We started our initial research by reviewing documents from medical resources and regulatory websites. Then, narrowed down potential active ingredient classes based on regulatory status and preliminary flavor profile. We selected all the ingredients that have science-backed human or clinical trials studies that have a strong effect on mitigating hangover discomfort.

We first started by preparing the base solution using water and a gelling agent. They were mixed thoroughly by stirring and mild heating.

The solution was cooled, followed by the addition of functional ingredients, sweeteners. oil, and active ingredients. It was then poured into a mould and frozen. Once gummies are ready, they are demoulded and packed in a sterile package for further analysis.

We conducted our quality testing and sensory analysis to check whether the final product meets all the requirements. We found that gummies produced at initial trials had a rough texture, light aroma, and bitter taste, at ambient RH > 60%.  We optimized this by cross-checking the ingredients list’s properties and identified that the phenolic content of a few active ingredients has overpowered sweeteners and flavouring agents.

So, in further trials, we planned to adjust the active ingredient ratio to suppress the bitter and off-taste, without compromising its efficiency. We then adjusted the gelling agent, water, and sugar quantities to soften the gummy.