Course:FNH200/Assignments/2026/Breyers Chocolate ice cream - Regular vs No-sugar added

Very briefly introduce your products here.

Breyers Chocolate ice cream

Our group selected two Breyers chocolate products sold in Canada: Breyers Creamery Style Chocolate Ice Cream and Breyers No Sugar Added Chocolate Frozen Dairy Dessert. Both products have the same chocolate flavor, but the no-sugar-added version is designed as an alternative with less sugar and fewer calories. We compared their labels and ingredients to understand how these differences are achieved.

Post pictures (Mandatory)

Images from Wikimedia Commons can be embedded easily.

Ingredient lists (4 points)

1. Type out the lists of ingredients

Chocolate ice cream: Cream, Sugars (sugar, glucose), Modified milk ingredients, Cocoa, Concentrated skim milk and/or skim milk powder, Tara gum, Mono & diglycerides, Carob bean gum, Guar gum, Natural flavor, Vanilla extract

No sugar frozen dairy dessert: Cream, Concentrated skim milk and/or skim milk powder, Maltitol syrup, Modified milk ingredients, Polydextrose, Glycerin, Cocoa, Corn maltodextrin (soluble fibre), Mono & diglycerides, Guar gum, Carob bean gum, Tara gum, Acesulfame-potassium, Sucralose, Natural flavor

1. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any

Chocolate ice cream:

• Fat substitutes: Concentrated skim milk and/or skim milk powder.
• Food additives: Tara Gym, Mono & diglycerides, Guar gum, Carob bean gum.
• Sugar Substitutes: None

No sugar frozen dairy dessert:

• Fat Substitute: Concentrated skim milk and/or skim milk powder, Modified milk ingredients, Polydextrose, Mono & Diglycerides.
• Food additives: Glycerin, Guar gum, Carob bean gum, Tara gum.
• Sugar substitutes: Maltitol Syrup, Acesulfame-potassium.

1. Roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product

Fat Substitutes

Both products rely on concentrated skim milk and/or skim milk powder as a fat substitute. This ingredient is essentially a source of milk proteins (primarily casein and whey proteins) without the accompanying milkfat. Because these proteins can bind water and interact with other components in the mix, they mimic some of the creaminess, viscosity, and mouthfeel that fat would normally provide, allowing the product to maintain a rich texture while using less butterfat. Modified milk ingredients, found in both products, serve a similar purpose — they are milk-derived components (such as milk protein concentrates or caseinates) that are added to boost protein content and improve body and texture, again substituting for some of the structural role fat normally plays.

The no sugar dessert additionally uses Polydextrose and Corn maltodextrin (soluble fibre) as fat substitutes. Both are carbohydrate-based bulking agents that are largely non-digestible or slowly digested, meaning they contribute very few calories relative to their volume. Functionally, they add bulk, body, and a smooth, fat-like mouthfeel to the product, helping to replace not just the fat but also the structural bulk that would otherwise be lost when sugar is removed, since sugar itself contributes meaningfully to a product's texture and body, not just its sweetness.

Sugar Substitutes

The no sugar frozen dairy dessert uses a combination of three sugar substitutes, each contributing a different functional role, which reflects a common principle in food formulation: no single substitute can fully replace all the properties sugar provides (sweetness, bulk, and freezing-point depression) on its own. Maltitol syrup is a sugar alcohol (polyol) that is roughly 90% as sweet as sucrose. Because it is only partially absorbed in the small intestine, it provides fewer digestible calories per gram than sugar, while still contributing meaningful bulk and helping to depress the freezing point of the mix, which keeps the frozen dessert scoopable rather than solidly frozen. However, since maltitol alone doesn't match sugar's full sweetness intensity, Acesulfame-potassium and Sucralose are added as high-intensity, non-nutritive sweeteners. These compounds are hundreds of times sweeter than sugar by weight, so only very small amounts are needed to boost the product's overall sweetness back up to a level comparable to the regular ice cream, without adding significant calories, carbohydrates, or bulk of their own.

The regular chocolate ice cream contains no sugar substitutes, as its sweetness comes directly from added sugars (sugar and glucose), which also serve the functional roles described above (bulk and freezing-point control) without needing supplementation.

Additives

Both products use a blend of hydrocolloid gums — guar gum, carob bean gum, and tara gum — which function as stabilizers and thickeners. These gums bind free water within the mix, increasing its viscosity. This is critical during freezing and any subsequent freeze–thaw cycling in the freezer, as it limits the growth of large ice crystals, keeping the final texture smooth rather than icy or grainy. They also help slow meltdown once the product is scooped and exposed to room temperature.

Mono and diglycerides act as emulsifiers in both products. Since fat and water don't naturally mix, mono- and diglycerides have both hydrophilic and lipophilic regions that allow them to bridge the two phases, keeping fat droplets evenly and finely dispersed throughout the mix. This improves the incorporation and stability of air during the freezing process (overrun), which produces a smoother, drier-looking, and more uniform scoop.

A Canadian Regulatory Lens

In Canada, all of these functional ingredients are regulated under the Food and Drug Regulations (Food and Drugs Act), which maintain lists of permitted food additives (Table 4 additives such as mono- and diglycerides, guar gum, carob bean gum, and tara gum) along with their approved maximum levels and the food categories they can be used in. Sweeteners like acesulfame-potassium and sucralose are also specifically regulated as permitted sweeteners under Canadian food additive tables, meaning Health Canada has assessed them for safety at typical consumption levels before allowing their use in products like frozen desserts. Notably, both product labels list ingredients in descending order by weight and provide bilingual (English/French) ingredient declarations, which is a mandatory labelling requirement in Canada under the Food and Drug Regulations, ensuring consumers across the country can identify functional ingredients like fat and sugar substitutes regardless of their first official language. The clear "Contains" and "May contain" allergen statements on both labels also reflect Canada's priority allergen labelling requirements, which exist independently of the functional ingredient list but work alongside it to help consumers make informed choices, particularly relevant here since substituting fat and sugar often means introducing new functional ingredients — such as modified milk proteins or sugar alcohols — that consumers may not expect to encounter in a "better-for-you" version of a familiar product.

1. Compare and contrast the lists of the two products and explain differences

The two products share several components; however, there are key differences in the sweetening and functional ingredients used to maintain texture. Both products include a foundation of cream, cocoa, and modified milk ingredients, along with common additives for stabilization and emulsification. These additives include gums such as tara gum, carob bean gum, and guar gum, which bind to water and increase viscosity, preventing the growth of large ice crystals and ensuring a smooth texture. Emulsifiers like concentrated skim milk powder serve as protein sources, mimicking the creaminess and mouthfeel of fat without adding actual milk fat.

The main differences lie in the sweetening agents used. Regular ice cream relies on sugars, including sugar and glucose, which provide sweetness, bulk, and help decrease the freezing point, keeping the product scoopable. In contrast, the no sugar added dessert replaces sugar with a complex system of maltitol syrup (a sugar alcohol that provides bulk and freezing point depression) and high-intensity sweeteners such as acesulfame potassium and sucralose, which deliver the necessary sweetness level without adding calories or bulk.

Another significant difference pertains to bulking agents and fat substitutes. Since sugar contributes to the structural bulk and texture of ice cream, its removal necessitates additional ingredients in the no sugar added version. Here, polydextrose and corn maltodextrin (both soluble fibers) are used as carbohydrate-based bulking agents to help replicate the smoothness and volume lost when sugar is removed. Glycerin is also added as a humectant.

Furthermore, there are notable differences in regulatory classification, as the choice of ingredients directly impacts the legal common name of the products. The regular version meets Canadian regulatory standards for “ice cream,” which requires at least 10% milk fat. In contrast, the no sugar added version is labeled as a “frozen dairy dessert” because it uses ingredients like polydextrose and more modified milk ingredients to replace milk fat, thus failing to meet the legal definition of ice cream.

Lastly, there are evident nutritional and labeling differences. The no sugar added version highlights its low calories (130), contains 4g of sugar, has 75% less sugar, and 30% less fat compared to regular ice cream. However, it still carries the “high in saturated fat” symbol on the front of the package since a single serving contains 25% of the daily value for saturated fat.

Labels (1 points)

1. Provide detailed description of the information found on the labels

The regular product is labelled Breyers Creamery Style Chocolate Ice Cream, while the alternative is labelled Breyers No Sugar Added Chocolate Frozen Dairy Dessert. Both clearly display the brand name, Breyers, and identify the flavour as chocolate. The maple leaf symbol indicates that the products are made or processed in Canada. The no sugar added version also highlights how it differs from their regular ice cream: 130 calories, 4 g of sugar, 75% less sugar, and 30% less fat on the front. Both products use the same Nutritional facts serving size of ¾ cup (188 ml), which makes their nutritional information easier to compare directly.

Additionally, the no sugar added product displays the magnifying-glass symbol stating that the product is high in saturated fat. This warning helps buyers quickly recognize that although it has no added sugar, it is still high in saturated fat. The labels also contain allergen information, which states that the products contain milk and may have peanuts and tree nuts as well. This information is important for people with food allergies. The labels also include a Breyers quality pledge, information identifying the ice cream company, and the company’s mailing address (on the no-sugar added alternative) and website so consumers can contact the manufacturer or find additional product information.

The products’ labels provide information about where to locate the best-before date, allowing consumers to check the product’s recommended period of quality. Storage instructions indicate that the products should remain frozen, helping preserve their texture and overall quality. Other visible label details include the net quantity, barcode and bilingual information in English and French, which are important features of food labels sold in Canada.

1. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

Based on the labelling guidelines set out by the Consumer Packaging and Labelling Act, alongside the Food and Drugs Act and Regulations, both Breyers consumables are in regulatory compliance as they meet all mandatory core label elements mentioned above. However, there are a few notable “loopholes” of interest, and potential areas of concern.

Bilingual Labelling: All mandatory information is listed in English and French.

Common Name and Standards of Composition: The regular product is named “Creamery Style Chocolate Ice Cream”, yet the zero sugar alternative relabelled the product as a “Chocolate Frozen Dairy Dessert”. Such is in place as section B.08.062 of the FDR (currently relocated to the FCSD Section 7.6.2) states that the term “ice cream” shall not contain less than 10% milk fat. Thus Breyer’s zero sugar alternative utilized the unstandardized term “frozen dairy dessert”, as milk fat is replaced with modified milk ingredients, polydextrose, mono & di-glycerides.

Net Quantity: Volume and weight are both expressed in metric units.

Ingredient List: Listed in descending order by proportion of weight.

Manufacturer Identity and Address: A manufacturer address and website is listed on the side panel of the zero sugar good, yet is not present on the packaging of the regular ice cream. It’s likely that the website listing has an image not representative of the real in-person packaging, and that it’s probably included or on the bottom of the tub, however if the image advertised is representative, then Breyers would not meet this mandatory requirement.

Date Marking and Storage Instructions: Although only required for foods with a durable life less than 90 days, Breyers included a best before date see bottom.

Nutrition Facts Table: All core and additional nutrients are listed.

Special Declarations: Both products declare their priority allergens as seen in bold Contains: Milk and May Contain: Peanuts, Tree Nuts.

Front-of-Package (FOP) Nutrition Symbols: The zero sugar alternative includes the FOP symbol flagging it as High in Sat Fat because a single serving (¾ cup) contains 5.2 g, which accounts for 25% of the DV—must show FOP when exceeding 15%. However, despite containing 20 g of carbohydrates, it avoids the High in Sugars FOP symbol as the sugar substitutes are considered sugar alcohols/fibres as opposed to a sugar. It’s also worth mentioning that the standard ice cream sits at 36% of DV (7.4 g) for saturated fats and 18% of DV (18 g) for sugars yet the packaging lacks the FOP symbol flagging it for both. As mentioned earlier, it’s believed that this product page may not be an accurate portrayal of the real in-person product, but if it is, Breyers would once again be regulatory violation.

Personal Choice (5 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.