NEWSLETTER OF TOOTHFRIENDLY INTERNATIONAL 1/2009
Xylitol is not a
TOOTHFRIENDLY NEWS is the annual
newsletter of the non-profit association
Toothfriendly International is dedicated to
improving oral health by promoting noncariogenic
nutrition and dental hygiene.
4054 Basel - Switzerland
Tel: +41 61 273 77 07
Fax: +41 61 273 77 03
Introducing the world’s
most sympathetic tooth
The Happy Tooth logo is one of the most
widespread quality seals in the world - it is
currently used on more than 100 confectionery
Nearly thirty years ago Swiss dentists were
looking for a symbol which would easily
guide consumers to guaranteed toothfriendly
products. One particularly creative
dental technician came up with the design
for the Happy Tooth logo: a sympathetically
smiling tooth under a protective umbrella.
Today, the Happy Tooth is a model example
of effective, globally-recognized health
communications. Successful brands such
as Mentos or Smint use the Happy Tooth
logo for a simple reason: its message is easy
to understand by all consumers - also on
international product labels.
Prof. Stefan Zimmer, Board Member of
Toothfriendly International, believes in the
co-operation of dentistry and confectionery
The first chocolate products to
make an explicit connection to
healthy teeth were introduced in
September. Belgian Daskalides
is the first chocolatier to roll out
a toothfriendly milk chocolate
bar. The product weighs 45g and
contains a hazelnut filling. It is
sweetened with isomaltulose,
a novel sugar which is safe for
For kids teeth
Another Begian chocolatier,
Smet, has created toothfriendly
chocolate figures under the
brand name Hopla.
Prof. Bernhard Guggenheim
Dr. Albert Bär
Project Manager, Editor
Hedi von Bergh
Lisette De Jong
SCIENTIFIC ADVISORY BOARD:
Prof. Thomas Imfeld
University of Zürich
Prof. Lutz Stösser
University of Jena
Prof. Cor van Loveren
University of Amsterdam
Prof. Elin Giertsen
University of Bergen
The Happy Tooth is currently the only quality
symbol for confectionery which is based
on a recognized scientific test. This is also
the reason why the Happy Tooth symbol
will most certainly find its way to the list
of accepted claims of the EU Health Claims
Regulation. The new Europe-wide rules redefine
what constitutes legitimate nutrition
and health claims, posing a challenge to the
legitimacy of many commonplace claims
such as “with xylitol” or “anti-cariogenic”.
Like regulators, also dentists would find
life easier if there was a symbol for healthy
eating they can trust. That is why many of us
keep the dietary advice to patients as simple
as possible: when bying sweets, look for the
Happy Tooth logo.
Prof. Stefan Zimmer
University of Witten/Herdecke, Germany
The Happy Tooth
with the Happy
Tooth logo are
have undergone a
foods can be distinguished
the Happy Tooth
Manufac turers of k ids’ chocolate produc ts are getting closer to
crack ing the niche of toothfriendly chocolate.
Consumers’ relationship with chocolate is
often twisted: on one hand they want to
hear the positive message about chocolate’s
healthy antioxidants, but on the other they
are concerned about sugar and calories.
According to Swiss-based bulk chocolate
producer Barry Callebaut, healthier chocolate
alternatives are particularly appealing in
the kids’ segment. A recent survey conducted
by the company among mothers in the
UK showed that 73% would be interested
in buying toothfriendly chocolate for their
Barry Callebaut’s development of toothfriendly
chocolate – which uses a combination
of isomaltulose as well as milk protein
to substitute sucrose and lactose from the
end-product – is one of the first successful
attempts by a major manufacturer to create
a toothfriendly chocolate line based on a
Isomaltulose is a mildly sweet, non-laxative
carbohydrate which was authorised in
2005 as a novel food in Europe. Being sugar
and not a food additive, it does not require
E-numbers or special labelling as is required
for polyols and intensive sweeteners.
Isomaltulose is a disaccharide and therefore,
in chemical terms, a sugar. Unlike sucrose,
however, isomaltulose is toothfriendly.
“With the advent of a new generation of
toothfriendly sugars, we predict that the
claim sugar-free will lose some of its
attraction on products marketed with dental
benefits”, says Kati Leskinen of Toothfriendly
International. “In future manufacturers may
give preference to label statements which
spell out directly the claimed benefits - such
as “toothfriendly” - and may avoid the term
sugar-free which has often a connotation of
“artificial” and inferior taste.
Chocolate + candy
Swiss confectioner Halter Bonbons
is introducing new hard-boiled candies
with chocolate filling. Launched
in Germany last September, the
novelty is available in a 38g flip-top
box and come in mint-chocolate,
coffee-chocolate and caramel-chocolate
2 Toothfriendly News 1/2009
Ricola enters competitive
chewing gum category
Fortuin peps its
Herbalists have a new option in the chewing gum aisle:
Ricola is introducing a range of herbal gums. The company
debuted its novelties in Switzerland last October, and other
key markets are to follow in 2009. Marking the company’s foray into
herbal specialty products, Ricola Gum range currently sports flavours
such as Herbal Mint and Wild Mint.
Adrian Kohler, CEO of Ricola, sees the expansion to gum as a logical
step for the company: “The manufacturing and marketing of Ricola
Gum enables us to broaden our core competence from candy to
To distinguish itself from competition, Ricola emphazises the naturally
healthy heritage of its products. “Wellness for mouth and throat
with a mixture of Swiss Alpine 13 herbs” is the key message of the
new gum brand. Another benefit goes for the teeth: Ricola Gum is
accredited as “toothfriendly”.
from candy to gum
4 Toothfriendly News 1/2009
Mentos expands its
gum range with Pure White
Stevia sees green
light in Switzerland
While EU is still forbidding the use of intense sweetener Stevia, the
Swiss authorities (BAG) have permitted the sales of first Stevia-sweetened
beverage. A Freiburg-based company introduced its Storms One
sports drink in Switzerland last October.
Stevia is an exotic herb that grows in the rain forest in Central and
South America as well as Asia. The taste of Stevia is said to be similar
to honeysuckle – with a peculiar herbal note, claim sceptics. Stevia is
200 times sweeter than sugar, toothfriendly, virtually calorie-free and
“all-natural”. The one drawback was – and remains – the regulative situation:
Stevia is not yet approved for use as a food additive in the two
major markets, EU and United States.
Key confectionery trend:
brand extension from candy to gum
Following the successful rejuvenation of the Mentos Gum, marketers
from all over the world are suddenly looking at established brands and
wondering how to strech them from candy to gum. Well-known candy
brands such as Smint, Ricola and Fisherman’s Friend have now gone
from candy to gum - albeit none yet as successfully as Mentos.
Brand extension is a risky strategy - it may harm the mother brand
either directly by cannibalizing the sales, or indirectly through
image damages. The reasons for the failure of many brand extensions is
basically the same as those that apply to any product launch - the new
product is simply not as distinctive as it should be, or it does not get the
right level of promotional support.
GlaxoSmithKline upgrades its
professional approach with Odolmed3
gum. The revamped image
of the Odol-med3 packaging
represents one of the most medical
attempts to leverage the dental
message of a chewing gum.
Is candy the new gum? Depending on their
shape and size, toothfriendly candies may
stimulate salivary flow as efficiently as
toothfriendly chewing gum.
Sugar-free candy gains market
Sugar-free sweets are set to increase rapidly in popularity over the next
few years, answering a growing market demand for healthier confectionery
products, accoring to new AC Nielsen figures. European countries
in particular are showing strong growth rates in the healthy confectionery
sector and will continue to do so. Sugar-free candy markets are strongest in
Spain and Switzerland, where it counts for 50% of sales. Also France and UK
have shown significant growth rates for sugar-free candies.
Dental benefits are likely to continue boosting the sugar-free candy
sales. It has become a generally accepted fact that chewing gum
stimulates saliva production and that the increased salivary flow
accelerates plaque neutralization and promotes enamel remineralisation.
However, less well known is the fact that the consumption of candies and lollipops
has a similar, or in some cases even bigger stimulating effect on salivary
flow. The beneficial effects that are attributed to toothfriendly chewing gum
may, therefore, also apply for toothfriendly candies.
off in Spain
The new Smint range includes Smint
Crystal, a “sandwich candy” novelty
with xylitol-core and isomalt-layers.
Debuted in Spain last August, Smint
Crystal is available in lemon, mint and
forest berries flavours.
Junior is available in a sugar-free alternative
for better oral health.
The German sport specialist
Fit For Fun has introduced
the first chewing gum product
under its popular health food
range. The company claims
that its toothfriendly
gum can help reduce
Xylitol in caries prevention:
is it a magic bullet?
The European Food Safety Authority has approved a
health claim that 100% x ylitol-sweetened chewing gum
reduces the risk of tooth decay. While it ’s generally
recognized that x ylitol is an excellent, non- cariogenic
alternative to sucrose, scientists remain sceptical about
x ylitol’s therapeutic effec t on teeth. Three dental pro -
fessionals take a critical look at how the consumption
of x ylitol may - or may not - benefit oral health.
Prof. Bernhard Guggenheim,
University of Zurich.
There is a consensus that the use of
polyols may have contributed to the
decline of dental caries in many industrialized
countries. As polyols are not
fermented by the oral bacteria, they
do not promote caries. In addition, the
enhancement of salivary flow when eating
chewing gum, toffee, hard candies
or similar confectionery sweetened with
polyols, will favourably affect the remin
/ demin balance of the tooth surface.
Xylitol is often referred to as a superior
polyol due to an alleged anti-cariogenic
effect. However, comparative clinical
studies have demonstrated that there
is no sufficient evidence to support a
superiority of xylitol.
Neither xylitol nor any other polyol
has been shown to have an anti-caries
effect. The caries reductions which were
observed in studies can rather be ascribed
to a reduced frequency of sugar
exposure or saliva stimulation.
Prof. Vita Machiulskiene,
University of Kaunas, Lithuania.
All sugar alcohols have proven to be
hypo- or non-acidogenic in in-vitro tests.
Those findings have stimulated intensive
research on their possible caries preventive
effect in clinical conditions.
Xylitol has often been claimed to possess
anti-caries properties, due to its
anti-microbial potential. However, from
a number of clinical studies using different
treatment protocols, there is no
sufficient evidence to support neither
the superiority of xylitol, nor the direct
therapeutic effect of any polyols. In fact,
the caries-preventive effect of toothfriendly
chewing gums may be related
to the chewing process itself rather than
any added “active” ingredients.
This conclusion is in agreement with the
reports of the Scientific Committee on
Medicinal Products and Medical Devices
of the EU Commission.
Prof. Lutz Stösser,
University of Jena, Germany.
Under laboratory conditions, some differences
in the fermentability of polyol
sugar substitutes by micro organism of
the dental plaque may be observed. For
example, xylitol is not converted to organic
acids to any significant extent and
may even exert some inhibitory effects
on certain micro-organisms.
Sorbitol, on the other hand, may be fermented
slowly over several hours. However,
such differences have no practical
consequences as shown by comparative
studies with measurement of plaque
pH in human volunteers. Under real life
conditions, the contact time between
ingested polyols and teeth is too short
to allow for any relevant acid formulation
or for anti-plaque effects. In view
of these findings and the absence of
different caries incidence in comparative
human studies with xylitol and sorbitol,
there is no evidence of an outstanding
preventive effect of xylitol in comparision
with other polyols.
EFSA says “NO” to anti-caries
claims for xylitol candies
While the European Food Safety Authority
(EFSA) has approved a health
claim that xylitol-sweetened chewing
gum reduces the risk of tooth decay, it has rejected
the same claim for pastilles. The claim was rejected
based on “significant weaknesses” in the research
presented to substantiate the claimed effect. Two
of the three studies presented on the effect of xylitol-sweetened
pastilles were discounted on the
grounds that “potential confounders” such as diet
and concurrent dental health treatments had not
been reported, while the third study failed to show
a difference in the incidence of caries between the
study’s subjects and the control group. The “toothfriendly”
health claim, however, can continue to be
used on pastilles which are demonstrably non-cariogenic
EU: the “toothfriendly” claim remains
The “toothfriendly” claim and the “Happy Tooth” trademark which may be regarded
as implicit health claim are so-called structure/function claims. While
new structure/function claims must pass the same authorization procedure
as disease risk reduction claims and children’s claims, existing structure/function claims
may continue to be made, provided that they have been submitted by the EU Commission
to EFSA for an evaluation. As the “toothfriendly” claim has been submitted to
EFSA it may, therefore, continue to be made.
EFSA has rejec ted an “anti- caries” claim for x ylitol-sweetened candies, but the “toothfriendly ”
claim may continue to be used. On what grounds?
FDI World Dental Federation Policy Statement: “ The anticariogenic effect of polyols
has yet to be supported by evidence-based data. However, the enhancement of
salivary flow may have a caries-preventative effect.”
Toothfriendly International: “ Whether the product contains any so-called “active”
ingredients – e.g. xylitol – is much less important than the fact that the recommended
product is guaranteed toothfriendly. The essence of all dental dietary advice is to
cut down the frequency of sugar consumption.”
In addition, trademarks which have the effect of a health claim and which existed
before 1 January 2005, such as the “Happy Tooth” logo, will come in the scope of
the Regulation by 19 January 2022 only (cf. Article 28(2) of the Regulation). Therefore,
the use of the Happy Tooth logo is secured for more than a decade. However, such
trademarks must be accompanied by an explanatory health claim which complies with
the provisions of the Regulation (cf. Article 1(3) of the Regulation). In other words, the
“Happy Tooth” should always appear in association with the term “toothfriendly” (or
an equivalent term) on the label and in the advertising of foods.
Food manufacturers must be careful in the use of health claims. Any caries risk
reduction claim for xylitol sweetened confectionery is, for example, illegal at
this time. In contrast, the use of the “Happy Tooth” trademark and the adjoining
explanatory term “toothfriendly” have an established legal basis and may continue
to be made throughout the EU.
Pictorial health claims: The “Happy Tooth”
should always appear in association with the term
“toothfriendly” (or an equivalent term) on the
label and in the advertising of foods.
6 Toothfriendly News 1/2009 Toothfriendly News 1/2009 7
Sugar-f ree vs.
To o t h f r i e n d l y ?
Dr. Alber t Bär takes a look at possibilities to create toothfriendly
sweets with two new non- cariogenic sugars.
Consumers’ relationship with “sugar-free”
sweets is schizophrenic: on one hand they
want to hear the positive message about
healthy teeth, but on the other they are
concerned about lack of taste and “artificial”
In certain product categories “sugar-free”
creates negative associations - what should
a consumer make of sugar-free caramels
when he knows that caramel, by definition,
is made from sugar? Sugar-free chocolate
may also evoke an ambivalent reaction since
chocolate is perceived as “natural” food
which contains sugar, not sweeteners.
With the EU authorization of two new sugars,
isomaltulose and tagatose, the confectionery
industry now has the possibility to
create chocolate, caramels and other sweets
which obviously are not sugar-free, yet provide
the same toothfriendly benefit.
Since isomaltulose and tagatose are foods,
not food additives, no special labelling
requirements are associated with the use of
these sweet ingredients. Only if one serving
of a product contained more than 15 g tagatose,
a statement about potential laxative effects
is required. Isomaltulose, on the other
hand, has a high intestinal tolerance and is,
from this perspective, ideally suited for the
formulation of toothfriendly confectionery
which is positioned for children and may be
consumed in relatively large amounts (e.g.
chocolate, gummy bears).
With regard to food labelling, products containing
tagatose and isomaltulose raise an
interesting aspect. Since both ingredients
are sugars, confectionery made with tagatose
or isomaltulose will not qualify for a
“sugar-free” claim. Yet, despite the presence
of these sugars, the confectionery may be
“toothfriendly”. In addition, tagatose based
products may be “energy reduced” (“light”)
8 Toothfriendly News 1/2009
and “suitable for use in a diabetic diet”,
much like the corresponding polyol-based,
yet not “sugar-free”
It follows that, with the introduction of
these two novel sugars, the value of the
“sugar-free” claim becomes more and more
questionable. Already now, there are products
on the market which are “sugar-free”
but which – counter to consumer expectations
– are either not toothfriendly, or not
energy-reduced or not suitable for diabetics.
With the availability of tagatose and
isomaltulose, it will be possible to formulate
products which are not sugar-free yet
toothfriendly and/or energy reduced and/or
suitable for diabetics.
The delimitation between “sugar-containing”
and “sugar-free” does, therefore,
no longer coincide with the presence or
absence of certain nutritional/physiological
benefits. This may make the value of the
“sugar-free” claim more and more obsolete
and may motivate confectionery manufacturers
to give in future preference to label
statements, such as “toothfriendly”, which
spell out directly the claimed nutritional
Sugar-free? The claim “sugar-free” does not automatically
mean that a product is safe for teeth.
Sugar-free foods with high quantities of acid can
attack dental enamel and cause erosion. They also
may contain cariogenic ingredients other than
sucrose, such as starch or oligosaccharides.
Sugar-free = toothfriendly?
“ Tagatose and isomaltulose
are striking examples of
new generation sugars.
They support the argument
that nutritional profiles
should be about nutritional
properties, not about
Toothfriendly? A product is toothfriendly
if it is neither cariogenic nor erosive. These
“toothfriendly” properties are determined by a
standardized in vivo plaque pH-telemetry test
conducted by independent University Dental
Picture courtesy of BENEO-Palatinit
ice tea on the market
Bischofszell’s new ice tea receives “Happy Tooth” quality seal.
New isomaltulose-based ice tea has been scientifically tested
at the University of Zurich and is guaranteed safe for teeth.
Swiss beverage manufacturer Bischofszell
receives the “Happy Tooth” endorsement
from the dental experts of the Toothfriendly
International organization for its new ice
tea. The drink has undergone a stringent
Scientific pH-tests at the University Dental
Institute of Zurich demonstrated that
Bischofszell’s new ice tea has no risk for
caries as it does not depress the plaque-pH
below the critical level of 5.7. When the acid
concentration falls below this threshold,
teeth can be damaged. Equally important,
the ice tea is non-erosive to the teeth.
Bischofzell’s ice tea is, therefore, the first soft
drink to fulfill the criteria for the toothfriendly
claim. Accordingly it has been granted the
recognized ‘Happy Tooth’ quality seal.
“Dentists welcome the first toothfriendly
ice tea”, says Dr. Albert Bär of Toothfriendly
International. “A non-erosive soft drink is a
Dr. Bär points out that until now, all
attempts to develop toothfriendly
beverages have failed - due to high
acidity. Acids which are commonly used
in soft drinks to improve taste have
a demineralizing effect on the tooth
surface which may develop to dental
erosion. Even diet soft drinks contain
high amounts of food acids, despite
Bischofszell’s ice tea is sweetened with a
novel disaccharide called isomaltulose.
Isomaltulose is a natural constituent of
honey and sugar cane and has a very
natural sweet taste.
Due to its chemical structure, isomaltulose
is classified as “sugar”. Unlike
sucrose, however, isomaltulose is not
What is isomaltulose?
Isomaltulose is beginning to appear in many
functional products, including chocolate. It is
one of the few sweeteners that can talk about
being toothfriendly yet “as natural-tasting as sugar”
– both benefits which are powerfully linked in consumers’
minds. Isomaltulose is a disaccharide and
therefore in chemical terms and for the purpose of
nutritional labelling a sugar. Unlike sucrose, however,
isomaltulose is not cariogenic. Furthermore,
due to its slow release in the gastrointestinal tract,
isomaltulose also produces more balanced and longer-lasting
energy, has a low glycemic index and
promotes fat burning. It does not have any laxative
side effects. Isomaltulose is currently sold by Beneo-
Palatinit, Cargill and Gadot Biochemical Industries.
cariogenic. Furthermore, it does not have
any laxative side effects.
Bischofszell sees potential for toothfriendly
drinks especially in the children’s segment.
“We are worldwide the first manufacturer
to offer a toothfriendly soft drink for which
clinical studies have been conducted and for
which dentists’ endorsement is obtained,”
explains Bischofzell’s Category Manager,
Toothfriendly News 1/2009 9
B I TS & P I E C E S
Roquette hosts polyol
congress in China
Erythritol officially recognized as
German airports go
The German Toothfriendly team ran a
successful sampling campaign at major German
airports in Summer 2008. The team of
Aktion zahnfreundlich e.V. distributed 1000
kg of Rheila Konsul, 25.000 samples of Mentos
Gum, 50.000 Smint sachets and 30 kg of
Putzi chewing gum. Read more about the
promotion at: www.zahnmaennchen.de
The Toothfriendly outdoor
campaign in November 2008
in Istanbul, Turkey.
Toothfriendly pacifier obtains
dentists’ approval in Germany
German pacifier manufacturer Novatex
has developed the first pacifier with no
known detrimental effect on teeth and
jaw development. The pacifier named as
“Dentistar” has been granted the recognized
‘Happy Tooth’ quality seal from the
dental experts of Toothfriendly International.
A comparative study with 129 newborn
children conducted at the Heinrich
Heine University of Düsseldorf shows that
Dentistar may prevent the occurrence
of anterior open bites and may lead to a
higher incidence of normal occlusion.
Swiss kids’ groups ban
200 kids playgroups in Switzerland have
been certified as “toothfriendly”. The certification
recognizes playgroups and other
communities that commit to full compliance with
healthy snacking and take steps to promote tooth
brushing and other oral health habits. The program
currently recognizes 215 proven commitments to ban
unhealthy snacks from playgroups and kindergartens,
reaching over 10.000 children and their parents
in Switzerland. Read more about the campaign at:
In comparison to conventional
pacifiers, Dentistar has a special flat
design which helps prevent dental
misalignments. The pacifier has a
unique spoon-like shape which leaves
more space for the natural jaw development
than any conventional pacifier
on the market.
The rubber neck of the pacifier is
thin and shaped according to a child’s
natural bite. This special design allows
the front teeth to develop without
any significant misalignments. See
more at: www.baby-nova.de
Maltitol, sorbitol, xylitol and
all other polyols were on the
agenda at Roquette’s seminar
on “Polyols and Oral Health”. The workshop
was visited by key Chinese decision-makers in
the field of dentistry. The seminar took place
on October 13 in Tianjin and was reportedly
the first scientific “all-polyol” seminar targeted
to Chinese dental professionals.
“China is on the verge of creating a
criteria for oral health products, including
sugar-free chewing gum. We
saw this as a chance to inform the dentists and
key decision-makers about the benefits of all
polyols”, says Damien-Pierre Lesot of Roquette
China. “In China, xylitol is often referred to
as a superior polyol due to an alleged anticariogenic
effect. However, the consensus of
key opinion leaders in the field of dentistry is
that all polyols are equally beneficial for oral
health”, says Lesot.
Since 31 October 2008 the European Union has officially recognized
erythritol as zero calorie sweetener - the only polyol that contributes 0
calories to the final food formulations. Until now the energy conversion
value of erythritol within the EU was the same as all other polyols, 2.4 kCal/g.
As a consequence the EU now aligns with countries elsewhere in the world that
have approved erythritol for use in food, almost all of which also recognise its
zero-calorie status. Besides its zero calorie claim, erythritol boasts some other
interesting benefits. It has a superior intestinal tolerance compared to other
polyols, and has the capacity to mask unplesant tastes. Furthermore, erythritol
does not contribute to tooth decay and is accredited as “toothfriendly” by the
dental experts of Toothfriendly International.
ISOMALT fit for
BENEO-Palatinit predicts growing demands
for ‘next generation’ candy,
confectionery with additional health
benefits for physical and mental wellbeing.
Studies in Germany have shown that consumers
are increasingly looking for more health
benefits in sugar-free candies, and existing
concepts like enhanced vitamins in candies are
being expanded. According to BENEO-Palatinit,
consumer blind tests have shown that candies
with isomalt are often considered “more fruity”
and the majority of the testers even preferred
the sugar-free Isomalt candy over the sugar version.
Isomalt is derived from a pure beet sugar
and therefore has a mild, sugar-like sweetness
and taste, but with more scope for flavour development.
Sabine Wetzel, Market Research Manager, BENEO-Palatinit said: “According
to international research consultants at Reuters Business Insights,
trends relating to wellness will continue to grow, namely relaxation,
energy and beauty. At BENEO-Palatinit, we believe these will also apply to the
candy market, prompting the creation of what we are calling ‘next generation’
candy with values such as improved mental performance or digestive health.
Even beauty benefits like a pleasing scent can be delivered via candy in the
future. And of course, a candy which is positioned in the health and wellness
segment will always need to be sugar-free“.
10 Toothfriendly News 1/2009
Toothfriendly News 1/2009 11
Air Freeze, Amita Fun, Balmelos, Bentasil, Berübi, Bion Junior, Bobby’s, Bonherba, Bubblicious, Bubbaloo, Candida, Captain’s Life, Centrum
Junior, Clorets, Coop, Cremosa, Daskalides, Dentabs, Denti-Q, Dentyne, Dew Dew, Dol’s, Dr. Watson’s, Dr. Hillers, Echinaforce, ELMA, Extra
Starka, Falim, Fikra, First, Fit for Fun, Frisk, Fruittella, Fruity Fresh, Fisherman’s Friend, Glean, Grether’s Pastilles, Halls, Halter, Hamigaki Herblast,
Homeofresh, Hopla, Hustagil, Hustenchen, Jet Gum, Jetties, Jils, JHP, Jola, Juanola, Kungen av Danmark, Larry’s, Leonsnella, Liquorizia,
Licorette, Läkerol, Marks & Spencer, Mentadent, Mentos, Muchiba, M-budget, Nattermann, Nazar, Nemukesukkiri, Odol-Med-3, Pacific, Pectoral,
Protecto, Putzi, Rheila Konsul, Ricola, Sallos, Sassy, Sionon, Skai, SportMint, Smint, Star Dents, Stimorol, Sula, Superfruit, Teicalo, Tetasep,
Trident, Van Melle, Vitalp, V6, Xylix100, Xylipep, Zones