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If you’re aiming for a gummy that consistently sticks to teeth-the annoying, clingy kind that lingers long after chewing-the most reliable approach is to...
Read More →When a client first asked us to make a baobab fruit gummy, I knew it was going to be difficult. Most manufacturers take easy ingredients and run them...
Read More →Resveratrol gummies sound like a straightforward product. Just take a popular antioxidant, mix it into a gummy base, and call it a day. But anyone who has...
Read More →If you think making a gummy is as simple as mixing gelatin, sugar, and flavor, you haven’t met vitamin E. It’s a stubborn ingredient that doesn’t play nice...
Read More →Combining a gummy center with a filled chocolate shell is a creative inversion of the typical chocolate-covered gummy. This format presents unique...
Read More →The most important question about the effect of high shear during depositing on the final gummy structure that is currently ignored by the industry is: How...
Read More →The relationship between starch moisture content and gummy drying is not an absolute cutoff, but rather a dynamic equilibrium. Starch molds do not "stop"...
Read More →Let me be honest with you. When I first saw resveratrol gummies hitting the market, I was skeptical. Not because the ingredient doesn't work-it does. But...
Read More →It's a great question, and one that challenges a long-held assumption in gummy manufacturing. For decades, bloom value-the measure of gelatin's gel...
Read More →Apple cider vinegar gummies have taken over store shelves. But here’s what hardly anyone talks about: these little chews are incredibly difficult to...
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