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Course:FNH200/Assignments/2026

2026-07-21T17:42:28Z

AmeliaTang:

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'''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 PRO<sup>TM</sup> 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
|Product Names (please link it to the proper page)
|-
|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
|Product Names (please link it to the proper page)
|-
|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/Welch's MixedFruitSnacks

2026-07-21T17:35:40Z

AmeliaTang:

The two products our team has chosen is normal Welch's Mixed Fruit Snacks and zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has very different labelling and advertising strategies.

== Post pictures (Mandatory) ==

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

https://wiki.ubc.ca/index.php?title=File:Welch%27s_Mixed_Fruit_Snacks_-_Nutrition_Facts_Table.png&oldid=901297
[[File:Screen_Shot_2026-07-20_at_8.38.32_PM.png|thumb|fasdf ads fadf dsfa]]
[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# List of ingredients for Welch's Fruit Snacks: Whole fruit puree (grape, peach, orange, strawberry and raspberry), corn syrup, Sugar, modified corn starch, Gelatin, grape juice concentrate, citric acid (acidulant), lactic acid, natural and artificial flavors, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color). List of ingredients for Welch's Fruit Snacks, Zero Sugar: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), coconut oil, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color).
# The normal Welch's fruit snacks do not have any fat substitutes and sugar substitutes. The additives used includes modified corn starch, gelatin, citric acid, lactic acid, natural and artificial flavors, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the Zero Sugar Welch's Fruit Snacks has Maltodextrin as fat substitutes, Maltitol and Allulose as sugar substitutes, and many other additives exactly the same as the normal kind except for lactic acid.
# '''Sugar substitutes:''' a.) Maltitol: Maltitol is a sugar alcohol with the sweetness of ~90% of sucrose and lower calories. Since they are absorbed slowly in the large intestine, they only contribute to 1.5-3.0 Cal/g. Sugar alcohols do not increase blood glucose or insulin levels. can be used as a “bulk sweetener”, which can be used volume-for-volume in the same amount as sugar. b.) Allulose - a rare sugar with the sweetness of 70% of sucrose. It is nearly calories free as it is not metabolized by the body, providing nearly 90% less calories per gram than sugars like fructose and glucose. It does not promote dental caries, and has minimal effects on blood glucose and insulin levels. It is currently not approved for sale in Canada, but is available for purchase online. '''Fat substitutes:''' Maltodextrin is can be used as a fat substitutes, but for the a carbohydrate used for thickening and bulking while additionally improving shelf life. It is fully digestible, but only yields 4 Cal/g compared to 9 Cal/g from normal fats. It helps replace some of the solids and body normally provided by sugar, corn syrup, fruit purée, and juice concentrate in the regular product. '''Additives:''' a.) Modified corn starch - a thickening agent to improve texture b.) Gelatin - a gelling agent in dessert powders. It contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, licorice, and other chewy candies. c.) Citric acid - Acid regulator and used to provide citrusy and fruity flavors and improve the gelling process, provides a firmer and more elastic texture in gummy candies d.) Lactic acid in candies are used as a softening and flavouring agent. It also acts as preservation as it inhibits the growth of microorganisms and molds, thus increasing shelf-life. e.) Carnauba wax is used to prevent the gummies from melting and sticking together due to its high melting point. It is also used for a glossy finish and smoother texture, and acts as a coating agent to form a protective barrier on food products f.) Coconut oil - a carrier for the carnauba-wax surface coating. Together, these ingredients help reduce sticking and create a smooth, glossy finish. '''g.) Natural and artificial flavors:''' h.) Colouring agents: provide vibrant colours of gummies i.) Turmeric is recognized by Health Canada as a food colouring. Its colouring component, curcumin, provides a bright yellow hue. It contributes to the yellow colour of the gummies. j.) Annatto is commonly used as a natural food additive, which imparts a bright colour that ranges from yellow to deep orange-red. The colour comes from the colouring pigment carotenoids. Aside from the colouring function, annatto is also known for its functions of reduced inflammation, improved eye and heart health, and anticancer effects. '''k.) Fruit and vegetable juice:....'''
# The differences between the two products is to make a zero-sugar product (while considering the change in cost/mixture). In the regular product, fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. In the zero-sugar product (contain Maltitol, Allulose, Maltodextrin and Coconut oil), maltitol and allulose replace the sweetness normally provided by these ingredients. Maltodextrin helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. Whereas coconut oil likely helps distribute the carnauba-wax coating, reduces sticking, and contributes to a smooth surface and mouthfeel. Comparing the vitamin contents, the regular product contains added vitamins A, C, and E, while the zero-sugar version does not list these vitamins. The ingredient lists do not provide enough information to determine why the manufacturer chose different vitamin fortification for the two products. Finally, the normal product contains both citric acid and lactic acid, while the zero-sugar product lists only citric acid. Citric acid may provide sufficient acidity and tartness in the zero-sugar formulation, but the exact reason for omitting lactic acid cannot be determined from the ingredient list alone.

== Labels (1 points)==
# The detailed description of the information found on the labels '''Welch’s Mixed Fruit:''' The first one is “'''Vitamin A & E'''”. Vitamin A is important for maintaining healthy teeth, bones, skin, and soft tissues. It also supports immune function, helps prevent night blindness, and promotes healthy hair and nails. Vitamin E is an antioxidant (a substance that protects your cells from damage caused by unstable molecules) that helps with muscle cells. Including such information in the front package of the product may attract customers looking for an extra boost in vitamins. The second label is “'''Fat Free'''”. This label is another selling point directed towards customers looking for “healthier” food options. As this product is a gummy/ candy, something generally perceived as unhealthy, the addition of this information or characteristic of this product proves a good marketing point. The product’s gummy texture is made fat free because it is made using gelatin (protein derived from collagen) and modified cornstarch. However, it is worth noting that most gummies are actually already fat free, because gelatin is their usual ingredient. The third label is “'''Gluten Free'''”. This label is directed towards customers who have a gluten allergy, and therefore is another selling point for the product. Though Gluten is not usually a main product for gummies, it can still hide in gummies as an additive or an aid during processing. Making sure this product is gluten free is definitely a great move to cater to people with celiac disease. Gluten can appear in gummies through wheat/corn based glucose syrup or modified food starch made of wheat and even some flavorings. Sometimes gluten may even appear due to cross-contamination from the factory even though it is not used as an ingredient for the gummies. Finally, the last label is “'''No preservatives'''”. This means a food product contains no artificial chemicals added to enhance the shelf life of the food by preventing any bacteria or mold from forming. Again, this label attracts health conscious individuals who prefer natural and no preservatives in their food. On the other hand, for the '''Welch’s Mixed Fruit Zero Sugar''' product, the first label is ........
# The information complies with the regulatory requirements as outlined in Lesson 04: Both Welch’s Mixed Fruit Snacks packages display several pieces of information normally found on prepackaged food labels, including the product name, net quantity, ingredient list, Nutrition Facts table, serving size, calorie and nutrient information, and manufacturer or distributor information. Most prepackaged foods sold in Canada must carry a label and Nutrition Facts table, and all label information must be truthful and not misleading. However, the photographed packages appear to be designed for the United States market, rather than the Canadian market. The labels are mainly in English, use a U.S.-style Nutrition Facts table, include the phrase “Includes Added Sugars,” and display some quantities in ounces. In Canada, mandatory information on consumer prepackaged foods must generally be presented in both English and French. Therefore, although both labels provide substantial product, ingredient, and nutrition information, they do not appear to fully comply with Canadian labelling requirements. Their bilingual presentation and Nutrition Facts formatting do not match the requirements expected for products labelled for sale in Canada. Full compliance of the “Zero Sugar” claim also cannot be confirmed from these U.S. package photographs alone because nutrient-content claims used in Canada must meet specific Canadian compositional and wording requirements.
== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Note: No sources of AI were used in this assignment.

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

Course:FNH200/Assignments/2026/Welch's MixedFruitSnacks

2026-07-21T17:34:53Z

AmeliaTang:

The two products our team has chosen is normal Welch's Mixed Fruit Snacks and zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has very different labelling and advertising strategies.

== Post pictures (Mandatory) ==

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]
[[File:Screen_Shot_2026-07-20_at_8.38.32_PM.png|thumb|fasdf ads fadf dsfa]]
[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# List of ingredients for Welch's Fruit Snacks: Whole fruit puree (grape, peach, orange, strawberry and raspberry), corn syrup, Sugar, modified corn starch, Gelatin, grape juice concentrate, citric acid (acidulant), lactic acid, natural and artificial flavors, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color). List of ingredients for Welch's Fruit Snacks, Zero Sugar: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), coconut oil, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color).
# The normal Welch's fruit snacks do not have any fat substitutes and sugar substitutes. The additives used includes modified corn starch, gelatin, citric acid, lactic acid, natural and artificial flavors, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the Zero Sugar Welch's Fruit Snacks has Maltodextrin as fat substitutes, Maltitol and Allulose as sugar substitutes, and many other additives exactly the same as the normal kind except for lactic acid.
# '''Sugar substitutes:''' a.) Maltitol: Maltitol is a sugar alcohol with the sweetness of ~90% of sucrose and lower calories. Since they are absorbed slowly in the large intestine, they only contribute to 1.5-3.0 Cal/g. Sugar alcohols do not increase blood glucose or insulin levels. can be used as a “bulk sweetener”, which can be used volume-for-volume in the same amount as sugar. b.) Allulose - a rare sugar with the sweetness of 70% of sucrose. It is nearly calories free as it is not metabolized by the body, providing nearly 90% less calories per gram than sugars like fructose and glucose. It does not promote dental caries, and has minimal effects on blood glucose and insulin levels. It is currently not approved for sale in Canada, but is available for purchase online. '''Fat substitutes:''' Maltodextrin is can be used as a fat substitutes, but for the a carbohydrate used for thickening and bulking while additionally improving shelf life. It is fully digestible, but only yields 4 Cal/g compared to 9 Cal/g from normal fats. It helps replace some of the solids and body normally provided by sugar, corn syrup, fruit purée, and juice concentrate in the regular product. '''Additives:''' a.) Modified corn starch - a thickening agent to improve texture b.) Gelatin - a gelling agent in dessert powders. It contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, licorice, and other chewy candies. c.) Citric acid - Acid regulator and used to provide citrusy and fruity flavors and improve the gelling process, provides a firmer and more elastic texture in gummy candies d.) Lactic acid in candies are used as a softening and flavouring agent. It also acts as preservation as it inhibits the growth of microorganisms and molds, thus increasing shelf-life. e.) Carnauba wax is used to prevent the gummies from melting and sticking together due to its high melting point. It is also used for a glossy finish and smoother texture, and acts as a coating agent to form a protective barrier on food products f.) Coconut oil - a carrier for the carnauba-wax surface coating. Together, these ingredients help reduce sticking and create a smooth, glossy finish. '''g.) Natural and artificial flavors:''' h.) Colouring agents: provide vibrant colours of gummies i.) Turmeric is recognized by Health Canada as a food colouring. Its colouring component, curcumin, provides a bright yellow hue. It contributes to the yellow colour of the gummies. j.) Annatto is commonly used as a natural food additive, which imparts a bright colour that ranges from yellow to deep orange-red. The colour comes from the colouring pigment carotenoids. Aside from the colouring function, annatto is also known for its functions of reduced inflammation, improved eye and heart health, and anticancer effects. '''k.) Fruit and vegetable juice:....'''
# The differences between the two products is to make a zero-sugar product (while considering the change in cost/mixture). In the regular product, fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. In the zero-sugar product (contain Maltitol, Allulose, Maltodextrin and Coconut oil), maltitol and allulose replace the sweetness normally provided by these ingredients. Maltodextrin helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. Whereas coconut oil likely helps distribute the carnauba-wax coating, reduces sticking, and contributes to a smooth surface and mouthfeel. Comparing the vitamin contents, the regular product contains added vitamins A, C, and E, while the zero-sugar version does not list these vitamins. The ingredient lists do not provide enough information to determine why the manufacturer chose different vitamin fortification for the two products. Finally, the normal product contains both citric acid and lactic acid, while the zero-sugar product lists only citric acid. Citric acid may provide sufficient acidity and tartness in the zero-sugar formulation, but the exact reason for omitting lactic acid cannot be determined from the ingredient list alone.

== Labels (1 points)==
# The detailed description of the information found on the labels '''Welch’s Mixed Fruit:''' The first one is “'''Vitamin A & E'''”. Vitamin A is important for maintaining healthy teeth, bones, skin, and soft tissues. It also supports immune function, helps prevent night blindness, and promotes healthy hair and nails. Vitamin E is an antioxidant (a substance that protects your cells from damage caused by unstable molecules) that helps with muscle cells. Including such information in the front package of the product may attract customers looking for an extra boost in vitamins. The second label is “'''Fat Free'''”. This label is another selling point directed towards customers looking for “healthier” food options. As this product is a gummy/ candy, something generally perceived as unhealthy, the addition of this information or characteristic of this product proves a good marketing point. The product’s gummy texture is made fat free because it is made using gelatin (protein derived from collagen) and modified cornstarch. However, it is worth noting that most gummies are actually already fat free, because gelatin is their usual ingredient. The third label is “'''Gluten Free'''”. This label is directed towards customers who have a gluten allergy, and therefore is another selling point for the product. Though Gluten is not usually a main product for gummies, it can still hide in gummies as an additive or an aid during processing. Making sure this product is gluten free is definitely a great move to cater to people with celiac disease. Gluten can appear in gummies through wheat/corn based glucose syrup or modified food starch made of wheat and even some flavorings. Sometimes gluten may even appear due to cross-contamination from the factory even though it is not used as an ingredient for the gummies. Finally, the last label is “'''No preservatives'''”. This means a food product contains no artificial chemicals added to enhance the shelf life of the food by preventing any bacteria or mold from forming. Again, this label attracts health conscious individuals who prefer natural and no preservatives in their food. On the other hand, for the '''Welch’s Mixed Fruit Zero Sugar''' product, the first label is ........
# The information complies with the regulatory requirements as outlined in Lesson 04: Both Welch’s Mixed Fruit Snacks packages display several pieces of information normally found on prepackaged food labels, including the product name, net quantity, ingredient list, Nutrition Facts table, serving size, calorie and nutrient information, and manufacturer or distributor information. Most prepackaged foods sold in Canada must carry a label and Nutrition Facts table, and all label information must be truthful and not misleading. However, the photographed packages appear to be designed for the United States market, rather than the Canadian market. The labels are mainly in English, use a U.S.-style Nutrition Facts table, include the phrase “Includes Added Sugars,” and display some quantities in ounces. In Canada, mandatory information on consumer prepackaged foods must generally be presented in both English and French. Therefore, although both labels provide substantial product, ingredient, and nutrition information, they do not appear to fully comply with Canadian labelling requirements. Their bilingual presentation and Nutrition Facts formatting do not match the requirements expected for products labelled for sale in Canada. Full compliance of the “Zero Sugar” claim also cannot be confirmed from these U.S. package photographs alone because nutrient-content claims used in Canada must meet specific Canadian compositional and wording requirements.
== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Note: No sources of AI were used in this assignment.

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

File:Screen Shot 2026-07-20 at 8.38.32 PM.png

2026-07-21T17:33:47Z

AmeliaTang: Uploaded own work with UploadWizard

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|author=[[User:AmeliaTang|AmeliaTang]]
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=={{int:license-header}}==
{{self|cc-zero}}

Course:FNH200/Assignments/2026/Welch's MixedFruitSnacks

2026-07-21T17:25:24Z

AmeliaTang:

The two products our team has chosen is normal Welch's Mixed Fruit Snacks and zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has very different labelling and advertising strategies.

== Post pictures (Mandatory) ==

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# List of ingredients for Welch's Fruit Snacks: Whole fruit puree (grape, peach, orange, strawberry and raspberry), corn syrup, Sugar, modified corn starch, Gelatin, grape juice concentrate, citric acid (acidulant), lactic acid, natural and artificial flavors, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color). List of ingredients for Welch's Fruit Snacks, Zero Sugar: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), coconut oil, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color).
# The normal Welch's fruit snacks do not have any fat substitutes and sugar substitutes. The additives used includes modified corn starch, gelatin, citric acid, lactic acid, natural and artificial flavors, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the Zero Sugar Welch's Fruit Snacks has Maltodextrin as fat substitutes, Maltitol and Allulose as sugar substitutes, and many other additives exactly the same as the normal kind except for lactic acid.
# '''Sugar substitutes:''' a.) Maltitol: Maltitol is a sugar alcohol with the sweetness of ~90% of sucrose and lower calories. Since they are absorbed slowly in the large intestine, they only contribute to 1.5-3.0 Cal/g. Sugar alcohols do not increase blood glucose or insulin levels. can be used as a “bulk sweetener”, which can be used volume-for-volume in the same amount as sugar. b.) Allulose - a rare sugar with the sweetness of 70% of sucrose. It is nearly calories free as it is not metabolized by the body, providing nearly 90% less calories per gram than sugars like fructose and glucose. It does not promote dental caries, and has minimal effects on blood glucose and insulin levels. It is currently not approved for sale in Canada, but is available for purchase online. '''Fat substitutes:''' Maltodextrin is can be used as a fat substitutes, but for the a carbohydrate used for thickening and bulking while additionally improving shelf life. It is fully digestible, but only yields 4 Cal/g compared to 9 Cal/g from normal fats. It helps replace some of the solids and body normally provided by sugar, corn syrup, fruit purée, and juice concentrate in the regular product. '''Additives:''' a.) Modified corn starch - a thickening agent to improve texture b.) Gelatin - a gelling agent in dessert powders. It contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, licorice, and other chewy candies. c.) Citric acid - Acid regulator and used to provide citrusy and fruity flavors and improve the gelling process, provides a firmer and more elastic texture in gummy candies d.) Lactic acid in candies are used as a softening and flavouring agent. It also acts as preservation as it inhibits the growth of microorganisms and molds, thus increasing shelf-life. e.) Carnauba wax is used to prevent the gummies from melting and sticking together due to its high melting point. It is also used for a glossy finish and smoother texture, and acts as a coating agent to form a protective barrier on food products f.) Coconut oil - a carrier for the carnauba-wax surface coating. Together, these ingredients help reduce sticking and create a smooth, glossy finish. '''g.) Natural and artificial flavors:''' h.) Colouring agents: provide vibrant colours of gummies i.) Turmeric is recognized by Health Canada as a food colouring. Its colouring component, curcumin, provides a bright yellow hue. It contributes to the yellow colour of the gummies. j.) Annatto is commonly used as a natural food additive, which imparts a bright colour that ranges from yellow to deep orange-red. The colour comes from the colouring pigment carotenoids. Aside from the colouring function, annatto is also known for its functions of reduced inflammation, improved eye and heart health, and anticancer effects. '''k.) Fruit and vegetable juice:....'''
# The differences between the two products is to make a zero-sugar product (while considering the change in cost/mixture). In the regular product, fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. In the zero-sugar product (contain Maltitol, Allulose, Maltodextrin and Coconut oil), maltitol and allulose replace the sweetness normally provided by these ingredients. Maltodextrin helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. Whereas coconut oil likely helps distribute the carnauba-wax coating, reduces sticking, and contributes to a smooth surface and mouthfeel. Comparing the vitamin contents, the regular product contains added vitamins A, C, and E, while the zero-sugar version does not list these vitamins. The ingredient lists do not provide enough information to determine why the manufacturer chose different vitamin fortification for the two products. Finally, the normal product contains both citric acid and lactic acid, while the zero-sugar product lists only citric acid. Citric acid may provide sufficient acidity and tartness in the zero-sugar formulation, but the exact reason for omitting lactic acid cannot be determined from the ingredient list alone.

== Labels (1 points)==
# The detailed description of the information found on the labels '''Welch’s Mixed Fruit:''' The first one is “'''Vitamin A & E'''”. Vitamin A is important for maintaining healthy teeth, bones, skin, and soft tissues. It also supports immune function, helps prevent night blindness, and promotes healthy hair and nails. Vitamin E is an antioxidant (a substance that protects your cells from damage caused by unstable molecules) that helps with muscle cells. Including such information in the front package of the product may attract customers looking for an extra boost in vitamins. The second label is “'''Fat Free'''”. This label is another selling point directed towards customers looking for “healthier” food options. As this product is a gummy/ candy, something generally perceived as unhealthy, the addition of this information or characteristic of this product proves a good marketing point. The product’s gummy texture is made fat free because it is made using gelatin (protein derived from collagen) and modified cornstarch. However, it is worth noting that most gummies are actually already fat free, because gelatin is their usual ingredient. The third label is “'''Gluten Free'''”. This label is directed towards customers who have a gluten allergy, and therefore is another selling point for the product. Though Gluten is not usually a main product for gummies, it can still hide in gummies as an additive or an aid during processing. Making sure this product is gluten free is definitely a great move to cater to people with celiac disease. Gluten can appear in gummies through wheat/corn based glucose syrup or modified food starch made of wheat and even some flavorings. Sometimes gluten may even appear due to cross-contamination from the factory even though it is not used as an ingredient for the gummies. Finally, the last label is “'''No preservatives'''”. This means a food product contains no artificial chemicals added to enhance the shelf life of the food by preventing any bacteria or mold from forming. Again, this label attracts health conscious individuals who prefer natural and no preservatives in their food. On the other hand, for the '''Welch’s Mixed Fruit Zero Sugar''' product, the first label is ........
# The information complies with the regulatory requirements as outlined in Lesson 04: Both Welch’s Mixed Fruit Snacks packages display several pieces of information normally found on prepackaged food labels, including the product name, net quantity, ingredient list, Nutrition Facts table, serving size, calorie and nutrient information, and manufacturer or distributor information. Most prepackaged foods sold in Canada must carry a label and Nutrition Facts table, and all label information must be truthful and not misleading. However, the photographed packages appear to be designed for the United States market, rather than the Canadian market. The labels are mainly in English, use a U.S.-style Nutrition Facts table, include the phrase “Includes Added Sugars,” and display some quantities in ounces. In Canada, mandatory information on consumer prepackaged foods must generally be presented in both English and French. Therefore, although both labels provide substantial product, ingredient, and nutrition information, they do not appear to fully comply with Canadian labelling requirements. Their bilingual presentation and Nutrition Facts formatting do not match the requirements expected for products labelled for sale in Canada. Full compliance of the “Zero Sugar” claim also cannot be confirmed from these U.S. package photographs alone because nutrient-content claims used in Canada must meet specific Canadian compositional and wording requirements.
== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Note: No sources of AI were used in this assignment.

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

Course:FNH200/Assignments/2026/Welch's MixedFruitSnacks

2026-07-21T05:00:17Z

AmeliaTang: /* References */

The two products our team has chosen is normal Welch's Mixed Fruit Snacks and zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has very different labelling and advertising strategies.

== Post pictures (Mandatory) ==

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# List of ingredients for Welch's Fruit Snacks: Whole fruit puree (grape, peach, orange, strawberry and raspberry), corn syrup, Sugar, modified corn starch, Gelatin, grape juice concentrate, citric acid (acidulant), lactic acid, natural and artificial flavors, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color). List of ingredients for Welch's Fruit Snacks, Zero Sugar: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), natural and artificial flavors, coconut oil, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color).
# The normal Welch's fruit snacks do not have any fat substitutes and sugar substitutes. The additives used includes modified corn starch, gelatin, citric acid, lactic acid, natural and artificial flavors, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the Zero Sugar Welch's Fruit Snacks has Maltodextrin as fat substitutes, Maltitol and Allulose as sugar substitutes, and many other additives exactly the same as the normal kind except for lactic acid.
# '''Sugar substitutes:''' a.) Maltitol: Maltitol is a sugar alcohol with the sweetness of ~90% of sucrose and lower calories. Since they are absorbed slowly in the large intestine, they only contribute to 1.5-3.0 Cal/g. Sugar alcohols do not increase blood glucose or insulin levels. can be used as a “bulk sweetener”, which can be used volume-for-volume in the same amount as sugar. b.) Allulose - a rare sugar with the sweetness of 70% of sucrose. It is nearly calories free as it is not metabolized by the body, providing nearly 90% less calories per gram than sugars like fructose and glucose. It does not promote dental caries, and has minimal effects on blood glucose and insulin levels. It is currently not approved for sale in Canada, but is available for purchase online. '''Fat substitutes:''' Maltodextrin is can be used as a fat substitutes, but for the a carbohydrate used for thickening and bulking while additionally improving shelf life. It is fully digestible, but only yields 4 Cal/g compared to 9 Cal/g from normal fats. It helps replace some of the solids and body normally provided by sugar, corn syrup, fruit purée, and juice concentrate in the regular product. '''Additives:''' a.) Modified corn starch - a thickening agent to improve texture b.) Gelatin - a gelling agent in dessert powders. It contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, licorice, and other chewy candies. c.) Citric acid - Acid regulator and used to provide citrusy and fruity flavors and improve the gelling process, provides a firmer and more elastic texture in gummy candies d.) Lactic acid in candies are used as a softening and flavouring agent. It also acts as preservation as it inhibits the growth of microorganisms and molds, thus increasing shelf-life. e.) Carnauba wax is used to prevent the gummies from melting and sticking together due to its high melting point. It is also used for a glossy finish and smoother texture, and acts as a coating agent to form a protective barrier on food products f.) Coconut oil - a carrier for the carnauba-wax surface coating. Together, these ingredients help reduce sticking and create a smooth, glossy finish. '''g.) Natural and artificial flavors:''' h.) Colouring agents: provide vibrant colours of gummies i.) Turmeric is recognized by Health Canada as a food colouring. Its colouring component, curcumin, provides a bright yellow hue. It contributes to the yellow colour of the gummies. j.) Annatto is commonly used as a natural food additive, which imparts a bright colour that ranges from yellow to deep orange-red. The colour comes from the colouring pigment carotenoids. Aside from the colouring function, annatto is also known for its functions of reduced inflammation, improved eye and heart health, and anticancer effects. '''k.) Fruit and vegetable juice:....'''
# The differences between the two products is to make a zero-sugar product (while considering the change in cost/mixture). In the regular product, fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. In the zero-sugar product (contain Maltitol, Allulose, Maltodextrin and Coconut oil), maltitol and allulose replace the sweetness normally provided by these ingredients. Maltodextrin helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. Whereas coconut oil likely helps distribute the carnauba-wax coating, reduces sticking, and contributes to a smooth surface and mouthfeel. Comparing the vitamin contents, the regular product contains added vitamins A, C, and E, while the zero-sugar version does not list these vitamins. The ingredient lists do not provide enough information to determine why the manufacturer chose different vitamin fortification for the two products. Finally, the normal product contains both citric acid and lactic acid, while the zero-sugar product lists only citric acid. Citric acid may provide sufficient acidity and tartness in the zero-sugar formulation, but the exact reason for omitting lactic acid cannot be determined from the ingredient list alone.

== Labels (1 points)==
# The detailed description of the information found on the labels '''Welch’s Mixed Fruit:''' The first one is “'''Vitamin A & E'''”. Vitamin A is important for maintaining healthy teeth, bones, skin, and soft tissues. It also supports immune function, helps prevent night blindness, and promotes healthy hair and nails. Vitamin E is an antioxidant (a substance that protects your cells from damage caused by unstable molecules) that helps with muscle cells. Including such information in the front package of the product may attract customers looking for an extra boost in vitamins. The second label is “'''Fat Free'''”. This label is another selling point directed towards customers looking for “healthier” food options. As this product is a gummy/ candy, something generally perceived as unhealthy, the addition of this information or characteristic of this product proves a good marketing point. The product’s gummy texture is made fat free because it is made using gelatin (protein derived from collagen) and modified cornstarch. However, it is worth noting that most gummies are actually already fat free, because gelatin is their usual ingredient. The third label is “'''Gluten Free'''”. This label is directed towards customers who have a gluten allergy, and therefore is another selling point for the product. Though Gluten is not usually a main product for gummies, it can still hide in gummies as an additive or an aid during processing. Making sure this product is gluten free is definitely a great move to cater to people with celiac disease. Gluten can appear in gummies through wheat/corn based glucose syrup or modified food starch made of wheat and even some flavorings. Sometimes gluten may even appear due to cross-contamination from the factory even though it is not used as an ingredient for the gummies. Finally, the last label is “'''No preservatives'''”. This means a food product contains no artificial chemicals added to enhance the shelf life of the food by preventing any bacteria or mold from forming. Again, this label attracts health conscious individuals who prefer natural and no preservatives in their food. On the other hand, for the '''Welch’s Mixed Fruit Zero Sugar''' product, the first label is ........
# The information complies with the regulatory requirements as outlined in Lesson 04: Both Welch’s Mixed Fruit Snacks packages display several pieces of information normally found on prepackaged food labels, including the product name, net quantity, ingredient list, Nutrition Facts table, serving size, calorie and nutrient information, and manufacturer or distributor information. Most prepackaged foods sold in Canada must carry a label and Nutrition Facts table, and all label information must be truthful and not misleading. However, the photographed packages appear to be designed for the United States market, rather than the Canadian market. The labels are mainly in English, use a U.S.-style Nutrition Facts table, include the phrase “Includes Added Sugars,” and display some quantities in ounces. In Canada, mandatory information on consumer prepackaged foods must generally be presented in both English and French. Therefore, although both labels provide substantial product, ingredient, and nutrition information, they do not appear to fully comply with Canadian labelling requirements. Their bilingual presentation and Nutrition Facts formatting do not match the requirements expected for products labelled for sale in Canada. Full compliance of the “Zero Sugar” claim also cannot be confirmed from these U.S. package photographs alone because nutrient-content claims used in Canada must meet specific Canadian compositional and wording requirements.
== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Note: No sources of AI were used in this assignment.

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

Course:FNH200/Assignments/2026/Welch's MixedFruitSnacks

2026-07-21T04:57:55Z

AmeliaTang:

The two products our team has chosen is normal Welch's Mixed Fruit Snacks and zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has very different labelling and advertising strategies.

== Post pictures (Mandatory) ==

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# List of ingredients for Welch's Fruit Snacks: Whole fruit puree (grape, peach, orange, strawberry and raspberry), corn syrup, Sugar, modified corn starch, Gelatin, grape juice concentrate, citric acid (acidulant), lactic acid, natural and artificial flavors, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color). List of ingredients for Welch's Fruit Snacks, Zero Sugar: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), natural and artificial flavors, coconut oil, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color).
# The normal Welch's fruit snacks do not have any fat substitutes and sugar substitutes. The additives used includes modified corn starch, gelatin, citric acid, lactic acid, natural and artificial flavors, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the Zero Sugar Welch's Fruit Snacks has Maltodextrin as fat substitutes, Maltitol and Allulose as sugar substitutes, and many other additives exactly the same as the normal kind except for lactic acid.
# '''Sugar substitutes:''' a.) Maltitol: Maltitol is a sugar alcohol with the sweetness of ~90% of sucrose and lower calories. Since they are absorbed slowly in the large intestine, they only contribute to 1.5-3.0 Cal/g. Sugar alcohols do not increase blood glucose or insulin levels. can be used as a “bulk sweetener”, which can be used volume-for-volume in the same amount as sugar. b.) Allulose - a rare sugar with the sweetness of 70% of sucrose. It is nearly calories free as it is not metabolized by the body, providing nearly 90% less calories per gram than sugars like fructose and glucose. It does not promote dental caries, and has minimal effects on blood glucose and insulin levels. It is currently not approved for sale in Canada, but is available for purchase online. '''Fat substitutes:''' Maltodextrin is can be used as a fat substitutes, but for the a carbohydrate used for thickening and bulking while additionally improving shelf life. It is fully digestible, but only yields 4 Cal/g compared to 9 Cal/g from normal fats. It helps replace some of the solids and body normally provided by sugar, corn syrup, fruit purée, and juice concentrate in the regular product. '''Additives:''' a.) Modified corn starch - a thickening agent to improve texture b.) Gelatin - a gelling agent in dessert powders. It contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, licorice, and other chewy candies. c.) Citric acid - Acid regulator and used to provide citrusy and fruity flavors and improve the gelling process, provides a firmer and more elastic texture in gummy candies d.) Lactic acid in candies are used as a softening and flavouring agent. It also acts as preservation as it inhibits the growth of microorganisms and molds, thus increasing shelf-life. e.) Carnauba wax is used to prevent the gummies from melting and sticking together due to its high melting point. It is also used for a glossy finish and smoother texture, and acts as a coating agent to form a protective barrier on food products f.) Coconut oil - a carrier for the carnauba-wax surface coating. Together, these ingredients help reduce sticking and create a smooth, glossy finish. '''g.) Natural and artificial flavors:''' h.) Colouring agents: provide vibrant colours of gummies i.) Turmeric is recognized by Health Canada as a food colouring. Its colouring component, curcumin, provides a bright yellow hue. It contributes to the yellow colour of the gummies. j.) Annatto is commonly used as a natural food additive, which imparts a bright colour that ranges from yellow to deep orange-red. The colour comes from the colouring pigment carotenoids. Aside from the colouring function, annatto is also known for its functions of reduced inflammation, improved eye and heart health, and anticancer effects. '''k.) Fruit and vegetable juice:....'''
# The differences between the two products is to make a zero-sugar product (while considering the change in cost/mixture). In the regular product, fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. In the zero-sugar product (contain Maltitol, Allulose, Maltodextrin and Coconut oil), maltitol and allulose replace the sweetness normally provided by these ingredients. Maltodextrin helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. Whereas coconut oil likely helps distribute the carnauba-wax coating, reduces sticking, and contributes to a smooth surface and mouthfeel. Comparing the vitamin contents, the regular product contains added vitamins A, C, and E, while the zero-sugar version does not list these vitamins. The ingredient lists do not provide enough information to determine why the manufacturer chose different vitamin fortification for the two products. Finally, the normal product contains both citric acid and lactic acid, while the zero-sugar product lists only citric acid. Citric acid may provide sufficient acidity and tartness in the zero-sugar formulation, but the exact reason for omitting lactic acid cannot be determined from the ingredient list alone.

== Labels (1 points)==
# The detailed description of the information found on the labels '''Welch’s Mixed Fruit:''' The first one is “'''Vitamin A & E'''”. Vitamin A is important for maintaining healthy teeth, bones, skin, and soft tissues. It also supports immune function, helps prevent night blindness, and promotes healthy hair and nails. Vitamin E is an antioxidant (a substance that protects your cells from damage caused by unstable molecules) that helps with muscle cells. Including such information in the front package of the product may attract customers looking for an extra boost in vitamins. The second label is “'''Fat Free'''”. This label is another selling point directed towards customers looking for “healthier” food options. As this product is a gummy/ candy, something generally perceived as unhealthy, the addition of this information or characteristic of this product proves a good marketing point. The product’s gummy texture is made fat free because it is made using gelatin (protein derived from collagen) and modified cornstarch. However, it is worth noting that most gummies are actually already fat free, because gelatin is their usual ingredient. The third label is “'''Gluten Free'''”. This label is directed towards customers who have a gluten allergy, and therefore is another selling point for the product. Though Gluten is not usually a main product for gummies, it can still hide in gummies as an additive or an aid during processing. Making sure this product is gluten free is definitely a great move to cater to people with celiac disease. Gluten can appear in gummies through wheat/corn based glucose syrup or modified food starch made of wheat and even some flavorings. Sometimes gluten may even appear due to cross-contamination from the factory even though it is not used as an ingredient for the gummies. Finally, the last label is “'''No preservatives'''”. This means a food product contains no artificial chemicals added to enhance the shelf life of the food by preventing any bacteria or mold from forming. Again, this label attracts health conscious individuals who prefer natural and no preservatives in their food. On the other hand, for the '''Welch’s Mixed Fruit Zero Sugar''' product, the first label is ........
# The information complies with the regulatory requirements as outlined in Lesson 04: Both Welch’s Mixed Fruit Snacks packages display several pieces of information normally found on prepackaged food labels, including the product name, net quantity, ingredient list, Nutrition Facts table, serving size, calorie and nutrient information, and manufacturer or distributor information. Most prepackaged foods sold in Canada must carry a label and Nutrition Facts table, and all label information must be truthful and not misleading. However, the photographed packages appear to be designed for the United States market, rather than the Canadian market. The labels are mainly in English, use a U.S.-style Nutrition Facts table, include the phrase “Includes Added Sugars,” and display some quantities in ounces. In Canada, mandatory information on consumer prepackaged foods must generally be presented in both English and French. Therefore, although both labels provide substantial product, ingredient, and nutrition information, they do not appear to fully comply with Canadian labelling requirements. Their bilingual presentation and Nutrition Facts formatting do not match the requirements expected for products labelled for sale in Canada. Full compliance of the “Zero Sugar” claim also cannot be confirmed from these U.S. package photographs alone because nutrient-content claims used in Canada must meet specific Canadian compositional and wording requirements.
== 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 [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/2026/Welch's MixedFruitSnacks

2026-07-21T04:54:25Z

AmeliaTang:

The two products our team has chosen is normal Welch's Mixed Fruit Snacks and zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has completely different labelling and advertising strategies.

== Post pictures (Mandatory) ==

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# List of ingredients for Welch's Fruit Snacks: Whole fruit puree (grape, peach, orange, strawberry and raspberry), corn syrup, Sugar, modified corn starch, Gelatin, grape juice concentrate, citric acid (acidulant), lactic acid, natural and artificial flavors, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color). List of ingredients for Welch's Fruit Snacks, Zero Sugar: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), natural and artificial flavors, coconut oil, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color).
# The normal Welch's fruit snacks do not have any fat substitutes and sugar substitutes. The additives used includes modified corn starch, gelatin, citric acid, lactic acid, natural and artificial flavors, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the Zero Sugar Welch's Fruit Snacks has Maltodextrin as fat substitutes, Maltitol and Allulose as sugar substitutes, and many other additives exactly the same as the normal kind except for lactic acid.
# '''Sugar substitutes:''' a.) Maltitol: Maltitol is a sugar alcohol with the sweetness of ~90% of sucrose and lower calories. Since they are absorbed slowly in the large intestine, they only contribute to 1.5-3.0 Cal/g. Sugar alcohols do not increase blood glucose or insulin levels. can be used as a “bulk sweetener”, which can be used volume-for-volume in the same amount as sugar. b.) Allulose - a rare sugar with the sweetness of 70% of sucrose. It is nearly calories free as it is not metabolized by the body, providing nearly 90% less calories per gram than sugars like fructose and glucose. It does not promote dental caries, and has minimal effects on blood glucose and insulin levels. It is currently not approved for sale in Canada, but is available for purchase online. '''Fat substitutes:''' Maltodextrin is can be used as a fat substitutes, but for the a carbohydrate used for thickening and bulking while additionally improving shelf life. It is fully digestible, but only yields 4 Cal/g compared to 9 Cal/g from normal fats. It helps replace some of the solids and body normally provided by sugar, corn syrup, fruit purée, and juice concentrate in the regular product. '''Additives:''' a.) Modified corn starch - a thickening agent to improve texture b.) Gelatin - a gelling agent in dessert powders. It contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, licorice, and other chewy candies. c.) Citric acid - Acid regulator and used to provide citrusy and fruity flavors and improve the gelling process, provides a firmer and more elastic texture in gummy candies d.) Lactic acid in candies are used as a softening and flavouring agent. It also acts as preservation as it inhibits the growth of microorganisms and molds, thus increasing shelf-life. e.) Carnauba wax is used to prevent the gummies from melting and sticking together due to its high melting point. It is also used for a glossy finish and smoother texture, and acts as a coating agent to form a protective barrier on food products f.) Coconut oil - a carrier for the carnauba-wax surface coating. Together, these ingredients help reduce sticking and create a smooth, glossy finish. '''g.) Natural and artificial flavors:''' h.) Colouring agents: provide vibrant colours of gummies i.) Turmeric is recognized by Health Canada as a food colouring. Its colouring component, curcumin, provides a bright yellow hue. It contributes to the yellow colour of the gummies. j.) Annatto is commonly used as a natural food additive, which imparts a bright colour that ranges from yellow to deep orange-red. The colour comes from the colouring pigment carotenoids. Aside from the colouring function, annatto is also known for its functions of reduced inflammation, improved eye and heart health, and anticancer effects. '''k.) Fruit and vegetable juice:....'''
# The differences between the two products is to make a zero-sugar product (while considering the change in cost/mixture). In the regular product, fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. In the zero-sugar product (contain Maltitol, Allulose, Maltodextrin and Coconut oil), maltitol and allulose replace the sweetness normally provided by these ingredients. Maltodextrin helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. Whereas coconut oil likely helps distribute the carnauba-wax coating, reduces sticking, and contributes to a smooth surface and mouthfeel. Comparing the vitamin contents, the regular product contains added vitamins A, C, and E, while the zero-sugar version does not list these vitamins. The ingredient lists do not provide enough information to determine why the manufacturer chose different vitamin fortification for the two products. Finally, the normal product contains both citric acid and lactic acid, while the zero-sugar product lists only citric acid. Citric acid may provide sufficient acidity and tartness in the zero-sugar formulation, but the exact reason for omitting lactic acid cannot be determined from the ingredient list alone.

== Labels (1 points)==
# The detailed description of the information found on the labels '''Welch’s Mixed Fruit:''' The first one is “'''Vitamin A & E'''”. Vitamin A is important for maintaining healthy teeth, bones, skin, and soft tissues. It also supports immune function, helps prevent night blindness, and promotes healthy hair and nails. Vitamin E is an antioxidant (a substance that protects your cells from damage caused by unstable molecules) that helps with muscle cells. Including such information in the front package of the product may attract customers looking for an extra boost in vitamins. The second label is “'''Fat Free'''”. This label is another selling point directed towards customers looking for “healthier” food options. As this product is a gummy/ candy, something generally perceived as unhealthy, the addition of this information or characteristic of this product proves a good marketing point. The product’s gummy texture is made fat free because it is made using gelatin (protein derived from collagen) and modified cornstarch. However, it is worth noting that most gummies are actually already fat free, because gelatin is their usual ingredient. The third label is “'''Gluten Free'''”. This label is directed towards customers who have a gluten allergy, and therefore is another selling point for the product. Though Gluten is not usually a main product for gummies, it can still hide in gummies as an additive or an aid during processing. Making sure this product is gluten free is definitely a great move to cater to people with celiac disease. Gluten can appear in gummies through wheat/corn based glucose syrup or modified food starch made of wheat and even some flavorings. Sometimes gluten may even appear due to cross-contamination from the factory even though it is not used as an ingredient for the gummies. Finally, the last label is “'''No preservatives'''”. This means a food product contains no artificial chemicals added to enhance the shelf life of the food by preventing any bacteria or mold from forming. Again, this label attracts health conscious individuals who prefer natural and no preservatives in their food. On the other hand, for the '''Welch’s Mixed Fruit Zero Sugar''' product, the first label is ........
# The information complies with the regulatory requirements as outlined in Lesson 04: Both Welch’s Mixed Fruit Snacks packages display several pieces of information normally found on prepackaged food labels, including the product name, net quantity, ingredient list, Nutrition Facts table, serving size, calorie and nutrient information, and manufacturer or distributor information. Most prepackaged foods sold in Canada must carry a label and Nutrition Facts table, and all label information must be truthful and not misleading. However, the photographed packages appear to be designed for the United States market, rather than the Canadian market. The labels are mainly in English, use a U.S.-style Nutrition Facts table, include the phrase “Includes Added Sugars,” and display some quantities in ounces. In Canada, mandatory information on consumer prepackaged foods must generally be presented in both English and French. Therefore, although both labels provide substantial product, ingredient, and nutrition information, they do not appear to fully comply with Canadian labelling requirements. Their bilingual presentation and Nutrition Facts formatting do not match the requirements expected for products labelled for sale in Canada. Full compliance of the “Zero Sugar” claim also cannot be confirmed from these U.S. package photographs alone because nutrient-content claims used in Canada must meet specific Canadian compositional and wording requirements.
== 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 [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/2026/Welch's MixedFruitSnacks

2026-07-21T04:05:58Z

AmeliaTang: /* Ingredient lists (4 points) */

Very briefly introduce your products here<ref>Sample Reference</ref>.

This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here.

== Briefly introduce your food products (Optional) ==
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.

== Post pictures (Mandatory) ==

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# List of ingredients for Welch's Fruit Snacks: Whole fruit puree (grape, peach, orange, strawberry and raspberry), corn syrup, Sugar, modified corn starch, Gelatin, grape juice concentrate, citric acid (acidulant), lactic acid, natural and artificial flavors, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color). List of ingredients for Welch's Fruit Snacks, Zero Sugar: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), natural and artificial flavors, coconut oil, carnauba wax, annatto (color), turmeric (color), fruit and vegetable juice (color).
# The normal Welch's fruit snacks do not have any fat substitutes and sugar substitutes. The additives used includes modified corn starch, gelatin, citric acid, lactic acid, natural and artificial flavors, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the Zero Sugar Welch's Fruit Snacks has Maltodextrin as fat substitutes, Maltitol and Allulose as sugar substitutes, and many other additives exactly the same as the normal kind except for lactic acid.
# '''Sugar substitutes:''' a.) Maltitol: Maltitol is a sugar alcohol with the sweetness of ~90% of sucrose and lower calories. Since they are absorbed slowly in the large intestine, they only contribute to 1.5-3.0 Cal/g. Sugar alcohols do not increase blood glucose or insulin levels. can be used as a “bulk sweetener”, which can be used volume-for-volume in the same amount as sugar. b.) Allulose - a rare sugar with the sweetness of 70% of sucrose. It is nearly calories free as it is not metabolized by the body, providing nearly 90% less calories per gram than sugars like fructose and glucose. It does not promote dental caries, and has minimal effects on blood glucose and insulin levels. It is currently not approved for sale in Canada, but is available for purchase online. '''Fat substitutes:''' Maltodextrin is can be used as a fat substitutes, but for the a carbohydrate used for thickening and bulking while additionally improving shelf life. It is fully digestible, but only yields 4 Cal/g compared to 9 Cal/g from normal fats. It helps replace some of the solids and body normally provided by sugar, corn syrup, fruit purée, and juice concentrate in the regular product. '''Additives:''' a.) Modified corn starch - a thickening agent to improve texture b.) Gelatin - a gelling agent in dessert powders. It contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, licorice, and other chewy candies. c.) Citric acid - Acid regulator and used to provide citrusy and fruity flavors and improve the gelling process, provides a firmer and more elastic texture in gummy candies d.) Lactic acid in candies are used as a softening and flavouring agent. It also acts as preservation as it inhibits the growth of microorganisms and molds, thus increasing shelf-life. e.) Carnauba wax is used to prevent the gummies from melting and sticking together due to its high melting point. It is also used for a glossy finish and smoother texture, and acts as a coating agent to form a protective barrier on food products f.) Coconut oil - a carrier for the carnauba-wax surface coating. Together, these ingredients help reduce sticking and create a smooth, glossy finish. '''g.) Natural and artificial flavors:''' h.) Colouring agents: provide vibrant colours of gummies i.) Turmeric is recognized by Health Canada as a food colouring. Its colouring component, curcumin, provides a bright yellow hue. It contributes to the yellow colour of the gummies. j.) Annatto is commonly used as a natural food additive, which imparts a bright colour that ranges from yellow to deep orange-red. The colour comes from the colouring pigment carotenoids. Aside from the colouring function, annatto is also known for its functions of reduced inflammation, improved eye and heart health, and anticancer effects. '''k.) Fruit and vegetable juice:'''
# 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 '''Welch’s Mixed Fruit''' a.) “Vitamin A & E”
Vitamin A is important for maintaining healthy teeth, bones, skin, and soft tissues. It also supports immune function, helps prevent night blindness, and promotes healthy hair and nails.

Vitamin E is an antioxidant (a substance that protects your cells from damage caused by unstable molecules) that helps with muscle cells.

Including such information in the front package of the product may attract customers looking for an extra boost in vitamins.

<nowiki>https://www.healthline.com/health/foods-nutrition-vitamins-a-b-c-d-e-k#vitamin-k</nowiki>
# The information complies with the regulatory requirements as outlined in Lesson 04: Both Welch’s Mixed Fruit Snacks packages display several pieces of information normally found on prepackaged food labels, including the product name, net quantity, ingredient list, Nutrition Facts table, serving size, calorie and nutrient information, and manufacturer or distributor information. Most prepackaged foods sold in Canada must carry a label and Nutrition Facts table, and all label information must be truthful and not misleading. However, the photographed packages appear to be designed for the United States market, rather than the Canadian market. The labels are mainly in English, use a U.S.-style Nutrition Facts table, include the phrase “Includes Added Sugars,” and display some quantities in ounces. In Canada, mandatory information on consumer prepackaged foods must generally be presented in both English and French. Therefore, although both labels provide substantial product, ingredient, and nutrition information, they do not appear to fully comply with Canadian labelling requirements. Their bilingual presentation and Nutrition Facts formatting do not match the requirements expected for products labelled for sale in Canada. Full compliance of the “Zero Sugar” claim also cannot be confirmed from these U.S. package photographs alone because nutrient-content claims used in Canada must meet specific Canadian compositional and wording requirements.

== 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 [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]]

File:Welch's Mixed Fruit Snack.png

2026-07-21T03:40:18Z

AmeliaTang: Uploaded own work with UploadWizard

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File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png

2026-07-21T03:34:04Z

AmeliaTang:

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2026-07-21T03:28:59Z

AmeliaTang:

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Course:FNH200/Assignments/2026/Welch's MixedFruitSnacks

2026-07-21T03:22:21Z

AmeliaTang: Created page with "Very briefly introduce your products here<ref>Sample Reference</ref>. This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here. == Briefly introduce your food products (Optional) == 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 rang..."

File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png

2026-07-21T03:16:32Z

AmeliaTang: Uploaded own work with UploadWizard

=={{int:filedesc}}==
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File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png

2026-07-21T03:16:32Z

AmeliaTang: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
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File:Welch's Mixed Fruit Snacks - Zero Sugar.png

2026-07-21T03:16:32Z

AmeliaTang: Uploaded own work with UploadWizard

=={{int:filedesc}}==
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File:Welch's Mixed Fruit Snacks.png

2026-07-21T03:16:32Z

AmeliaTang: Uploaded own work with UploadWizard