Why sugar-free is harder
In a standard gummy, sugar does more than sweeten. It adds bulk, helps the gummy set, controls moisture and contributes to texture and shelf life. Remove it and every one of those jobs has to be handled another way.
Common problems
- Texture that's too hard, too soft or rubbery
- Gummies that sweat, stick together or weep moisture in the bottle
- Flat or artificial-tasting flavor
- Aftertaste from some sweeteners
- Digestive discomfort when certain sugar alcohols are used at high levels
- Changes in texture or appearance over the product's shelf life
How formulators solve them
Success comes from treating the gummy as a system. Sweeteners, bulking agents, the gelling base, acids and flavors all affect each other. Good development balances sweetness and mouthfeel, builds a flavor system that covers both the actives and the sweeteners, and tests how the gummy behaves over time in its packaging.
Labeling considerations
Claims like "sugar-free" and statements about diabetes are regulated. Work with your regulatory advisor on label language, and make sure your manufacturer can provide the formula and testing information needed to support it.
Our experience
Our patented gummy for diabetic consumers came from solving these exact problems. That experience goes into every sugar-free and specialty-diet gummy we produce.
Talk to the team that makes it
Have a product in mind? Bring us your formula. We'll help you choose a format and get it to market.
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