A protein gummy composition comprises between 40% and 80% by weight of asweetener,between 5% and 30% by weight of a plant-based protein, and between 1% and 10%byweight of a plant-based gelling agent. The sweetener may be at least onesweetener selectedfrom the group of sweeteners including isomalto-oligosaccharide, maltitol,inulin, tapiocasyrup, and corn syrup. The plant-based protein may be at least one plant-basedproteinselected from the group of plant-based proteins including pea protein, riceprotein,sunflower protein, hemp protein, and chia protein. The plant-based gellingagent may be atleast one plant-based gelling agent selected from the group of plant-basedgelling agentsincluding agar, pectin, gelatin, carrageenan, and locust bean gum.
