If you've ever tried to make a Fisetin gummy, you already know the struggle. If you haven't, let me save you some expensive trial and error. Fisetin is one...
Read More →NAD+ precursors like NMN and NR are everywhere right now. Most supplement brands stick with capsules or powders because they're easy to manufacture. But...
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 →Walk into any supplement shop and you’ll see gummies for everything: vitamin D, magnesium, collagen, even melatonin. But one ingredient is conspicuously...
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 →Determining a precise “threshold” concentration of reducing sugar for Maillard browning is inherently difficult because the reaction depends on multiple...
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 →If a factory were permitted to use only one type of sugar, the single constraint that would most limit product variety is sucrose -and here’s why. The...
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