Our Sunday vitamin gummies are made using natural, highly aromatic fruit juice concentrates and fruit purées. The careful concentration process is crucial for the characteristically fruity taste and soft bite of the gummies.
Gelling agents that guarantee sufficient firmness and the characteristic bite, as well as glazing agents that prevent the gums from sticking together, are necessary for production. We use the completely plant-based gelling agent pectin for our vitamin gummies. We completely avoid animal gelatine, which is often obtained from inferior slaughterhouse waste, as well as modified starch. The latter are often used as a plant-based alternative to gelatine, but these are often chemically modified starches that are not further described. We use coconut, rapeseed fat and carnauba wax as glazing agents, making our vitamin gummies 100% vegan.
Usually, the production of vitamin gummies involves the use of artificial sweeteners or sugar substitutes. Our vitamin gummies are made entirely without artificial sweeteners or sugar substitutes and without the addition of sugar. By law, the term "no added sugar" may also be used for products containing the sweetener maltitol syrup, although this is strictly speaking a sugar. The fruity sweetness of our vitamin gummies comes exclusively from the fruit ingredients used and the naturally contained fruit sugar. Note: For production reasons, up to 20mg rice dextrin is used per gummy.
We also place great emphasis on naturalness when it comes to flavourings and use the full natural flavour of the fruit. Often, cheap synthetic flavourings or "natural" flavourings obtained with the help of moulds or genetically modified microorganisms are used. The same applies to the colourings used, which are intended to enhance the natural colour of the fruit ingredients used; these are often produced synthetically. We do not add any colourings to our vitamin gummies, instead relying on the colour of the natural fruit concentrates and purées.
So-called acidity regulators are also necessary. Often, cheap citric acid, which is also obtained with the help of moulds or genetically modified microorganisms, or phosphate compounds such as tricalcium phosphate are used. Better alternatives are ascorbic acid (vitamin C) and citrate compounds such as tripotassium citrate, which are used in our vitamin gummies.
In addition, our vitamin gummies are 100% gluten- and soya-free.
Our Bacillus subtilis berry gummies are characterised by their fruity berry flavour of blackberry, raspberry, strawberry and cherry. Each gummy contains 1 billion CFU Bacillus subtilis.
We use environmentally friendly amber glass for the packaging of this product.
