Gummy and Supplement Flavours for Canadian Brands

In a gummy or chewable, the active load usually decides the taste before the flavour does. B vitamins bring a sulphurous edge, minerals read metallic, collagen and marine actives bring a savoury note, and botanical extracts such as ashwagandha, elderberry or hemp carry bitterness that lingers at the back of the palate.

We build the profile in two layers: a masking and modulation layer that reduces bitterness and metallic perception, then the fruit, sour or botanical character on top. Judging a flavour before the base is masked almost always leads to over-dosing and a harsh finished product.

Gummy depositing runs hot — typically 85–95 °C for gelatin and higher for pectin — so light fruit top notes evaporate before the slurry reaches the mould. We load the profile for cooked-in loss and, where needed, supply a version designed for post-cook addition at the lowest safe temperature.

Pectin, gelatin and starch systems behave differently: pectin needs low pH and tolerates acid top notes well, gelatin carries a slight broth note that has to be covered, and starch moulding lengthens drying time and exposes the surface to oxidation. We match the delivery system — liquid, emulsion or spray-dried — to the format and to any sanding or sour coating applied afterwards.

For the selected product, review allergen statements, kosher, halal, non-GMO, specification. Confirm the supporting information available, its scope and language with your Delsa contact. Your regulatory reviewer should assess suitability for the intended application and finished-product claims; do not assume a complete document pack or universal compliance.

Sample quantities of quantities agreed for the intended trial cover most depositing trials. Production starts from a 5 kg minimum, so a launch SKU or a private-label pilot does not commit you to drum quantities. Confirm sample availability and any charges before scheduling trials.