Sugar-free chewing gum · New Zealand

PK Chewing Gum Regular Singles

by WRIGLEYS · 14 g - 10 pièces

New ZealandFranceFrench Polynesia

240 kcalper 100 g · 12% of the reference intake

70.2 gof sugars per 100 g

Barcode (EAN-8)93613057

GS1 prefix936 · GS1 Australia

Additives9: E1404, E320, E321…

AllergensGluten, Soybeans

Nutrition

Per 100 g, with the % of daily intake (8,700 kJ)

Nutrient	100 g	Daily intake
Energy	240 kcal	12%
Fat	0.00 g	0%
of which saturates	0.00 g	0%
Carbohydrate	70.2 g	23%
of which sugars	70.2 g	78%
Fibre	0.00 g	0%
Protein	0.00 g	0%
Sodium	0.01 g	0%

Open Food Facts, ODbL, record updated 13 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).

Ingredients

As printed on the pack; allergens in bold

Sucre, base de gomme, sirop de glucose de blé, épaississant (E1404), arôme, émulsifiant (E322, extrait de soja), édulcorant (E951, E950, E961), humectant (E422), agent d'enrobage (E903), antioxydant (E320, E321) . Contient de la phénylalanine.

The ingredient list is only available in French in the source; we show it as it is, without translation.

Allergen: Gluten Allergen: Soybeans

E1404Oxidised starchEmulsifier · Stabiliser · Thickener
E320Butylated hydroxyanisole (bha)Antioxidant
E321Butylated hydroxytolueneAntioxidant
E322LecithinsAntioxidant · Emulsifier
E422GlycerolHumectant · Thickener
E903Carnauba waxCarrier
E950Acesulfame kSweetener
E951AspartameSweetener
E961NeotameSweetener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in 3 countries

FranceFrench PolynesiaNew Zealand

fr-fr fr-pf

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Product record
Open Food Facts, ODbL · updated 13 March 2026 · export of 1 November 2026
Photo
Open Food Facts contributors, CC BY-SA
Reference values
Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
GS1 prefix
Prefix ranges published by GS1

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.