Development of a Functional Creatine Gummy Supplement

Abstract

This bachelor’s thesis focuses on a product development project in the field of functional confectionery, conducted in collaboration with the Vaasa-based company WOMP Ab. The objective of the project was to develop a wine gum-style creatine supplement that would be sugar-free, vegan, gluten-free, and low in calories, while offering a pleasant taste and texture as an alternative to traditional creatine powders. The product development process involved testing several formulations that utilized various gelling and sweetening agents. The texture and water activity of the final products were assessed using a TA.XTplusC Texture Analyser and a LabSwift-aw water activity meter, with results compared against commercial reference products.

A major challenge in formulation was the high concentration of creatine monohydrate, which compromised the gel structure and negatively affected mouthfeel. While not all product development objectives were fully met, the project provided valuable insights into the impact of creatine on different formulation matrices and their sensory properties. Further research is recommended, particularly in optimizing the selection and combination of gelling agents, improving shelf stability, and managing structural changes during storage.