UBC Wiki - User contributions [en]

Course:FNH200/Assignments/2026

2026-07-21T18:06:52Z

AlexandarLackovic:

{{Start tab|
| tab-1 = Welcome, Help and Resources
| link-1 = Course:FNH200/Projects
| tab-2 = 2026 Team Assignments
| link-2 = Course:FNH200/Assignments/2026
| tab-3 = 2026 Team Projects
| link-3 = Course:FNH200/Projects/2026
| tab-4 = Past Projects
| link-4 = Course:FNH200/TeamProjectsShowcase
}}

'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''

Due date:

July 16, 2026 6:00 pm, team component, 5% of course grade

July 17, 2026 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade

This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices.

:'''Suggestions''': '''NO Coca-Cola-, Pepsi-brand pop drinks'''. Otherwise, your choices are then quite unlimited: salad dressings, sauces, frozen desserts, beverages. Students also found it challenging to work on plain butter and sour cream. You may look for foods with at least six (just a rough number) ingredients according to the ingredient list.

Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.

===1. Login to the UBC Wiki===
Click the CWL button on the top of the page and login from there.

===2. Create Your Assignment Page===
Once your team have decided what product and its alternative to investigate, you may create your assignment page here.

Again, make sure you are already logged in to the UBC Wiki before the next step.
* Pick your assignment title:
** Suggestion: use BrandName_ProductName_Detail(IfAny)
** For example: Kraft_Yoghurt_Peach.

* A'''dd the title of your project to the box below''' and click on the '''create page''' button
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page
*'''Copy the URL''' of your page and '''paste''' into the table below
* You may start writing your report here

<inputbox>
useve=yes
placeholder=project title here
preload=Course:FNH200/SampleAssignmentPage
prefix=Course:FNH200/Assignments/2026/
type=create

</inputbox>

===3. Begin Writing! ===
Your new wiki page will be created with some suggested headings and sections.

==Assignment Guidelines==

=== Select a food product ===
=== Post pictures ===
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest.

=== Ingredient lists (4 points)===
# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences

=== Labels (1 points)===
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04
=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===
Please submit your individual component here on Canvas to protect your privacy and your personal opinion

== What We Investigated ==
{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example from 2021)
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]
|-
|1
|[[Course:FNH200/Assignments/2025/Campbell's Chickenbroth]]
|-
|2
|Product Names (please link it to the proper page)
|-
|3
|Product Names (please link it to the proper page)
|-
|4
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026/Chapman%27s_ice_cream_sandwich_-regular_vs_no_added_sugar&veaction=edit Chapman's Ice Cream Sandwich-Regular vs No Added Sugar]
|-
|5
|Product Names (please link it to the proper page)
|-
|6
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FLay%27s_Chips_Classic+vs.+Baked+%28low+fat%29&create=Create+page&redirect=no Lay's Classic Chips vs Baked (less fat)]
|-
|7
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2026/Oikos_GreekYogurt_Vanilla Oikos High Protein Vanilla Greek Yogurt vs Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)]
|-
|8
|Product Names (please link it to the proper page)
|-
|9
|[[UBC Wiki:To Meat or Not to Meat? A Canadian Comparison of Beyond Beef® and Lean Ground Beef]]
|-
|10
|[[Course:FNH200/Assignments/2026/Chapman's Markdale Creamery Ice Cream]]
|-
|11
|[[Course:FNH200/Assignments/2026/Heinz Ketchup Sugar|Heinz Ketchup- Regular vs Sugar Free]]
|-
|12
|Product Names (please link it to the proper page)
|-
|13
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FTropicana_Orange+Juice_No+Pulp&create=Create+page&redirect=no Tropicana Pineapple Mango- Sugar vs. Sugar free]
|-
|14
|[[Course:FNH200/Assignments/2026/Earth’sOwn Oat ZeroSugar|Earth's Own Milk - Oat vs. Original]]
|-
|15
|[[Course:FNH200/Assignments/2026/Pringles – Regular vs Reduced Fat|Pringles – Regular vs Reduced Fat]]
|-
|16
|Product Names (please link it to the proper page)
|-
|17
|Product Names (please link it to the proper page)
|-
|18
|Product Names (please link it to the proper page)
|-
|19
|[[Course:FNH200/Assignments/2026/Welch's MixedFruitSnacks#Post pictures (Mandatory)]]
|-
|20
|Product Names (please link it to the proper page)
|-
|21
|[[Course:FNH200/Assignments/2026/Hellmann's Mayonnaise - Regular vs Low Fat|Hellmann's Mayonnaise - Regular vs Low Fat]]
|-
|22
|Product Names (please link it to the proper page)
|-
|23
|[[Course:FNH200/Assignments/2026/Ben & Jerry's Chocolate Chip Cookie Dough - Regular vs Non Dairy|Ben & Jerry's Chocolate Chip Cookie Dough - Regular vs Non dairy]]
|-
|24
|[[Course:FNH200/Assignments/2026/Activia's Vanilla 0% Fat-Free vs. MF Probiotic Yogurt|Activia's Vanilla 0% Fat-Free vs. MF Probiotic Yogurt]]
|-
|25
|[[Course:FNH200/Assignments/2026/RedBull EnergyDrink|Red Bull Energy Drink - Regular vs. Sugar-Free]]
|-
|26
|Product Names (please link it to the proper page)
|-
|27
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FDairyland+Cottage+Cheese+-+regular+vs+fat+free&create=Create+page&redirect=no Dairyland Cottage Cheese - regular vs fat free]
|-
|28
|[[Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free|Jell-O Chocolate Pudding Mix - Original vs Fat-Free]]
|-
|29
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2025%2FWerther%27sOriginal_Candy_Caramel&create=Create+page&redirect=no Werther's Original - Original vs Sugar Free]
|-
|30
|Product Names (please link it to the proper page)
|-
|31
|Product Names (please link it to the proper page)
|-
|32
|Product Names (please link it to the proper page)
|-
|33
|Product Names (please link it to the proper page)
|-
|34
|Product Names (please link it to the proper page)
|-
|35
|Product Names (please link it to the proper page)
|-
|36
|Product Names (please link it to the proper page)
|}
'''Potential Resources:'''

Food and Drug Regulations of The Food and Drugs Act of Canada:

http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/

Regulations under the Canada Agricultural Product Acts:

http://www.laws.justice.gc.ca/eng/acts/C-0.4/

↵Chan, J. (2026). ''FNH 200 Lesson 3: Fat and sugar substitutes''. University of British Columbia.

↵Chan, J. (2026). ''FNH 200 Lesson 4: Food standards, regulations, and guides''. University of British Columbia.

↵Health claims on food labels''':''' https://inspection.canada.ca/en/food-labels/labelling/industry/health-claims

↵Table of permitted nutrient content statements: https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html

↵ Front-of-package nutrition labelling: https://www.canada.ca/en/health-canada/services/food-nutrition/nutrition-labelling/front-package.html?utm_campaign=hc-sc-vanity-24-25&utm_medium=vanity-url&utm_source=canada-ca_front-package-labelling

↵Justice Laws- Food Additives: https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.16.100-20160614.html

Food Additives:

https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289

Course:FNH200/Assignments/2026/Chapman's Markdale Creamery Ice Cream

2026-07-21T18:05:58Z

AlexandarLackovic: Created page with "== Introduction == Chapman's Markdale Creamery Vanilla Ice Cream is a traditional premium vanilla ice cream made with 100% Canadian dairy. It features a rich, creamy texture and classic vanilla flavour, making it a staple product for consumers seeking a conventional ice cream experience. The product is formulated with sugar as its primary sweetener and reflects the typical composition of regular dairy ice cream. Chapman's Markdale Creamery Vanilla Ice Cream No Sugar A..."

== Introduction ==
Chapman's Markdale Creamery Vanilla Ice Cream is a traditional premium vanilla ice cream made with 100% Canadian dairy. It features a rich, creamy texture and classic vanilla flavour, making it a staple product for consumers seeking a conventional ice cream experience. The product is formulated with sugar as its primary sweetener and reflects the typical composition of regular dairy ice cream.

Chapman's Markdale Creamery Vanilla Ice Cream No Sugar Added is an alternative formulation designed for consumers looking to reduce their sugar intake. Sweetened with maltitol and sucralose instead of added sugar, it is also lactose-free while maintaining a creamy texture and vanilla flavour. This product is intended to provide a lower-sugar option without significantly compromising the sensory qualities associated with traditional ice cream.

Although both products belong to the same Markdale Creamery line and share a similar vanilla flavour profile, they differ in their formulations to meet different nutritional needs. The following comparison examines their ingredients, nutritional composition, and functional properties to evaluate how the removal of added sugar influences the final product. [[File:Chapman’s Markdale Creamery Vanilla Ice Cream.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Ingredients List)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients list).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Ingredients List)]]

== Ingredients==
<big>Ingredients List</big>

===== '''<big>Chapman’s Markdale Creamery Vanilla Ice Cream</big>''' =====
{| class="wikitable"
|+
|
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|}

==== <big>'''Chapman’s Markdale Creamery Vanilla Ice Cream'''</big> ====
<big>'''No Sugar Added'''</big>
{| class="wikitable"
|+
|
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
|}
<big>Fat Substitutes, Sugar Substitutes, and/or Additives</big>

List of Substitutes and/or Additives

* Guar gum
* Carrageenan
* Carob bean gum
* Cellulose gum
* Maltitol syrup
* Sucralose
* Lactase

Role of Substitutes and/or Additives
* Guar gum - Thickens and stabilizes the ice cream, improving texture.
* Carrageenan - Stabilizes and thickens the product to maintain consistency.
* Carob bean gum - Improves texture and creaminess by acting as a thickener.
* Cellulose gum - Thickens the product, retains moisture, and improves stability.
* Maltitol syrup - Replaces sugar while providing sweetness.
* Sucralose - Provides sweetness without adding sugar.
* Lactase - Breaks down lactose, making the product suitable for people with lactose intolerance.
{| class="wikitable"
|+Differences Between The Two Products
!Ingredient Type
!Regular Vanilla Ice Cream
!No Sugar Added (Alternative)
|-
!Base and Dairy
|Fresh cream, Modified milk ingredients
|Modified milk ingredients, Fresh cream, Skim milk powder
|-
!Sweeteners
|Sugars (sugar, glucose)
|Maltitol syrup, Sucralose
|-
!Thickeners and Gums
|Carob bean gum, Cellulose gum, Guar gum, Carrageenan
|Carob bean gum, Cellulose gum, Guar gum, Carrageenan
|-
!Emulsifiers
|Mono and diglycerides
|Mono and diglycerides
|-
!Flavouring
|Vanilla extract, Natural flavour
|Vanilla extract, Natural flavour
|-
!Enzymes
|None
|Lactase
|}
Differences

* To create a lactose-free alternative, lactase is added to break down lactose into glucose and galactose, as some individuals are unable to digest lactose due to the absense of lactase in their body. This makes lactose-free milk sweeter than regular milk as glucose and galactose are both sweeter than lactose.
* The sweeteners added were different between the two products. The no sugar alternative utilized maltitol syrup and sucralose which add sweetness without the addition of calories. Maltitol syrup is a liquid sugar alcohol that is around 70-90% of the sweetness of sucrose, while sucralose is an artifical, 0-calorie sweetener that is around 600 times sweeter than sucrose.
* Skim milk powder is used to replace the solids lost from reduced sugar, improve texture and enhance emulsification. Skim milk powder is used to create creamier texture without adding sugars.

== Labels ==
'''Chapman's Vanilla Ice Cream'''
* "Chapman's" - ice cream brand is located on the top right of the box
* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Gluten Free" - product contains less than 20 ppm of gluten and does not contain added gluten sources
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "Peanut Free" - peanuts are absent from the ingredients; manufacturing facility has protocols to prevent cross-contamination
* "Egg Free" - no egg derivative for those with egg allergies or those following a strict vegan diet
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the box
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box
'''Chapman's Vanilla ice Cream - No Sugar Added'''

* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "No Sugar Added" - no sugar or sugar containing ingredients were added during processing/packaging
* "Sustainable Forestry Initiative" - fiber used to make the packaging is sourced from SFI Forest Management Standard company
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the tub
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box

'''Compliance'''

Based on the Canadian Food Inspection Agency (CFIA) and Health Canada regulations (Food and Drugs Act and Regulations - FDR), the label information for both Chapman’s Ice Cream products complies with mandatory Canadian labelling requirements such as:
*Bilingual Labelling
*Common Name & Net Quantity
*Date making and storage
*Nutrition Facts Table
Maximum Limit: Under the "List of Permitted Sweeteners (Lists of Permitted Food Additives)", Health Canada dictates that for "Unstandardized dessert mixes"

Maltitol Syrup

* Permitted Food Category: Unstandardized foods (which includes ice cream)
* Maximum Level of Use: Good Manufacturing Practice (GMP)
* Regulatory Compliance: Health Canada does not set a strict numerical cap for maltitol syrup. The "Good Manufacturing Practice" designation means Chapman's is legally permitted to use the minimum amount necessary to achieve the desired sweetening and textural effects in the ice cream, without exceeding what is reasonably required for manufacturing.

Sucralose
* Permitted Food Category: Unstandardized desserts / Unstandardized dessert mixes
* Maximum Level of Use: 250 ppm in the food as consumed
* Regulatory Compliance: Because sucralose is a high-intensity sweetener, its usage is strictly capped by Health Canada. Chapman’s formulation complies with the law by ensuring the sucralose concentration in the final ice cream product never exceeds 250 parts per million.
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Nutrition Facts)]]

==References==

<references/>

* Health Canada. (n.d.). ''List of Permitted Sweeteners''. Government of Canada. https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/9-sweeteners.html (accessed July 21, 2026).

* Chapman's Ice Cream. (n.d.). ''Vanilla Ice Cream – 1 Litre Tub (No Sugar Added)''. Chapman's Ice Cream. https://www.chapmans.ca/product/vanilla-ice-cream-1-litre-tub/ (accessed July 21, 2026).

* Chapman's Ice Cream. (n.d.). ''Vanilla Ice Cream – 2 Litre Box''. Chapman's Ice Cream. https://www.chapmans.ca/product/vanilla-ice-cream-2-litre-box/ (accessed July 21, 2026).

* Canadian Food Inspection Agency. (n.d.). Food labels. Government of Canada. https://inspection.canada.ca/en/food-labels (accessed July 21, 2026).

{{Projectbox FNH200}}

[[Category:Food_Science]]

Course:FNH200/Assignments/2025/Chapman's Markdale Creamary Vanilla Ice Cream

2026-07-21T17:14:18Z

AlexandarLackovic:

== Briefly introduce your food products ==
Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. The two products that you are comparing should be similar, with one of them an alternative version of the other. [[File:Chapman’s Markdale Creamery Vanilla Ice Cream.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Ingredients List)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients list).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Ingredients List)]]

== Ingredients==
<big>Ingredients List</big>

===== '''<big>Chapman’s Markdale Creamery Vanilla Ice Cream</big>''' =====
{| class="wikitable"
|+
|
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|}

==== <big>'''Chapman’s Markdale Creamery Vanilla Ice Cream'''</big> ====
<big>'''No Sugar Added'''</big>
{| class="wikitable"
|+
|
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
|}
<big>Fat Substitutes, Sugar Substitutes, and/or Additives</big>

List of Substitutes and/or Additives

* Guar gum
* Carrageenan
* Carob gum
* Cellulose gum
* Maltitol syrup
* Sucralose
* Lactase

Role of Substitutes and/or Additives
* Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
* Lists of the two products and explain differences
{| class="wikitable"
|+Differences Between The Two Products
!Ingredient Type
!Regular Vanilla Ice Cream
!No Sugar Added (Alternative)
|-
!Base and Dairy
|Fresh cream, Modified milk ingredients
|Modified milk ingredients, Fresh cream, Skim milk powder
|-
!Sweeteners
|Sugars (sugar, glucose)
|Maltitol syrup, Sucralose
|-
!Thickeners and Gums
|Carob bean gum, Cellulose gum, Guar gum, Carrageenan
|Carob bean gum, Cellulose gum, Guar gum, Carrageenan
|-
!Emulsifiers
|Mono and diglycerides
|Mono and diglycerides
|-
!Flavouring
|Vanilla extract, Natural flavour
|Vanilla extract, Natural flavour
|-
!Enzymes
|None
|Lactase
|}

== Labels ==
'''Chapman's Vanilla Ice Cream'''
* "Chapman's" - ice cream brand is located on the top right of the box
* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Gluten Free" - product contains less than 20 ppm of gluten and does not contain added gluten sources
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "Peanut Free" - peanuts are absent from the ingredients; manufacturing facility has protocols to prevent cross-contamination
* "Egg Free" - no egg derivative for those with egg allergies or those following a strict vegan diet
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the box
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box
'''Chapman's Vanilla ice Cream - No Sugar Added'''

* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "No Sugar Added" - no sugar or sugar containing ingredients were added during processing/packaging
* "Sustainable Forestry Initiative" - fiber used to make the packaging is sourced from SFI Forest Management Standard company
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the tub
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box

Based on the Canadian Food Inspection Agency (CFIA) and Health Canada regulations (Food and Drugs Act and Regulations - FDR), the label information for both Chapman’s Ice Cream products complies with mandatory Canadian labelling requirements such as:
*Bilingual Labelling
*Common Name & Net Quantity
*Date making and storage
*Nutrition Facts Table
Maximum Limit: Under the "List of Permitted Sweeteners (Lists of Permitted Food Additives)", Health Canada dictates that for "Unstandardized dessert mixes"

Maltitol Syrup

* Permitted Food Category: Unstandardized foods (which includes ice cream)
* Maximum Level of Use: Good Manufacturing Practice (GMP)
* Regulatory Compliance: Health Canada does not set a strict numerical cap for maltitol syrup. The "Good Manufacturing Practice" designation means Chapman's is legally permitted to use the minimum amount necessary to achieve the desired sweetening and textural effects in the ice cream, without exceeding what is reasonably required for manufacturing.

Sucralose
* Permitted Food Category: Unstandardized desserts / Unstandardized dessert mixes
* Maximum Level of Use: 250 ppm in the food as consumed
* Regulatory Compliance: Because sucralose is a high-intensity sweetener, its usage is strictly capped by Health Canada. Chapman’s formulation complies with the law by ensuring the sucralose concentration in the final ice cream product never exceeds 250 parts per million.
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Nutrition Facts)]]

==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 [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>Health Canada. (n.d.). ''List of Permitted Sweeteners''. Government of Canada. <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/9-sweeteners.html</nowiki> (accessed July 21, 2026).</ref>

<references/>{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2025/Chapman's Markdale Creamary Vanilla Ice Cream

2026-07-21T17:12:02Z

AlexandarLackovic:

== Briefly introduce your food products ==
Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. The two products that you are comparing should be similar, with one of them an alternative version of the other. [[File:Chapman’s Markdale Creamery Vanilla Ice Cream.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Ingredients List)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients list).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Ingredients List)]]

== Ingredients==
<big>Ingredients List</big>

===== '''<big>Chapman’s Markdale Creamery Vanilla Ice Cream</big>''' =====
{| class="wikitable"
|+
|
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|}

==== <big>'''Chapman’s Markdale Creamery Vanilla Ice Cream'''</big> ====
<big>'''No Sugar Added'''</big>
{| class="wikitable"
|+
|
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
|}
<big>Fat Substitutes, Sugar Substitutes, and/or Additives</big>

List of Substitutes and/or Additives

* Guar gum
* Carrageenan
* Carob gum
* Cellulose gum
* Maltitol syrup
* Sucralose
* Lactase

Role of Substitutes and/or Additives
* Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
* Lists of the two products and explain differences
{| class="wikitable"
|+Differences Between The Two Products
!Ingredient Type
!Regular Vanilla Ice Cream
!No Sugar Added (Alternative)
|-
!Base and Dairy
|
|
|-
!Sweeteners
|
|
|-
!Thickeners and Gums
|
|
|-
!Emulsifiers
|Carob bean gum, Cellulose gum, Guar gum, Carrageenan
|Carob bean gum, Cellulose gum, Guar gum, Carrageenan
|-
!Flavouring
|Vanilla extract, Natural flavour
|Vanilla extract, Natural flavour
|-
!Enzymes
|None
|Lactase
|}

== Labels ==
'''Chapman's Vanilla Ice Cream'''
* "Chapman's" - ice cream brand is located on the top right of the box
* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Gluten Free" - product contains less than 20 ppm of gluten and does not contain added gluten sources
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "Peanut Free" - peanuts are absent from the ingredients; manufacturing facility has protocols to prevent cross-contamination
* "Egg Free" - no egg derivative for those with egg allergies or those following a strict vegan diet
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the box
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box
'''Chapman's Vanilla ice Cream - No Sugar Added'''

* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "No Sugar Added" - no sugar or sugar containing ingredients were added during processing/packaging
* "Sustainable Forestry Initiative" - fiber used to make the packaging is sourced from SFI Forest Management Standard company
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the tub
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box

Based on the Canadian Food Inspection Agency (CFIA) and Health Canada regulations (Food and Drugs Act and Regulations - FDR), the label information for both Chapman’s Ice Cream products complies with mandatory Canadian labelling requirements such as:
*Bilingual Labelling
*Common Name & Net Quantity
*Date making and storage
*Nutrition Facts Table
Maximum Limit: Under the "List of Permitted Sweeteners (Lists of Permitted Food Additives)", Health Canada dictates that for "Unstandardized dessert mixes"

Maltitol Syrup

* Permitted Food Category: Unstandardized foods (which includes ice cream)
* Maximum Level of Use: Good Manufacturing Practice (GMP)
* Regulatory Compliance: Health Canada does not set a strict numerical cap for maltitol syrup. The "Good Manufacturing Practice" designation means Chapman's is legally permitted to use the minimum amount necessary to achieve the desired sweetening and textural effects in the ice cream, without exceeding what is reasonably required for manufacturing.

Sucralose
* Permitted Food Category: Unstandardized desserts / Unstandardized dessert mixes
* Maximum Level of Use: 250 ppm in the food as consumed
* Regulatory Compliance: Because sucralose is a high-intensity sweetener, its usage is strictly capped by Health Canada. Chapman’s formulation complies with the law by ensuring the sucralose concentration in the final ice cream product never exceeds 250 parts per million.
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Nutrition Facts)]]

==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 [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>Health Canada. (n.d.). ''List of Permitted Sweeteners''. Government of Canada. <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/9-sweeteners.html</nowiki> (accessed July 21, 2026).</ref>

<references/>{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2025/Chapman's Markdale Creamary Vanilla Ice Cream

2026-07-21T17:10:15Z

AlexandarLackovic:

== Briefly introduce your food products ==
Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. The two products that you are comparing should be similar, with one of them an alternative version of the other. [[File:Chapman’s Markdale Creamery Vanilla Ice Cream.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Ingredients List)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients list).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Ingredients List)]]

== Ingredients==
<big>Ingredients List</big>

===== '''<big>Chapman’s Markdale Creamery Vanilla Ice Cream</big>''' =====
{| class="wikitable"
|+
|
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|}

==== <big>'''Chapman’s Markdale Creamery Vanilla Ice Cream'''</big> ====
<big>'''No Sugar Added'''</big>
{| class="wikitable"
|+
|
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
|}
<big>Fat Substitutes, Sugar Substitutes, and/or Additives</big>

List of Substitutes and/or Additives

* Guar gum
* Carrageenan
* Carob gum
* Cellulose gum
* Maltitol syrup
* Sucralose
* Lactase

Role of Substitutes and/or Additives
* Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
* Lists of the two products and explain differences
{| class="wikitable"
|+Differences Between The Two Products
!Ingredient Type
!Regular Vanilla Ice Cream
!No Sugar Added (Alternative)
|-
!Base and Dairy
|
|
|-
!Sweeteners
|
|
|-
!Thickeners and Gums
|
|
|-
!Emulsifiers
|
|
|-
!Flavouring
|
|
|-
!Enzymes
|
|
|}

== Labels ==
'''Chapman's Vanilla Ice Cream'''
* "Chapman's" - ice cream brand is located on the top right of the box
* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Gluten Free" - product contains less than 20 ppm of gluten and does not contain added gluten sources
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "Peanut Free" - peanuts are absent from the ingredients; manufacturing facility has protocols to prevent cross-contamination
* "Egg Free" - no egg derivative for those with egg allergies or those following a strict vegan diet
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the box
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box
'''Chapman's Vanilla ice Cream - No Sugar Added'''

* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "No Sugar Added" - no sugar or sugar containing ingredients were added during processing/packaging
* "Sustainable Forestry Initiative" - fiber used to make the packaging is sourced from SFI Forest Management Standard company
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the tub
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box

Based on the Canadian Food Inspection Agency (CFIA) and Health Canada regulations (Food and Drugs Act and Regulations - FDR), the label information for both Chapman’s Ice Cream products complies with mandatory Canadian labelling requirements such as:
*Bilingual Labelling
*Common Name & Net Quantity
*Date making and storage
*Nutrition Facts Table
Maximum Limit: Under the "List of Permitted Sweeteners (Lists of Permitted Food Additives)", Health Canada dictates that for "Unstandardized dessert mixes"

Maltitol Syrup

* Permitted Food Category: Unstandardized foods (which includes ice cream)
* Maximum Level of Use: Good Manufacturing Practice (GMP)
* Regulatory Compliance: Health Canada does not set a strict numerical cap for maltitol syrup. The "Good Manufacturing Practice" designation means Chapman's is legally permitted to use the minimum amount necessary to achieve the desired sweetening and textural effects in the ice cream, without exceeding what is reasonably required for manufacturing.

Sucralose
* Permitted Food Category: Unstandardized desserts / Unstandardized dessert mixes
* Maximum Level of Use: 250 ppm in the food as consumed
* Regulatory Compliance: Because sucralose is a high-intensity sweetener, its usage is strictly capped by Health Canada. Chapman’s formulation complies with the law by ensuring the sucralose concentration in the final ice cream product never exceeds 250 parts per million.
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Nutrition Facts)]]

==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 [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2025/Chapman's Markdale Creamary Vanilla Ice Cream

2026-07-21T17:09:15Z

AlexandarLackovic: added table for compare and contrast, not populated

== Briefly introduce your food products ==
Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. The two products that you are comparing should be similar, with one of them an alternative version of the other. [[File:Chapman’s Markdale Creamery Vanilla Ice Cream.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Ingredients List)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients list).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Ingredients List)]]

== Ingredients==
<big>Ingredients List</big>

===== '''<big>Chapman’s Markdale Creamery Vanilla Ice Cream</big>''' =====
{| class="wikitable"
|+
|
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|}

==== <big>'''Chapman’s Markdale Creamery Vanilla Ice Cream'''</big> ====
<big>'''No Sugar Added'''</big>
{| class="wikitable"
|+
|
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
|}
<big>Fat Substitutes, Sugar Substitutes, and/or Additives</big>

List of Substitutes and/or Additives

* Guar gum
* Carrageenan
* Carob gum
* Cellulose gum
* Maltitol syrup
* Sucralose
* Lactase

Role of Substitutes and/or Additives
* Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
* Compare and contrast the lists of the two products and explain differences
{| class="wikitable"
|+
!Ingredient Type
!Regular Vanilla Ice Cream
!No Sugar Added (Alternative)
|-
!Base and Dairy
|
|
|-
!Sweeteners
|
|
|-
!'''Thickeners and Gums'''
|
|
|-
!'''Emulsifiers'''
|
|
|-
!'''Flavouring'''
|
|
|-
!'''Enzymes'''
|
|
|}

== Labels ==
'''Chapman's Vanilla Ice Cream'''
* "Chapman's" - ice cream brand is located on the top right of the box
* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Gluten Free" - product contains less than 20 ppm of gluten and does not contain added gluten sources
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "Peanut Free" - peanuts are absent from the ingredients; manufacturing facility has protocols to prevent cross-contamination
* "Egg Free" - no egg derivative for those with egg allergies or those following a strict vegan diet
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the box
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box
'''Chapman's Vanilla ice Cream - No Sugar Added'''

* "100% Canadian Milk" - dairy ingredient is sourced from Canadian dairy farms, which adhere to strict national quality, animal welfare, and safety standards
* "Kosher Dairy" - indicates that the product has been certified by a rabbinal agency that complies with Jewish dietary laws
* "Natural Color/Flavour" - coloring and flavouring agents are derived from natural sources
* "No Sugar Added" - no sugar or sugar containing ingredients were added during processing/packaging
* "Sustainable Forestry Initiative" - fiber used to make the packaging is sourced from SFI Forest Management Standard company
* Labels are displayed in both English and French
* Nutritional facts are displayed on the left side of the tub
* Storage process to located under the nutritional facts
* Recycling symbol indicates that the box is recyclable
* Best before date is displayed on the top of the box

Based on the Canadian Food Inspection Agency (CFIA) and Health Canada regulations (Food and Drugs Act and Regulations - FDR), the label information for both Chapman’s Ice Cream products complies with mandatory Canadian labelling requirements such as:
*Bilingual Labelling
*Common Name & Net Quantity
*Date making and storage
*Nutrition Facts Table
Maximum Limit: Under the "List of Permitted Sweeteners (Lists of Permitted Food Additives)", Health Canada dictates that for "Unstandardized dessert mixes"

Maltitol Syrup

* Permitted Food Category: Unstandardized foods (which includes ice cream)
* Maximum Level of Use: Good Manufacturing Practice (GMP)
* Regulatory Compliance: Health Canada does not set a strict numerical cap for maltitol syrup. The "Good Manufacturing Practice" designation means Chapman's is legally permitted to use the minimum amount necessary to achieve the desired sweetening and textural effects in the ice cream, without exceeding what is reasonably required for manufacturing.

Sucralose
* Permitted Food Category: Unstandardized desserts / Unstandardized dessert mixes
* Maximum Level of Use: 250 ppm in the food as consumed
* Regulatory Compliance: Because sucralose is a high-intensity sweetener, its usage is strictly capped by Health Canada. Chapman’s formulation complies with the law by ensuring the sucralose concentration in the final ice cream product never exceeds 250 parts per million.
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Nutrition Facts)]]

==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 [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]