Course:FNH200/Assignments/2026/SPAM LuncheonMeat Team 12

Very briefly introduce your products here.

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Briefly introduce your food products (Optional)

Team 12 has chosen the famous SPAM brand Luncheon meat by Hormel. The SPAM Lite version of SPAM classic claims to have 25% less fat

Post pictures (Mandatory)

spam classic

spam lite

See pictures of on the right

Ingredient lists (4 points)

i. SPAM Classic:

pork (91%), water, sugar, hydroxypropyl distarch phosphate*, sodium triphosphate*,  potassium chloride, sodium ascorbate , sodium nitrite, annatto, propylene glycol).

SPAM Lite:

pork (68%), chicken (23%), water, salt, sugar, hydroxypropyl distarch phosphate*，sodium triphosphate* , potassium chloride, sodium ascorbate*, sodium nitrite, annatto*, propylene glycol*

No fat or sugar substitutes claimed , * item are identified using Australia versions of the package and are not claimed on Canadian labelling.

Salt Subsitute: Potassium Chloride

hydroxypropyl distarch phosphate: (Thickener)

Starch that acts as a thickener, stabilizer, and texture improver. Added to make processed foods resist temperature change, shearing, acids, and other forms of break down.

sodium triphosphate (pH regulator) : Helps in retaining moisture to keep food juicy; also acts as an emulsifier, texturizer, and pH buffer.

potassium chloride (Na Subsitute): Used as a substitute for sodium chloride to reduce sodium intake. Hormel claimed it as a gelling agent on Australian version of the package.

sodium ascorbate (Antioxidant): Protects foods from oxidation, preventing spoilage, and helps maintain food flavour and colour.

sodium nitrite (Preservative) : Prevents the growth of Clostridium botulinum, extending product shelf life, and contributing to flavour and colour.

Annatto (Food Colouring): Food colouring

Propylene Glycol (Humectant) : Attracts and retains moisture, stabilizing emulsions. Also acts as a solvent for food colourings and flavourings, and extends shelf life by preventing products from drying out.

Comparison

• Spam Lite offers the same flavour as “Spam Classic with 33% less calories, 50% less fat, and 25% less sodium”.
  • The difference in fat percentage could be related to the addition of chicken product as opposed to the Classic’s 91% pork ingredient. The difference in fat is 7 grams per serving, which corresponds to a 63 Cal difference. Lite version contains 1 more gram of protein per serving, which results in 4 more Cal. Overall theoretical calories difference is 59 Cal, consistent with the food label.
  • The claim of less sodium is however not true, if compared with SPAM Classic, according the food label. SPAM Lite contains 580mg of sodium per serving while SPAM Classics contains 520mg of sodium

• As stated on the nutrition/ingredients label, Spam Lite contains pork with ham and “mechanically separated chicken”. According to Inspection/Government of Canada, [quote: "’mechanically separated meat’" means an edible meat product that is obtained by removing most of the bone and cartilage from a comminuted meat product from which the bone and cartilage was not previously removed and that does not contain more than 0.027% calcium for every 1% protein or any bones or bone fragments larger than 2 mm”.]
• In general, many of the other ingredients (i.e., gelling agent, sugar, and acidity regulator) are the same/have the same quantity. The primary “thickener”/binder in Spam (in both the Classic and Lite) is modified potato starch.

Labels (1 points)

SPAM Classic: (Per 1/6 of a can (56g))

Calories = 170 Cal, Fat =15g (sat =5g), Cholesterol = 35mg, Sodium = 521mg, Protein = 8g

SPAM Lite: (Per 1/6 of a can (56g))

Calories =110 Cal, Fat = 8g (sat =3 g) , Cholesterol = 40mg, Sodium = 580 mg, Protein = 9g

According to Section 13.3.8 of Canadian Food Compositional Standards document:

13.3.8 Meat Loaf and Meat Roll, and Meat Lunch or Luncheon Meat

(a) are fresh or preserved meat that is comminuted, cooked and pressed into shape and has a total protein content of not less than 11%; and

(b) may contain

(i) filler, meat binder, salt, sweetening agents, spices, seasonings, milk, eggs, partially defatted beef fatty tissue or partially defatted pork fatty tissue, and

(ii) a dried skim milk product obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding 3% of the finished food.

Protein content of SPAM Classic and SPAM Lite are 1/7 (14%) and 16%, respectively, which exceeds the amount stated in 13.3.8 a) (11%) of the Canadian Food Compositional Standard. Overall composition of both SPAM are preserved meat cooked and pressed into cubes.

Personal Choice (5 points)

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

References

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