The Real Challenge of Making Ginseng Gummies
Ginseng gummies are everywhere these days. Consumers love the convenience and the taste. But if you’ve ever tried to manufacture one, you know the truth:...
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Ginseng gummies are everywhere these days. Consumers love the convenience and the taste. But if you’ve ever tried to manufacture one, you know the truth:...
Read More →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...
Read More →The precise maximum amount of fruit puree with fibers depends strongly on the type and concentration of the fibers present, as well as the total water...
Read More →The timing of citric acid addition-after cooking versus before-significantly affects gummy tenderness due to a chemical interaction between the acid and the...
Read More →Let's be real for a second. You've seen Schisandra popping up everywhere-adaptogenic this, five-flavor that-and you're thinking, "Hey, maybe I should put...
Read More →If you’ve ever popped a gummy vitamin, you probably didn’t think much about what went into making it. But when that gummy is designed for someone in their...
Read More →Most people think making a postnatal gummy is like making any other gummy. Just mix some vitamins, add gelatin, and pour. But anyone who's actually run a...
Read More →You’d think swapping sugar for a sweetener would be simple. But in my years of formulating gummies, I’ve learned the hard way that sugar-free gummies are a...
Read More →In supplement manufacturing, the balance between a gummy’s elasticity and tenderness is one of the most delicate formulation challenges. Elasticity is...
Read More →Schisandra gummies look easy on paper: pick an extract, blend it into a gummy base, add a bold flavor, and ship. In real production, schisandra is one of...
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