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  • Zolli gum popz on white background.
  • Woman holding a bag of Zolli Gum Pops.
  • Other pops can’t compete with zero sugar Zolli gum pops.
  • Nutritional label for Zolli Gum Popz. Only 30 calories per pop and zero sugar.

Zolli® Sugar Free Gum Pops 40 Count Countertop Display Learning Batch #27

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🦷 Smile Friendly Treat

Made with tooth-friendly ingredients instead of sugar.

🌱 Free From Common Allergens

Vegan, gluten free, nut free, dairy free, and more.

🚫 Zero Sugar

Sweet taste everyone loves, with no added sugar.

🍓Delicious Strawberry Flavor

Delicious flavor kids (and adults) love.

Regular price $19.99 Sale price $39.99
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  • Vegan
  • Gluten Free
  • Dye Free
  • Halal
  • NO GMOS
Learning Batch #27Sweet But Not Perfect!Enjoy at a special price while supplies last!Learning batch #27 of Gum Popz was a sweet learning experience! Some pops had no...
Ingredients: Isomalt Syrup, Sorbitol, Erythritol, Gum Base, Citric Acid, Maltitol Syrup, Xylitol, Mannitol, Contains less than 2% of: Glycerine, Natural Flavor (Strawberry), Lecithin (Sunflower), Stevia, Natural Color (Redbeet Root Juice).

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FAQ

Find the most frequently asked questions below.

  • Unlike traditional candy made with sugar, Zolli Candy products are made with tooth-friendly sweeteners that do not contribute to tooth decay in the same way sugar does. They are designed to support a healthier oral environment after eating.

  • Zolli Gum Popz are designed to support oral health by encouraging saliva production and helping maintain a balanced oral environment after eating.

  • Zolli Gum Popz are made without artificial dyes or artificial flavors.

  • Many Zolli Candy products are free from common allergens. Please review product packaging for complete ingredient and allergen information.

  • Yes, our candy is widely used by dental offices as sugar-free candy options for patient rewards and education programs.

  • Many people enjoy Zolli Candy products when experiencing occasional dry mouth because sucking on candy can stimulate saliva production.

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