Sugar free gummy manufacturer
Pectin-set sugar free gummies on FOS and allulose, run in-house in St. Petersburg, FL.
HBM is a sugar free gummy manufacturer running its own depositing lines at a St. Petersburg, FL facility. The sugar free base is pectin-set on FOS (chicory root fiber) and allulose. No sugar alcohols. Four continuous depositing stations run at 300KG/hour each (two run at a time). Combined output is 90,000,000 gummies per month. MOQ is 300,000 units at standard sizes. Bench sample to commercial production runs under one quality system. HBM holds 8 certifications, including FDA Registration, NSF, USDA Organic, and Non-GMO Project Verified. Most US contract manufacturers route gummies to a partner. HBM does not.
Sugar free gummy specs
| Base system | Pectin-set. FOS (chicory root fiber), allulose, water, pectin |
|---|---|
| Sweeteners excluded | No sugar alcohols. No artificial sweeteners |
| Capacity | 90,000,000 gummies/month across 4 depositing stations |
| Throughput | 300KG/hour per station. 600KG/hour total |
| MOQ | 300,000 gummies (600,000 at smaller mold sizes) |
| Sizes | 2g, 3g, 4g, 5g, 6g (3.75g average) |
| Active load | 10-17% average. 33% maximum |
| Lead time | Bench 2-4 weeks. Pilot 2-4 weeks. Commercial 4-8 weeks |
| Facility | St. Petersburg, FL. Two 30,000 sq ft buildings. 100% temperature controlled |
| Certifications | 8 total. FDA Registration, NSF, USDA Organic, Non-GMO Project Verified, Ecocert, Health Canada, Florida DBPR, Made in USA |
FOS and allulose, not sugar alcohols
The HBM sugar free base is built on FOS (chicory root fiber) and allulose. FOS is a prebiotic soluble fiber. Allulose is a rare sugar that the body does not metabolize as glucose. Together they provide the bulk, sweetness, and texture sugar performs in a standard gummy. No erythritol. No xylitol. No maltitol. No sucralose, aspartame, or ace-K. Buyers running a clean-label SKU do not have to explain a sugar alcohol on the panel. Consumers do not get the GI side effects sugar alcohols are known for.
Pectin-set, not gelatin
The sugar free gummy is pectin-set. Pectin is plant-derived from citrus peel and apple pomace. The base is vegan, and halal compatible. Pectin tolerates the 95-105°C deposition temperature. That matters more on sugar free SKUs because allulose browns at temperature, and the process window is tighter. HBM holds pH between 3.0 and 3.5 to keep the gel stable through depositing and cooling.
Flavor masking without sugar
Sugar free is harder to flavor than sugar. There is no cane sugar rounding out a bitter active. Bitter actives, B-complex, NAC, valerian, turmeric, all read sharper on the sugar free base. HBM handles this at bench sample stage. Flavor profiling runs layered. The natural flavor system is tuned to the specific active. Coatings (wax, tapioca starch, sugar, or custom) further reduce surface bitterness when needed.
Active load and texture
Active load runs 10-17% by weight on average. The hard ceiling is 33%. The sugar free base sets slightly softer than the sugar version. High-mineral blends (iron, zinc, magnesium) can interfere with pectin’s gel network on either base. HBM screens for this at bench. Where an active forces a texture compromise, R&D will flag it before pilot batch rather than discover it in commercial production.
One quality system, bench to commercial
The sugar free SKU follows the same 10-step R&D framework as every other gummy at HBM. Bench samples in 2-4 weeks. Pilot batch in 2-4 weeks. Commercial production in 4-8 weeks. One batch record chain. One COA chain. 8 certifications covering FDA Registration, NSF, USDA Organic, Non-GMO Project Verified, Ecocert, Health Canada, Florida DBPR, and Made in USA. No handoff to a partner manufacturer.
Frequently asked questions
What sweeteners does HBM use in sugar free gummies?
HBM's sugar free gummy base uses FOS (chicory root fiber) and allulose. FOS is a prebiotic soluble fiber. Allulose is a rare sugar the body does not metabolize as glucose. The base contains no sugar alcohols. No erythritol, xylitol, or maltitol. It also contains no artificial sweeteners. The pectin gel, the water, and minor ingredients under 2% (natural flavor, natural color, sodium citrate, citric acid) complete the formula.
What is the MOQ for sugar free gummies?
HBM's standard MOQ is 300,000 gummies on the sugar free base. At smaller mold sizes the MOQ moves to 600,000 gummies. The MOQ covers a single SKU on a single base. Sizes run 2g to 6g per piece, 3.75g average. Standard molds are Cube and Gum Drop. Custom molds are available starting at roughly $20,000, varying by complexity.
Why doesn't HBM use sugar alcohols in its sugar free gummies?
Two reasons. Label reason: sugar alcohols (erythritol, xylitol, maltitol) have to be declared on the supplement facts panel. Consumer reason: sugar alcohols are known for GI side effects at higher doses. HBM's sugar free base on FOS and allulose avoids both. The result is a cleaner panel and a softer consumer experience. The trade is texture. The sugar free base sets slightly softer than the sugar version.
How long does a sugar free gummy project take from bench to commercial?
Bench samples take 2 to 4 weeks. Pilot batch takes another 2 to 4 weeks. Commercial production runs 4 to 8 weeks after pilot sign-off. Total from project start to first commercial release is roughly 8 to 16 weeks. The variance depends on active complexity and packaging lead time. HBM returns a formal preliminary estimate within 24 hours of a complete R&D request.
Can HBM run heat-sensitive or bitter actives on the sugar free base?
Yes, with screening. Pectin deposition runs at 95-105°C. Actives that degrade above 80°C are flagged at bench. Options include heat-stable forms, encapsulation, or routing to liquid. Bitter actives (B-complex, NAC, valerian, turmeric) read sharper on sugar free than on sugar. HBM tunes layered flavor masking at bench sample stage. Coatings further reduce surface bitterness where needed.