Berry Development Report 6-26-2015

RECKITT BENCKISER
DEVELOPMENT REPORT Project Sour Patch North American gummy pilots Formula ID#
RD-12345-15
DEVELOPMENT REPORT
North American Gummy Pilots (Mixed Berry)

Item # 100000123
RB
SALT LAKE CITY, UTAH
Prepared by: _________________________________________

Ricardo Duran (Associate Formulation Scientist)
_______________
Date
Approved by: _________________________________________

_______________
Mark Larson (Research and Development Manager)
Date
Approved by: _________________________________________
Kenneth Rayl (R&D Director)
Table of Contents
1
_______________
Date
RECKITT BENCKISER
RD-12345-15
1.0
2.0
3.0
4.0
5.0
6.0
1.0
Executive Summary
Background
Pilot Work
3.1 Pilot Bench Work
3.2 10 kg Pilot Work Option #1 and Option #2
3.2.1 Equipment
3.2.2 Pilot Information
3.2.3 Process
3.3 30 kg Pilot Work Option #1A and Option #2A
3.3.1 Equipment
3.3.2 Pilot Information
3.3.3 Process
Stability Study Reports
4.1 32 Bottle Count Stability Information
Sensory and Consumer Testing
5.1 Sensory Testing Results - Salt Lake City
5.2 Sensory Testing Results - Parsippany
5.3 Consumer Testing Results - Montvale
Conclusion
6.1 Conclusion
6.2 Recommendations
6.3 Future Work
6.3.1 Blend Studies
6.3.2 Validation Batches
EXECUTIVE SUMMARY
2
RECKITT BENCKISER
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The purpose of Project Sour Patch is to produce a smaller gummy

with the same amount of actives as the current formula, in so doing,
it provides RB with a financial savings opportunity and improves
consumer appeal.
Pilot work was completed in a GMP environment in the Salt Lake
Facility using the R&D pilot equipment.
For this project, formula changes were completed by the R&D
formulations team using a decreased weight from 2000mg to
1300mg. active ingredients will remain the same so that label
claims are met and that full vitamin and mineral benefits are
achieved. Sweeteners, excipients and flavour amounts have been
changed to reflect consumer studies and improve flavour
Marketing, Medical and Regulatory requested that the formula
meets label claims in Table 1.
Table 1 Supplement Facts for North American (NA) Gummy Mixed Berry,
#100000123
DRAFT ONLY AT THIS TIME
S U PPLE M E N T FAC T S
Serving Size 4 gummies
Servings Per Container (Net Quantity Contents/ Serving Size [# Gummys])
Amount Per Serving
Calories
% Daily Value
Total Carbohydrates
Sugars
Vitamin A (as retinyl acetate)
Vitamin C (as ascorbic acid)
Vitamin E (as dl-alpha tocopheryl
acetate)
Magnesium (as magnesium oxide and
magnesium sulfate
Zinc (as zinc sulfate)
Selenium (as selenium amino acid
chelate)
Manganese (as manganese
gluconate)
Proprietary Herbal Blend
Maltodextrin, Lonicera japonica
(flower),
Forsythia suspensa (fruit),
Schizonepeta tenufolia (aerial), Ginger
[Zingiber officinale (root)], Vitex spp.
(fruit), Isatis tinctoria (root), Echinacea
purpurea (aerial)
25
6g
6g
133 IU
677 mg
2%
50%
1667%
6.7 IU
100%
6.7 mg
.067 mg
10%
53%
10 mcg
21%
.067 mg
350 mg
150%
RECKITT BENCKISER
RD-12345-15
Daily Value not established
2.0
BACKGROUND
This is the first gummy project completed by the SLC team. In April
2015 due to a consumer study performed in Montvale, NJ it was
found that consumer found the current gummy to be too large. The
marketing team requested that the size of the gummy be reduced
up to 10% while keeping the same label claim. Suggestions were
also made to lower the sugar content, or use a no calorie sweetener
to meet customers request for fewer calories, improvements of RB
packaging components will also increase savings for RB. Because
this was the first project for gummy production in Salt Lake actives
were closely monitored in order to ensure label claims would be met
at the end of shelf life.
Consumer complaints about gummies melting in the bottles in high
temperature also will be looked at, the formula will be optimized
using a pectin formula with higher melting points.
While the gummy formulas are well known, there are requirements
to have consumer testing qualifications to approve of the new
flavouring so there wont be any risk to current business when
flavouring is altered. This project will be presented as a lower
calorie, less sugar, smaller gummy with improved flavour with
improved cost due to smaller gummy size and smaller packaging
components being used. Saving opportunity could be as much as
$1,000,000.
To increase cost saving RB is requesting the use of a Core flavour
house, in this the flavour profile will change due to flavours not
being like for like. While flavours can be matched very closely there
will be a slight change
There are several risk with this project: 1) the consumer might think
they are getting less active product since the gummy weight will
be decreased, 2) product stability will have to be assed due to
smaller size, actives can be adjusted to maintain 80% of actives at
the end of the shelf life, 3) flavours could be impacted due to the
use of core flavour houses
Formulas were written in April 2015 with the same overages for the
active ingredients as the current NA gummies. Samples were
requested to be sent to Parsippany for size comparison in May 2015.
The next step was to run 10kg pilots in the Salt Lake City facility
Gummy pilot plant to confirm uniformity, physicals, and sensory. All
gummies were manufactured under GMP conditions and are
considered safe to eat. They are not considered saleable.
4
RECKITT BENCKISER
RD-12345-15
Finished gummies in final packaging were initiated into the stability

program. The remaining finished pilot materials will be stored for
future testing if needed and will be disposed of at a later date.
There is no hazard and the finished products from the pilots will be
Non-Saleable. Samples will be held in the cold room and will remain
at 35F.
Gummies of 1300mg were designed using new fruit shaped stamp,
using starch as the set up material. The gummies will be flavoured
as grapefruit, orange and, and will be coloured pink orange and
purple respectively.
3.0
PILOTING WORK
3.1
Bench Work
Small scale bench top experimental samples of 1000 gram blends
with flavors from current and core flavor houses were completed in
the R&D gummy kitchen. One blend of each Berry flavor option #1
and option #2 were made and 20 gummies were made and sampled
at Salt Lake City facility and sent to Marketing for size comparison.
The samples were liked well enough that raw materials were
ordered to make continue the pilot. The Selenium overage was
increased from 15% to 25% and the Magnesium overage was
increased from 5% to 10% due to passing but low stability results
from our 10 kg batch. Pectin was added at 2%wbw and additional
studies proved that the melting temperature was increased and are
less likely to melt during transportation.
3.2
10kg Pilot Work (Mixed Berry flavours option #1 and option

#2)
Product trial piloting of NA Gummy Mixed Berry Low Calorie option
#1 and option #2 were accomplished in the RB Salt Lake City, Utah
facility. These were pilot batches of 10kgs for each flavour option.
This batch size was based on the assumption that optimal cooker fill
is 30-80% of the total volume and the bulk density is .68 g/ml.
Cooker level was 35% with a 2% scrap rate.
Finished product was hand packaged in 32 count bottles and
stability testing was initiated. Protocol NA Gummy Berry Low Calorie
Gummy #1 and #2 dated 12-Mar-2015, reference. All lot numbers
were recorded in the protocols.
3.2.1 EQUIPMENT
5
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RD-12345-15
R&D 2.5 cubic foot Bosh Cooker, R&D vibratory screening

equipment, R&D drying room, R&D fruit shaped press and starch
moulds, R&D induction hand sealer.
3.2.2 PILOT INFORMATION
Blended Date: 16-April-2015
Deposited Date: 16-April-2015
Packaged Date: 17-April-2015
Weight: Target 1300mg, Minimum 1261mg, Maximum1339mg
32 bottle count - Stability Start Date: April 18th, 2015
32 Bottle
Count
Item #0001
0599
Lid
Item #J974047
Lot #1360011
Lot
#C8169953
\
3.2.3 Process
Raw materials were weighed out in the R&D pilot area. The scales
were calibrated prior to the weighing of raw materials. Each raw
material was labelled with item description, item number and
required pilot weighed amount.
See Table 2 for raw materials used in Berry option #1 pilot work.
The Givaudan Strawberry and Blueberry flavors used in option #1
are new to the Salt Lake City facility.
Table 2 Berry Option #1 (raw materials)
Item #
Item Description
Amt in
kgs
24377043
24300002
22445623
24386038
24092030
S-159714
NATURAL ORAGNE FLAVOR (Givaudan)
34.668
0.469
0.375
0.938
0.469
0.333
S-139770
NATURAL ORANGE FLAVOR (Givaudan)
0.328
S-137661
8160956
8161008
23100390
22400007
110600014
NATURAL BLUEBERRY FLAVOR (Givaudan)
0.235
0.234
0.938
3.751
0.094
11.455
FRUCTOSE
HERBAL BLEND
SUCRALOSE
MAGNESIUM STEARATE
GELATIN 250 BLOOM
NATURAL LEMON FLAVOR (Firmenich)

VEGETABLE JUICE COLOR
SODIUM ASCORBATE
ACESULFAME POTASSIUM
ASCORBIC ACID GRANULAR
RECKITT BENCKISER
RD-12345-15
8150944
23100502
8150948
8150951
8150952
8150912
8150953
0.108
0.880
0.637
0.616
0.303
0.010
0.361
VITAMIN A ACETATE 325,000 IU

VITAMIN E ACETATE 50%
MAGNESIUM OXIDE
MAGNESIUM SULFATE
ZINC SULFATE
SELENIUM AAC 2%
MANGANESE GLUCONATE
See Table 3 for raw materials used in Berry option #2 pilot work.
The Givaudan Blueberry flavor used is new to the Salt Lake City
facility. The Lemon and Strawberry Firmenich flavors used are
currently in other products.
Table 3 Berry Option #2 (raw materials)
Item #
Item Description
Amt in
kgs
24377043
24300002
22445623
24386038
24092030
S-159714
34.668
0.469
0.375
0.938
0.469
0.333
S-139770
0.328
S-137661
8160956
8161008
23100390
22400007
110600014
8150944
23100502
8150948
8150951
8150952
8150912
8150953
0.235
0.234
0.938
3.751
0.094
11.455
0.108
0.880
0.637
0.616
0.303
0.010
0.361
FRUCTOSE
HERBAL BLEND
SUCRALOSE
MAGNESIUM STEARATE
GELATIN 250 BLOOM

SODIUM ASCORBATE
MAGNESIUM OXIDE
MAGNESIUM SULFATE
ZINC SULFATE
SELENIUM AAC 2%
MANGANESE GLUCONATE
Blend times for pre-blend were chosen by using the information

from the current formulas, which is similar in active ingredients,
excipients, sweeteners and bulk density. Option #1 and option #2
are the same except for flavors used from a different flavor house.
Only one blending instructions will be shown below in Tables 4, 5
and 6 since both formulas comparable.
RECKITT BENCKISER
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Table 4 Pre-Blend (Berry option #1 and option #2)

Item Description
Screen Size
Ascorbic Acid Gran

Magnesium Oxide
Zinc Sulfate
Selenium AAC 2%
Vitamin E Acetate 50%
Vitamin A Acetate 325,000 IU
Manganese Gluconate
Sodium Ascorbate
Magnesium Sulfate
Ascorbic Acid Gran
Do not screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
Do not screen
Material
Amount
50%
100%
100%
100%
100%
100%
100%
100%
100%
50%
Blend 10 minutes. Do not discharge material.

Acesulfame Potassium
Vegetable Juice Color
Blueberry Flavor
Strawberry Flavor
Lemon Flavor
Microcrystalline Cellulose
20
20
20
20
20
20
Mesh
Mesh
Mesh
Mesh
Mesh
Mesh
Screen
Screen
Screen
Screen
Screen
Screen
100%
100%
100%
100%
100%
100%
Blend 23 minutes. Discharge material.

Add prepared actives to the gelatine mixture prepared in the
protocol.
Final blend was free flowing and discharged into double plastic liners
and zip-tied closed. A 100 grams of final blend was tested for bulk
density and Flowdex measurements.
Bulk density results for Berry option #1 is .6832 g/ml and Flowdex
measurement result is 5mm.
Bulk density results for Berry option #2 is .6828 g/ml and Flowdex
measurement result is 5mm.
Gummy weight and thickness specifications are shown in Table 9.
Gummy thickness is TBD due to new size. Gummy thickness will be
established during piloting and final recommendations will be
included in Section 6.2.
Table 9 Gummy weight and thickness tolerances
Gummy Weight
(mg)
Minimum Limit
Target
Maximum Limit
1261
1300
1339
RECKITT BENCKISER
RD-12345-15
Gummy Thickness
(inch)
Minimum Limit
Target
Maximum Limit
TBD
TBD
TBD
Gummy weights and thickness were hand recorded, see Table 10

Berry option #1 below for results. Samples were taken after drying
for 18 hours
Table 10 Berry Option #1
Weights mg
1300
1303
1308
1307
1305
1302
1298
1306
1306
1300
1303
1304
1302
1299
1297
1300
1307
1306
1298
1303
Thickness (in)
.3245
.3250
.3260
.3255
.3260
.3245
.3250
.3240
.3255
.3250
.3245
.3250
.3245
.3245
.3255
.3245
.3245
.3250
.3245
.3250
Average
Weight = 1302
Average
Thickness = .
3245
Gummy weights, hardness and thickness were hand recorded, see

Table 11 Berry option #2 below for results. Samples were taken
during machine speed of 80,000 Gummys/hr.
Table 11 Berry Option #2
Weights mg
1306
1294
1304
1295
1296
1307
1302
1300
1299
1302
1306
1292
1303
1303
Thickness (in)
.3270
.3265
.3250
.3260
.3260
.3270
.3265
.3255
.3260
.3265
.3270
.3265
.3260
.3265
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RD-12345-15
1296
1305
1296
1303
1301
1303
.3255
.3275
.3260
.3265
.3255
.3260
Average Weight
= 1300
Average
Thickness = .
3260
Gummy weights and thickness were consistent throughout both

Berry flavor option pilots.
3.3
10kg Pilot Work (Berry flavor option #3 and option #4)

During sensory testing at the Salt Lake City facility in April 2015, it
was found that the Berry chewable option #1 and option #2 were
not sweet enough. New formulas were written and 30kg pilots were
completed so that better tasting Gummys could be used in the large
scale sensory testing taking place in Parsippany on May 8th and
Montvale on 20-May-2015. See Section 5.0 for sensory results.
3.3.1 EQUIPMENT
molds, R&D induction hand sealer.
moulds, R&D induction hand sealer.
3.3.2 PILOT INFORMATION
Blended Date:
30-Apr-2015
Deposited Date: 30-Apr-2015
Packaged Date: 30-Apr-2015
Gummy Weight: Target 1300mg, Minimum 1261mg, Maximum
1339mg
Protocol US Airborne Chewable Berry Low Calorie Gummy #3 and
#4 dated April 30, 2015 reference. All lot numbers were recorded in
the protocols.
No stability will be completed on these pilots due to similarities to
the previous 10kg piloting with only small changes made to
sweeteners and flavoring amounts.
See Table 12 for results of Berry option #3. Micro and analyte
testing was completed on 06-May-2015 and passed at <100 cfu/g
for prepared samples to be sent to Parsippany for sensory
evaluation and Montvale for consumer testing.
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RECKITT BENCKISER
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Table 12 Analyte results for Berry option #3.
Analyte
Min
Target
Max
Result
ascorbic acid (mg)
1000
1250
1500
1238
retinyl acetate (IU)
2000
3000
3111
2974
40
40
51
43
magnesium (mg)
manganese (mg)
3.0
3.45
4.0
3.47
15.0
17.3
24.0
21.4
zinc (mg)
8.0
8.8
11.0
10.1
DL-alpha tocopheryl acetate (IU)
30
38
46
37
selenium (ug)
See Table 13 for results of Berry option #4 Micro and analyte

testing was completed on 06-May-2015 and passed at <100 cfu/g
(folder #15121008) for prepared samples to be sent to Parsippany
for Sensory Evaluation and Montvale for Consumer Testing.
Table 13 Analyte results for Berry option #4.
Analyte
Min
Target
Max
Result
ascorbic acid (mg)
1000
1250
1500
1255
2000
3000
3111
2649
magnesium (mg)
40
40
51
44
manganese (mg)
3.45
3.53
selenium (ug)
15.0
17.3
24.0
14.7
zinc (mg)
8.0
8.8
11.0
9.8
30
38
46
38
3.3.3 PROCESS
Raw materials were weighed out in the R&D pilot area. The scales
were calibrated prior to the weighing of raw materials. Each raw
material was labelled with item description, item number and
required pilot weighed amount.
See Table 14 below for raw materials used in Berry option #3. The
Lemon flavor is currently used in products produced in the Salt Lake
City facility, Blueberry and Strawberry flavoring from Givaudan are
new to the Salt Lake City facility.
Table 14 Berry option #3 (raw materials)
Item #
Item Description
24377043
24300002
22445623
24386038
24092030
S-159714
FRUCTOSE
HERBAL BLEND
SUCRALOSE
MAGNESIUM STEARATE
GELATIN 250 BLOOM
11
Amt in
kgs
34.668
0.469
0.375
0.938
0.469
0.333
RECKITT BENCKISER
RD-12345-15
S-139770
0.328
S-137661
8160956
8161008
23100390
22400007
110600014
8150944
23100502
8150948
8150951
8150952
8150912
8150953
0.235
0.234
0.938
3.751
0.094
11.455
0.108
0.880
0.637
0.616
0.303
0.010
0.361

SODIUM ASCORBATE
MAGNESIUM OXIDE
MAGNESIUM SULFATE
ZINC SULFATE
SELENIUM AAC 2%
MANGANESE GLUCONATE
See Table 15 below for raw materials used in Berry option #4. The
Blueberry flavor in option #4 is new to the Salt Lake City facility and
is from Givaudan, one of our core flavour houses. The Lemon and
Strawberry flavors are from Firmenich and are used in current
Airborne products.
Table 15 Berry option #4 (raw materials)
Item #
24377043
24300002
22445623
24386038
24092030
S-159714
S-139770
S-137661
8160956
8161008
23100390
22400007
110600014
8150944
23100502
8150948
8150951
8150952
8150912
8150953
Item Description
FRUCTOSE
HERBAL BLEND
SUCRALOSE
MAGNESIUM STEARATE
GELATIN 250 BLOOM
SODIUM ASCORBATE
MAGNESIUM OXIDE
MAGNESIUM SULFATE
ZINC SULFATE
SELENIUM AAC 2%
MANGANESE GLUCONATE
Amt in
kgs
34.668
0.469
0.375
0.938
0.469
0.333
0.328
0.235
0.234
0.938
3.751
0.094
11.455
0.108
0.880
0.637
0.616
0.303
0.010
0.361
Blend times for pre-blend, main-blend and lube were calculated

using previous 10kg pilot blend times in the R&D blend calculator
chart. Only one blending instructions will be shown below in Tables
16, 17, and 18 since both are similar.
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Table 16 Pre-Blend (Berry flavor option #3 and option #4)

Item Description
Screen Size
Ascorbic Acid Gran

Magnesium Oxide
Zinc Sulfate
Selenium AAC 2%
Vitamin E Acetate 50%
Vitamin A Acetate 325,000 IU
Manganese Gluconate
Sodium Ascorbate
Magnesium Sulfate
Ascorbic Acid Gran
Do not screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
20 Mesh Screen
Do not screen
Material
Amount
50%
100%
100%
100%
100%
100%
100%
100%
100%
50%
Blend 7 minutes. Discharge material.

Add active blend to the prepared gelatine mixture
Final blend was free flowing and discharged into double plastic liners
and zip-tied closed.
Gummy weight, hardness and thickness specifications are shown in

Table 21. This shows suggested Gummy thickness after completion
of the 60kg piloting.
Table 21 Gummy weight, thickness and hardness tolerances.
Gummy Weight
(mg)
Minimum Limit
Target
Maximum Limit
1261
1300
1339
Gummy Thickness
(inch)
Minimum Limit
Target
Maximum Limit
.3240
.3265
.3285
Option #3 Gummy weights, hardness and thickness were hand

recorded, see Table 22.
Table 22 Berry option #3
Weights mg
1310
1302
1299
1298
Thickness (in)
.3265
.3275
.3280
.3270
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RD-12345-15
1299
1302
1300
1304
1305
1308
Average Gummy
Weight = 1303
.3280
.3270
.3260
.3280
.3265
.3280
Average Gummy
Thickness = .
3275
Option #4 Gummy weights, hardness and thickness were hand

recorded, see Table 23.
Table 23 Berry option #4
Weights mg
1399
1304
1306
1298
1370
1304
1300
1301
1308
1299
Average Gummy
Weight = 1303
Thickness (in)
.3265
.3275
.3280
.3270
.3280
.3270
.3260
.3280
.3265
.3280
Average Gummy
Thickness = .
3270
4.0
Gummy weights and thickness were consistent throughout both

berry flavor pilots.
Stability Studies
4.1
Stability information for 32 bottle count

Table 24 shows stability study results for NA Gummy Mixed Berry
option #1, 32 bottle count. Stability start date: 18-Mar-2015.
Samples were put into chambers 25C/60% RH and 40C/75% for
testing.
Table 24 Stability Study #1234 (32 bottle count)
(25C/60%R
H)
Min
magnesium (mg)
100
0
200
0
40
manganese (mg)
ascorbic acid (mg)

selenium (mcg)
zinc (mg)
dl-alpha tocopheryl
15
8
30
Targ
et
Max
Mont
h0
Mont
h
3
Mont
h
6
Mont
h
9
Mont
h
12
Mont
h
18
Mont
h
24
1250
1500
1243
1308
2900
3111
2683
2551
40
51
50
3.45
18.7
5
8.8
38
3.7
24
17
11
46
10.6
38
X
X
14
37
RECKITT BENCKISER
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acetate (IU)
Min
Targe
t
Max
Week
0
Week
4
Week
8
Week
12
Wee
k
26
ascorbic acid (mg)
1000
1250
1500
1243
1246
1202
1280
2000
2900
3111
2683
2345
2659
2346
magnesium (mg)
40
40
51
50
44
manganese (mg)
3.7
3.4
24
17.0
15
3.45
18.7
5
8.8
11
10.6
9.7
30
38
46
38
38
(40C/75%RH)
15
selenium (mcg)
zinc (mg)
40
35
Table 25 shows stability study results for NA Gummy Mixed Berry

option #2 for 32 bottle count. Stability start date: 18-Mar-2015.
Samples were put into chambers 25C/60% RH and 40C/75% for
testing.
Table 25 Stability Study #1235 (32 bottle count)
(25C/60%RH
)
Targ
et
Max
Mont
h0
Mont
h
3
Mont
h
6
Mont
h
9
Mont
h
12
Mont
h
18
Mont
h
24
1250
1500
1207
1232
2900
3111
2559
2513
40
51
49
3.6
24
15
3.45
18.7
5
8.8
11
10.6
30
38
46
38
Min
magnesium (mg)
100
0
200
0
40
manganese (mg)
ascorbic acid (mg)

selenium (mcg)
zinc (mg)
DL-alpha tocopheryl
acetate (IU)
15
36
Min
Targe
t
Max
Week
0
Week
4
Week
8
Week
12
Wee
k
26
ascorbic acid (mg)
1000
1250
1500
1207
1238
1204
2000
2900
3111
2559
2316
2464
(40C/75%RH)
magnesium (mg)
40
40
51
49
manganese (mg)
3.6
24
15
3.45
18.7
5
8.8
11
10.6
30
38
46
38
selenium (mcg)
zinc (mg)
15
15
37
34
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No stability studies were set up for Berry option #3 and option #4

due to the formula similarities with Berry option #1 and option #2.
5.0
Sensory Testing and Consumer Testing
5.1
Salt Lake City Sensory Testing

Two sensory preference tests for Berry flavor were conducted on 0403-2015 and 06-Apr-2015 in RB Salt Lake City facility with
employees.
Samples were prepared and then evaluated side by side by 12
participants.
Table 28
Liking Scale for piloted Berry gummy option #1 (#289) and

option #2 (#963).
Liking
Result
Scale
Gummy
Color
No Significant Difference in Preference
Aroma
Significant Difference: #289 mean of 6.1;

#963 mean of 7.2
Flavour

#963 mean of 6.2
Hardness
and Mouth
Feel
Sweetness
and Tartness
Overall

#963 mean of 6.5
Liking scale is from 1 (dislike extremely) to 9 (like extremely). The

higher mean number indicates the higher average liking from the
panellist. From the results below, piloted Berry option #2 has higher
preference and this sample has been chosen to compare over the
original formula for consumer preference test.
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Table 29
Intensity Scale for the piloted Berry gummy option #2

(#251) and the original Berry formula (#637).
Intensity
Scale
Result
Gummy
Color
Significant Difference: #251 mean of 6.5; #637

mean of 5.1
Aroma
Flavour
Hardness
and Mouth
Feel
Sweetness
and
Tartness
Overall
Intensity Scale is from 1 (dislike extremely) to 9 (like extremely).

The higher mean number indicates the higher average liking from
the panellist. From the results below, the piloted Berry option #2
has higher preference.
5.2
Parsippany Sensory Testing

Below shows the sensory preference testing results from 08-May2015 conducted in Parsippany with 15 RB employee participants.
Table 30 Test for Berry option #3 = #478, Control = #369 and Berry
option #4 = #675
Intensity
Result
Scale
Gummy
Color
Aroma

mean of 3; and #675 mean of 4.8
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RECKITT BENCKISER
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Flavor
Sweetness
and
Tartness
Hardness
Size
Mouth Feel

mean of 6.3; #675 mean of 4.9
A significant difference was found in color and size preference. No

significant difference was found in flavor, aroma, sweetness,
tartness, mouth feel, or hardness.
The Just About Right scale is from 1 (extremely too weak) to 9
(extremely too strong), and 5 is just about right. The number closest
to 5 is considered closer to the target.
6 panellists preferred
#478 (Berry option #3)

#369 (Control)
#675 (Berry option #4)
In conclusion, the Parsippany sensory study shows that it is likely

the consumers would have a preference to the new flavor option.
5.3
Montvale Consumer Testing

Table 31 shows the consumer preference testing results from 20May-2015 conducted in Montvale with 69 non-employee Airborne
consumer participants using control of original Airborne Berry
Chewable J14, Berry option #1 P67 (formally known as option #3)
and Berry option #2 T90 (formally known as option #4). Berry
flavor option numbers were changed from option #3 to option #1
and from option #4 to option #2 to eliminate confusion in the
Montvale testing.
Table 31 Results of consumer testing in Montvale
Overall Liking Scores

Likeability of Flavor
Flavor Strength
Sweetness / Bitterness
Flavor Acceptability
J14 = 5.2
T90 = 4.5
J14 = 4.9
T90 = 4.0
J14 = 6.7
T90 = 7.0
J14 = 4.5
T90 = 3.9
J14 = 4.7
T90 = 4.2
P67 = 4.3
0 = Dislike
9 = Like
0 = Dislike
5 = Just about
right
5 = Just about
right
0 = Not
acceptable
9 = Like
P67 = 4.1
P67 = 7.0
P67 = 4.2
P67 = 4.2
18
9 = Acceptable
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Gummy Size
Gummy Size Acceptability
Vitamin Supplement
Acceptability
Berry Suitability
Purchase Intent
J14 = 6.2
T90 = 5.3
J14 = 5.6
T90 = 6.7
J14 = 5.2
T90 = 4.6
J14 = 5.4
T90 = 5.1
J14 = 36%
T90 = 26%
P67 = 5.2
P67 = 6.6
P67 = 4.6
5 = Just about
right
0 = Not
acceptable
0 = Not
acceptable
9 = Acceptable
9 = Acceptable
P67 = 5.0
0 = Disagree
9 = Agree
0%
100%
P67 = 38%
Option #1 was scored similar or at equivalence to the original

variant for preference and purchase intent, therefore this would be
the recommended option to progress.
The original was scored significantly higher for overall liking and was
also scored higher for several attributes.
The smaller gummy size of the new options was considered
significantly more acceptable than the current size. A reduction in
size is recommended and will be implemented.
6.0
Conclusion, Recommendation and Future Work
6.1
Conclusion
The NA Gummy Mixed Berry Gummy has proven to be a robust
product. Based on data collected from the above information and
pilot work, this project has been approved.
Accelerated stability data is within the typical product trends.
Three months accelerated data at 40C/75% RH will be evaluated by
the R&D Manager to determine the product shelf life.
A transportation test was completed on finished goods comparing
the original formulation to the new formula including pectin. During
the study we found that the average melting temperature was
increased and the survivability of gummies over longer
transportation is now feasible.
6.2
Gummy Specification Recommendations

Table 32 Gummy Specification Recommendations
Gummy Weight
(mg)
Minimum Limit
Target
Maximum Limit
1261
1300
1339
Gummy Thickness
(inch)
Minimum Limit
Target
Maximum Limit
.3240
.3265
.3285
Final formulation for the preferred Berry option #3 which is now

shown as Berry option #1 as seen in Table 33.
19
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RECKITT BENCKISER

North American Gummy Pilots (Mixed Berry)

Prepared by: _________________________________________

Approved by: _________________________________________

The purpose of Project Sour Patch is to produce a smaller gummy

Finished gummies in final packaging were initiated into the stability

10kg Pilot Work (Mixed Berry flavours option #1 and option

R&D 2.5 cubic foot Bosh Cooker, R&D vibratory screening

NATURAL ORAGNE FLAVOR (Givaudan)

NATURAL ORANGE FLAVOR (Givaudan)

NATURAL BLUEBERRY FLAVOR (Givaudan)

NATURAL LEMON FLAVOR (Firmenich)

VITAMIN A ACETATE 325,000 IU

NATURAL ORAGNE FLAVOR (Givaudan)

NATURAL ORANGE FLAVOR (Givaudan)

NATURAL BLUEBERRY FLAVOR (Givaudan)

NATURAL LEMON FLAVOR (Firmenich)

Blend times for pre-blend were chosen by using the information

Table 4 Pre-Blend (Berry option #1 and option #2)

Ascorbic Acid Gran

Blend 10 minutes. Do not discharge material.

Blend 23 minutes. Discharge material.

Gummy weights and thickness were hand recorded, see Table 10

Gummy weights, hardness and thickness were hand recorded, see

Gummy weights and thickness were consistent throughout both

10kg Pilot Work (Berry flavor option #3 and option #4)

Table 12 Analyte results for Berry option #3.

ascorbic acid (mg)

retinyl acetate (IU)

DL-alpha tocopheryl acetate (IU)

See Table 13 for results of Berry option #4 Micro and analyte

ascorbic acid (mg)

retinyl acetate (IU)

DL-alpha tocopheryl acetate (IU)

NATURAL ORANGE FLAVOR (Givaudan)

NATURAL BLUEBERRY FLAVOR (Givaudan)

NATURAL LEMON FLAVOR (Firmenich)

Blend times for pre-blend, main-blend and lube were calculated

Table 16 Pre-Blend (Berry flavor option #3 and option #4)

Ascorbic Acid Gran

Blend 7 minutes. Discharge material.

Gummy weight, hardness and thickness specifications are shown in

Option #3 Gummy weights, hardness and thickness were hand

Option #4 Gummy weights, hardness and thickness were hand

Gummy weights and thickness were consistent throughout both

Stability information for 32 bottle count

ascorbic acid (mg)

ascorbic acid (mg)

retinyl acetate (IU)

Table 25 shows stability study results for NA Gummy Mixed Berry

ascorbic acid (mg)

ascorbic acid (mg)

retinyl acetate (IU)

No stability studies were set up for Berry option #3 and option #4

Sensory Testing and Consumer Testing

Salt Lake City Sensory Testing

Liking Scale for piloted Berry gummy option #1 (#289) and

No Significant Difference in Preference

Significant Difference: #289 mean of 6.1;

Significant Difference: #289 mean of 5.2;

No Significant Difference in Preference

No Significant Difference in Preference