Course:FNH200/Assignments/2024/Häagen-Dazs Ice Cream - Peanut Butter vs Vegan-based

Introduction

Häagen-Dazs is an American ice cream brand that is famous with its diverse options in flavor. In this assignment, we would like to choose Häagen-Dazs original flavor Chocolate Peanut Butter and compare it with Häagen-Dazs plant-based chocolate peanut butter to find out their differences in nutritional values, ingredients and purposes of the substitutes and additives in each product.

Pictures of the Products

Image 1: Häagen-Dazs Chocolate Peanut Butter Ice Cream

Image 2: Häagen-Dazs Plant-Based Chocolate Peanut Butter Ice Cream

Ingredient lists

1. Ingredients

Comparison of the Ingredients

Chocolate Peanut Butter Ice Cream	Plant-Based Chocolate Peanut Butter Ice Cream
Cream Consentrated skim milk Sugar Peanut butter (peanuts, peanut oil, sugar, salt) Liquid egg yolk Unsweetened chocolate Cocoa	Oat Base (water, oats, tocopherols, amylase) Sugars (sugar, glucose solids, glucose) Peanut butter (peanuts, peanut oil, icing sugar, salt) Coconut oil Pea protein Salt Pectin Natural flavour

Image 4: Plant-Based Chocolate Peanut Butter Ice Cream Nutrition Facts

Image 5: Plant-Based Chocolate Peanut Butter Ice Cream Ingredients

2. Substitutes and Alternatives Used

Comparison of Substitutes and Alternatives Used

	Chocolate Peanut Butter Ice Cream	Plant-Based Chocolate Peanut Butter Ice Cream
Sugar Subtitutes	None	Glucose solids
Fat Subtitutes	Peanut Oil	Coconut oil Peanut Oil
Additives	None	Tocopherols Amylase Pectin

Image 3: Chocolate Peanut Butter Ice Cream Nutrition Facts and Ingredients

3. Roles of substitutes and additives in each product.

Original Chocolate Peanut Butter Ice Cream

Sugar Substitute: None

Fat Substitute:

• Peanut Butter: Peanut fat profile contains about 50% monounsaturated fatty acids (MUFAs), 33% Paraformaldehyde (PFAs) and 14% saturated fatty acids which is a heart friendly combination of fatty acids. Low saturated fats is considered to be beneficial to reduce risks related to heart diseases by Canada.

Additives: None

Plant-Based Chocolate Peanut Butter Ice Cream

Sugar Substitute:

• Glucose solids: a concentrated form of glucose, commonly used as an alternative to refined sugar. Glucose solids (or glucose syrup) are sweeteners as derivatives of sugars; their functions include: reducing the risk of tooth cavities, lowering high caloric intake .

Fat Substitute:

• Coconut Oil: Despite having a high amount of saturated fats (90%); it gives HDL cholesterol a boost. High level of HDL cholesterol is associated with lower risks in heart diseases as it helps remove excessive bad cholesterol.
• Peanut Butter: has the similar role as fat substitute in Chocolate Peanut Butter Ice Cream.

Additives:

• Tocopherols: Tocopherol is an agent that belongs to the of "Preservatives" of Additive Category under the regulations of Health Canada. Its function includes preventing fat oxidation and enzymatic browning of fruit.
• Amylase: Amylase is a food enzyme permitted by Health Canada to be used as food additive. They promote chemical reactions in food, help break down starches particles into sugar and stimulate the digestion of carbohydrates.
• Pectin: Pectin is a polysaccharide listed as a Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents. It is commonly used as a gelling agent in jams, jellies and cream.

4. Compare and Contrast

The traditional version uses dairy ingredients while the vegan alternative uses plant-based ingredients to provide a similar taste without animal products. The nutritional differences are:

Häagen-Dazs Ice Cream - Cookies and Cream:

Higher in saturated fats and cholesterol due to the dairy content.

Generally higher in calories per serving compared to the vegan alternative.

Häagen-Dazs Ice Cream Cookies and Cream Vegan:

Thanks to the use of plant-based ingredients, so it is lower in saturated fats and cholesterol.

May have slightly fewer calories per serving compared to the dairy version.

Labels

	Plant-Based Ice Cream	Chocolate Ice Cream
Bilingual Labelling	Label information is in both English and French	Label information is in both English and French
Common Name of The Food	Häagen-Dazs ice cream	Häagen-Dazs ice cream
Country of Origin	Canada	Canada
Date Marking and Storage Information	Each package includes a best-before date with storage instructions to keep the product frozen for optimal quality.	Each package includes a best-before date with storage instructions to keep the product frozen for optimal quality.
Identity and Principal Place of Business	North York, ON	Oakland, CA
List of Ingredients	Specified in Ingredients List	Specified in Ingredients List
Nutrition Facts Table	Provides detailed information of serving size and nutritional content, which includes calories, total fat (including saturated and trans fats), cholesterol, sodium, carbohydrates, fiber, sugar, protein, calcium, iron, and potassium, with each nutrient being accompanied by its percentage of the daily recommended intake	Provides detailed information of serving size and nutritional content, which includes calories, total fat (including saturated and trans fats), cholesterol, sodium, carbohydrates, fiber, sugar, protein, calcium, iron, and potassium, with each nutrient being accompanied by its percentage of the daily recommended intake
Net Quantity of the Food	Stated on the packaging	Stated on the packaging
Irradiated Foods	None	None
Food Additives	Tocopherols Amylase Pectin	None
Sweetener	None	None

Based on the packaging details and the information provided, both favours of the Häagen-Dazs ice cream meets the necessary standards and regulatory requirements in Canada.

Personal Choice (5 points)

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

References

This Food Science resource was created by Course:FNH200.

Haagen-Dazs

"Chocolate Peanut Butter Ice Cream". Häagen-Dazs.

"PLANT-BASED CHOCOLATE PEANUT BUTTER FROZEN DESSERT". HÄAGEN-DAZS.

Arya, Shalini S.; Salve, Akshata R.; Chauhan, S. (Sept 19, 2015). "Peanuts as functional food: a review". J Food Sci Technol. 53: 31–41 – via PMC.

Chan, Judy. "3.1.2 Types of Sugar Substitutes - Sweeteners". UBC Canvas.

"Ask the doctor: Coconut oil and health". https://www.health.harvard.edu/. Harvard Health Publishing. August 22, 2018.

"Managing cholesterol". Heart&Stroke.

"11. List of Permitted Preservatives (Lists of Permitted Food Additives)". Government of Canada. Archived from the original on 30th May, 2024.

Chan, Judy. "3.1.2 Types of Sugar Substitutes - Sweeteners". UBC Canvas.

"5. List of Permitted Food Enzymes (Lists of Permitted Food Additives)". Government of Canada. Archived from the original on 21st March, 2021.

"The Digestive Process: What Is the Role of Your Pancreas in Digestion?". John Hopkins Medicine.

"4. List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (Lists of Permitted Food Additives)". Government of Canada. Archived from the original on 2nd November, 2023.

Chan, Judy. "2.2.1.1 Carbohydrates". UBC Canvas.