Course:FNH200/Assignments/2022/Siggi's Vanilla Yogurt - Nonfat vs Triple Cream

Yogurt is a food produced by the use of bacterial fermentation through the use of live active cultures to induce fermentation. The fermentation of these sugars in the milk caused by these live bacteria produces lactic acid to work with proteins in milk to create its distinctive texture and flavour, alongside the benefit of enhanced preservation. In addition, the probiotics within the yogurt are good for the digestive tract, hence it is a popular food commodity in Canadian culture.

Brief Overview

We as a group have chosen to compare Siggi's Vanilla Cinnamon Creamy Yogurt and its non fat alternative Siggi’s Vanilla Non Fat Yogurt. We will be comparing their differences in terms of ingredients, the use of different substitutes, added additives as well as the labeling requirements for both items.

Post pictures

Image of Siggi’s Vanilla Non-Fat Yogurt

Image of Siggi's Vanilla Cinnamon Creamy Yogurt

Ingredient lists (5 points)

	Siggi’s Vanilla Non-Fat Yogurt	Siggi's Vanilla Cinnamon Creamy Yogurt
Ingredients	Skim milk, Sugar (organic agave syrup), Water, Vanilla bean paste, Pectin, Lemon juice concentrate, Active bacterial cultures.	Ultrafiltered skim milk, Skim milk, Cream, Water, Sugars (cane sugar, organic honey), Vanilla bean paste, Pectin, Cinnamon, Lemon juice concentrate, Active bacterial cultures

Nutrition Facts (Non-Fat) Per 3/4 Cup (175g)

	Amount		% Daily Value
Calories	130
Fat	0.3g		0%
Saturated	0.2g		1%
+ Trans Fat	0g
Cholesterol	10mg
Sodium	60mg		2%
Carbohydrate	14g		5%
Fibre	0g		0%
Sugars	11g		11%
Protein	18g
Potassium	250mg		5%
Calcium	175mg		13%
Iron	0mg		0%

Nutrition Facts (Creamy)

Per 3/4 Cup (175g)

	Amount		% Daily Value
Calories	180
Fat	5g		7%
Saturated	3.5g		19%
+ Trans Fat	0.2g
Cholesterol	25mg
Sodium	50mg		2%
Carbohydrate	17g
Fibre	0g		0%
Sugars	14g		14%
Protein	15g
Potassium	225mg		5%
Calcium	450mg		35%
Iron	0.2mg		1%

- Could not find a photo of the nutritional facts label without copyright issues; therefore we typed them out manually instead.

Yogurts are formed when bacteria ferments the milk sugar lactose into lactic acid; Siggi’s Yogurt is made using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. These two cultures are often found together in a symbiotic relationship, with ratios between them varying based on manufacturer. The specifics of the relationship are that when L. delbrucekii produces amino acids from the milk, it is used by S. thermophilus. These cultures are used in Siggi’s line of yogurts, as different bacteria are used in production of Kefir and Fermented Milk, sauerkraut and kimchi (fermented cabbage), and sourdough bread for example.

Sugar Substitutes: While sugar substitutes have been long used for soda drinks and food, it is becoming more and more popular by the day. Though the product itself will be very similar, the sugar substitutes will provide more of a “healthier” approach. Some sweeteners have been made for people to enjoy without excessive caloric intake. In the non fat yogurts, Organic Agave Nectar, a sweetener derived from agave plants, has been used.

Fat Substitutes: Fat substitutes have been a trend in the past couple of years when it comes to providing a healthier processing approach. Fats provide aromatic scents, textures as well as flavour. However, consuming excess amounts of fat can lead to cardiovascular problems. Fat substitutes are categorized into 3 different categories: carbohydrate-based, protein based and fat-based.  In the Siggi’s Triple Cream yogurt, pasteurized cream (the fat portion of the milk ) was used to provide texture.

Additives: Fruit Pectin consists of a set of polysaccharides commonly found in plants or fruits, and is a structural polymer in plants (ie. apples). Pectin’s primary functions are:

• Forming the cementing material between individual plant cells.
• Affecting the texture of plant tissues.
• Used in jams and jellies as gelling agents in the presence of sufficient sugar and acid.
• Contributes to the viscosity of tomato paste and ketchup.
• Contributes to the mouth feel and maintenance of particles in suspension (e.g. orange juice, unclarified apple juice).

In Siggi’s Vanilla non-fat yogurt, fruit pectin acts as a gelling agent to change the viscosity of the yogurt itself, make the yogurt more creamy and have a thick texture.

Comparing and contrasting the lists of the two products:

Non Fat Ingredients: Skim milk, Sugar (organic agave syrup), Water, Vanilla bean paste, Pectin, Lemon juice concentrate, Active bacterial cultures.

Creamy Ingredients:  Ultrafiltered skim milk, Skim milk, Cream, Water, Sugars (cane sugar, organic honey), Vanilla bean paste, Pectin, Cinnamon, Lemon juice concentrate, Active bacterial cultures.

Starting with the similar ingredients first: we can see that both the non fat and creamy versions of Siggi's yogurts contain skim milk, water, vanilla bean paste, pectin, lemon juice concentrate and the same active bacterial cultures. In contrast, we may observe that the creamy version has additional sugars as well as a different type of sugar. We can also see that there is ultrafiltered skim milk added to the product and that there is cinnamon to account for the flavour difference.

An interesting difference is the incorporation of ultrafiltered skim milk in the creamy yogurt version. This additional ingredient is more concentrated and is usually used to increase the protein or decrease the lactose. This may explain the creamier texture of the creamy version, as the ultrafiltered skim milk is more concentrated with protein, a chemical that causes the thicker texture in the product. In addition, the creamy version uses cream, the higher fat content of milk which will add to the flavour and texture of the yogurt.

Cane sugar and organic honey is used in the creamy version rather than organic agave syrup in the non fat version. Cane sugar and honey are both much sweeter than agave syrup; specifically honey is mainly composed of fructose, whereas agave has greater amounts of glucose. Taking a look at the nutrition facts, we can observe the 14g of sugar /175g of yogurt in the creamy version compared to the 11g in the non fat version, which may be taken into account for the 50 calorie difference per serving.

Labels (2 points)

	Siggi’s Vanilla Non-Fat Yogurt	Siggi's Vanilla Cinnamon Creamy Yogurt
Common Name	Known as Siggi’s Vanilla Non Fat Yogurt	Known as Siggi’s Vanilla Cinnamon Icelandic Strained Yogurt
Bilingualism	The product only contains English and French labels	The product only contains English and French labels
Country of Origin	No country of origin is listed on the label, only who it is distributed by which is The Icelandic Milk & Skyr Corporation based in New York, USA	No country of origin is listed on the label, only who it is distributed by which is The Icelandic Milk & Skyr Corporation based in New York, USA
Date Markings & Storage Instructions	“Best by” date is listed on the cup's bottom. The product is required to be refrigerated but can be restored once opened	“Best by” date is listed on the cup's bottom. The product is required to be refrigerated but can be restored once opened
Name & Principle Place of Business	The company that makes this product is called The Icelandic Milk & Skyr Corporation and it is based in New York, USA	The company that makes this product is called The Icelandic Milk & Skyr Corporation and it is based in New York, USA
Legibility & Location	The legibility for all the necessary and important information on the labels is easily read and fairly well placed in locations you would usually expect to find them (such as the nutrition table and best by date on the bottom of the cup)	The legibility for all the necessary and important information on the labels is easily read and fairly well placed in locations you would usually expect to find them (such as the nutrition table and best by date on the bottom of the cup)
Net Quantity	The net weight of the container is 150g or 5.3oz which is declared clearly in the bottom right on the front of the container	The net weight of the container is 650g which is declared clearly in the bottom right on the front of the container
Nutrition Facts	The table contains all necessary information for a dairy-based product such as serving size and milk fat %. Along with total fat, cholesterol, sodium, total carbs, fiber, sugar, protein, vitamin a, calcium, vitamin c, and iron as well.	The table contains all necessary information for a dairy-based product such as serving size and milk fat %. Along with total fat, cholesterol, sodium, total carbs, fiber, sugar, protein, vitamin a, calcium, vitamin c, and iron as well.
Irradiation	Product is not irradiated, so it is not present on the container or labels	Product is not irradiated, so it is not present on the container or labels
List of Ingredients and Allergens	The product is a dairy product which can be an allergen for those with dairy/milk allergies	The product is a dairy product which can be an allergen for those with dairy/milk allergies
Sweeteners	The main sweetener that is present in the product is Organic Agave Syrup	The main sweeteners that are present in the product are Organic Honey and Cane Sugar
Food Additives	Pectin	Pectin
Claims and Statements	Does not appear to be any nutrient or diet related claims, or any label infractions for the triple cream product	Does not appear to be any nutrient or diet related claims, or any label infractions for the triple cream product

Regulatory Compliances:

Bilingual Labelling	Yes
Common Name	Yes
Country of Origin	Yes
Date markings and storage instructions	Yes
Name and principal place of business	Yes
Irradiated Foods	Yes
Legibility and Locations	Yes
List of ingredients and allergen	Yes
Net Quantity	Yes
Nutrition labelling	Yes
Sweeteners	Yes
Food additives	Yes
Fortification	Yes
Grades	Yes
Standards of identity	Yes

Personal Choice (3 points)

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

References

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This Food Science resource was created by Course:FNH200.