What Are Gummy Bears Made Of? Ingredients, Manufacturing & More
Gummy bears are made of gelatin, sugar, glucose syrup, starch, citric acid, food coloring, and natural or artificial flavoring — with gelatin as the key ingredient that gives them their signature chewy texture.
Walk through any candy aisle and gummy bears are impossible to miss — glossy, translucent, jewel-colored, and chewy in a way that no other candy quite matches. But what actually goes into making them? If you’ve ever wondered what are gummy bears made of, the answer involves more food science than most people expect. We’ve worked with gummy candy manufacturers across four continents, supplied production equipment to some of the largest confectionery facilities in the world, and seen exactly what ends up inside every batch. This guide breaks it all down — from the raw ingredients to the industrial process and what’s changing in the market right now.
The Core Ingredients of Gummy Bears
Gummy bears are made of a precise blend of ingredients — each one plays a specific chemical or textural role. Swap one component out or change its ratio, and the final product changes dramatically.
Here’s a complete breakdown of what goes into a standard gummy bear:
| Ingredient | Typical Proportion | Function |
|---|---|---|
| Gelatin | 5–10% | Structural protein; provides chew and elasticity |
| Sugar (sucrose) | 40–50% | Sweetness, body, and texture |
| Glucose syrup | 25–35% | Prevents crystallization; adds softness |
| Water | 10–15% (most evaporates) | Dissolves ingredients; evaporates during drying |
| Starch | 1–2% | Mold release; minor thickening |
| Citric acid | 0.5–1.5% | Tartness; preservative |
| Food coloring | Trace | Color |
| Flavoring | Trace | Fruit taste (natural or artificial) |
These proportions vary by manufacturer. Budget brands often use less gelatin and more starch; premium brands increase gelatin concentration for a firmer, longer-lasting chew.
Gelatin — The Structural Core
Gelatin is the single most important ingredient in gummy bears. It’s a protein derived by boiling the skin, bones, and connective tissue of animals — typically pigs, but also cattle and fish. During processing, the collagen in these tissues hydrolyzes into gelatin peptides, which dissolve in hot water and form a gel when cooled.
What makes gelatin uniquely suited to gummy candy is its melt-in-your-mouth quality combined with firm elasticity. It melts at close to body temperature (~35°C), which is why gummy bears feel so satisfying to bite into. No other gelling agent reproduces this exact texture, though we’ll cover the alternatives in the next section.
According to Gummy bear – Wikipedia, the original Gummibär invented by Hans Riegel Sr. in Bonn, Germany in 1920 relied on gum arabic (not gelatin), and the modern gelatin-based formula came later as manufacturing scaled up globally. A fascinating look at this industrial process is also captured in How are Haribo Gummy Bears Made? — worth watching before specifying your own production line. In our experience running equipment trials, gelatin-to-water ratio is the single variable that confectionery engineers obsess over most — getting it wrong by even 0.5% can make batches too brittle or too sticky to demold.
Bloom strength (measured in “Bloom grams”) determines how firm the gel sets. Commercial gummy production typically uses gelatin with a Bloom strength of 200–250 g. Lower Bloom = softer gummy; higher Bloom = firmer, more resistant candy.
Sugar and Glucose Syrup
Sugar (sucrose) provides the bulk sweetness and the rigid crystalline backbone of the candy matrix. But pure sucrose alone would crystallize as the candy cools and dries — turning your gummy bear grainy and hard rather than smooth and chewy.
This is where glucose syrup comes in. Glucose syrup (corn syrup in North America, often derived from wheat or potato starch in Europe) is a thick liquid that is hygroscopic — it absorbs moisture from the environment and acts as an anti-crystallization agent. It keeps the sugar in an amorphous rather than crystalline state, giving gummy bears their characteristic smooth, translucent appearance.
The balance between sucrose and glucose syrup is a critical formulation decision:
- More sucrose → firmer, less sticky, but risks crystallization over time
- More glucose syrup → softer, more elastic, better shelf-stability, but higher cost
Premium gummy brands often use invert sugar (a 50:50 mix of glucose and fructose) alongside glucose syrup for even finer texture control.
Starch, Citric Acid, and Coloring
Food starch plays two roles. In the manufacturing process, corn starch or modified starch is used to fill the molds (called starch mogul trays) into which the liquid candy is deposited. It absorbs surface moisture from the gummy as it dries and provides a clean release. In the final product, a small amount of starch may remain as a minor thickener.
Citric acid is what gives gummy bears their slight tartness. It’s also a mild preservative that lowers the pH of the candy matrix, inhibiting microbial growth. Tartness level is adjusted by varying the citric acid percentage — sour gummy bears push this up to 2–3%.
Food colorings are either synthetic (Red 40, Yellow 5, Blue 1 — FD&C certified dyes in the US) or natural (beetroot extract, spirulina, turmeric). Natural colorings are significantly more expensive and can be less stable during high-temperature processing, which is why many mass-market brands still use synthetic dyes. The EU requires Haribo and other European brands to label E-number colorings prominently, which has driven some reformulation toward natural options.
Flavoring can be natural (actual fruit extracts or essential oils) or artificial (synthesized flavor compounds). The cost difference is substantial: natural strawberry flavoring can cost 20–50× what artificial strawberry costs. Most mass-market gummy bears use artificial flavors; specialty or premium brands increasingly use natural.
Types of Gummy Bears: Standard, Vegan, Sugar-Free, and More
Not all gummy bears are made the same way. The core product has spawned a wide range of variants, each with a different formulation targeting a specific consumer segment.
Traditional Gelatin-Based Gummy Bears
The standard gummy bear — what most people picture when they think of this candy — is gelatin-based. Haribo Gold-Bears, the global benchmark, contain: sugar, glucose syrup, gelatin (pork), dextrose, citric acid, corn starch, fruit juice concentrate, and natural and artificial flavors.
The pork gelatin is particularly notable. Haribo explicitly uses pork gelatin, making their standard Gold-Bears unsuitable for Muslims, Jews, and strict vegetarians/vegans. This has prompted Haribo and other manufacturers to develop separate product lines for different markets — Haribo’s Goldbears in the US are made with pork gelatin, while in certain Middle Eastern markets, halal-certified beef gelatin versions are produced.
Vegan and Vegetarian Gummy Bears
Vegan gummy bears replace gelatin with plant-based gelling agents, primarily:
- Pectin — extracted from citrus peel or apple pomace. Pectin sets firmer and melts at higher temperatures than gelatin, giving vegan gummies a slightly different texture. It also requires a specific pH range (typically 3–4) to gel properly, which is why vegan gummies often taste more tart.
- Agar-agar — derived from red algae. Sets firmer than gelatin at lower concentrations and has a slightly different mouthfeel — some consumers describe it as less “bouncy.”
- Carrageenan — from red seaweed. Used occasionally but has faced regulatory scrutiny in some markets.
In our production equipment testing, pectin-based mixes behave differently than gelatin in several important ways: they have a narrower depositing temperature window, they set faster, and they require higher cooking temperatures (~106–108°C vs. ~90°C for gelatin). Manufacturers switching from gelatin to pectin typically need to calibrate their depositing lines and often extend their drying time.
| Property | Gelatin | Pectin | Agar-Agar |
|---|---|---|---|
| Source | Animal (pork/beef) | Plant (citrus/apple) | Algae |
| Texture | Soft, elastic, melts near body temp | Firm, slightly less elastic | Firm, brittle at high concentrations |
| Setting temp | Gels at ~20°C | Gels at ~50–60°C | Gels at ~35–40°C |
| Depositing temp | ~60–70°C | ~75–85°C | ~65–75°C |
| Market cost | Moderate | Higher | Moderate–High |
| Vegan | ❌ | ✅ | ✅ |
| Halal/Kosher | Possible (beef) | ✅ | ✅ |
Sugar-Free and Functional Gummy Bears
Sugar-free gummy bears replace sucrose and glucose syrup with sugar alcohols — most commonly maltitol, sorbitol, isomalt, or xylitol. These provide sweetness at 50–90% the intensity of sugar but with significantly fewer calories and a lower glycemic index.
The infamous Amazon reviews of Haribo’s sugar-free gummy bears (made with lycasin/maltitol syrup) highlight a real formulation challenge: sugar alcohols have a laxative effect at high doses because they’re incompletely absorbed by the small intestine. Manufacturers mitigate this with serving size guidance, but it remains a known characteristic of sugar-free gummy formulations.
Functional gummy bears are a massive and growing segment. Vitamins (especially C, D, and zinc), melatonin, elderberry extract, collagen, and CBD/hemp extract are now commonly incorporated into gummy bear formats. Functional gummies present unique manufacturing challenges — many active ingredients degrade at the high temperatures used in standard gummy cooking, requiring modified processing parameters or coating/encapsulation techniques.
How Gummy Bears Are Made in Factories
Understanding what gummy bears are made of is only half the picture. The manufacturing process determines whether those ingredients become a consistent, commercial-quality product.
Here is the step-by-step industrial production process:
- Raw material preparation — Gelatin sheets or powder are hydrated (“bloomed”) in cold water for 30–60 minutes. Sugar and glucose syrup are combined in a separate vessel.
- Cooking — The sugar-syrup mixture is heated to 106–112°C to evaporate excess water and reach the correct Brix (sugar concentration). The target is typically 78–82 Brix for standard gummy candy. Getting this wrong is the most common source of sticky (undercooked) or brittle (overcooked) product.
- Blending — The bloomed gelatin is dissolved in the hot sugar solution at controlled temperature (~70–80°C). Flavors, colors, and citric acid are added at this stage. Order of addition matters: citric acid added too early at high temperature can break down the gelatin, shortening its gelling chain length.
- Depositing — The liquid candy mass is pumped into a depositing machine (also called a mogul or Starchless depositor). In the traditional starch mogul process, impressions are pressed into trays of dry corn starch, and the liquid candy is deposited into those impressions at precisely controlled volume. Starchless depositing (into silicone molds) is increasingly popular — it eliminates starch handling and produces glossier, cleaner products.
- Setting and drying — Trays move through a drying tunnel or conditioning room at 15–25°C for 24–72 hours. During this time, additional moisture evaporates and the gelatin network strengthens. Too-fast drying causes surface cracking; too-slow drying risks microbial growth.
- Demolding and tumbling — Hardened gummy bears are separated from the starch (if mogul process) in a de-sanding machine. They then enter a tumbling drum where a blend of beeswax and carnauba wax (or vegetable oil for vegan products) is applied to give the finished product its characteristic gloss and prevent sticking.
- Quality check and packaging — Weight, moisture content, Brix, hardness, and color consistency are verified before automated packaging into bags or cartons.
Industrial Equipment Used in Gummy Bear Production
The equipment mix for a complete gummy bear production line typically includes:
- Cooker/dissolver — Continuous or batch cooker with temperature control ±0.5°C
- Vacuum cooker (optional) — Reduces cooking temperature and preserves heat-sensitive flavors
- Depositor — High-precision volumetric depositing head, typically 50–600 deposits per minute depending on scale
- Conditioning tunnels or rooms — Climate-controlled, with precise RH and temperature management
- Tumbler/glazer — Applies wax or oil coating in a rotating drum
- Metal detector and checkweigher — Food safety mandatory in most export markets
A full production line capable of 500 kg/hr output occupies roughly 200–400 m² of floor space and requires 3–5 operators per shift. For manufacturers evaluating capacity expansion, the depositing and drying stages are almost always the bottleneck.
Choosing the Right Ingredients for Commercial Gummy Production
For confectionery manufacturers, ingredient selection directly impacts line throughput, product quality, and profitability. Here’s how to think through the key decisions:
Gelatin vs. Pectin vs. Agar-Agar: Which Is Right for Your Line?
Gelatin is the default choice for mainstream production for good reason: it has the widest depositing temperature window (~60–75°C), is forgiving of minor formula variations, produces the most consumer-preferred texture, and costs less than pectin. Its drawbacks are the animal origin (limiting market access) and gelatin source certification requirements for halal/kosher/halal markets.
Pectin is the correct choice when targeting the vegan, organic, or clean-label market. Its formulation is less forgiving — pH must be controlled carefully (pectin won’t gel above pH 4), depositing temperature is higher, and setting is faster. In practice we’ve found that production teams switching from gelatin to pectin need 2–4 weeks of formulation trials before achieving consistent output. Budget for that time.
Agar-agar sees less use in gummy bears specifically because its texture profile doesn’t align as closely with consumer expectations. It’s firmer, sets at a higher temperature in the mold, and can be brittle at high concentrations. Where agar excels is in certain Asian confectionery formats (like Chinese chewy candies or Japanese nata-de-coco applications), not Western gummy bears.
Common Formulation and Process Mistakes
From working with dozens of production facilities, these are the mistakes we see most often:
- Incorrect gelatin bloom — Using the wrong bloom strength for the product spec. A 150-bloom gelatin where 220 is needed produces gummies that are too soft and won’t hold shape at room temperature.
- Adding citric acid too early — As mentioned, high-temperature acid exposure degrades gelatin. Always add acid after the mass has cooled below 80°C.
- Insufficient drying — Residual moisture above 18–20% leads to sticky product that clumps in packaging. Use a refractometer to verify Brix at line speed.
- Inconsistent depositing temperature — If the candy mass temperature varies by more than 3–5°C during depositing, cavity fill consistency suffers. Double-jacketed holding tanks with circulation pumps solve this.
- Skipping QA on incoming gelatin — Gelatin from different suppliers or even different production lots can vary in Bloom strength by ±15 g. Always bloom-test each batch before committing to a production run.
Nutritional Profile and Health Considerations
So what are gummy bears made of, nutritionally speaking? A standard 17-piece serving (about 40 g) of Haribo Gold-Bears provides approximately:
- Calories: 140 kcal
- Total carbohydrates: 34 g (of which sugars: 28 g)
- Protein: 2 g (from gelatin)
- Fat: 0 g
- Sodium: 15 mg
Gummy bears are essentially pure sugar delivery. Their protein content (from gelatin) is too low to be nutritionally significant. However, the collagen peptides in gelatin have been studied for potential joint, skin, and gut health benefits — though the concentrations in a candy portion are well below what studies use therapeutically.
As a food science discussion on Reddit correctly notes, gelatin functions more as a polymer network than a conventional protein in gummy candy — its structural role is mechanical, not nutritional. Gelatin is also an incomplete protein, lacking essential amino acids like tryptophan, meaning it’s not a meaningful protein source in a standard diet.
The real nutritional concern with gummy bears is their sugar content and sticky texture. Dental professionals often flag gummy candies specifically because they adhere to tooth enamel longer than hard candies, increasing acid exposure time for teeth.
Functional gummy vitamins represent a genuine health application of the gummy format, but the base candy matrix remains sugar-forward. The key innovation is delivering a therapeutic dose of an active ingredient in a palatable, easy-to-consume vehicle.
Future Trends in Gummy Bear Manufacturing (2026 and Beyond)
The gummy bear market is evolving rapidly. Several clear trends are reshaping both what goes into gummy bears and how they’re made.
Plant-Based and Clean-Label Gummies Are the Fastest-Growing Segment
The global vegan confectionery market was valued at approximately $1.8 billion in 2023 and is projected to exceed $3 billion by 2028, according to industry market research. As Medium’s food science coverage has highlighted, growing consumer awareness of gelatin’s animal origin is a key driver pushing both manufacturers and consumers toward plant-based alternatives. Within that, vegan gummies are among the highest-growth categories. Major brands including Haribo (in select markets), Albanese, and Black Forest now offer pectin-based lines alongside their traditional gelatin products.
What’s driving this is not just veganism. Consumers who avoid pork for religious reasons (estimated at 1.6 billion Muslims and 14 million Jewish consumers globally) represent a far larger market than dedicated vegans. A single reformulation to beef gelatin (halal-certified) or pectin can significantly expand addressable market.
From a production standpoint, the shift to plant-based gelling agents requires:
- Recalibrated depositing temperatures
- Modified drying parameters
- Different glazing agents (no beeswax — use carnauba wax or vegetable oil instead)
- Updated supplier certifications
Manufacturers planning new lines in 2025–2026 should strongly consider equipment flexibility — specifically, depositing systems that can handle both gelatin and pectin viscosity profiles without major retooling.
Functional and “Better-for-You” Gummies Are Reshaping Production Requirements
The vitamin gummy market alone exceeded $5.2 billion globally in 2024, per industry analysis. This segment has driven significant R&D into modified processing parameters. The challenge: most vitamins, probiotics, and botanical extracts degrade at the 90–110°C temperatures used in standard gummy cooking.
Solutions being adopted at commercial scale include:
- Post-cooking infusion — Active ingredients are blended into the candy mass after it has cooled below 60°C, just before depositing. Works for thermostable compounds.
- Encapsulation — Heat-sensitive actives (vitamin C, probiotics, omega-3) are micro-encapsulated in lipid or protein shells before addition, protecting them through the cooking process.
- Low-temperature vacuum cooking — Reduces process temperature by 15–20°C while achieving the same Brix concentration, protecting heat-sensitive ingredients.
| Trend | Market Impact | Equipment Implication |
|---|---|---|
| Vegan/pectin gummies | +18% CAGR in plant-based confectionery | Wider depositing temp range needed |
| Functional vitamins/supplements | $5.2B market; growing ~11% annually | Low-temp vacuum cookers; encapsulation |
| CBD/hemp gummies | Regulatory-dependent; strong in US, UK | Micro-dosing precision depositing |
| Reduced sugar / keto | Sugar alcohol substitution | Modified drying (hygroscopic ingredients) |
| Clean-label / natural colors | Premium positioning | Lower-temp processes to protect natural dyes |
The manufacturers best positioned for these trends are those investing now in flexible, multi-format production lines rather than single-product dedicated equipment.
FAQ: What Are Gummy Bears Made Of?
What part of the pig is used to make gummy bears?
Pig skin and bones are the primary sources of pork gelatin. During processing, these animal byproducts are cleaned, treated with acid or alkali, and then boiled in water. The collagen in the skin and bones dissolves into gelatin, which is filtered, concentrated, dried, and ground into the powder or sheets used in candy production. The finished gelatin is a refined protein product with no detectable pork flavor or odor.
Are gummy bears vegan?
Standard gummy bears are not vegan because they contain gelatin, which is an animal-derived protein. Some brands produce vegan gummy bears using pectin or agar-agar as the gelling agent. Look for “vegan” or “plant-based” on the label, or check that the gelling agent listed is pectin or agar — not gelatin.
What animal is in gummy bears?
Most gummy bears contain gelatin derived from pigs (pork gelatin), though beef gelatin is also used, especially in halal-certified products. Fish gelatin is used occasionally in kosher production. The specific animal source is not always clearly labeled; checking the ingredient list for “gelatin (pork)” or “gelatin (beef)” will tell you the source. Haribo Gold-Bears sold in the US use pork gelatin.
Are gummy bears gluten-free?
Most traditional gummy bears are naturally gluten-free because their core ingredients — gelatin, sugar, glucose syrup, citric acid, and flavorings — do not contain gluten. However, manufacturing facilities that also process wheat-containing products may introduce cross-contamination. If you have celiac disease, look for products with a certified “gluten-free” label. Haribo Gold-Bears are certified gluten-free in the US.
What is glucose syrup in gummy bears?
Glucose syrup is a thick liquid sweetener that prevents crystallization in gummy candy. It is made by breaking down starch (usually corn, wheat, or potato) into glucose molecules using enzymes or acid. In gummy bears, it works alongside sucrose to maintain a smooth, amorphous candy matrix — without it, the sugar would crystallize and the candy would become grainy and hard over time.
How long does it take to make a gummy bear in a factory?
The complete process takes 24–72 hours from liquid candy preparation to finished packaged product. The cooking and depositing stages happen in a matter of minutes, but the candy must then dry and condition in climate-controlled tunnels or rooms for 24–48 hours to reach the correct moisture content. After demolding, tumbling and glazing add another 30–60 minutes. The drying stage is the critical bottleneck — rushing it produces inferior product.
What makes gummy bears chewy?
The chewiness of gummy bears comes from gelatin’s unique protein network. When gelatin dissolves in hot water and cools, its protein chains form a three-dimensional elastic mesh. This mesh stretches when you bite into it and springs back, producing the characteristic chew. The concentration of gelatin and its bloom strength directly determine how chewy the final product is. Higher gelatin concentrations = firmer, chewier candy.
Can you make gummy bears without gelatin?
Yes — pectin and agar-agar can both replace gelatin in gummy bears, though the texture will be slightly different. Pectin-based gummies are firmer and set more quickly; agar-based gummies are firmer still and can be slightly more brittle. Both produce a vegan-friendly product. The formulation process differs significantly from gelatin: pectin requires precise pH control (~3.5), and agar requires careful temperature management during depositing.
Conclusion
So, what are gummy bears made of? At their core: gelatin, sugar, glucose syrup, starch, citric acid, coloring, and flavoring — a formula that has remained largely unchanged for decades. What has changed is the variety of alternatives being built around that foundation: vegan pectin gummies, sugar-free formulations, and functional products delivering vitamins, botanicals, and other actives.
For consumers, knowing the ingredients helps make informed purchasing decisions — especially around animal-derived gelatin, allergens, and sugar content. For manufacturers and production engineers, the ingredient list is only the beginning: the real complexity lies in the process parameters, equipment calibration, and quality control that turn those raw materials into a consistent, market-ready product.
If you’re evaluating gummy bear production equipment or planning to expand your confectionery line, the formulation and equipment decisions are deeply interconnected — and making the right choices at the design stage saves significant rework later. Explore our gummy manufacturing equipment to see how our depositing, cooking, and conditioning systems are configured for both gelatin and plant-based gummy production.
