ODDBALL: Mango Jiggly Fruit Snack, 5.5 oz

What gelling agents do we use?
Agar: a plant-based geling agent derived from red algae. Although agar has been used for centuries in Asian cooking (it was discovered in Japan in the 17th century), in the U.S., it is often used as a vegan substitute for gelatin and can be found in health food or Asian specialty stores. Agar is the key ingredient to our favorite Southeast Asian dessert, and the original inspiration for Oddball – Mango Coconut agar-agar! In Japan, it is also part of a natural weight loss plan known as the “Kanten Die,t” – which entails adding a teaspoon of agar to tea or hot water and drinking before meals. It is known to help stabilize blood sugar and block storage of fat, part of a diet that many Japanese women swear by!

Locust bean gum: extracted from the seeds of the carob tree, a lush, umbrella-shaped tree native to the Mediterranean. This natural thickener contains fiber, protein, and calcium, and is a natural way to provide structure and stability to Oddballs.

Gellan gum: another plant-based alternative to gelatin – it grows naturally on water lilies and is a popular replacement for gelatin.