Course:FNH200/Assignments/2024/SteevesMaples MapleSyrup

Introduction

Maple syrup is a popular sweetener and condiment in many Canadian households. Steeves Maples is a brand of pure maple syrup produced by The Canadian Syrup Company, a company based out of New Brunswick. The pure maple syrup is Kosher and SQF certified. The Canadian Syrup Company has also launched a sugar-free alternative for consumers who may need or want a zero-sugar syrup option.

Pictures of the Products

We were unable to upload the pictures, so here is link to a Google doc with all the pictures.

Image 1: 100% Pure Maple Syrup

Image 2: Back Label of 100% Pure Maple Syrup

Image 3: Sugar Free Syrup

Image 4: Back Label of Sugar Free Syrup

Ingredient lists

1. Ingredients

Zero Sugar Maple Syrup	100% Pure Maple Syrup
Water Cellulose Gum Natural and Artificial Flavour Salt Sucralose Sodium Phosphate Potassium Sorbate Sorbic Acid	Pure Maple Syrup

2. Substitutes & Additives

	Zero Sugar Maple Syrup	100% Pure Maple Syrup
Fat Substitutes	Cellulose Gum	N/A
Sugar Substitutes	Sucralose	N/A
Additives	Sodium Phosphate Potassium Sorbate Sorbic Acid	N/A

3. Role of Substitutes & Additives

Zero Sugar Maple Syrup

Fat substitutes:

• Cellulose gum: cellulose gum is a carbohydrate-based fat substitute. It is a chemically modified form of cellulose, an indigestible compound that is present in many plant tissues as supporting structures. Cellulose gum, also called carboxymethyl cellulose, is a food additive in Canada and is commonly added to foods like ice cream, frozen dinners, and salad dressings. In this case, cellulose gum is used as a fat substitute and a thickening agent. It can reduce calories and increase the number of options for people who want to consume a low-calorie diet. It can also improve the mouthfeel and texture of the product, prevent caking and clumping, and extend shelf life.

Sugar substitutes:

• Sucralose: sucralose is a non-caloric sweetener that is about 600 times sweeter than sucrose. It is not metabolized by the human body, contributing to 0 cal/g, and is heat stable, meaning that it retains its sweetness over a wide range of temperatures and storage conditions. It does not increase blood sugar or insulin levels. It also does not support the growth of oral bacteria, meaning that it will not contribute to tooth decay. It is commonly added to foods like canned fruit, baked goods, chewing gum, apple sauce, and tabletop sweeteners.

Additives:

• Sodium phosphate: has many applications in food science. It is used to control the pH of processed foods. It is also used as an emulsifier and a thickening agent.
• Potassium sorbate: an odourless and tasteless salt synthetically produced from sorbic acid and potassium hydroxide. It prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi. It is commonly found in foods like apple cider, baked goods, dried meats, pickles, wine, and yogurt.
• Sorbic acid: a naturally occurring compound that has become the most commonly used preservative in the world; necessary to produce potassium sorbate, as introduced above. It is an anti-mold and antifungal agent that is capable of extending shelf life, making global shipping possible. It is commonly used in wines, cheeses, baked goods, meat, and fresh produce.

100% Pure Maple Syrup

Fat substitutes: none

Sugar substitutes: none

Additives: none

4. Compare & Contrast

Similarity: Both syrups have 0g fat, 0g saturated fatty acids, and 0g protein.

Differences: The Sugar Free Syrup is an alternative option for Steeves Original Maple Syrup. It includes water, cellulose gum, salt, sucralose, sodium phosphate, potassium sorbate, and sorbic acid. This formulation aims to reduce calories and eliminate sugar while preserving the taste and texture of traditional maple syrup. In contrast, the Natural Original Canadian Maple Taste Syrup uses natural cane sugar, pure maple syrup, and natural maple flavour, emphasizing natural ingredients to provide an authentic maple syrup experience. Nutritionally, the Sugar Free Syrup has significantly fewer calories, at 0 calories, compared to the Natural Original Syrup's 210 calories. Additionally, the Sugar Free Syrup contains no sugar, whereas the Natural Original Syrup has a high sugar content of 52 grams per 4 tablespoons. The sodium content also differs, with the Sugar Free Syrup containing 325 milligrams per 4 tablespoons, while the Natural Original Syrup contains no sodium.

Labels

	Steeve’s Maples 100% Pure Maple Syrup & Sugar Free Syrup
Common Name	It is commonly known as 100% Pure Maple Syrup and Sugar Free Syrup.
Bilingualism	Both products have mandatory labels written in English and French as a Canadian food company produces them.
Country of Origin	The country of origin, Canada, is included on the labels of both products, however, it is not mandatory for maple syrup. The country of origin would only be required had the maple syrup been imported.
Date Markings & Storage Instructions	On the back label of both syrup bottles, there are storage instructions. Both types of syrup must be refrigerated after opening. Since maple syrup has a shelf life of greater than 90 days, a “best before” date is not required to be included, thus they are not on the labels in the image above.
Name & Principal Place of Business	The principal place of business is Elgin, New Brunswick in a 12,000 sqft facility that can process and produce up to 20,000 bottles of syrup a day. The name of the business is Canadian Syrups Inc..
Legibility & Location	All information is legible and printed on labels stuck to the front and back of the bottles. All important information is on the front or back of the bottle, not on the bottom which follows labelling guidelines.
Net Quantity	The net quantity of both types of syrup is 250 mL or 8.5 fl. Oz. U.S.. Per maple syrup mandatory labelling requirements, the net quantity must be listed in mL or L, which it is.
Nutrition Facts	The nutrition facts table includes mandatory information such as serving size, calories, and is measured by %Daily Value. The nutrition facts label does not include information such as the amount of calcium, iron, key vitamins, etcetera, however, it does state on both bottles that the syrups are “not a significant source of other nutrients”.
Irradiation	Products are not irradiated, so not required.
List of Ingredients and Allergens	The list of ingredients can be seen in images 2 and 4. Neither product contains allergens, however, “gluten free” is labelled on both products, and gluten is one of the top ten allergens in Canada.
Sweeteners	Only the sugar free syrup contains a sweetener. It contains sucralose, which is listed in the ingredients list (including the mg/serving) and it is also stated on the front label.
Food Additives	There are no food additives in the 100% maple syrup. The sugar free syrup includes these additives in the ingredients list and highlighted above: Sodium Phosphate (used for preservation) Potassium Sorbate (used for preservation) Sorbic Acid (used as an anti-molding agent)
Other mandatory information	For Canadian maple syrup, it is mandatory to include the grade and colour class on the label. The 100% maple syrup includes the grade and colour class on the front label. It is Canada Grade A, Amber, Rich Taste maple syrup. Note that a front-of-package label specifying a meet or breach of nutrient thresholds is not required for maple products as they are exempt.
Claim and Statements	There are no claims/statements listed on either bottle.

Based on the above table, the labels on the maple syrup container are compliant with Canadian regulatory requirements learned in lesson 4. All of the mandatory information required is included on either the front or rear label to allow consumers to make informed decisions when deciding between these options.

Personal Choice

Individual components of the assignment will be submitted on Canvas.

References

This Food Science resource was created by Course:FNH200.