Gummy consultant
Gummy and jelly formulation, from recipe to depositor
Gummies are where my career started. My master’s research looked at how sugar crystallizes in starch jellies, and I’ve developed gummies and jellies in industry ever since.
- Free 30-minute call
- $149/hour
- Replies within 2 business days
Gummy consultant
What I help with
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Texture
Too soft, too firm or rubbery, and how to fix it.
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Sweating and sticking
Gummies that weep or clump together on the shelf.
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Graininess
Unwanted sugar crystallization, and how to prevent it.
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Gelling systems
Gelatin, pectin, starch, carrageenan and agar, including combinations.
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Sugar reduction
Less sugar without losing texture or shelf life.
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Depositing
Starch molds or starchless molds, and what each needs.
Note
I also formulate supplement gummies, hemp and cannabis gummies, and gummies made for children. My work is the formulation and process, not health claims or regulatory filings.
How it works
Four steps, starting with a free call
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Step 1: Send the form
Your name, email, company and what you make.
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Step 2: I reply within 2 business days
With a few questions and some times to talk.
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Step 3: A free 30-minute call
What you’re making and where it’s stuck.
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Step 4: An hours estimate, then the work
Once we agree on terms, we sign an NDA before you share formulas.
Background
Relevant experience
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Published
2022 paper with Dr. Richard Hartel on sucrose crystallization and sugar reduction in starch jellies.
Read the paper -
Procter & Gamble
Commissioned a starchless jelly production line, from development to commercial manufacturing.
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Kerry
Developed gummies, chewables and other candy formats for dietary supplements and general confections.
Questions
What does a gummy consultant do?
I help you get a gummy to the texture and shelf life you want, then make it reliably. That can mean a new formula, fixing one that sweats or turns grainy, cutting sugar, or moving to gelatin-free.
Why are my gummies sweating or sticking together?
Usually it comes down to moisture: how much water the gummy holds, the humidity it’s stored in, and how it was dried or coated. The balance of sugar and corn syrup plays a part too. The first step is working out which one is driving it.
Can you make a gelatin-free or vegan gummy?
Yes. Pectin, starch, carrageenan and agar make good gummies, and I’ve even worked with alginate. They behave differently from gelatin when you cook, deposit and set them, so the process changes along with the recipe.
Do you take on supplement gummies as a gummy consultant?
Yes. I’ve developed gummies and other candy formats for dietary supplements in industry. My work is the formulation and process; health claims and regulatory filings are for your regulatory specialist.
