Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Wrigley's Gum- Gluten-Free?
0

6 posts in this topic

Have looked into Wrigleys' and am feeling kind of confused about their gluten-free status. There's info, but nothing especially recent.

Their AUNZ site lists gluten-free products, but the US site kind of passes the buck:

Do Wrigley’s products contain gluten?

While some Wrigley products may contain gluten, the majority of our products are gluten-free. In general, we avoid using ingredients that contain gluten where they serve no functional purpose or can be replaced by gluten-free alternatives; however, ingredients and formulas may vary between regions. When the use of ingredients containing gluten is critical to the product taste experience, we follow all labeling requirements to allow our consumers to make an informed choice. We always advise consumers who are concerned about food sensitivities to read the label and check with their doctor if they have questions.

My big question is on the ingredient "HYDROGENATED STARCH HYDROLYSATE," which sometimes means gluten and sometimes does not.

I know folks have reported having "symptoms" after, but I also knw the articial sweeteners can cause similar symptoms.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have emailed the company and will post when they get back to me.

Some additional info, which kind of conflicts:

On the side of "Wrigley's gum is generally safe:"

about.com's list of gluten-free candies: http://celiacdisease.about.com/od/glutenfreefoodshopping/a/GFcandies.htm

and list of gluten-free gums: http://celiacdisease.about.com/od/GlutenFreeSnacks/a/Gluten-Free-Gum.htm

A rather alarming seeming-contradiction, from their own web site:

From http://www.wrigley.com/aunz/brands/juicy-fruit.aspx#panel-3 which is the AU/NZ's site, and the page specifically for nutrition information in Juicy Fruit gum:

Gluten free : yes

MADE OF: SUGAR, GUM BASE, WHEAT GLUCOSE SYRUP, THICKNER (1404), EMULSIFIER (322, FROM SOY), FLAVOUR, HUMECTANT (422), SWEETNERS (955, 961), GLAZING AGENT (903), ANTIOXIDANT (321). CONTAINS INGREDIENTS FROM SOY.

...WHAT???

Perhaps it's just a typo? EXCEPT, from their aunz web site, their comment on what is gluten free http://www.wrigley.com/aunz/brands/gluten_list.pdf:

We can confirm our sugar free products do not contain ingredients derived from wheat sources and therefore are gluten free. Our sugar free products are listed below:

- EXTRA® - Peppermint, Spearmint, Sweetmint, Strawberry

- EXTRA® Professional - Strongmint, Spearmint, White and Lemon Lime

- Extra® Active™- Berry, Peppermint, Spearmint, Watermelon

- ECLIPSE® Ice - Peppermint, Spearmint

- ECLIPSE® Mints - Peppermint, Spearmint, Cool Breeze, Intense, Berry

- 5® - Cobalt (peppermint), Electro (spearmint), Tempest (watermelon), Vortex (green apple) and Cirrus (blueberry)

- P.K® - Peppermint, Blue

- Juicyfruit®

- Hubba Bubba® - Grape, Strawberry, Cola

We trust this information is useful, but strongly recommend you consult your local medical practitioner to ensure our ingredients in no way conflict with your particular medical circumstances.

For further information, please do not hesitate to contact us on 1300 721 831 (within Australia) or 0800 408 364 (within New Zealand).

Updated 18 September 2012

Is there something I'm missing, or is this actually alarming? Or are most brands this difficult to figure out?

0

Share this post


Link to post
Share on other sites

This is the most important part, with regards to international manufacturers:

"...ingredients and formulas may vary between regions..."

I doubt that chewing gum made in Australia would be exported ..

Modern technology currently can test gluten levels of more than 3 ppm (mg/kg). To qualify as "gluten-free" in Australia & New Zealand, the product in question must contain ‘no detectable gluten’ [be less than 3pmm], or be naturally-gluten free.

Some wheat products - glucose syrup, Caramel colour (150) and Dextrose - are so highly processed, that they are gluten free. They are tested.

By Australian & New Zealand Law, as they originate from wheat, this must be indicated on the label in bold, but as they are "gluten free", they are not listed as as allergen.

0

Share this post


Link to post
Share on other sites

I understand that, auzzi. What alarmed me was that the Wrigley corporation seemed to be listing a product with a wheat ingredient (as a primary ingredient, no less!) as gluten-free, which made me feel a bit uneasy about the *company* overall. The ingredients are clearly either different in the US, or have different names.

I by the way *suspect* a lot of the info that I was finding about gluten in Wrigley's was based on the PDF of gluten-free aunz gum (a lot of it looked like copy/paste of that exact list), which is an additional worry.

Am curious exactly how much processing would be needed for the *third* ingredient being made form wheat would have to happen to actually render it gluten-free. Is this a common thing? Do you remember where you got that info (link, or source)? (I am OK with a lot of processing; I'm just wondering about this for future reference as it seems likely to come up again in some way shape or form.)

0

Share this post


Link to post
Share on other sites

Response:

Dear Em314,

Thanks for asking about the gluten in Wrigley products. We understand it’s important to you to know the ingredients that are in the food you eat, and we’d be happy to share the information with you.

All U.S. Wrigley products are labeled within strict compliance of applicable laws and FDA regulations, including the Food Allergen Labeling and Consumer Protection Act of 2004. Any materials identified as allergens within this Act (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans) are labeled within the ingredient line.

The FDA has issued a proposed rule on gluten-free labeling, allowing food products containing less than 20 ppm of gluten (sourced from wheat, rye, barley, oats or cross-bred hybrids), to be considered gluten-free. [Federal Register: January 23, 2007 (Volume 72, Number 14)]

The hydrogenated starch hydrolysate in our gums is from potato.

All U.S. Wrigley chewing gum ( including the one's you mentioned) and confection products have been assessed to be gluten-free with the exception of the products listed below, which contain ingredient(s) derived from wheat or are made on shared equipment that also processes products with wheat and may contain trace amounts of gluten.

Accordingly, these products are labeled as containing wheat-derived ingredients:

• Altoids® Chocolate Dipped Mints (made on equipment that also processes wheat which is stated in the “Allergy Information” line)

• Altoids® Smalls® Peppermint Mints (contains wheat maltodextrin which is stated in the ingredient line)

• Hubba Bubba® Gummi Tape Candy (contains wheat flour and wheat fiber which is stated in the ingredient line)

• Lucas® and Skwinkles® Branded Candy Strips (contains wheat flour and wheat fiber which is stated in the ingredient line)

If your sensitivity extends to other types of gluten or if you are extremely sensitive to gluten sourced from wheat, rye, barley, oats or cross-bred hybrids, then you may want to consult with your physician prior to consuming our products.

We hope this information has been helpful. If you have any additional questions or comments please feel free to contact us at 1-800-WRIGLEY Monday through Friday from 8:30 a.m. to 5:00 p.m. CST.

Have a sweet day,

Sincerely,

Sandy Barnes

Consumer Care Representative

8000342630

0

Share this post


Link to post
Share on other sites




2/12/15 - Here is the response I received from Wrigley's when asking about LifeSavers mints:

 

Yes, all Life Savers are gluten free.

 

All U.S. Wrigley products are labeled in accordance with applicable laws and FDA regulations, including the Food Allergen Labeling and Consumer Protection Act of 2004.  Any food materials identified as allergens within this Act (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans) are labeled within the ingredient statement, when present in our products.

 

The FDA allows voluntary labeling of “gluten-free” for foods that inherently do not contain gluten or contain less than 20 parts per million (ppm) of gluten sourced from wheat, rye, barley, and crossbreeds of these grains.

Our products listed below have been tested to comply with the FDA’s definition of gluten-free and are labeled as “gluten-free” on the package:
• Skittles® Bite Size Candies
• Starburst® Fruit Chews
• Starburst® GummiBursts® Original and Sour Flavors

 

Our products listed below contain ingredient(s) derived from wheat or are made on shared equipment that also processes products with wheat and thus may contain gluten.  These products are labeled accordingly as containing wheat within the ingredient statement:
• Altoids® Smalls® Peppermint Mints (contains wheat maltodextrin which is listed in the ingredient statement)
• Lucas® and Skwinkles® Branded Candy Strips (contains wheat flour and wheat fiber which are listed in the ingredient statements)

 

The rest of our products have not been tested to be labeled as “gluten-free”.  If your sensitivity extends to other types of gluten or if you are extremely sensitive to gluten sourced from wheat, rye, barley or crossbreeds of these grains, then you may want to consult with your physician prior to consuming our products.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,352
    • Total Posts
      920,502
  • Topics

  • Posts

    • This is EXACTLY what happens to me. It has twice now and both times was after both glutening episodes but once it was the day after and the other time it was a week and a half. So I'm still not sure if it's related or strange bug bites...

      Did they stop happening when she stopped being glutened? Did you decide they were definitely related? I'm really confused by this and would love to know whether to insecticide my house or....
    • Thankyou both! I was wondering if my high levels left much doubt on the diagnosis. I don't see the GI until the 15th Sep and I don't think I can stand to eat gluten in that time. If he tells me to I will do so after then. After 25 years of symptoms I don't think there is much chance of healing my bowel In a couple of weeks. I'm actually terrified of the damage they might find. But I think I will need the endo since there may be other things going on with me. So great they didn't put your son through the biopsy! Once I have a formal diagnosis I have my kids to worry about also. I can't even stand the thought of my daughter having a blood test. I think she would need to be sedated as she is so fearful and pain sensitive. My son is not yet 2 so I don't think they will test him. I'm feeling so off at the moment. I think I have some anxiety and reflux going on complicating things quite a bit.
    • My son's antibodies were 300. Based on his extremely high levels, his pediatric GI suggested genetic testing instead of the biopsy. Genetic testing can't diagnose celiac on its own but combined with such high levels, the gi dr was confident a positive genetic test would confidently diagnose celiac. He warned that biopsies are small snapshots of the intestine and can miss damage. He said this is an approach used very often in Europe but not as much in the US. What sold me on that approach was the ability to put my son directly on a gluten free diet instead of waiting three weeks for the biopsy, during which time he would continue to eat gluten and feel terrible. I'm not sure if this is more common with younger patients though (our son is two), based on the idea that he's had less time to inflict damage that would show in a biopsy? We are very happy that we immediately started the gluten free diet and chose the genetic testing. Our son got the proper diagnosis and his recent number shows a drop to 71 after only 4.5 months gluten free! Not sure if this helps. Good luck and I hope you feel better soon!
    • We have been off gluten for a while now, and symptoms return when I've allowed gluten full meals… so something still isn't sitting right with me.  Checking with her doc about seeing a pediactric GI although I'm not sure how long that will take since we live in small town America. I know she didn't get at least one of the recommended full panel tests but maybe two, can someone help clarify, or is she missing two? DGP for sure and possibly EMA? And if I understand what I'm reading in other posts that the DGP can be more accurate? Thanks Her blood panel results: Ttg ab iga <.5u/ml ttg igg <.8u/ml aga ab iga <.2 u/ml aga an igg <.7u/ml iga 61mg/dL  
    • I was tested for the full panel, I believe. I had normal values for t-transglutaminase (ttg) igg,t-transglutaminase (ttg) iga, deamidated gliadin abs igg, deamidated gliadin abs iga, and immunoglobulin a qn serum.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,416
    • Most Online
      1,763

    Newest Member
    djs2117
    Joined