Course:FNH200/Assignments/2020/Breyers IceCream LowCal

Introduction

By comparing ingredients and labels, this page examines two different types of Breyers: the Creamery Style Natural Vanilla Icecream and the lower calorie option of Delights Vanilla Bean Frozen Treat.

Pictures

Creamery Style Natural Vanilla

Delights Vanilla Bean

Creamery Style Natural Vanilla

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

Additives

• Natural vanilla flavour: produced from any edible and natural source and used to create vanilla flavoring without using vanilla. Although it is made from a natural source, chemical processes or alterations from its orignal state may have done to achieve the "natural" flavour. Therefore, they may be considered as a food additive depending on production process.
• Natural color: makes the appearance of the product look more appealing and appetizing by enhancing the colour; marketing strategies
• Mono and diglycerides: come from vegetable fats such as soybean, canola, and palm oils, and used as additional emulsifiers in ice cream
• Vegetable gums (guar, carob bean)
  • Guar: used as an emulsifier and as a thickener that’s eight times as powerful as cornstarch (thickening and stabilizing properties)
  • Carob bean: used as a thickener, stabilizer, emulsifier, and gelling agent

Delights Vanilla Bean

Ingredients: Condensed skim milk and/or skim milk powder, water, cream, maltodextrin (fibre), sweeteners (erythritol, maltitol syrup, stevia extract), sugar, milk protein concentrate, frozen egg yolks, natural vanilla flavour, vegetable gums (carob bean, guar)

Sugar substitutes

• Erythritol: sugar alcohol used as sugar substitute and food additive
• Maltitol syrup: sugar alcohol used as sugar substitute
• Stevia extract: natural sweetener extracted from plants used to provide sweet taste without many calories

Fat substitutes

• Maltodextrins: carbohydrate-based fat substitute used to mimic fat’s creamy mouth feel with a lower caloric impact (Maltodextrins yield 4 calories/gram while fat yields 9 cals/g)

Additives

• Natural vanilla flavour: produced from any edible and natural source and used to create vanilla flavoring without using vanilla. Although it is made from a natural source, chemical processes or alterations from its orignal state may have done to achieve the "natural" flavour. Therefore, they may be considered as a food additive depending on the production process.

• Milk protein concentrate (MPC): important in the aeration of the foam (as it is considered a solid foam: air-in-solid solution), contributing to its stability and structure. As well, the small particle size of protein mimics the creaminess and richness of fat, acting as a protein-based fat substitute. Increasing the protein content of the product yields smaller ice crystal size which reduces the iciness of the dessert, giving it a smoother texture. MPCs also help create a more firm body and structure, reducing meltdown time creating a consistency more similar to that of ice cream.
• Frozen egg yolks: added to desserts as a firming agent used to reduce the tendency of the product to melt. Egg yolks contain proteins as well as lecithin - a phospholipid and naturally occurring emulsifier - that promote and maintain the homogeneity of the dessert

• Vegetable gums (Carob bean gum & guar gum): used as an emulsifiers and stabilizing agent in ice creams and similar desserts

Compare/Contrast

Both desserts contain the basic components of ice cream: milk fat, milk solids, sweeteners, stabilizers, emulsifiers, and flavors . While both desserts list condensed skim milk and/or skim milk powder, the Creamery Style also has fresh cream and modified milk ingredients (which is a shorthand CFIA-approved way of listing basic milk components such as whey, casein, caseinates, cultured milk products, and ultra-filtered milk and milk proteins concentrate) while Delights lists cream and milk protein concentrate as additional dairy-based constituents . Delights also has frozen egg yolks and milk protein concentrates which act as lower-calorie elements of a smooth, fuller-bodied and textured dessert. Both contain sugar, but the Creamery style has more by way of mass than the Delights as it is mentioned earlier on in the ingredient list, and the Delights also has sugar substitutes including erythritol, Maltitol syrup, and stevia listed as sweeteners. The Creamery style also has glucose and fresh cream (which contains lactose, a relatively low-ranking disaccharide on the sugar index scale) contributing to its coveted sweetness, both of which require more mass and calories to achieve comparative sugariness to that of low- and non-calorie sugar substitutes. Both have natural vanilla flavours, and both list vegetable gums (carob bean and guar) as emulsifiers and stabilizing agents. However, the Creamery style also uses mono and diglycerides as additional emulsifiers, which are derived from fats and are therefore omitted from the low-calorie Delights option.

Surveying the comparative lists, the Creamery Style ice cream ingredient list is shorter (ten ingredients) than the Delights dessert list (thirteen ingredients). The ingredients in the Creamery Style ice cream each serve multiple functions contributing to the overall flavor, texture, and durability of the product. In contrast, the ingredients in the Delights low-calorie product are each less calorie dense and more specific in their purpose, allowing the dessert to have similar characteristics to that of the indulgent Creamy style while limiting the caloric total of each comparative serving. For example, the Creamery style contains fresh cream, which contributes flavor, body, stability, a bit of sweetness, and texture to the final ice cream product. Instead of cream, the Delights product uses many separate products to attempt to achieve the same goal: condensed milk to flavor, frozen egg yolks and vegetable gums for stability and body, erythritol, Maltitol syrup, and stevia extract for sweetness, and maltodextrins for texture - all at a lower caloric total.

Labels

Creamery Style Natural Vanilla - “Made with fresh cream and real vanilla bean specks. All natural flavors for an indulgently rich taste”

Delights Vanilla Bean - “Smooth Vanilla, made with real vanilla beans and Canadian milk and cream. It has 4g of protein and only 70 calories per serving and tastes delicious.”

Requirements	Descriptions
Bilingual labeling	Creamery: Bilingual labeling in English and French LowCal: Bilingual labeling in English and French
Common name of the food	Creamery: Vanilla Ice cream LowCal: Frozen Dairy Dessert
Country of Origin:	Creamery: United States LowCal: United States
Date marking and storage instructions	Creamery: Expiration date on the bottom of container & store below -18oC LowCal: Expiration date on the bottom of container & store below -18oC
Net quantity of food	Creamery: 1.66L LowCal: 500ml
Irradiated foods	Creamery: N/A LowCal: N/A
Nutrition fact table	Creamery: Table describes the amount of calories, fat, cholesterol, sodium, carbohydrates (ie. sugars) and protein ( vitamins A, C , calcium & iron) intake LowCal: Table describes the amount of calories, fat, cholesterol, sodium, carbohydrates (ie. sugars) and protein ( vitamins A, C , calcium & iron) intake
Identity and Principal Place of Business	Creamery: Breyers LowCal: Breyers
Legibility and location	Both products have large enough, and legible fonts that display the product name, ingredient lists, nutritional facts, manufacturer identity, and expiration dates | They are both manufactured in Canada
List of ingredients	Creamery: Fresh cream, modified milk ingredients, sugar, condensed skim milk and milk powder, glucose, natural vanilla flavour, mono and diglycerides, vegetable gums (guar, carob bean), natural color LowCal: Condensed skim milk and/or skim milk powder, water, cream, maltodextrin (fibre), sweeteners (erythritol, maltitol syrup, stevia extract), sugar, milk protein concentrate, frozen egg yolks, natural vanilla flavour, vegetable gums (carob bean, guar)
Sweeteners	Creamery: sugar LowCal: erythritol, maltitol syrup, stevia extract

References

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This Food Science resource was created by Course:FNH200.