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Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free

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Introduction

Kraft JELL-O Chocolate Instant Pudding is known for its rich chocolate flavour, smooth texture and fast preparation times of 5 minutes. The pudding can be enjoyed as a standalone dessert, or used in cakes, pies, and no-bake recipes.[1] Kraft JELL-O is a widely recognized brand, and their instant pudding is available in various flavours and dietary alternatives, including fat-free options.

The Original Chocolate Instant Pudding and Fat-Free Chocolate Instant Pudding provide consumers with two dietary alternatives for instant pudding. The puddings differ in their nutritional composition and ingredient profiles. The Fat-Free version is designed to reduce fat content while maintaining the taste and texture of the original product.

This wiki article provides a comparison of the Original JELL-O Chocolate Pudding mix with the Fat-Free JELL-O Chocolate Pudding mix by examining their ingredient lists, nutritional information, and the roles of fat substitutes and food additives. Additionally, this comparison will evaluate how both products comply with Canadian food and labelling regulations.

Product Pictures

Jell-O Original Chocolate Pudding Mix[1]
Jell-O Original Chocolate Pudding Mix Nutrition Facts & Ingredients List[1]
Jell-O Fat-Free Chocolate Pudding Mix[2]

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Jell-O Fat-Free Chocolate Pudding Mix Nutrition Facts & Ingredients List[2]


Nutritional Facts

1. Ingredients List

Jell-O Fat Free Chocolate Pudding Mix Jell-O Original Chocolate Pudding Mix
Sugar (corn maltodextrin) Sugar
Modified cornstarch Modified cornstarch
Cocoa Cocoa
Disodium phosphate Disodium phosphate
Tetrasodium diphosphate Tetrasodium diphosphate
Natural and artificial flavours Natural and artificial flavours
Salt Salt
Xanthan gum Corn starch
Aspartame* Modified palm oil
Acesulfame-K Modified vegetable oil
Titanium dioxide Titanium dioxide
Mono- and diglycerides Mono- and diglycerides
Allura Red Allura Red
Tartrazine Tartrazine
Sunset Yellow FCF Brilliant Blue FCF
Indigotine

*Contains phenylalanine.

2. Substitutes and Additives

Category Jell-O Fat Free Chocolate Pudding Mix Jell-O Original Chocolate Pudding Mix
Sugar Substitutes Aspartame*

Acesulfame-K

None
Fat Substitutes Xanthan gum None
Additives Disodium phosphate

Tetrasodium diphosphate

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Sunset Yellow FCF

Indigotine

Disodium phosphates

Tetrasodium diphosphate

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF

3. Role of Substitutes & Additives

Jell-O Fat Free Chocolate Pudding Mix

Sugar Substitutes:
  • Aspartame: A low-caloric artificial sweetener that is approximately 180-220 times sweeter than sucrose. It is composed of the amino acids aspartic acid and phenylalanine. Although aspartame provides approximately 4 kcal/g, only a small amount is needed to provide sweetness, the amount used in JELL-O Fat Free Chocolate Pudding Mix (50 mg per serving) [3] contributes a negligible amount of calories. Additionally, aspartame does not significantly affect blood glucose or insulin levels, making it a useful sugar substitute in products designed for individuals seeking to reduce sugar intake or a lower-calorie alternative to sugar. Individuals with phenylketonuria (PKU) should avoid aspartame because it contains phenylalanine. [4]
  • Acesulfame-K: A non-caloric artificial sweetener that is approximately 200 times sweeter than sucrose. It is not metabolized by the human body and therefore contributes 0 calories. In JELL-O Fat Free Chocolate Pudding Mix, acesulfame potassium is used at 25 mg per serving [3] making it a useful sugar substitute in products designed for individuals looking to reduce sugar or calorie intake. It is also considered non-cariogenic because it does not contribute to tooth decay.
Fat Substitutes:
  • Xanthan Gum: A low-calorie fat-substitute. Xanthan gum is commonly used as a thickener and stabilizer in processed foods. It is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. [5] When added to foods, including JELL-O Fat Free Chocolate Pudding Mix, xanthan gum increases the viscosity and reduces phase separation, helping maintain the desired texture and appearance of the final product.
Additives:
  • Disodium phosphate: Commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.[6] In JELL-O Fat Free Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
  • Tetrasodium diphosphate: An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. [7] In JELL-O Fat Free Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
  • Titanium Dioxide: Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. [8] In JELL-O Fat Free Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
  • Tartrazine: Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. [9] Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. [10] In JELL-O Fat Free Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and colour.
  • Mono- and diglycerides: Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. [11]In JELL-O Fat Free Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. [12]
  • Allura Red: Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. [13] Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.[14] In JELL-O Fat Free Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
  • Sunset Yellow FCF: Commonly used as a colouring agent, it is a synthetic orange-yellow food dye, also known as Yellow No. 6, that is added to foods to improve colour and visual appeal. Similar to other artificial food colours, the safety of Sunset Yellow FCF has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Sunset Yellow FCF, and increased hyperactivity symptoms in children. [14] Additionally, Yellow 6 may cause mild to severe hypersensitivity reactions in sensitive individuals. [15] In JELL-O Fat Free Chocolate Pudding Mix, Sunset Yellow FCF contributes to the colour of the final product by helping achieve the desired appearance and colour.
  • Indigotine: Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 2, that is added to foods to improve colour and visual appeal.[16] Similar to other artificial food colours, the safety of Indigotine has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. [14] In JELL-O Fat Free Chocolate Pudding Mix, Indigotine contributes to the colour of the final product by helping achieve the desired appearance and colour.

Jell-O Original Chocolate Pudding Mix

Sugar Substitutes:
  • None
Fat Substitutes:
  • None
Additives:
  • Disodium phosphate: commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.[6] In JELL-O Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
  • Tetrasodium diphosphate: An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. [7] In JELL-O Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
  • Titanium Dioxide: Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. [8] In JELL-O Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
  • Tartrazine: Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. [9] Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. [10] In JELL-O Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and consistency of colour.
  • Mono- and diglycerides: Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. [11]In JELL-O Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. [12]
  • Allura Red: Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. [13] Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.[14] In JELL-O Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
  • Brilliant Blue FCF: Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 1, that is added to foods to improve colour and visual appeal. Brilliant Blue FCF is extensively used in the food industry to colour products such as beverages, candies, dairy products, desserts, and processed foods. [17] In JELL-O Fat Free Chocolate Pudding Mix, Brilliant Blue FCF contributes to the colour of the final product by helping achieve the desired appearance and colour. However, like the other artificial food colours, the safety of Brilliant Blue FCF has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. [14]

4. Comparison of the Two Ingredient List

Similarities:

Both products contain several of the same basic ingredients: Modified cornstarch, Cocoa, Disodium phosphate, Salt, Artificial and natural flavours, Titanium dioxide, Mono- and diglycerides, Allura Red, Tartrazine. Both products also contain blue food colouring, the regular instant pudding contains Brilliant Blue FCF, while the fat-free instant pudding contains Indigotine.

The shared ingredients help create the main characteristics expected from instant chocolate pudding. They provide chocolate flavour, colour, thickness, stability and a smooth texture. Both products use modified cornstarch as a thickening ingredient. This is necessary because instant pudding must become thick after it is mixed into liquid, without requiring cooking. Both products also use phosphates and mono- and diglycerides. These ingredients help the mixture set correctly and remain smooth after preparation.

Differences:

One difference comes from the quantity and types of sweeteners used, and the position of sugar on the ingredient lists. Sugar is the first ingredient in the regular version. In comparison, modified cornstarch is the first ingredient in the fat-free version. This is reflected by the front of package nutrition symbol stating the product is high in sugars for the regular instant pudding, and not for the fat-free instant pudding. Canadian food-labelling rules generally require ingredients to be listed in descending order by weight. Therefore, the different order suggests that sugar makes up a larger part of the regular dry mix.[18] In fact, the fat-free instant pudding contains 0g of sugar per serving in the dry mix, while the regular instant pudding contains 16g of sugar per serving in the dry mix, as per their nutrition labels. This is because, while the regular instant-pudding derives its sweetness from sugar, the fat-free instant pudding derives its sweetness from corn maltodextrin, aspartame, and acesulfame-potassium.

Another difference comes from the inclusion of modified palm oil and modified vegetables oil in the regular version. These ingredients are not found in the fat-free version. Their main role is to provide a richer texture. Because these oils are removed from the fat-free product, the manufacturer uses a different combination of ingredients. The fat-free version contains xanthan gum and modified cornstarch, which provide thickness.

Since differences in the sugar and fat contents of Kraft JELL-O Chocolate instant pudding and Kraft JELL-O Fat-Free Chocolate instant pudding contributes to a significant difference in calories between the two products. The regular instant pudding contains 90 calories per serving in the dry mix, while the fat-free instant pudding contains only 35 calories per serving in the dry mix. It is worth noting however, that while both packages indicate 1/2 cup of prepared pudding as 1 one serving, one 1/2 cup of fat-free pudding uses 10g of the dry mix, while one 1/2 cup of regular pudding uses 24g of the dry mix.

Finally, he combination of food colouring additives differs between the two products. Both instant puddings have the same red food colouring Allura Red. However, the regular instant pudding has a bright blue colour additive, Brilliant Blue FCF, while the fat-free instant pudding has a dark blue colour additive, Indigotine, plus a yellow colour additive, Sunset Yellow FCF.

Overall, the fat-free product has a longer and more complex ingredient list. More ingredients are used to maintain sweetness, thickness, color and stability after the oils are removed.

Labels

A detailed summary of the information contained on the Kraft JELL-O Chocolate Instant Pudding, and Kraft JELL-O Fat-Free Chocolate Instant Pudding labels and their compliance with Canadian regulations is below:

CFIA Food Labelling Requirements for Industry: JELL-O Chocolate Pudding Mix & JELL-O Fat Free Chocolate Pudding Mix
Common Name Value Size JELL-O Chocolate Instant Pudding & Fat Free JELL-O Chocolate Instant Pudding Mix.
Bilingualism Both products include English and French on their packaging.
Country of Origin The standard chocolate pudding mix includes a “Product of USA” label on the back of the box, and the fat free chocolate pudding mix is produced in Canada and does not include a “product of” label as it is not required.
Date Markings & Storage Instructions The original mixture does not require a durable life date as pudding mix has a shelf life longer than 90 days. The fat-free mixture requires a durable life date as it contains Aspartame. However, both products include a best before date on the box.
Name & Principle Place of Business The name of the organization listed is Kraft Heinz, and the place of origin is listed as Canada, Toronto ON M5J 1A7.
Legibility & Location Information is legible and is located in the expected location on the packaging.
Net Quantity The standard chocolate pudding mix shows that the package includes 170g of product and the fat free pudding mix includes 40g of product.
Nutrition Facts Both products include a clearly visible Nutrition Facts table in the standard format. The fat free pudding mix has an additional warning on the front of the box for being high in sodium, and the standard chocolate pudding mix has a warning on the front of the box for being high in sugars and sodium.
Irradiation Pudding mix does not require an Irradiation label because it does not include any ingredients that are approved for Irradiation in Canada, if they do include an ingredient such as spices, it constitutes less than 10% of the product. Both products do not include this label.
List of Ingredients & Allergens Both products have a clearly visible ingredient listed in descending order. Neither products list any allergens.
Sweeteners The fat free pudding mix includes aspartame as an ingredient. They include a message in bold at the end of the ingredient list that states that the product contains Phenylalanine.
Food Additives All food additives are declared in the list of ingredients using an acceptable common name, and the fat free pudding mix includes an extra declaration as required for the sweetener added at the end of the ingredient list.
Claim & Statements The fat free pudding mix makes the claim that it is fat free. The pudding nutrition facts states that the product contain 0% of fat which is consistent with the recruitments of having less than 0.5 g of fat per stated serving size in order to label the product fat free.

References

  1. ↑ 1.0 1.1 1.2 Kraft Heinz Canada. (n.d.). JELL-O Chocolate Instant Pudding Mix. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188118319-chocolate-instant-pudding-mix[Accessed 21 Jul. 2026].
  2. ↑ 2.0 2.1 Kraft Heinz Canada. (n.d.). JELL-O Fat Free Chocolate Instant Pudding Mix. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188047008-fat-free-chocolate-instant-pudding-mix [Accessed 21 Jul. 2026].
  3. ↑ 3.0 3.1 Walmart Canada. (n.d.). JELL-O Fat Free Chocolate Instant Pudding Mix, 40 g Box. [online] Available at: https://www.walmart.ca/en/ip/Jell-O-Fat-Free-Chocolate-Instant-Pudding-Mix-40-g-Box/10306315?utm_source=chatgpt.com[Accessed 21 Jul. 2026].
  4. ↑ Healthline. (2023). Aspartame Side Effects: Separating Fact from Fiction. Available at: https://www.healthline.com/health/aspartame-side-effects (Accessed: 21 July 2026).
  5. ↑ Healthline. (2025). Xanthan Gum: Is This Food Additive Healthy or Harmful? [online] Available at: https://www.healthline.com/nutrition/xanthan-gum [Accessed 21 Jul. 2026].
  6. ↑ 6.0 6.1 Noah Chemicals. (2019). How Disodium Phosphate Enhances Processed Foods. [online] Available at: https://www.noahchemicals.com/how-disodium-phosphate-enhances-processed-foods/ [Accessed 21 Jul. 2026].
  7. ↑ 7.0 7.1 PubChem. (n.d.). Tetrasodium Pyrophosphate. [online] Available at: https://pubchem.ncbi.nlm.nih.gov/compound/Tetrasodium-Pyrophosphate [Accessed 21 Jul. 2026].
  8. ↑ 8.0 8.1 Healthline. (2023). Titanium Dioxide in Food: Should You Be Concerned? [online] Available at: https://www.healthline.com/nutrition/titanium-dioxide-in-food[Accessed 21 Jul. 2026].
  9. ↑ 9.0 9.1 Healthline. (2025). Yellow 5: What It Is, Health Effects, Cancer Risk, and More. [online] Available at: https://www.healthline.com/health/yellow-5 [Accessed 21 Jul. 2026].
  10. ↑ 10.0 10.1 tevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for. Neurotherapeutics, 9(3), pp.599–609. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].
  11. ↑ 11.0 11.1 Healthline. (2025). What Are Emulsifiers? Types, Uses, and Health Effects. [online] Available at: https://www.healthline.com/health/food-nutrition/what-are-emulsifiers#examples [Accessed 21 Jul. 2026].
  12. ↑ 12.0 12.1 Sellem, L., Srour, B., Javaux, G., Chazelas, E., Chassaing, B., Kesse-Guyot, E., Alles, B., et al. (2022). Food additive emulsifiers and cancer risk: results from the French prospective NutriNet-Santé cohort. European Journal of Public Health, 32(Supplement_3), ckac129.015. [online] Available at: https://academic.oup.com/eurpub/article/32/Supplement_3/ckac129.015/6765396 [Accessed 21 Jul. 2026].
  13. ↑ 13.0 13.1 Healthline. (2025). Red Dye 40: Safety, Side Effects, and Food List. [online] Available at: https://www.healthline.com/nutrition/red-dye-40[Accessed 21 Jul. 2026].
  14. ↑ 14.0 14.1 14.2 14.3 14.4 Stevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for. Neurotherapeutics, 9(3), pp.599–609. [online] Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].
  15. ↑ Center for Science in the Public Interest. (2016). Synthetic Food Dyes: A Rainbow of Risks. [online] Available at: https://www.cspinet.org/sites/default/files/attachment/food-dyes-rainbow-of-risks.pdf[Accessed 21 Jul. 2026].
  16. ↑ International Association of Color Manufacturers. (n.d.). Color Profile: Indigotine (FD&C Blue No. 2). [online] Available at: https://iacmcolor.org/color-profile/indigotine-fdc-blue-no-2/ [Accessed 21 Jul. 2026].
  17. ↑ Ataman Chemical. (n.d.). Brilliant Blue FCF. [online] Available at: https://www.atamanchemicals.com/brillant-blue-fcf_u25371/[Accessed 21 Jul. 2026].
  18. ↑ "Food and Drug Regulations (C.R.C., c. 870), Section B.01.008.2". Justice Laws Website. Retrieved July 22, 2026.


This Food Science resource was created by Course:FNH200.
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