Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Werther's Original Hard Candy


2Boys4Me

Recommended Posts

2Boys4Me Enthusiast

Does anyone know if Werther's original is gluten-free? The ingredients look okay, but I can't find a website or phone number to confirm it.

Thanks.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



snapple Apprentice

Hello! I just did an online search and found the website. Werther's is owned by Storck; I do not believe that it is based in the US. If you want to contact them here is the website to submit your question: Open Original Shared Link

Hope this helps!

num1habsfan Rising Star
Does anyone know if Werther's original is gluten-free? The ingredients look okay, but I can't find a website or phone number to confirm it.

Thanks.

I eat them all the time, actually use then as coughdrops, and have NEVER had an issue with them! But I could be wrong...

~lisa~

blueeyedmanda Community Regular

I have a cup of them sitting on my desk, no problems here either

  • 1 year later...
Christian Newbie

In answer to the question as to whether Werther's candies are gluten free................the ingredients on the back of the bag indicate that there is wheat in the candies.

psawyer Proficient

This discussion began in the summer of 2006. What was true of ingredients at that time may no longer be true. Formulas change all the time.

Werther's is a brand which applies to a number of candies. Christian, which ones specifically do you mean? The original poster asked about Werther's Original, which I have also eaten without incident, although not recently.

This should also be a reminder to always read the ingredient list. I admit I don't always do it, but whenever a package looks different than the last one, I read. If it is something that I haven't bought in a while, I read. If in any doubt, I read.

darlindeb25 Collaborator

I have not read the package in the last few months, but I do know, they did change the ingredients and included wheat. That's when I quit keeping them in my desk for that occasional throat tickle. I was very disappointed when they changed the ingredients.

This is their statement as of July 07:

Werther's

7/07

The following somewhat confusing letter was received 6/19/07 from Michael Phillips from the STORCK manufacturing company (312-467-5700):

"Based on the guidelines of the German association for celiac disease, products with a gluten content less than 200ppm can be named as 'Gluten Free'.

The 200 ppm limit is also a well known international guidance level based on the codex alimentarius. The following products fall below this limit:

Werther's Original Hard

Werther's Orinal Hard Sugar Free

Werther's Orignal Chewy

Werther's Chocolates

Riesen

Mamba

Milkfuls

Toffifay

Unfortunately, we cannot say that our products are completely gluten free because some of our products may contain small amounts of wheat gluten. So to be sure, and to avoid becoming ill, we recommend that you only purchase those products that you know positively are 100% gluten free."


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



  • 1 year later...
Roda Rising Star

Here is a link to their ingredients. I was wondering this myself. I want to eat one since hubby brought a bag home. I believe they don't lable it gluten free because of the glucose syrup they use sometimes comes from wheat. I have read that even glucose syrup made from gluten grains is safe because of the high degree of processing. I have eaten the cadburry eggs and they have it in too without any problem so I think I'll try and see.

Open Original Shared Link

  • 1 year later...
JillianLindsay Enthusiast

I don't see the Werther's Chocolate Crunch on this site to find the ingredients. I got little Werther's Chocolate Crunch in a cracker at Xmas dinner and am wondering if they're safe to eat. They don't have the ingredients on the wrapper and I can't seem to find them online! Anyone have up-to-date info on this?

Thanks :)

Jillian

P.S. -- if it's Canadian info, that would be even better! Thanks~

Here is a link to their ingredients. I was wondering this myself. I want to eat one since hubby brought a bag home. I believe they don't lable it gluten free because of the glucose syrup they use sometimes comes from wheat. I have read that even glucose syrup made from gluten grains is safe because of the high degree of processing. I have eaten the cadburry eggs and they have it in too without any problem so I think I'll try and see.

Open Original Shared Link

karen577 Newbie

Does anyone know if Werther's original is gluten-free? The ingredients look okay, but I can't find a website or phone number to confirm it.

Thanks.

I read this forum earlier today and decided to take the risk and try a couple Werther's. I had a skin reaction later that day and I suspect it was from the candies since they were the only food I had today that was not guaranteed gluten free.

MelindaLee Contributor

Just from the name "crunch" I would be suspicious. Usually the crunch is either cookie or crispies, both of which aren't safe. I did find them on the internet, the crunch is from nuts. Unfortunately the orginal toffee, which is also part of it, has Wheat as a possible ingreadient (Wheat or corn). I don't think I would try them. <_<

  • 10 months later...
gputman Newbie

The allergy warnings on the sugar free ones don't contain a wheat warning

  • 10 months later...
Owlmuse Rookie

Has anyone settled this yet? There I was sucking my delicious werthers' hard candy only to see it has glucose syrup made from wheat in it! I was horrifid!! I've since done some research on glucose syrup but I'm still very confused! I've found that according to the werther's site, gluten free living magazine site and (in another post) the Australian New zelend equivalent of the FDA and celiac foundation that its fine. Yet I've seen numberpus posts by people who say they have problems. It seems to be a real issue abroad as glucose syrup in the states is made from corn. It just happens that werther's are from Germany. I'm a silent celiac and can't tell on my own what's causing a problem. Has anyone else figured this out? I mean scientifically, not just being scared of the idea or the word 'wheat'.

  • 3 years later...
Amytjeeuh Newbie

I looked for it and found this: Open Original Shared Link
It looks like it's glutenfree!
xxx Amy

RadDecor Newbie

Amytjeeuh:  Thank you for sharing this Werthers' update in 2015.  Appreciate it.

 

  • 3 weeks later...
xjrosie Apprentice

Ingredients: Sugar, Glucose Syrup (from Wheat or Corn), Cream, Condensed Whey, Butter, Cane Sugar Syrup, Salt, Soy Lecithin Emulsifier, Artificial Flavor.

Allergy Information: Contains milk, soybeans and wheat.

 

These are the ingredients for Werther's Original Hard Candies here in the USA. Candies manufactured in other countries may have different ingredients, but these candies ARE NOT gluten free.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,678
    • Most Online (within 30 mins)
      7,748

    Kristina S
    Newest Member
    Kristina S
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.