Formulation expertise
Knowledgeable in overage requirements
High temperature, low pH liquefying sugar/pectin/gelatin processes degrade vitamins, resulting in the need for formulas to include higher overages to meet label claims at the end of shelf life.
Well-versed in the formulation needs and requirements for gelatin and pectin formats
Gelatin is often more forgiving and requires a lower cook temperature
Experts in optimal ingredient selection
Evaluate and optimize ingredients to work well within gummies to obtain the optimal nutritional profile
Consider finished product size constraints, taste profile, texture, colour, label requirements, and much more
Sugar-reduced and sugar-free product formulation expertise
Robust ingredient portfolio with a results-driven process
Gummy manufacturing expertise
Knowledgeable in the gummy manufacturing process
Industry-leading R&D scientists – University of Wisconsin-Madison Gummy Course trainers
Experience in partnering with leading gummy manufacturers and brand owners
Leverage our deep gummy co-manufacturing relationships
Gummy pilot lab
Prototyping, ingredient testing and product scale-up