Course:FNH200/Assignments/2020/Wheat Thins

Wheat Thins Original vs. Reduced Fat

Wheat Thins Original vs. Reduced Fat Nutrition Labels

A very popular and delicious cracker found across North America, Wheat Thins offers many variations to their original cracker, including reduced fat, multigrain and hint of salt!

Ingredient Lists

Ingredient Lists

Wheat Thins Original	Wheat Thins Reduced Fat
Whole Grain Wheat Flour Unbleached Enriched Flour Wheat Flour Niacin Reduced Iron Thiamine Mononitrate (Vitamin B1) Riboflavin (Vitamin B2) Folic Acid Soybean Oil Sugar Cornstarch Malt Syrup (From Barley and Corn) Salt Invert Sugar Leavening (Calcium Phosphate and/or Baking Soda) Vegetable Colour (Annatto Extract and Turmeric Oleoresin)	Whole Grain Wheat Flour Unbleached Enriched Flour Wheat Flour Niacin Reduced Iron Thiamine Mononitrate (Vitamin B1) Riboflavin (Vitamin B2) Folic Acid Sugar Soybean Oil Cornstarch Malt Syrup (From Barley and Corn) Salt Invert Sugar Refiner's Syrup Leavening (Calcium Phosphate and/or Baking Soda) Monoglycerides Whole Grain Barley Flakes Whole Grain Millet Whole Grain Rye Whole Grain Triticale Vegetable Color (Annatto Extract, Tumeric Oleoresin) BHT Added to Packaging Material to Preserve Freshness

1. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
2. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
3. Compare and contrast the lists of the two products and explain differences

Labels (2 points)

1. Provide detailed description of the information found on the labels
2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

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.

This Food Science resource was created by Course:FNH200.