Gadot overcomes key challenges in magnesium gummy production

21-Sep-2023 - Last updated on 26-Sep-2023 at 11:05 GMT

Gadot Biochemical Industries claims to have identified key solutions to the manufacturing challenges involved in the development of magnesium gummies, enabling for the optimisation of flavour, texture, bioavailability, and stability.

The food and nutraceutical manufacturer says it has ensured that its manufacturing process is able to optimise the sensorial and technical properties of the gummies, through a focus on enhancing the dispersibility of magnesium particles.

The firm says the resultant products, utilising magnesium citrate M5 for their pectin gummies and magnesium citrate anhydrous and magnesium bisglycinate for their gelatine gummies, achieve a high potency and efficacy to achieve the specified health benefits for consumers.

Magnesium demand

There has been a heightened demand for magnesium over recent years, thanks to evidence highlighting its multiple health benefits (Glanbia 2023).

Paired with an increasing number of consumers purchasing supplements in gummy format for optimised convenience and taste, there has been a growing interest in developing magnesium gummies to meet this trend. It was reported that gummy sales achieved a record of 74.8% growth in 2021, whilst being the preferred format by US consumers (Nutrition Business Journal 2022).

Eva Criado, marketing and sales manager at Gadot Bio, highlights the array of health benefits associated with magnesium supplements, with Mintel reporting the top utilised health claims include stress and sleep, brain function, bone health, cardiovascular function, and energy.

Yet, she discusses the multiple challenges involved in developing magnesium gummies, pointing out that taste and texture represents a significant barrier due to the high concentration of magnesium required to achieve the associated health benefits.

“Magnesium naturally has a taste that many find unpleasant. Introducing a high concentration of magnesium can make this taste even more pronounced. Beyond the taste, magnesium might also affect the texture of the gummy, making it less enjoyable to chew or causing it to have an irregular consistency,” she tells NutraIngredients.

She adds that incorporating magnesium into gummies can also interfere with the gelification process involved in their production, resulting in the inability of the structure to set or achieve the desired texture.

The solutions

Criado emphasises the importance of optimising the bioavailability of magnesium within the gummies to ensure key health benefits are achieved. Through Gadot’s developed fortification method, the dispersibility of magnesium compounds has been enhanced throughout the gummy matrix to ensure for its high efficacy within the body.

She says the company then focused on enhancing taste and texture through the elimination of the gritty texture commonly associated with magnesium gummies, whilst improving taste.

Finally, Gadot has ensured product stability through optimal fortification, ensuring that the final product retains its potency and achieves the desired health benefit for the consumer.

Regarding consumer demand, Ohad Cohen, CEO of Gadot Biochemical Industries, added: “As gummies grow in demand, the opportunities to add magnesium are significant. Consumers commonly seek out products to support mood, sleep, energy, and overall good health, and they also know to turn to minerals such as magnesium for its benefits.”