Course:Breyers (Creamery Style Natural Vanilla and CarbSmart Vanilla) & Chapman's No Sugar Added, Lactose-free Vanilla

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Brief introduction of the food product

This assignment aims to identify the sugar and fat substitutes covered in the ingredients list, the role of these substitutes, and any additional additives used to make ice cream. Three ice cream products are compared that are considered as the alternative versions of one another. The page also identifies similarities and differences between the products and whether the products comply with the Food and Drug regulations of the Food and Drugs Act of Canada.

Product Pictures

Breyers Creamery Style Natural Vanilla

Breyers Creamery Style Natural Vanilla Ingredients List
Breyers Creamery Style Natural Vanilla Nutrition Table
Breyers Creamery Style Natural Vanilla English Label
Breyers Creamery Style Natural Vanilla French Label

Breyers CarbSmart Vanilla (US product; approved by Judy to not include pictures due to copyright)

Chapman’s No Sugar Added, Lactose-free Vanilla

Chapman's No Sugar Added Lactose Free Vanilla Ice Cream Ingredients List
Chapman's No Sugar Added Lactose Free Vanilla Ice Cream Nutrition Table
Chapman's No Sugar Added Lactose Free Vanilla Ice Cream English Label
Chapman's No Sugar Added Lactose Free Vanilla Ice Cream French Label

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Ingredient lists (6 points)

Breyers Creamery Style Natural Vanilla[1]

Fresh cream, modified milk ingredients, sugar, condensed skim milk and/or skim milk powder, glucose, natural vanilla flavour, mono and diglycerides, vegetable gums (guar and carob bean), natural colour

Breyers CarbSmart Vanilla[2]

Milk, Water, Maltitol Syrup, Cream, Polydextrose, Glycerin, Coconut Oil, Whey, Soluble Corn Fiber (less than 2%), Guar (less than 2%), Carob Bean (less than 2%), Mono and Diglycerides (less than 2%), Natural Flavor (less than 2%), Acesulfame Potassium (less than 2%), Sucralose (less than 2%)

Chapman’s No Sugar Added, Lactose-free Vanilla[3]

Modified Milk Ingredients, Cream, Maltitol Syrup, Skim Milk Powder, Mono and Diglycerides, Guar Gum, Locust Bean Gum, Cellulose Gum, Carrageenan, Natural Flavour, Sucralose, Lactase.

Fat and Sugar Substitutes and Additives Used [4]

Breyers Creamery Style Natural Vanilla

  • Fat substitutes: modified milk ingredients
  • FDR DIVISION 16, TABLE IV: Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing and Thickening Agents [5]
  • Additives: Vegetable gum (guar and carob bean) and Mono- and Di-glycerides

Breyers CarbSmart Vanilla

  • Sugar substitutes: Maltitol syrup (sugar alcohol), polydextrose (sugar alcohol), glycerin, acesulfame potassium (non caloric sweetener), sucralose (non caloric sweetener), erythritol (sugar alcohol), stevia (Reb A) (non caloric sweetener)
  • Fat substitutes: Whey, modified milk ingredients (Simplesse®), soluble corn fiber (“resistant maltodextrin”) (carbohydrate based)
  • FDR DIVISION 16, TABLE IV: Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing and Thickening Agents[5]
  • Additives: Vegetable gum (guar and carob bean gum) and Mono- and Di-glycerides

Chapman’s No Sugar Added, Lactose-free Vanilla

  • Fat substitute: Modified milk ingredients:
  • Sugar substitute: Maltitol syrup and sucralose
  • FDR DIVISION 16, TABLE IV: Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing and Thickening Agents[5]
  • Additive: Carrageenan, Mono- and Diglycerides and Vegetable gums (guar, locust bean, and cellulose)

The Roles of Fat and Sugar Substitutes and Additives Used in each Product

Breyers Creamery Style Natural Vanilla[6]

  • Fat substitute: Modified milk ingredients; a protein-based fat substitute (Simplesse®) is digested as a protein and due to the process of microparticulation, contributes only 1.0-1.3 Cal/g. Used to give the ice cream a creamy texture and act as a stabilizer to extend shelf life.
  • FDR DIVISION 16, TABLE IV: Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing and Thickening Agents[5]
    • Additive: Mono- and Diglycerides; is a food additive that is used as an emulsifier to prevent milk fat (dispersed phase) from separating from the water/skim milk (continuous phase). It also acts as a stabilizer to extend the shelf life as well as improving texture by acting as a thickening agent.[7]
    • Additive: Vegetable gums (guar and carob bean); a food additive that is used as a thickening agent to impart body and give the ice cream a thicker texture

Breyers CarbSmart Vanilla[6]

We use sugar substitutes, including erythritol, maltitol syrup, and a highly-purified stevia extract, to give Breyers® delights the right amount of sweetness and flavour while reducing calories[8]

  • Sugar Substitute: Maltitol Syrup; sugar alcohol produced by hydrogenating sugars, 75-90% of the sweetness of table sugar but contains a little over half of the calories (1.5 - 3.0 Cal/g)
  • Sugar Substitute: Polydextrose; sugar alcohol synthesized from glucose, acts as a texturizing agent without adding sweetness due to slight tartness in taste, 1 Cal/g
  • Sugar Substitute: Glycerin; a thick, clear, sweet-tasting liquid used as a sweetener or to prevent foods from drying out, contributes to the consistency of the ice cream by emulsifying and limiting ice crystallization (keeps it soft)
  • Fat Substitute: Whey; liquid remaining after milk has been curdled and strained, give us the similar creaminess and richness of fat, as a fat substitute it stimulates the chemical and physical properties of fats and oils
  • Fat Substitute: Soluble Corn Fiber (“resistant maltodextrin”) (less than 2% of); carbohydrate based - from corn - fat substitute, imitates the smooth mouthfeel of fat, bland flavor, contributes to less calories, is very heat sensitive (smooth, creamy texture would be lost in heat - not a problem in frozen dessert) high in fiber used for enrichment[9]
  • FDR DIVISION 16, TABLE IV: Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing and Thickening Agents[5]
    • Additive: Mono and diglycerides; used as an emulsifier to prevent milk fat in its dispersed phase from separating from the water/skim milk in its continuous phase[10], acts as a stabilizer to extend shelf life and yields a smoother body and texture by acting as a thickening agent[11], may aid in reduction of fat or enable a switch to liquid oil with little impact on texture or shelf life.[7]
    • Additive: Vegetable Gums (Carob Bean Gum, Guar Gum); used primarily as a stabilizer, adds viscosity, acts as a thickening agent, gives the product a chewy texture like toffee, carob bean gum flavor is similar to chocolate
  • Sugar Substitute: Acesulfame Potassium (Acesulfame - K); non caloric sweetener that is approximately 200 times sweeter than sugar producing a sweet taste at very small quantities, is heat stable, contributes to 0 Cal/g (not metabolized by the body), does not increase blood glucose/insulin levels, provides a sweetening effect when combined with other sweeteners, does not promote tooth decay[12]
  • Sugar Substitute: Sucralose; non caloric sweetener that is approximately 600 times sweeter than sugar producing a sweet taste at very small quantities, is heat stable, contributes to 0 Cal/g (not metabolized by the body), does not increase blood glucose/insulin levels, does not promote tooth decay[12]
  • Sugar Substitute: Erythritol; sugar alcohol
  • Sugar Substitute: Stevia (Reb A) non-caloric sweetener derived from stevia plant, 100 - 150 times sweeter than sugar, remains stable under acidic conditions, is not heat sensitive, does not increase blood glucose/insulin levels, does not promote tooth decay
  • Fat Substitute: Modified Milk Ingredients; Protein-based fat substitute (Simplesse®) is digested as a protein and due to the process of microparticulation, contributes only 1.0-1.3 Cal/g (less calories per gram than fat), gives ice cream a rich and creamy texture and act as a stabilizer to extend shelf life, is very heat sensitive (loses properties and thus, creamy texture when heated)[13]

Chapman’s No Sugar Added, Lactose-free Vanilla

  • Fat substitute: Modified Milk Ingredients; a protein-based fat substitute (Simplesse®) is digested as a protein and due to the process of microparticulation, contributes only 1.0-1.3 Cal/g. Used to give the ice cream a creamy texture and act as a stabilizer to extend shelf life.
  • Sugar substitute: Maltitol Syrup;  A low-calorie sweetener, this sugar alcohol is naturally found in a wide variety of fruits and berries, and is also commercially produced by hydrogenating sugars. It is absorbed slowly in the large intestine, thus contributing 1.5-3.0 Cal/g. Although having less sweetening capacity than sucrose, it does not increase blood glucose or insulin levels and also does not support the growth of oral bacteria.[12]
  • Sugar substitute; Sucralose: A non-caloric (not metabolized by the human body contributing to 0 Cal/g), that is 600 times sweeter than sucrose. It is heat stable, does not increase blood glucose or insulin levels and does not support the growth of oral bacteria[12]
  • FDR DIVISION 16, TABLE IV: Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing and Thickening Agents[5]
    • Additive: Mono- and Diglycerides;  a food additive that is used as an emulsifier to prevent milk fat (dispersed phase) from separating from the water/skim milk (continuous phase). It also acts as a stabilizer to extend the shelf life as well as improving texture by acting as a thickening agent. [7]
    • Additive: Vegetable gums (guar, locust bean and cellulose); a food additive that is used as a thickening agent to impart body and give the ice cream a thicker texture.[6]
    • Additive: Carrageenan; A stabilizing agent that imparts stability to the ice cream by preventing the separation of the ingredients.[14]

Comparison Between the 3 Products

Breyers Creamery Style Natural Vanilla Breyers CarbSmart Vanilla Chapman’s No Sugar Added, Lactose-free Vanilla
Sweetening agent(s) Sugar, glucose None None
Sugar substitute(s) None Maltitol, sucralose polydextrose, glycerin, erythritol, Stevia, Acesulfame potassium Maltitol, sucralose (Splenda)
Fat substitute(s) Modified milk ingredients (Simplese) Whey, soluble corn fibre, Modified milk ingredients (Simplesse) Modified milk ingredients (Simplesse)
Emulsifying, gelling, stabilizing and thickening additives Vegetable gums (guar and carob bean), Mono- and Diglycerides Mono and diglycerides, Vegetable gums (Carob bean gum and guar gum), Mono and diglycerides, vegetable gums (cellulose gum, guar gum, locust bean gum), carrageenan

Comparing all three products led to the discovery that all products contain modified milk ingredients, which is a protein-based fat substitute, vegetable gums, which is a thickening agent, and mono and diglycerides, which are emulsifiers.

When comparing two products made by the same company, Breyers, a difference in sweetening agents can be identified. While the Creamery Style Natural Vanilla uses sugar and glucose as its sweetening agents, the CarbSmart version of the product uses acesulfame potassium, maltitol and sucralose instead. Being that acesulfame potassium and sucralose are both non-caloric and maltitol is a low-carb carbohydrate, using them reduces the calories per gram of the product while maintaining the same relative sweetness as the Creamery Style Natural Vanilla.

Furthermore, a clear difference can be seen between both companies, Chapman’s and Breyers, in their use of emulsifying additives. Chapman’s No Sugar Added, Lactose Free Vanilla ice cream contains carrageenan, an emulsifying agent to make up for the fat substitute used in the product, unlike Breyers Creamery Style Natural Vanilla and Breyers CarbSmart Vanilla.

Although all products contain modified milk ingredients, Breyers CarbSmart Vanilla differentiates itself from the other products since it also contains whey, and soluble corn fiber, two fat substitutes that imitate the smooth mouthfeel of fat.

Finally, it was interesting to see the different uses of sugar substitutes used in all three products. Breyers Creamery Style Natural Vanilla used no sugar substitutes. Both Breyers CarbSmart Vanilla and Chapman's No Sugar Added, Lactose-free Vanilla did contain maltitol and sucralose. However, Breyers CarbSmart Vanilla contained more sugar substitutes: polydextrose, glycerin, erythritol, stevia, and acesulfame potassium.

Detailed Description Found on the Labels and Indication of Compliance[15][16]

Breyers Creamery Style Natural Vanilla

  • Bilingual Labelling: All mandatory information (ingredients list, Breyers pledge, indication of product being gluten-free and quality milk from the dairy farmers of Canada, etc.) on the label is shown in both official languages, i.e., French and English.
  • Common name of the food: Product indicates in boldface, “Real Ice Cream”.[17]
  • Country of Origin: Indicates “100% Canadian Milk” and “ Certified in a Canadian Creamery”. Also states the manufacturer “Unilever, Canada, Toronto, Ontario”.
  • Date marking, storage instructions and durable life: The label includes a description of where the “Tastes Best Before” date is, which for this product can be found at the bottom of the container
  • Identity and Principal Place of Business: The label includes the name, Breyers,  and the location for the company “Unilever, Canada, Toronto, Ontario” that manufactures the product. It also includes an email and phone number at which the company can be contacted.
  • Irradiated foods: No irradiated ingredients[18]
  • Legibility and location: All the information on the label is clear and legible to the consumer
  • List of ingredients: Lists the ingredients with descending order of proportion, with “Fresh Cream” as the first ingredient and “Natural Colour” as the last ingredient.  
  • Nutrition Facts Table: The label provides information, in both English and French.  Percent Daily Value (DV%) and grams/milligrams per ½ a cup (125 mL) of ice cream are indicated for the major constituents (Fats, Proteins and Carbohydrates) and minor constituents (Vitamins and Minerals)[19]
    • Calories: 130
    • The total fat (both saturated and trans fat): 7 g or 11%
    • Cholesterol: 25 mg
    • Sodium: 40 mg or 2%
    • Protein: 1 g
    • Total carbohydrate (fibres and sugars): 16 g or 5%
    • Vitamins; A: 4% and C: 0 %
    • Minerals; Iron: 0% and Calcium: 4%
  • Net Quantity of the food: The net quantity for the product is printed at the bottom right corner of the container: 1.66 L
  • Sweeteners: None
  • Other mandatory information:
    • Allergy Statement: Printed below the list of ingredients, the label contains an allergy statement in which it discloses that the product contains “milk” and may contain “peanuts and tree nuts” which are identified as the top 10 priority allergens in Canada[20]
    • % milk fat: Label does not indicate the exact milk fat, however, the total fat (saturated and unsaturated) is; 11%

Indication of Compliance to FDA Regulations

Comparing the label with the food labeling requirements outlined by the Consumer Packaging and Labeling Act[21] and Regulations and the Food and Drugs Act and Regulations, it can be concluded that the labeling meets all the required information set out by the Act.

Breyers CarbSmart Vanilla

  • Bilingual Labeling: All mandatory information (ingredients list, Breyers pledge, quality milk from the dairy farmers of Canada, etc.) on the label is shown in English, but not in French, as this is an American product - it complies with American regulation
  • Common name of the food: “Frozen Dairy Dessert” as stated in bold on product packaging.[17]
  • Country of Origin: Informs that the product is made of “All American Dairy”,  “partnering with American Farmers” to produce “100% Grade A milk and cream”. This reveals that CarbSmart is an American product complying with American FDA regulations.
  • Date marking, storage instructions and durable life: The label includes a description of where the “Tastes Best Before” date is, which for this product can be found at the bottom of the container
  • Identity and Principal Place of Business: The label includes the name, Breyers. It is manufactured in and distributed by “Unilever Englewood Cliffs”, New York as stated in the product details/smartlabel. It also includes a website and phone number at which the company can be contacted.
  • Irradiated foods: No irradiated ingredients[18]
  • Legibility and location: All the information on the label is clear and legible to the consumer
  • List of ingredients: Lists the ingredients with descending order of proportion, with “Milk” as the first ingredient and “Sucralose” as the last ingredient.  
  • [22]Nutrition Facts Table: The label provides information in English, not French. Percent Daily Value (DV%) and grams/milligrams per ⅔  cup (78g) of ice cream are indicated for the major constituents (Fats, Proteins and Carbohydrates) and minor constituents (Vitamins and Minerals)[19]
    • Calories: 110
    • Total Fat: 6g (8%)
      • Saturated Fat: 4 g (20%)
      • Trans Fat: 0 g
    • Cholesterol: 10 mg (3%)
    • Sodium: 40 mg (2%)
    • Total carbohydrate (fibers and sugars): 16 g (6%)
      • Dietary Fiber: 4g (14%)
      • Total Sugars: 4g
      • Added Sugars: 0%
    • Protein: 2 g
    • Vitamins; D: 0%
    • Minerals; Iron: 0%, Calcium: 60 mg (4%), Potassium: 110 mg (2%)
  • Net Quantity of the food: The net quantity for the product is printed at the bottom right corner of the container: 1.5 Quart (1.41L)
  • Sweeteners: Acesulfame potassium, Sucralose, Erythritol, Polydextrose, Glycerin, Stevia
  • Other mandatory information:
    • Allergy Warnings: Contains milk and may contain peanuts and tree nuts. According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat[20]
    • % Milk Fat: Label does not indicate the exact milk fat, however, the total fat (saturated and unsaturated) is 6g (8%)

Indication of Compliance to FDA Regulations

Aside from the lack of a French translation due to the product being an American, and not Canadian product, comparing the label with the food labeling requirements outlined by the Consumer Packaging and Labeling Act[21] and Regulations and the Food and Drugs Act and Regulations, it can be concluded that the labeling meets all the required information set out by the Act. The product fits all the requirements for the American FDA.

Chapman’s No Sugar Added, Lactose-free Vanilla:

  • Bilingual Labeling: All mandatory information on the label is shown in both official languages, i.e., French and English.
  • Common name of the food: “Lactose Free Ice Cream”.[17]
  • Country of Origin: Indicates “100% Canadian Milk” and “Proudly Canadian Company”
  • Date marking, storage instructions and durable life: The label includes a description of where the “Best Before” date is, which for this product can be found at the bottom of the container
  • Identity and Principal Place of Business: The label includes the name, Chapmans, and the phone number the company can be contacted at.
  • Irradiated foods: No irradiated ingredients[18]
  • Legibility and location: All the information on the label is clear and legible to the consumer
  • List of ingredients: Lists the ingredients with descending order of proportion.
  • Nutrition Facts Table: The label provides information, in both English and French.  Percent Daily Value (DV%) and grams/milligrams per ½ a cup (125 mL) of ice cream are indicated for the major constituents (Fats, Proteins and Carbohydrates) and minor constituents (Vitamins and Minerals)[19]
    • Calories: 120
    • The total fat (both saturated and trans fat): 7 g or 11%
    • Cholesterol: 20 mg
    • Sodium: 85 mg or 4%
    • Protein: 3 g
    • Total carbohydrate (fibers and sugars): 14 g or 5%
    • Vitamins; A: 4% and C: 0 %
    • Minerals; Iron: 0% and Calcium: 6%
  • Net Quantity of the food: The net quantity for the product is printed at the bottom right corner of the container: 1 L
  • Sweeteners: Maltitol and Sucralose (Splenda)
  • Other mandatory information:
    • Allergy Statement: Printed below the list of ingredients, the label contains an allergy statement in which it discloses that the product contains “milk” and may contain “peanuts and tree nuts” which are identified as the top 10 priority allergens in Canada[20]

Indication of Compliance to FDA Regulations

Comparing the label with the food labeling requirements outlined by the Consumer Packaging and Labeling Act[21] and Regulations and the Food and Drugs Act and Regulations, it can be concluded that the labeling meets all the required information set out by the Act.

Personal Choice (2 points)

Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

References

Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

Note: Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in Wikipedia: Writing better articles.[23]

  1. ↑ "Creamery Style Natural Vanilla". Breyers. Retrieved 2020-07-20.
  2. ↑ "Ingredients". Breyers. Jan 21 2020. Retrieved 17 July 2020. Check date values in: |date= (help)
  3. ↑ "No Sugar Added Vanilla Ice Cream". Chapmans. 2020-07-19. Retrieved 2020-07-19.
  4. ↑ "Sugar Alcohols (Polyols) and Polydextrose Used as Sweeteners in Foods - Food Safety - Health Canada". 2005 - 02 -16. Retrieved 17 July 2020. Check date values in: |date= (help)
  5. ↑ 5.0 5.1 5.2 5.3 5.4 5.5 Government of Canada (2020-06-28). "Food and Drug Regulations". Justice Laws Website. Retrieved 2020-07-13.
  6. ↑ 6.0 6.1 6.2 Waples, Emily. "A Breakdown of the Breyers Delights Ingredients You've Never Heard Of". Spoon Univeristy. Retrieved 16 July 2020.
  7. ↑ 7.0 7.1 7.2 "What Are Monoglycerides and Are They Safe to Consume?". HealthLine. Retrieved 2020-07-13.
  8. ↑ "Frequently Asked Questions". Breyers. Retrieved 16 July 2020.
  9. ↑ "Resistant Maltodextrin (Soluble Corn Fiber)". Fiberfacts. 11 April 2016. Retrieved 17 July 2020.
  10. ↑ Frank, Jill (16 May 2014). "Mono and Diglycerides in Food Products". Retrieved 17 July 2020.
  11. ↑ "How to use stabilizers in ice cream". dreamscoops. Retrieved 16 July 2020.
  12. ↑ 12.0 12.1 12.2 12.3 "Sugar Substitutes". Familydoctor. Retrieved 17 July 2020.
  13. ↑ "Modified Milk Ingredients as Sources of Calcium". 2014-09-03. Retrieved 16 July 2020.
  14. ↑ "Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing and Thickening Agents". Retrieved 16 July 2020.
  15. ↑ "Nutrition Labelling" (PDF). December 2016. Retrieved 17 July 2020.
  16. ↑ "Food Label Requirements". 2019-07-16. Retrieved 17 July 2020.
  17. ↑ 17.0 17.1 17.2 "Choosing an Appropriate Common Name". Justice Laws Website. Retrieved 2020-07-13.
  18. ↑ 18.0 18.1 18.2 "Irradiated foods". Government of Canada. Retrieved 2020-07-18.
  19. ↑ 19.0 19.1 19.2 "Nutrition Labelling". Retrieved 17 July 2020.
  20. ↑ 20.0 20.1 20.2 "Allergens". Breyers. Jan 21 2020. Retrieved 17 July 2020. Check date values in: |date= (help)
  21. ↑ 21.0 21.1 21.2 "Consumer Packaging and Labelling Act". Justice Laws Website. 2020-07-14. Retrieved 2020-07-13.
  22. ↑ "Nutrition Facts". Breyers. Retrieved 17 July 2020.
  23. ↑ En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].


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