What Kind of Sugar is in Haribo Gummy Bears?

January 10, 2026 •

4 min read

Haribo, the creator of the world's first gummy bear in 1922, uses a specific blend of sweeteners to achieve its signature texture and taste. So, what kind of sugar is in Haribo gummy bears? The primary sweeteners are glucose syrup and regular sugar (sucrose), along with some dextrose.

Quick Summary

Haribo gummy bears are sweetened with a combination of glucose syrup, granulated sugar, and dextrose. This mixture is key to their chewiness and flavor profile, distinguishing them from candies made solely with sucrose.

Key Points

Glucose Syrup is the Primary Sweetener: Haribo gummy bears use glucose syrup, made from corn or wheat starch, as the top ingredient to prevent crystallization and add chewiness.
Dextrose Contributes to Texture and Sweetness: The formula also includes dextrose, a simple sugar chemically identical to glucose, which helps control texture and sweetness.
Sucrose Provides Familiar Sweetness: Regular table sugar (sucrose) is a key ingredient, working alongside glucose syrup and dextrose to achieve the perfect balance of taste.
Regional Ingredient Variations Exist: The source of the glucose syrup can change depending on the manufacturing location, such as corn in the US and wheat in Europe, though the outcome is largely consistent.
The Sugar Mix Controls Texture: The combination of different sugars is essential for creating the ideal, non-grainy, and moisture-retaining texture that defines gummy candies.
Not Just a Single Sugar: Haribo gummy bears are not sweetened with just one type of sugar, but a precise blend of different kinds to achieve their distinctive qualities.

A Closer Look at the Sweeteners in Haribo Gummy Bears

When you bite into a Haribo gummy bear, you're experiencing a carefully balanced recipe of sweeteners. The specific type of sugar used is crucial to both the flavor and the unique, springy consistency of the candy. Unlike a simple sucrose-based candy, Haribo's formula relies on a trio of sugars, each playing a specific role.

The Role of Glucose Syrup

Glucose syrup is the first ingredient listed for Haribo Goldbears in many regions. Made by breaking down starch (often from wheat or corn), glucose syrup is a viscous, clear liquid. Its purpose in confectionery is twofold: it provides sweetness while also controlling the final texture of the candy.

Prevents Crystallization: Glucose syrup helps prevent sucrose from crystallizing. Without it, the gummy bears would become hard and grainy, rather than soft and chewy.
Maintains Moisture: As a humectant, glucose syrup helps retain moisture, which keeps the gummy bears fresh and prevents them from drying out.
Adds Body: It contributes to the overall volume and chewiness, giving the gummy bear its distinctive mouthfeel.

The Purpose of Sugar (Sucrose)

Regular granulated sugar, or sucrose, is the next major sweetener. Sucrose is a disaccharide, meaning it is made of one glucose and one fructose molecule bound together. It provides the familiar sweetness that is the hallmark of most candies. In the Haribo formula, it works in concert with the glucose syrup to create the ideal taste and texture.

Understanding Dextrose

Dextrose is a simple sugar that is chemically identical to glucose and is derived from starches, typically corn or wheat. For Haribo, dextrose is listed as another ingredient, adding a further layer to the sweetener profile.

Additional Sweetness: Dextrose contributes additional sweetness to the recipe.
Texture Modification: It is also used to fine-tune the candy's texture, working with glucose syrup to control moisture and prevent stickiness.

Glucose Syrup vs. Sucrose: A Comparative Look

To understand why Haribo uses a blend of sweeteners, it helps to compare glucose syrup and regular sucrose. Their differences in chemical structure and function are vital to creating the perfect gummy bear.


Characteristic	Glucose Syrup	Sucrose (Table Sugar)
Composition	Simple sugar molecules, predominantly glucose.	A disaccharide made of one glucose and one fructose molecule.
Sweetness	Less sweet than sucrose.	The benchmark for sweetness.
Function in Candy	Prevents crystallization, retains moisture, and provides elasticity.	Provides primary sweetness and structure.
Texture Impact	Adds chewiness, softness, and glossiness.	Can cause graininess if it crystallizes.
Source	Derived from plant starches like corn or wheat.	Extracted from sugarcane or sugar beets.

Production and Consistency

By using a mix of these sugars, Haribo maintains a consistent product across different production batches and locations. The exact formulation can vary slightly depending on the country and ingredient sourcing, but the fundamental use of glucose syrup, sucrose, and dextrose remains constant. This mix allows for precise control over the final product's sweetness, chewiness, and shelf-life, ensuring the iconic gummy bears taste and feel the same no matter where they are purchased.

A Note on Regional Variations

It's important for consumers to be aware of potential regional differences. For instance, the source of glucose syrup can vary; in the US, it is often from corn, while in Europe, it may be from wheat. These subtle differences are generally imperceptible to the average consumer but highlight the complexities of large-scale confectionery manufacturing. The Haribo website notes these variations in its ingredient list.

The Final Word on Haribo's Sweetness

Ultimately, what kind of sugar is in Haribo gummy bears is not a simple answer. It is a carefully engineered blend of glucose syrup, sugar, and dextrose. This combination is the secret to their famous chewy texture and appealing taste. While there are certainly healthier snack alternatives, understanding the ingredients in a favorite treat allows consumers to make informed choices within the context of a balanced diet. For those interested in the nutritional aspects of different sugars, resources like those found on Healthline can provide additional information on how the body processes these various types of carbohydrates.

Conclusion

The iconic Haribo gummy bear is a product of culinary science, not just a simple sugar treat. The combination of glucose syrup, standard sugar, and dextrose is the crucial recipe that provides its signature chewy texture, sweetness, and resistance to crystallization. This blend allows Haribo to consistently deliver the product that has been loved by generations. While the exact sourcing of ingredients may vary by location, the fundamental formula remains the same, ensuring a reliably delicious experience for candy enthusiasts worldwide.

Frequently Asked Questions

Yes, Haribo gummy bears are made with real sugar (sucrose) in addition to glucose syrup and dextrose. The combination of these sweeteners is fundamental to the candy's recipe.

Glucose syrup is added to Haribo gummy bears to prevent sugar crystallization, which helps maintain their soft, chewy texture. It also helps retain moisture and adds body to the candy.

Yes, dextrose is a simple sugar that is chemically identical to glucose, a fundamental building block of carbohydrates. It is included in Haribo's recipe for sweetness and texture control.

While the fundamental recipe of glucose syrup, sugar, and dextrose is consistent, the specific source of the starch for the glucose syrup (e.g., wheat or corn) can vary by manufacturing location. The Haribo website notes these potential differences.

Glucose syrup is made of simple glucose molecules and is less sweet than sucrose. Sucrose, or table sugar, is a disaccharide of glucose and fructose. Glucose syrup is crucial for texture control, while sucrose provides much of the primary sweetness.

A specific sugar-free version of Haribo was known for causing digestive issues due to its use of the sugar alcohol maltitol. Maltitol is poorly absorbed by the body and can have a laxative effect, leading to discomfort. The classic gummy bears do not contain this ingredient.

Haribo's classic Goldbears list glucose syrup, not high-fructose corn syrup, as a main ingredient. High-fructose corn syrup is a sweeter variant created through an enzymatic process.

The blend of different sugars like glucose syrup and sucrose is what gives gummy bears their unique texture. Glucose syrup prevents the sucrose from crystallizing, which would make the candy hard and brittle, instead resulting in a soft, chewy, and elastic consistency.