Blog

Industry insights, manufacturing tips, and the latest from KOR Nutra.

June 5, 2026Landon Bryner

How to Verify Gummy Supplement Quality: 7 Tests Most Brands Skip

The gummy supplement market hit $8.3 billion in 2023, but here's something you won't see advertised: roughly 40% of gummy supplements fail independent...

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June 5, 2026Michelle Gilbert

How Were Gummy Bears Invented? The Constraints Hans Riegel Faced in 1922—And Which Still Stand

The invention of the gummy bear is a delightful story of entrepreneurial creativity and practical problem-solving. In 1920s Germany, confectioner Hans...

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June 5, 2026Seth Gilbert

Humic Acid Gummies

Humic acid gummies are one of those products that sound simple until you actually try to manufacture them at scale. Gummies are a sensitive delivery system...

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June 5, 2026Seth Gilbert

Hyaluronic Acid Gummies: The Unseen Manufacturing Challenges

Hyaluronic Acid (HA) gummies are easy to pitch and deceptively hard to manufacture well. On paper, it’s a trendy active in a popular delivery format. On the...

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June 5, 2026Seth Gilbert

Hyaluronic Acid Gummies: The Moisture Trap Nobody Plans For

Hyaluronic acid (HA) gummies look like an easy win-popular ingredient, familiar format, straightforward production flow. But on a manufacturing floor, HA...

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June 5, 2026Seth Gilbert

Hyaluronic Acid Gummies: The Water Problem

Hyaluronic acid (HA) gummies sound simple on paper: take a popular ingredient and put it into a format people actually enjoy taking. In real manufacturing,...

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June 5, 2026Seth Gilbert

Hyaluronic Acid Gummies: What Manufacturers Actually Need to Know

Hyaluronic acid (HA) gummies look deceptively simple on paper. Put HA in a gummy base, hit a target amount per serving, and you’re done-right up until a...

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June 5, 2026Michelle Gilbert

If a factory could only use one sugar—sucrose, glucose, fructose, or tapioca syrup—which would kill the most product variety, and why?

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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June 5, 2026Michelle Gilbert

What happens to gummy texture and shelf life when you only use erythritol and stevia?

Running a gummy factory without any added sugar-relying solely on erythritol and stevia for sweetness-introduces fundamental constraints that directly...

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June 5, 2026Michelle Gilbert

If a manufacturer eliminates all artificial colors, what second-order effects occur on consumer perception, shelf appeal, and sorting by shape?

When a manufacturer removes all artificial colors from gummy supplements, the most immediate second-order effect is a shift in consumer perception toward...

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