Choosing the gel base
The gel base defines a gummy’s texture, clarity and dietary positioning. Pectin is plant-derived and fully vegan, with a clean bite. Gelatin gives the classic chewy texture at an efficient cost. Starch and blended gels let formulators fine-tune texture and cost. Explore our gummy manufacturing options.
Adding actives, flavour and colour
Active ingredients — vitamins, apple cider vinegar, biotin, ashwagandha, elderberry, melatonin, collagen and more — are dosed precisely and combined with flavours, colours and sweeteners. Because heat and acidity can affect sensitive actives, manufacturers validate stability and overage to ensure label claims are met through shelf life.
Cooking, depositing and moulding
Slurry cooking → depositing → cooling → demoulding → drying → coating → packaging.
The slurry is cooked to the right solids level, then deposited into moulds shaped like bears, hearts, bottles or custom designs. The gummies cool and set, are demoulded, and then dried (cured) to reach the target texture and water activity.
Finishing and packaging
Finished gummies may be coated with oil or sugar/sour blends, then inspected and packed into bottles or pouches with compliant labelling. Sugar-free and reduced-sugar systems are increasingly popular for modern health positioning.
Frequently asked questions
Are gummies available in vegan form?
Yes. Pectin-based gummies are fully vegan and plant-based; gelatin, starch and blended-gel options are also available.
Can gummies be sugar-free?
Yes — reduced-sugar and sugar-free gummies use alternative sweeteners while maintaining taste and texture.
Which actives work well in gummies?
Multivitamins, apple cider vinegar, biotin, ashwagandha, elderberry, melatonin, collagen and fibre are all common, with stability validated per formula.