Vegan fruity bears are a tasty alternative to traditional gummy bears. While they contain no gelatin, they still have a nice chew. Certified organic and now made without corn syrup. Click on 'Larger View" above to see packaging.Size Information
Each 2.75oz bag contains approximately 32 bears. Each 10 lb. bulk case contains approximately 1,850 bears.
Organic cane sugar, organic tapioca syrup, organic grape juice concentrate, pectin, citric acid, ascorbic acid, colors added (organic black carrot juice concentrate, organic turmeric, organic annatto), natural flavors.
More Ingredients Information
Additional information from the manufacturer: Facility does not process any of the eight major allergens (peanuts, tree nuts, wheat, milk, egg, soy, fish, or shellfish/crustaceans).Organic info:
USDA Certified OrganicVegetarian info:
This item is vegan.Gluten-free info:
Label states "Gluten Free"Feingold info:
Feingold Accepted - Stage 2Misc. info:
Non-GMO Project Verified
May contain trace amounts of corn starch from the molding process.Made in:
Write a Review!
These Fruity Bears are awesome! My husband and son can't eat gluten, casein, or yeast and it is hard to find treats for them that are special. They both (and I do) love these fruity bears. They are organic and have no artificial colors - another big plus! They are sweet, soft and very flavorful!
Posted By: Robyn (Kansas City) on Feb 15, 2011
My kids and I love these gummies. It's so nice to have a gelatin-free gummie!
Posted By: Jamie (St. Louis, MO) on Aug 30, 2010
Soft and Fruity
Tried these today at Whole Foods, they were in the bulk bins. Very soft and intense fruity flavor. Not your typical "gummy bear" much better in my opinion
Posted By: Ashley (Wisconsin) on Feb 6, 2010
A vegetarian blogger I read mentioned Surf Sweets and they are very hard to find in my area. These little gummy bears are worth hunting for. They have intense, true fruit flavors and are soft and chewy unlike regular gummies that are hard and somewhat flavorless.
Posted By: kjb65 (Des Moines) on Oct 13, 2009