Course:FNH200/Assignments/2020/Ben and Jerry's Cherry Garcia
Introduction
Ben and Jerry's released the original Cherry Garcia ice cream as well as a vegan "Non-dairy" frozen dessert. Our two food products are manufactured by the same company and are the same flavours but one version has been targeted towards consumers who wish to purchase the famous flavour's vegan alternative.
Ingredient lists
1. Type out the lists of ingredients
Original Ben and Jerry's Ice Cream: Cream, skim milk, liquid sugar (sugar, water), water, cherries, sugar, egg yolks, coconut oil, coca (pressed with alkali), fruit and vegetable concentrates (colour), cocoa powder, guar gum, natural flavours, lemon juice concentrate, carrageenan, milk fat, soy lechitin. Allergy Information: Milk, egg, soy. May contain peanuts and tree nuts.[1]
Ben and Jerry's Vegan Frozen Dessert: Almond milk (water, almonds), liquid sugar (sugar, water), cherries, coconut oil, corn syrup solids, dried cane syrup, sugar, cocoa, pea protein, sunflower lecithin, fruit and vegetable concentrates (colour), guar gum, natural flavour (coconut), lemon juice concentrate, soy lecithin, vanilla extract, locust bean gun, carrageenan. Allergy Information: Contains almonds, soy. May contain peanuts and tree nuts.[2]
2. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
Carrageenan/Lecithin/Guar Gum: All three of these food additives were displayed on the label and used in the product (Both “OG” and “Non-dairy” flavours). Section C.13 under the “List of Permitted Food Additives” states that the requirement should be 0.5% in accordance with the requirements of section B.08.061. On the ingredient label, there is no mention of the specific amount of carrageenan/lecithin/guar gum used. However, displaying the proportions of these additives is not mandatory [3].
Locust Bean Gum: This food additive was displayed on the label and used in the “Non-dairy” flavoured product. Section C.13 under the “List of Permitted Food Additives” states that the requirement should be 0.5% in accordance with the requirements of section B.08.071. On the ingredient label, there is no mention of the specific amount of locust bean gum used. However, displaying the proportions of these additives is not mandatory[3].
3. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
A major role of fat and sugar substitutes in consumer demands is for the food product to contain less fat and sugar which creates an overall healthier product. However, from a functional standpoint, fat and sugar substitutes also contribute to textural and flavour characteristics of a product [4]. Specifically, lipid-based materials are functionally similar to the fats that they are replacing which assists in the sensory characteristics of these substitutes[4]. The use of these food additives are mainly responsible in the emulsifying, gelling, stabilizing and/or thickening of the final product. Therefore, the usage of these additives are justified according to the Food and Agricultural Organization (FAO).
4. Compare and contrast the lists of the two products and explain the differences
| OG ICE CREAM | VEGAN “FROZEN DESSERT” |
| Cream and Skim milk | Almond milk |
| Egg yolk | Pea protein |
| Sunflower lecithin | |
| Locust bean gum | |
| Fruit and vegetable concentrate, lemon juice concentrate, and natural flavours | Fruit and vegetable concentrate, lemon juice concentrate, natural flavours (coconut) |
| Sweeteners: liquid sugar, sugar | Sweeteners: liquid sugar, corn syrup solids, dried cane syrup, sugar |
| Dutch cocoa | Cocoa |
| Flavouring: natural flavours | Flavouring: Natural flavours (coconut), vanilla extract |
The original Ben and Jerry’s Cherry Garcia ice cream uses skim milk, whereas the vegan alternative uses almond milk as the main dairy product of the ice cream. As a substitute for the egg yolks used in the original Cherry Garcia ice cream, the vegan dessert option contains pea protein and sunflower lecithin. These two substitutes for egg yolk are plant based alternatives for the vegan dessert option. Sunflower lecithin is used as a substitute for animal fats. Pea protein has foam stability which is a good alternative for animal products and has a 1:1 ratio to a regular egg[5] . Compared to the original Cherry Garcia ice cream, the vegan alternative has the additional ingredient of locust bean gum. This natural ingredient is used as a thickening and stabilizing agent in the vegan option of Cherry Garcia [6]. These ingredients are important to have in the vegan dessert option since it assists with stabilizing the air that is incorporated during the freezing process of the dessert [7]. Looking at the sweeteners in each option, the vegan option has three more sweetening ingredients than the original, with the addition of corn syrup solids, dried cane syrup, sugar, and vanilla extract. Since lactose is a disaccharide which is a simple sugar, it adds to the sweetness of the ice cream. Therefore, the vegan alternative which does not contain milk requires more sweeteners to match the flavour of the original ice cream. Additionally, the vegan alternative contains vanilla extract which enhances the flavours of the dessert. There is a difference in the types of cocoa that are used in the two desserts. The original ice cream contains dutch cocoa that is processed to be darker and chemically manipulated to neutralize acidity [8], whereas the vegan alternative uses natural cocoa.
Labels
1. Provide detailed description of the information found on the labels
Both products contain a label of the name of the item (Cherry Garcia), and the brand (Ben and Jerry’s) in English. The description of the item, ingredients, nutrition facts (including calories, fats, cholesterol, sodium, carbohydrates, and proteins), allergy information, and net quantity, are all available in both French and English. Additionally, there is a FairTrade label indicating their association with that organization.
2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.
The product complies with “The foods and drugs act. Section 3, 4, 5, 7”. The ingredients are also listed in descending order according to the proportion.
Bilingual labelling is present on all mandatory information. Mandatory information includes showing the amount of calories, fat, saturated and trans fats, cholesterol, sodium, carbohydrate, fibre, sugars, protein, calcium, iron and Vitamins A and C in a specified amount of food [9].
References
- ↑ Ben & Jerry's Homemade, Inc. "Cherry Garcia® Cherry Ice Cream with Cherries & Fudge Flakes". benjerry.com.
- ↑ Ben & Jerry's Homemade, Inc. "Cherry Garcia® Cherry Non-Dairy Frozen Dessert with Cherries & Fudge Flakes". benjerry.com.
- ↑ 3.0 3.1 Justice Laws Website, Government of Canada. "Food and Drugs Act R.S.C., 1985, c. F-27".
- ↑ 4.0 4.1 Mela, David J. (1997). "Fat and sugar substitutes: implications for dietary intakes and energy balance" (PDF). Proceedings of the Nutrition Society. 56(3): 827-840.
- ↑ USA Dry Pea and Lentil Council. "Pea Protein" (PDF). www.pea-lentil.com.
- ↑ Price, Annie. "Locust Bean Gum: The Pros & Cons of This Common Thickening Agent". Draxe.com.
- ↑ The Milk Quality Improvement Program Department of Food Science College of Agriculture and Life Sciences Cornell University. "Ice Cream Production".
- ↑ Armentrout, Jennifer. "Cocoa Powder: Regular vs. Dutch". finecooking.com.
- ↑ Health Canada, Government of Canada. "4. List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (Lists of Permitted Food Additives)".
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This Food Science resource was created by Course:FNH200. |