Alternative Solutions

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Mold/Packaging Material

Mold/Packaging Type

Additional/Substitutable Gummy Ingredients

Updates

09/08/2020:

• We compared strengths and determined the skills each member has that are applicable to our project.

• Began work on Gantt Chart and SharedDrive for record keeping.

• Determined time for regular group meetings

09/21/2020:

• Met with Barone to discuss objectives and updated our problem statement to meet his standards.

• Discussed the steps involved in gummy production and the challenges associated with traditional starch molding that makes transition to nonstarch molds difficult.

09/29/2020:

• Planning session; emailed Barone a list of search keywords for finding relevant articles and asked for elaboration on constraints and criteria.

• Got website approved.

• Team member photos updated.

• Plans made to research and link information for Technical Review.

10/05/2020:

• Plans made to contact industry expert.

• Received feedback on problem statement; want a molding system that is contamination free, doesn't contaminate other moldings.

• Determined current options: starch free lines, lower water content formula for gummies, high pressure injection, depositors with stamping or cutting; focus is only on cross contamination and starch dust and not microbial contamination

• Website design completed

10/20/2020

• Plan for everyone to skim patents for relevant information for the Technical Review; patent # and brief summary recorded for each relevant file

• Plans made to research regulatory guidelines and current industry practice

10/27/2020

• Added industry pictures to Team Website

• Plan to reach out to industry contact this week

• Determined criteria we will use to rank solutions and evaluate patent relevance

11/03/2020

• Portions of Technical Review assigned

• Revised deadline for research completion

11/10/2020

• Met with industry contact

• Discussed options for reducing contamination and gel time, how to produce 3D gummies, possible changes to formulation, and demands

11/13/2020

• Determined price to make molds out of feasible materials

• Compared and contrasted pros and cons of different potential solutions to determine which to move forward with

• Researched regulations on materials an whether or not they are allowed in molds

11/17/2020

• Discussed progress made on Tech Review and what work still needs to be completed

• Established timeline for completing Tech Review

11/20/2020

• Completed and submitted Tech Review to advisor for review

3/24/2021

• Made 6 batches of base recipe and 3 batches of pectin recipe with peach flavoring and yellow food coloring

3/25/2021

• Remade 3 pectin batches for sensory testing since original batches had surplus of bubbles that would have made it easy to tell difference between base recipe

3/26/2021

• Sensory Trials: pectin batch ended up having tough top skin which made it easy to differentiate. Led to failed sensory testing

3/30/2021

• Made 6 batches of base recipe and 3 batches of pectin recipe with green apple flavor and no color for re-do of sensory trials

Benchtop Testing