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Are 'sour Patch Kids' Gluten-free?

amber-rose

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amber-rose Contributor
amber-rose
Posted

Hi! I was wondering if Sour Patch Kids were gluten free. I think maltodextrin is an ingredient, but i'm not sure about the other ingredients.

Thanks for the help!

-amber :D

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lovegrov Collaborator
lovegrov
Posted

Yes.

BTW, in the U.S., if maltodextrin is made from wheat, it must say so.

richard

amber-rose Contributor
amber-rose
Posted
  • Author

Hi! i found out that they ARE gluten free here's a website that specifically says that they are gluten free. its a cadbury website

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Daxin Explorer
Daxin
Posted

YEAH!!!!!!!!! :D:D

Sour Patch Kids are my favorite :D:D

flagbabyds Collaborator
flagbabyds
Posted

i NEVER knew that in 14 years, i alway thought that they were not, not sure why, but now cause of the corn i can't have them but that is good if that allergy ever goes away...

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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