When we say a supplement gummy or chew is “chewy,” we are describing a multi-phase tactile experience, not a single value. In texture analysis, chewiness is...
Read More →Walk into any supplement brand meeting and you'll hear the same assumption: postbiotic gummies must be easier than probiotic gummies. No live cells to keep...
Read More →The fastest way to clog a depositor nozzle in supplement manufacturing is not a single ingredient-it is pausing the line with a shear-sensitive,...
Read More →On paper, a folate gummy sounds like an easy win. Take a familiar vitamin, drop it into a sweet, chewy base, and ship it. But after years on the...
Read More →For most conventional gummy formulations, the practical limit for free flavor oil is about 0.5% to 1.5% by weight of the finished gummy mass. In a...
Read More →On paper, a phosphatidylserine gummy sounds straightforward. Take a popular ingredient, drop it into a tasty chew, done. But anyone who has worked with...
Read More →In gummy manufacturing, drying time and the final moisture gradient are linked by a central trade-off: shorter drying cycles improve throughput, while...
Read More →Here is a scene we see all too often. A brand decides to launch a non-GMO gummy, swaps out the gelatin for pectin, switches to cane sugar, and assumes the...
Read More →If you ask a room of gummy formulators how they measure “adhesiveness” to packaging, you will likely get a room full of different answers. That is not...
Read More →Teen health gummies look simple on the shelf. In manufacturing, they’re one of the most misjudged product categories we deal with. Most brands treat them as...
Read More →