HBM’s R&D lab develops and profiles gummy flavors to mask active tastes and hit a target sweetness, using natural flavors and colors across sugar and sugar-free pectin bases. Flavor is dialed in on bench samples before any production run.

How flavor profiling works

The R&D team balances flavor, sweetness, sourness, and active masking using natural flavors and natural colors, on either a sugar or a sugar-free (allulose and chicory-root fiber) pectin base. Every profile is confirmed on bench samples made from the real formula.

Masking difficult actives

Bitter or earthy actives — many botanicals and vitamins — need targeted masking. Flavor systems and coatings (including sour-sugar finishes) are tuned per formula, with active loads that typically run 10–17%.

Flavors	Natural
Bases	Sugar & sugar-free
Confirmed on	Bench samples
R&D lab	3,000 sq ft

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