. Phenomena that can be safely ignored at...

June 4, 2026•Q&A•4 min read

#Scale-Up #Equipment & Line Setup #Drying & Curing

Manufacturing & Process

Gummy Manufacturing: Why Labeling It 'Confectionery' Misses the Biopolymer Casting Opportunity

The short answer is yes-classifying gummy manufacturing solely as "confectionery" often overlooks its deeper technical kinship with biopolymer casting. This...

June 4, 2026•Opinion•2 min read

#Gelatin #Pectin #Drying & Curing