Course:FNH200/Assignments/2022/Chapman’s Dutch Chocolate Ice Cream (Original vs. No Sugar Added and Lactose Free)

Brief Description of Food Products

Chapman’s Original Dutch Chocolate Ice Cream

Smooth and creamy traditional favourite for many
Made with 100% Canadian Milk
Peanut/Nut Free
Gluten Free
Packed with cocoa flavour.

No artificial colours or flavours

Chapman’s Dutch Chocolate Ice Cream with No Sugar Added and Lactose Free

Sweetened with Maltitol and Sucralose (commonly known as Splenda®)
For low sugar diet

For those with lactose sensitivity
Made with 100% Canadian Milk
Packaging certified to the Sustainable Forestry Initiative
One of Canada's favourite NSA ice creams

Photos of Food Products


Original product: Chapman's Original Dutch Chocolate Ice Cream - 2L	Zero sugar alternative: Chapman’s Dutch Chocolate Ice Cream with No Sugar Added and Lactose Free - 1L
Product image Chapman’s Original Dutch Chocolate	Product image Dutch Chocolate Ice Cream (No Sugar Added) Sans Sucre Ajouté Chocolat Hollandais
Ingredient List Ingredient List - Chapman’s Original Dutch Chocolate Ice Cream - 2L	Ingredient List Ingredient List - Chapman’s Dutch Chocolate Ice Cream with No Sugar Added and Lactose Free - 1L
Nutritional facts Nutrition Facts - Chapman’s Original Dutch Chocolate Ice Cream - 2L	Nutritional facts Nutrition Facts - Chapman’s Dutch Chocolate Ice Cream with No Sugar Added and Lactose Free - 1L
Labels Food Labels - Chapman’s Original Dutch Chocolate Ice Cream - 2L Includes labels for: Natural flavour and colour 100% Canadian milk and milk ingredients Kosher dairy Gluten-free Peanut/Nut-free	Labels Food Labels - Chapman’s Dutch Chocolate Ice Cream with No Sugar Added and Lactose Free - 1L Includes labels for: Natural flavour and colour 100% Canadian milk and milk ingredients Lactose free No sugar added Sustainable forestry initiative

Ingredient list


Original product: Chapman's Original Dutch Chocolate Ice Cream - 2L	Zero sugar alternative: Chapman’s Dutch Chocolate Ice Cream with No Sugar Added and Lactose Free - 1L
Modified milk ingredients (Simplesse) Fresh cream Sugars (sugar, glucose) Cocoa Mono and diglycerides Vegetable gum: carob bean gum, cellulose gum, guar gum Carrageenan Vanilla extract Natural flavour	Modified milk ingredients (Simplesse) Fresh cream Maltitol syrup Sucralose Cocoa Mono and diglycerides Vegetable gum: carob bean gum, cellulose gum, guar gum Carrageenan Vanilla extract Natural flavour Lactase

Roles of fat substitutes, sugar substitutes, and/or additives

Original product: Chapman's Original Dutch Chocolate Ice Cream - 2L	Zero sugar alternative: Chapman’s Dutch Chocolate Ice Cream with No Sugar Added and Lactose Free - 1L
Fat substitutes Modified milk ingredients (Simplesse)	Fat substitutes Modified milk ingredients (Simplesse)
Sugar substitutes None	Sugar substitutes Maltitol syrup (sugar alcohol, sweetener) Sucralose (Splenda®), non-caloric sweetener)
Additives Vegetable gum: carob bean gum, cellulose gum, guar gum Carrageenan Mono and diglyceridess	Additives Vegetable gum: carob bean gum, cellulose gum, guar gum Carrageenan Mono and diglycerides

Role of fat substitutes

Modified milk ingredients: Modified milk ingredients under the category of protein-based fat substitutes, also known as Simplesse. Based on soy, milk, or egg white protein, Simplesse adds a creamy texture and stabilizes ice cream products to extend shelf life.

Overall, fat substitutes are added to healthier food options in order to preserve the product’s original qualitative attributes such as taste and texture, while reducing the risk of obesity and other health problems from dense fat molecules.

Role of sugar substitutes

Maltitol syrup: Maltitol syrup is a type of sugar alcohol, which is known to be less sweet than sugar. Sugar alcohols do not contribute to cavities, and high blood glucose or insulin levels. Moreover, maltitol’s high melting point and creamy texture allows for a flavored coating on frozen items.
Sucralose (Splenda®): Sucralose is a type of non-caloric sweetener that is around 600 times sweeter than sucrose (ie., table sugar). As a non-sugar sweetener, sucralose produces a sweet taste in small quantities, but does not contribute to tooth decay and high amounts of blood glucose or insulin levels.

Overall, sugar substitutes, such as sweeteners and sugar alcohols, have been developed to enhance the taste, texture, and sweetness of food products, without contributing to an excessive caloric intake, tooth decay, cavities, and high blood sugar levels.

Role of additives

Vegetable gum: Vegetable gum is categorized under the list of “permitted emulsifying, gelling, stabilizing, or thickening agents” in the Food and Drug Regulations in Canada (FDR) Division 16, Table IV. It is a food additive used as a thickener and stabilizer for ice cream products, and is known to aid bowel regularity.
Mono and diglycerides: Mono and diglycerides are food additives used to prevent milk fat from separating from water or skim milk. As an emulsifier and stabilizer, mono and diglycerides extend shelf life, and improve texture and stability as a thickening agent for ice cream.
Carrageenan: Carrageenan is also categorized under the list of “permitted emulsifying, gelling, stabilizing, or thickening agents” in the Food and Drug Regulations in Canada (FDR) Division 16, Table IV. When added to chocolate ice cream, carrageenan stabilizes colloidal dispersions formed with cocoa.

Overall, food additives are any chemical substance added to food to preserve or enhance its flavor, texture, appearance, processing, and storage.

Comparing the Original Product with its No Sugar Alternative

	Original product: Chapman's Original Dutch Chocolate Ice Cream - 2L	Zero sugar alternative: Chapman’s Dutch Chocolate Ice Cream with No Sugar Added and Lactose Free - 1L
Sweetening agent(s)	Sugar Glucose	None
Sugar substitute(s)	None	Maltitol syrup (sugar alcohol, sweetener) Sucralose (Splenda®), non-caloric sweetener)
Fat substitute(s)	Modified milk ingredients (Simplesse)	Modified milk ingredients (Simplesse)
Food additives: emulsifying, gelling, stabilizing and thickening additives	Vegetable gum: carob bean gum, cellulose gum, guar gum Carrageenan Mono and diglycerides	Vegetable gum: carob bean gum, cellulose gum, guar gum Carrageenan Mono and diglycerides

There are surprisingly many similarities in ingredient lists between the classic and zero-sugar alternatives of Chapman’s Dutch Chocolate Ice Cream. For instance, both products contained modified milk substitutes (Simplesse), fresh cream, cocoa, vegetable gum (carob bean gum, cellulose gum, guar gum), mono and diglycerides, carrageenan, and vanilla extract.

Considering the No Sugar Added, Lactose-free Dutch Chocolate ice cream product is targeted towards healthier and/or individuals more prone to health complications, this zero-sugar alternative contained two substitutes to sugar and glucose to reduce the risk of high calorie, fat, and sugar. For instance, while the Original Dutch Chocolate ice cream uses sugar and glucose as its sweetening agents, the No Sugar Added, Lactose-free Dutch Chocolate version uses maltitol syrup and sucralose as sweeteners instead. Maltitol syrup is a type of low-calorie sweetener, while sucralose is non-caloric. These types of sugar substitutes are known to reduce calories and sugar content, while maintaining a similar sweetness and pleasurable experience as the sugar in the Original Dutch Chocolate product.

Another method to reduce health risks in ice cream is to reduce fat content. It was interesting to note that both products contained modified milk ingredients (ie., Simplesse). Simplesse is a protein-based fat substitute added to ice cream to stabilize and give a creamy texture to it.

The main takeaway of this comparison is that the label of “no sugar added, lactose free” in the zero sugar ice cream alternative by Chapman’s is misleading, considering its original counterpart contains similar kinds and amounts of ingredients, and actually contains more calories than its apparent “zero sugar” version with half its portion.

Labels and Compliance with Regulatory Requirements


	Original product: Chapman's Original Dutch Chocolate Ice Cream - 2L	Zero sugar alternative: Chapman’s Dutch Chocolate Ice Cream with No Sugar Added and Lactose Free - 1L
Bilingual labeling	All mandatory information on the label shows both official languages (ie., French and English).	All mandatory information on the label shows both official languages (ie., French and English). This is seen in the front and back of the packaging.
Common name of the food product	Ice Cream (as indicated in the bold font)	No Sugar Added, Lactose Free Ice cream (as indicated in the larger text and bold font)
Country of origin	Indicates “made with 100% Canadian Milk” and “Proudly Canadian Company”, contains a Canadian flag in packaging	Indicates “made with 100% Canadian Milk” and “Proudly Canadian Company”, contains a Canadian flag in packaging
Date marking, storage instructions, and durable life	The “Best Before” label can be found on the side of the box. The packaging indicates its type of storage with the “frozen” label.	The “Best Before” label can be found at the bottom of the tub. The packaging indicates its type of storage with the “frozen” label.
Identity and principal place of business	The packaging includes the brand name “Chapmans”, contact number, post office box, and website	The packaging includes the brand name “Chapmans”, contact number, post office box, and website
Irridiated ingredients	No irridiated ingredients	No irridiated ingredients
Legibility and location	All information is clear and legible	All information is clear and legible
Nutrition facts table	The label shows the Nutrition Facts table in both English and French. The percent daily value (DV%) and grams/milligrams per ¾ a cup (188 mL) is indicated for fats, carbohydrates, protein, cholesterol, sodium, vitamins, and minerals. Calories: 170 Total fat (saturated and trans fat): 8 g or 11% Total carbohydrates (fiber and sugar): 25 g or 23% Protein: 2 g Cholesterol: 25 mg Sodium: 40 mg or 2% Potassium: 250 mg or 5% Calcium: 50 mg 4% Iron: 3 mg 17%	The label shows the Nutrition Facts table in both English and French. The percent daily value (DV%) and grams/milligrams per ¾ a cup (188 mL) is indicated for fats, carbohydrates, protein, cholesterol, sodium, vitamins, and minerals. Calories: 180 Total fat (saturated and trans fat): 9 g or 12% Total carbohydrates (fiber and sugar): 21 g or 14% Protein: 4 g Cholesterol: 30 mg Sodium: 60 mg or 3% Potassium: 350 mg or 7% Calcium: 100 mg 8% Iron: 1.75 mg 10%
Net quantity of the food	The net quantity of food is indicated in large, bold text at the bottom corner of the box: 2L	The net quantity of food is indicated in large, bold text at the bottom of the tub: 1L
Sweeteners	None	Maltitol syrup, sucralose (Splenda®)
Food additives (permitted by FDR)	Vegetable gum (carob bean gum, cellulose gum, guar gum), mono and diglycerides	Vegetable gum (carob bean gum, cellulose gum, guar gum), mono and diglycerides
Other mandatory information	Allergy statement: The label does not include any known allergies. It only discloses that the product is peanut and nut-free. % milk fat: The label does not include the exact milk fat, however indicates the amount of total fat (saturated and trans fat): 8 g or 11%.	Allergy statement: The label does not include any known allergies. % milk fat: The label does not include the exact milk fat, however indicates the amount of total fat (saturated and trans fat): 9 g or 12%.

Labeling requirements, such as the Consumer Packaging and Labelling Act and Regulations and the Food and Drugs Act and Regulations, have been required on pre-packaged domestic and imported food products by the Canadian Food Inspection Agency (CFIA). Comparing the labels of the Dutch Chocolate Original Ice Cream and No Sugar Added, Lactose Free Dutch Chocolate Ice Cream by Chapman’s, both food labels meet all requirements set out by the regulations. Moreover, both products comply with the standards of food identity and composition–indicating that the labels accurately identify the food product and present lists of mandatory and permitted ingredients in the ice cream. More detailed product information may also be found on their website: https://www.chapmans.ca/

Personal Choice (3 points)

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

References

Chan, Judy. "2.2.1 Food Major Components".
Chan, Judy. "2.2.2.4 Vitamins and Minerals"
Chan, Judy. "3.1 Fat and Sugar Substitutes"
Chan, Judy. "3.2 Sensory Properties of Foods"
Chan, Judy. "4.1 Food Standards, Regulations and Guides"
Chan, Judy. "4.3 Food Labelling Requirements"
Chan, Judy. "4.4 Standards of Food Identity and Composition"
Chan, Judy. "4.7 Food Additives"
Chapman's 2022 - A Canadian Family Company. "Dutch Chocolate Ice Cream"
Chapman's 2022 - A Canadian Family Company. "Dutch Chocolate Ice Cream (No Sugar Added)"
Government of Canada. "4. List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (Lists of Permitted Food Additives)"