Gum
Sugar-Free Gum Development Project
A gum development study focused on flavor longevity, chewing texture and quality stability.
Problem
The existing product had limited flavor longevity and the chewing behavior did not match the target experience.
Technical Approach
Gum base structure, flavor balance, release profile and process conditions were evaluated together.
Outcome
A more balanced chewing profile, controlled flavor release and production-oriented technical structure were targeted.