GUMTION Protein Gummies
Gumtion gold G with GUMTION below

Sour protein gummies. Coming soon.

Sweet like Candy.
Strong like Protein.

24 sour gummies. Four flavors. One bag.

24 gummies4 flavors1 bag

Sweetened with allulose and erythritol — no cane sugar.

Launching early 2027.

Meet your next craving

The flavor lineup

Four flavors.
Zero boring bites.

That first sour hit. That soft, sweet chew.
Six of each flavor. All 24 in one pouch.

Bright. Bold. Berry.

Blue Raspberry

A blue-raspberry rush with
a sharp little sour kick.

SOUR CRYSTAL COATING

Big fruit-punch flavor.

Red Fruit Punch

A juicy fruit-punch flavor
that brings the whole party.

SOUR CRYSTAL COATING

A little citrus attitude.

Orange

Bright citrus sweetness.
A tangy finish that hits.

SOUR CRYSTAL COATING

Stay a little sour.

Sour Green Apple

Crisp apple flavor with
an unapologetic sour bite.

SOUR CRYSTAL COATING

Sour crystals on the outside. Soft-chew gummies on the inside.

Our story...

Every step.
Every question.
The full story.

THE GUMTION STANDARD

GUMTION
gum·tion /ˈgum-shun/
Gumption you can taste.

The food industry has normalized snacks packed with sugar, fillers, and underdosed protein disguised as “healthy” while delivering little real value. You’re left choosing between something that tastes good or something that actually fuels you.

That’s why we created GUMTION
to eliminate the tradeoff.

Every bite is engineered to deliver real protein, clean ingredients, and a candy-like experience without the crash, guilt, or shortcuts.

Fueling your body shouldn’t feel like a sacrifice
and great taste should never come at the cost of performance.

The details behind the chew

Sour on the outside.
Open about the inside.

Gumtion gummy artwork: Blue Raspberry, Red Fruit Punch, Sour Green Apple and Orange cubes with fruit and sour crystals
SOFT CHEW. SERIOUS FLAVOR.

Candy-like taste.
Four sour flavors.

01

What’s in the blend?

Made with whey protein isolate and bovine collagen, with bovine gelatin for the soft chew. Contains milk. We’ll share verified nutrition details before orders open.

02

What about protein and calories?

We've had protein and calorie targets from day one and we're still testing against them. The numbers go up when the lab report comes back, not before. Anyone can print a number. We'd rather hand you the report.

03

How much sugar is actually in a protein gummy?

We’re planning a full panel at an accredited lab in December: sugar profile, allulose by ion chromatography, and erythritol by HPLC. We’ll publish it whether we like the answer or not.

04

The chew you actually crave.

Soft-chew gummies with a sour crystal coating. A gelatin base, not pectin. Four flavors, six of each, in every pouch.

05

How do we sweeten it?

Sweetened with allulose, erythritol, stevia and monk fruit. No cane sugar. No high fructose corn syrup.

One pouch
24 gummies

Four flavors
Six of each

On the outside
Sour crystal coating

On the inside
Soft chew

Inside Gumtion / Ingredient guide

Every ingredient.
A reason to
be here.

The sweetness. The sour bite. The chew.
Here’s what goes into the plan—and what each ingredient is doing there.

Explore all 18 ingredients ↓

Contains milk. Bovine gelatin & collagen.
Not vegetarian or vegan.

Illustrative arrangement of milk, powders, syrup, fruit, coconut and color ingredients on black slate
AI-created ingredient illustration. Fruit shown is a visual reference, not a claim of fruit content or actual supplier origin.

The list, explained

Know what’s in the chew.

All 18 ingredients, in the order of the supplied list. Open any ingredient for its role, origin and the details still to confirm.

01Sweetness

Allulose syrup

The sweet foundation

A syrup containing allulose, a rare sugar, and water. It supplies sweetness and bulk—the physical body of the candy, not just its sweet taste.

Why it’s here & where it comes from

Why it’s in the plan

The planned main syrup helps build a candy-like base around the proteins. Pairing it with other sweeteners lets the formula balance sweetness and texture.

Where it comes from

Commercial allulose can be made by using enzymes to convert fructose, then purifying the result. The starting crop and manufacturing country depend on the supplier.

The transparent detail

Allulose is a sugar chemically, but it is not a sugar alcohol. Syrup weight is not the same as pure allulose weight; its water and other sugars matter.

Still to verify

Starting crop, country, allulose concentration, residual sugars and full syrup composition.

Cargill · Allulose functionality · Han et al. · Allulose production and digestive tolerance · FDA · Allulose labeling guidance

Link to this ingredient
02Protein & chew

Whey protein isolate (milk)

The dairy protein

A concentrated milk-derived protein powder. Making an isolate removes much of the non-protein material from whey through filtration and/or ion exchange.

Why it’s here & where it comes from

Why it’s in the plan

It is the dairy-protein component of Gumtion’s planned protein blend. The isolate format concentrates protein without bringing in all of the fat and lactose of whole milk.

Where it comes from

Whey is the watery fraction separated from milk during dairy processing. It is concentrated and dried to produce the isolate.

The transparent detail

Contains milk. Isolate does not automatically mean lactose-free. Gumtion’s planned protein blend also includes gelatin and collagen; it is not all whey.

Still to verify

Dairy origin, actual protein and lactose specifications, and any lecithin or other processing additions.

ADPI · Whey protein isolate standard

Link to this ingredient
03Sweetness

Erythritol

Sweetness with a crystalline bite

A crystalline sweetener in the sugar-alcohol family. It contributes bulk and can create a cooling sensation as its crystals dissolve.

Why it’s here & where it comes from

Why it’s in the plan

The current plan uses it in the sweetener system and the sour crystal coating. It brings a dry, crystalline texture that syrup alone cannot provide.

Where it comes from

Commercial erythritol is commonly made by fermenting a sugar-rich feedstock, followed by filtration, concentration and crystallization.

The transparent detail

“Sugar alcohol” describes its chemistry; it is not drinking alcohol. Digestive tolerance varies with the person and the amount consumed.

Still to verify

Fermentation feedstock, country, purity, crystal size, and the final amount in the center and coating.

Cargill · Erythritol production and functionality · FDA · Stevia, monk fruit and other sweeteners

Link to this ingredient
04Protein & chew

Water

The mixing medium

Water dissolves soluble ingredients, hydrates gelatin and helps powders disperse into a mixture that can be cooked and molded.

Why it’s here & where it comes from

Why it’s in the plan

It is necessary to develop the gummy’s structure. The water left after processing also influences how soft or firm the finished chew feels.

Where it comes from

A food-manufacturing water supply. The ingredient name alone does not tell us whether it is filtered, purified or treated by reverse osmosis.

The transparent detail

Added water and final moisture are different measurements: some water can leave during cooking and drying. That does not prove that every unexplained gram in a formula is water.

Still to verify

Water treatment, quality records, water added during production and measured finished-product moisture.

21 CFR 117.37 · Water used in food manufacturing · GME · Gelatin properties

Link to this ingredient
05Protein & chew

Gelatin (bovine)

What makes it a gummy

A protein made by processing animal collagen into longer chains that can form a gel. Here, “bovine” means cattle-derived.

Why it’s here & where it comes from

Why it’s in the plan

Gelatin is the planned gelling base: it creates the structure that holds the cube together and gives it a springy chew. It also contributes protein.

Where it comes from

Bovine gelatin is made from collagen-rich cattle tissues, such as hides or bones, through pretreatment, extraction, purification and drying.

The transparent detail

Animal-derived, so this formula is not vegetarian or vegan. Bovine does not by itself establish grass-fed, halal or kosher status.

Still to verify

Exact tissue source, cattle origin, gelatin strength and applicable supplier documentation.

GME · How gelatin is made · GME · Gelatin properties

Link to this ingredient
06Protein & chew

Bovine collagen peptides

Another part of the protein blend

Cattle-derived collagen broken into smaller protein fragments called peptides. Unlike ordinary gelling gelatin, these short chains do not form the gummy gel.

Why it’s here & where it comes from

Why it’s in the plan

The current plan includes collagen as an additional protein source. Its solubility makes it a practical formulation partner; the final taste and texture still need to work together.

Where it comes from

Collagen-rich bovine tissues are processed, broken down using enzymes, then dried into powder. The exact hide or bone source is supplier-specific.

The transparent detail

Collagen and whey have different amino-acid profiles. Collagen is not nutritionally interchangeable with whey, and its presence does not establish a skin, joint or recovery benefit for Gumtion.

Still to verify

Tissue and country of origin, protein assay, peptide specification and final blend verification.

GME · How collagen peptides are made · GME · Collagen peptides and gelation

Link to this ingredient
07Sour & flavor

Citric acid

The bright sour note

A food acid that adds tartness and changes acidity. It is one of the acids in the planned sour coating.

Why it’s here & where it comes from

Why it’s in the plan

It gives the coating an immediate sour impression and helps the fruit flavors taste brighter. That sensory role is a formulation rationale, not a finished-product test result.

Where it comes from

Citric acid occurs in citrus, but commercial material can be produced by microbial fermentation and purified. Its name does not mean it was squeezed from lemons.

The transparent detail

The dose and balance with the other acids matter. “More sour” does not automatically mean better flavor or better texture.

Still to verify

Production method, feedstock, purity and the final coating formulation.

21 CFR 184.1033 · Citric acid

Link to this ingredient
08Sour & flavor

Malic acid

The tartness that carries through

An acid used to sharpen fruit flavor and adjust acidity. Its tart profile gives formulators another way to shape the sour experience.

Why it’s here & where it comes from

Why it’s in the plan

It complements citric acid in the planned coating and helps create the intended sour fruit character, especially for the apple flavor.

Where it comes from

L-malic acid occurs in foods including apples. Commercial DL-malic acid can be manufactured from fumaric or maleic acid; the ingredient name alone does not identify the route.

The transparent detail

“Found in apples” does not mean “extracted from apples.” Gumtion’s actual grade and production method are not confirmed here.

Still to verify

L- versus DL-malic acid, manufacturing route, raw-material source and final use level.

21 CFR 184.1069 · Malic acid

Link to this ingredient
09Sour & flavor

Tartaric acid

An additional sour accent

A crystalline food acid that can add a distinct tart note and adjust acidity.

Why it’s here & where it comes from

Why it’s in the plan

It appears in the supplied ingredient list and current coating plan as a third sour component. Its continued inclusion is still under review during sample evaluation.

Where it comes from

Food-grade L-(+)-tartaric acid is traditionally recovered from winemaking byproducts associated with grapes, then purified.

The transparent detail

Gumtion’s development records flag a concern about crystallization and visible surface frosting. That is a reason to verify the finished coating, not proof that every batch will develop it.

Still to verify

Whether it stays in the final formula, the correct L-(+) grade, source and coating stability.

21 CFR 184.1099 · Tartaric acid

Link to this ingredient
10Sour & flavor

Natural flavors

The identity of each flavor

Flavoring preparations that supply aroma and taste. They help distinguish Blue Raspberry, Red Fruit Punch, Sour Green Apple and Orange.

Why it’s here & where it comes from

Why it’s in the plan

Sweetness and sourness alone do not make a recognizable fruit flavor. These preparations provide the character that makes the flavors different.

Where it comes from

Under the U.S. definition, natural flavor constituents may come from plant materials, animal materials or their fermentation products. The term does not disclose an exact recipe or country.

The transparent detail

This does not necessarily mean fruit juice, whole fruit or an extract of the fruit named on the front. Flavor preparations may also contain carriers.

Still to verify

Each flavor’s source declaration, carrier ingredients, solvents and allergen documentation.

21 CFR 101.22 · Natural flavor definition

Link to this ingredient
11Finish

Coconut oil

A little help with release

An edible oil obtained from the coconut’s kernel—the white flesh inside the shell.

Why it’s here & where it comes from

Why it’s in the plan

The current Gumtion specification names it as a release agent. Its intended job is to help the gummies release during processing and reduce unwanted sticking.

Where it comes from

Oil is extracted from coconut flesh and may be refined. “Coconut oil” alone does not establish a virgin, cold-pressed or organic grade.

The transparent detail

It has a processing role here. Its presence does not justify a health claim, and it does not tell us which oils may be used as carriers in other ingredients.

Still to verify

Grade, refining method, origin, dose and whether all color and flavor carriers match the formula requirements.

FAO / Codex · Coconut oil identity

Link to this ingredient
12Color

Spirulina extract (color)

The blue in the palette

A coloring extract whose principal pigments are phycocyanins. Spirulina is a cyanobacterium commonly called blue-green algae.

Why it’s here & where it comes from

Why it’s in the plan

The current color plan uses it for Blue Raspberry and combines it with turmeric for Sour Green Apple.

Where it comes from

The U.S. color identity describes a filtered water extraction of dried Arthrospira platensis biomass. This extract is different from whole green spirulina powder.

The transparent detail

It is included for color. It does not make the gummies a serving of algae or establish a nutritional benefit.

Still to verify

Pigment preparation, cultivation/manufacturing origin, carriers and color performance in the final sour formula.

21 CFR 73.530 · Spirulina extract

Link to this ingredient
13Color

Beet powder (color)

The red in Fruit Punch

A dark red coloring powder made from dehydrated edible beets.

Why it’s here & where it comes from

Why it’s in the plan

It is the red component specified for the planned Red Fruit Punch gummies, helping the appearance distinguish that flavor.

Where it comes from

Beet roots are dried and processed into powder. A formulated commercial color preparation can also include suitable carriers.

The transparent detail

It supplies color; it does not mean the flavor is beet or that the product provides a meaningful serving of vegetables.

Still to verify

Whether the supplied material is dehydrated beet powder as listed, plus origin and any carrier ingredients.

21 CFR 73.40 · Dehydrated beets

Link to this ingredient
14Color

Turmeric (color)

The yellow behind the green

A yellow coloring ingredient from turmeric. The named U.S. color ingredient is the ground rhizome of Curcuma longa.

Why it’s here & where it comes from

Why it’s in the plan

The current plan combines its yellow color with spirulina’s blue to create the green for Sour Green Apple.

Where it comes from

Turmeric’s underground stem, or rhizome, is dried and ground. A concentrated turmeric extract or oleoresin is a different preparation and needs to be identified accurately.

The transparent detail

The intended role is color. This is not an anti-inflammatory claim or a promise of a meaningful curcumin dose.

Still to verify

Ground turmeric versus a different extract, exact label name, origin and carriers.

21 CFR 73.600 · Turmeric

Link to this ingredient
15Color

Beta-carotene (color)

Part of the orange blend

A carotenoid pigment used to give yellow-to-orange color.

Why it’s here & where it comes from

Why it’s in the plan

The planned Orange color system pairs beta-carotene with paprika oleoresin to build the desired shade.

Where it comes from

Commercial beta-carotene may be obtained from natural sources or made synthetically. The ingredient name does not establish carrots, algae or any specific source.

The transparent detail

We are not calling this carrot-derived without evidence. Its coloring role also does not establish a vitamin A claim for the finished gummies.

Still to verify

Actual production source and method, color preparation, carrier oil and other subingredients.

21 CFR 73.95 · Beta-carotene

Link to this ingredient
16Color

Paprika oleoresin (color)

The warmer orange-red note

A concentrated preparation extracted from paprika peppers, containing their coloring and flavor constituents.

Why it’s here & where it comes from

Why it’s in the plan

It joins beta-carotene in the planned Orange color blend. The purpose is the shade; the desired finished flavor is orange.

Where it comes from

Paprika comes from Capsicum annuum peppers. Oleoresin is an extracted preparation, not simply ground paprika, and commercial blends can include carriers.

The transparent detail

The name alone does not confirm a flavor-neutral grade or a particular carrier oil. Those details matter in a fruit gummy.

Still to verify

Color grade, flavor impact, extraction specification, origin and every carrier ingredient.

21 CFR 73.345 · Paprika oleoresin

Link to this ingredient
17Sweetness

Stevia leaf extract (Reb M)

A concentrated sweetness adjustment

Rebaudioside M, or Reb M, is a very sweet steviol glycoside. A small amount can adjust sweetness without adding the bulk of another syrup.

Why it’s here & where it comes from

Why it’s in the plan

It is included in the planned sweetener blend to fine-tune the taste alongside allulose, erythritol and monk fruit.

Where it comes from

Reb M occurs in stevia leaves. Commercial steviol glycosides can also be made through fermentation or conversion processes; direct leaf extraction must not be assumed.

The transparent detail

The supplied wording says “stevia leaf extract.” That wording needs to match the actual production route before the ingredient statement is finalized.

Still to verify

Direct extraction, bioconversion or fermentation route; purity, carriers, country and correct ingredient name.

FDA · Stevia, monk fruit and other sweeteners · Cargill · Fermentation-based steviol glycosides

Link to this ingredient
18Sweetness

Monk fruit extract

The finishing sweet note

A high-intensity sweetener containing mogrosides, the compounds responsible for much of monk fruit’s sweetness.

Why it’s here & where it comes from

Why it’s in the plan

It is the other concentrated sweetener in the current plan. The formulation goal is to balance the sweetness profile without relying only on more bulk sweetener.

Where it comes from

Traditional monk fruit extract comes from Siraitia grosvenorii fruit, a plant native to southern China. Botanical origin is not proof of the country where Gumtion’s ingredient is grown or manufactured.

The transparent detail

Extract strength varies with mogroside content. The retail blends sold as “monk fruit sweetener” are not automatically the same as the ingredient supplied to a factory.

Still to verify

Fruit-extract identity, mogroside specification, country, carriers and the exact material supplied.

FDA · Stevia, monk fruit and other sweeteners

Link to this ingredient
Illustrative blue, beet-red, turmeric-yellow and paprika-orange color powders
AI-created color-ingredient illustration. Actual supplied preparations and finished gummy shades may differ.

Behind the four colors

Color has a job, too.

It helps tell the flavors apart. This is the current color plan; each preparation still needs to match the final supplier specification.

  • Blue Raspberry

    Spirulina extract

  • Red Fruit Punch

    Beet powder

  • Sour Green Apple

    Spirulina extract + turmeric

  • Orange

    Beta-carotene + paprika oleoresin

A few things deserve a straight answer

Transparency includes the details.

Three proteins. Different roles.

Whey supplies the dairy protein. Gelatin creates the gel and contributes protein. Collagen peptides add another protein source but do not replace gelatin’s gelling function. The finished blend should not be described as entirely whey protein.

Sweeteners work together.

Allulose syrup helps build the base. Erythritol brings bulk and a crystalline coating. Reb M and monk fruit adjust sweetness in small amounts. Using a blend is about balancing taste, bulk and texture.

Does “natural flavors” mean whole fruit?

No. It is a defined ingredient category, not a promise of whole fruit or juice. The precise source materials, carriers and allergen details need supplier documentation. 21 CFR 101.22 · Natural flavor definition

Why aren’t countries of origin listed?

We have not verified the ingredient-level origin records needed to publish them. The factory’s address does not establish where every ingredient was grown or made. We will distinguish raw-material origin from processing location when those records are confirmed.

What should I know about sweetener tolerance?

Allulose and erythritol can cause digestive discomfort, including loose stools, particularly in larger amounts. Individual tolerance varies. A whole pouch should not be assumed to be a single serving; use the final pack’s serving guidance. This page does not establish a tolerance limit for Gumtion. Han et al. · Allulose production and digestive tolerance · Cargill · Erythritol production and functionality

What about erythritol safety research?

Research is ongoing. The FDA reports that the observational studies in a 2023 paper did not establish a causal link between consuming erythritol and the cardiovascular effects observed. That does not settle every question about long-term intake. We do not present Gumtion as risk-free or make cardiovascular claims. FDA · Stevia, monk fruit and other sweeteners

Where are the final nutrition numbers?

This is an ingredient guide, not a final Nutrition Facts panel. Final numbers and any nutrient claims need to match the finished formula and its supporting evidence. Allulose is chemically a sugar; its U.S. label treatment does not by itself validate a sugar claim for the finished product. FDA · Allulose labeling guidance

The proposed ingredient statement

ALLULOSE SYRUP, WHEY PROTEIN ISOLATE (MILK), ERYTHRITOL, WATER, GELATIN (BOVINE), BOVINE COLLAGEN PEPTIDES, CITRIC ACID, MALIC ACID, TARTARIC ACID, NATURAL FLAVORS, COCONUT OIL, SPIRULINA EXTRACT (COLOR), BEET POWDER (COLOR), TURMERIC (COLOR), BETA-CAROTENE (COLOR), PAPRIKA OLEORESIN (COLOR), STEVIA LEAF EXTRACT (REB M), MONK FRUIT EXTRACT.

Contains: Milk. Also includes bovine ingredients and coconut oil. This is the supplied prelaunch list, not a verified final label or a complete cross-contact statement. Ingredient order, compound-ingredient subingredients and final wording still need confirmation.

Read the ingredient references

These sources explain ingredient identity, typical production and function. They do not certify Gumtion’s suppliers or finished product. Gumtion-specific roles and the color plan come from the current project specification.

A little more to chew on

Frequently asked questions.

What is Gumtion?

Gumtion is a sour, soft-chew protein gummy made with whey protein isolate, bovine collagen and bovine gelatin. Each pouch contains 24 gummies in four flavors.

Sweet like Candy. Strong like Protein.

What does it taste like?

A bright sour hit, a sour crystal coating, and a soft, candy-like center. The lineup is Blue Raspberry, Red Fruit Punch, Sour Green Apple and Orange. Final taste testing is part of our prelaunch process.

What’s in every pouch?

24 gummies: six of each of the four flavors. Final nutrition and serving information will be confirmed before launch.

How is Gumtion sweetened?

Our formula uses allulose, erythritol, stevia and monk fruit. No cane sugar. No high fructose corn syrup. We’ll share the measured sugar results when the independent lab report is available.

When will you share the lab results?

We are planning independent nutrition testing for December. Completed independent reports are not available yet. Waitlist subscribers will receive the full, unedited panel before it is shared publicly. Final nutrition and ingredient details will be confirmed before orders open.

Does it contain milk? Is it vegan?

Gumtion contains milk from whey protein isolate. It also contains bovine collagen and bovine gelatin, so it is not vegan or vegetarian. Review the final ingredient and allergen information before purchase if you have a food allergy or dietary restriction.

When can I get Gumtion?

Launching early 2027. Join the waitlist for product updates and an email when launch details are confirmed. We haven’t announced a shipping date yet. Joining is free and does not place a preorder or charge your card.

What happens when I join the waitlist?

You’ll receive the full, unedited lab panel before it is shared publicly, plus Gumtion launch news and product updates. When orders open, we’ll let you know. If we send you a confirmation email, click its link to finish joining. You can unsubscribe through the link in any marketing email.

Your next craving is coming.

Save a little room
for something better.

24 sour gummies. Four flavors. Launching early 2027.

Gumtion waitlist

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