UBC Wiki - User contributions [en]

Course:FNH200/Projects/2024/Matcha

2026-08-14T03:45:22Z

AmeliaTang:

== Introduction ==
Matcha is a powdered green tea product produced from the leaves of ''Camellia sinensis'' that undergo specialized cultivation and processing methods before being consumed. Traditionally developed within Japanese tea culture, matcha has become increasingly popular worldwide and is now incorporated into a variety of products, including beverages, baked goods, and desserts.This article examines the relationship between matcha production methods, grading systems, and product quality (chemical composition and sensory properties). Understanding these differences among matcha products influences production decisions and consumers’ perceptions of quality.[[File:Grüner Tee, Matcha.jpg|thumb|Matcha tea powder.]]
[[File:Matcha Beverage.jpg|thumb|A cup of matcha tea.]]
[[File:Different grades of matcha.png|thumb|Quality & Different Grades of Matcha Green Tea Powder]]

== Matcha Grades and Quality Classification ==
Matcha can be prepared and enjoyed in many forms, including drinks, baked goods, smoothies, and soft serve. However, not all matcha is suited for every use. For example, using expensive, high-quality matcha in baked goods, may be unnecessary because the flavours that make it valuable can be masked by other ingredients. Matcha is commonly categorized into three grades, ceremonial, premium, and culinary. <ref name=":0">{{Cite web|first=Nara Tea Co.|date=2025, August 20|title=Matcha grades explained: Ceremonial, premium, and culinary|url=https://narateacompany.com/blogs/news/matcha-grades-explained|url-status=live}}</ref>

Ceremonial-grade matcha is considered the highest quality. It is made from young, first harvest leaves that produce a vibrant, bright green colour. The powder is extremely fine and silky, with little to no bitterness and a naturally sweet, smooth, and umami flavour. Due to its refined taste, ceremonial matcha is traditionally used for usucha or koicha, Japanese preparation styles that combine matcha primarily with water. Adding milk, syrups, or using it for baking can mask its delicate flavour profile, making it less worthwhile for these applications. It is also the most expensive grade, typically costing around $25–$50 per 30 g. <ref name=":11">{{Cite web|first=Senbird Tea|date=2024, January 30|title=Ceremonial matcha vs. culinary matcha: Understanding the difference|url=https://senbirdtea.com/blogs/green-tea/understanding-ceremonial-matcha-vs-culinary-matcha|url-status=live}}</ref><ref name=":1">{{Cite web|first=Senchoju|date=2026, January 13|title=Matcha grades explained: Is “ceremonial grade” always real?|url=https://senchoju.com/blogs/latest-news-updates/matcha-grades-explained-is-ceremonial-grade-always-real|url-status=live}}</ref>

Premium-grade matcha is slightly lower in quality and may come from later harvests. It can still have a bright green colour, smooth texture, and strong umami flavour, although it may be somewhat less vibrant and slightly more bitter than ceremonial matcha. Its lower price makes it a popular choice for everyday drinks, particularly matcha lattes.<ref name=":1" /> <ref name=":0" />

Finally, culinary-grade matcha is generally made from leaves harvested later in the season that have received more sunlight. This produces a deeper, more olive-toned green colour and a stronger, more earthy and bitter flavour. Its robust taste allows it to remain noticeable when combined with other ingredients, making it ideal for baking, smoothies, and desserts. It is also the most affordable grade, which is practical for recipes requiring larger quantities of matcha<ref name=":0" /><ref name=":11" /><ref name=":12" />.

It is important to note that these three terms are not officially regulated classifications. They may be used as marketing terms, particularly in international markets. Therefore, consumers should evaluate the matcha's colour, texture, harvest, flavour, and overall quality rather than relying solely on the grade printed on the label<ref name=":12">{{Cite web|first=Teaologists|date=n.d.|title=What’s the difference between ceremonial, premium and culinary matcha|url=https://teaologists.co.uk/blogs/teaologists-health-habit-blog/93293825-how-to-differentiate-between-ceremonial-grade-matcha-and-culinary-grade-matcha|url-status=live}}</ref><ref name=":0" />

== Traditional Japanese Matcha vs. Lower-Cost Commercial Matcha ==
1. '''Growing Conditions and Shading Before Harvest'''

* '''Traditional:''' Shaded 20–30 days pre-harvest to boost chlorophyll and stop sweet amino acids from converting into bitter catechins. This guarantees a deep green color and a sweet, umami-rich flavor.<ref name=":2">{{Cite web|last=Valley of Tea|date=2026, July 16|title=Matcha plants|url=https://www.valleyoftea.com/en-ca/blogs/tea/matcha-plants|url-status=live}}</ref>
* '''Commercial:''' It receives a shorter shading and more direct sunlight exposure. This causes the leaves to develop higher concentrations of antioxidant catechins resulting in a more subdued shade of green and a bolder flavour with distinctively bitter notes <ref name=":3">{{Cite web|last=Jade Leaf Matcha|date=n.d.|title=Everything you need to know about ceremonial and culinary grade matcha|url=https://www.jadeleafmatcha.com/blogs/matcha-guide/everything-you-need-to-know-about-ceremonial-and-culinary-grade-matcha|url-status=live}}</ref>.

2. '''Leaf Selection and Harvesting Methods'''

* '''Traditional:''' Harvesting occurs late April to May, selecting only the youngest buds at the top of the bush. This guarantees superior overall quality and a naturally sweet flavour profile<ref name=":3" />.
* '''Commercial:''' Harvesting utilizes older leaves located much lower on the tea plant <ref name=":3" />. This lowers the overall quality but creates a bolder flavour that can withstand being mixed with milk.<ref>{{Cite web|last=Sip Spa|first=|date=n.d.|title=Ceremonial matcha vs. culinary grade: Colour, taste & texture|url=https://sipspa.com.au/blogs/articles/ceremonial-matcha-vs-culinary-grade-colour-taste-texture|url-status=live}}</ref>

3. '''Removal of Stems and Veins'''

* '''Traditional:''' The dried leaves are painstakingly sorted to meticulously remove all tough stems and veins <ref name=":4">{{Cite web|last=Japanese Green Tea Co|first=|date=n.d.|title=The process behind your cup of matcha|url=https://www.japanesegreenteain.com/blogs/green-tea-and-health/the-process-behind-your-cup-of-matcha|url-status=live}}</ref>. This results in concentrated umami flavour with even texture to the final powder<ref name=":2" />.
* '''Commercial:''' Commercial production relies on automated industrial machines to separate stems and veins rapidly from massive volumes of tea, which results in uneven texture compared to the traditional matcha <ref name=":4" />.

4. '''Steaming and Drying Processes'''

* '''Traditional:''' Immediately after picking, the fresh leaves are rapidly steamed within hours, then carefully dried using large wind tunnels and finishing ovens <ref name=":5">{{Cite web|last=Uji Matcha Tea|date=n.d.|title=How matcha is made|url=https://ujimatchatea.com/pages/how-matcha-is-made|url-status=live}}</ref>.
* '''Commercial:''' Commercial leaves are also steamed to halt oxidation and dried by machine <ref name=":3" />.

5. '''Production of Tencha'''

* '''Traditional:''' The resulting fragile, cleanly de-stemmed leaf tissue is called '''tencha''', which serves as the pure raw material for high-quality matcha <ref name=":5" />
* '''Commercial:''' The tencha produced for commercial use originates from older leaves that naturally contain a more diluted amino acid concentration<ref name=":2" />.

6. '''Traditional Stone Grinding Versus Industrial Milling'''

* '''Traditional:''' The tencha is ground using traditional granite stone mills (ishiusu) that rotate slowly, yielding only 30 to 40 grams per hour to prevent heat damage and preserve the vibrant green colour.<ref>{{Cite web|last=First Agri Team|date=2026, March 29|title=Stone-ground vs machine-milled matcha: What actually matters for quality?|url=https://first-agri.jp/matcha/columns/stone-ground-vs-machine-milled-matcha|url-status=live}}</ref>
* '''Commercial:''' Commercial operations utilize high-speed machine mills or ceramic bead mills capable of grinding up to 20 kilograms per hour <ref name=":4" />.

7. '''Packaging and Storage Practices'''

* '''Traditional:''' Premium matcha is highly susceptible to oxidation and must be packaged in airtight, opaque tins and stored in refrigerated conditions<ref name=":6">{{Cite web|last=Senbird Tea|date=2022, August 31|title=How Japanese matcha green tea powder is made|url=https://senbirdtea.com/blogs/green-tea/how-japanese-matcha-green-tea-powder-is-made|url-status=live}}</ref>.
* '''Commercial:''' Commercial culinary matcha is hardier and often packaged in bulk bags or standard pouches intended for café or pantry use <ref name=":6" />.

8. '''Additional Processing to Pre-Made Matcha Latte Powder / Mix'''

* '''Traditional:''' This ceremonial product undergoes zero additional processing and consists entirely of one single ingredient: pure, unsweetened green tea powder<ref name=":7">{{Cite web|last=Nippon Matcha|date=n.d.|title=The matcha paradox|url=https://nipponmatcha.com/blogs/matcha/the-matcha-paradox|url-status=live}}</ref>.
* '''Commercial:''' Pre-made commercial latte mixes are heavily processed and bulked out with added ingredients like cane sugar, maltodextrin, skim milk powder, xanthan gum, and artificial flavouring agents<ref name=":7" />.

== Product Origin ==

* '''Uji, Kyoto:'''

Kyoto is the birthplace of Japanese matcha with over 800 years of matcha production<ref name=":8">{{Cite web|last=Maison Koko|date=n.d.|title=Japanese matcha regions: Which One is right for you?|url=https://maisonkoko.com/blogs/blog/japanese-matcha-regions|url-status=live}}</ref>. The cool mountain air meets with morning mist of the Uji river, contributing to temperature variations throughout the day<ref name=":8" />. This slows leaf growth, concentrating L-theanine and flavour compounds that provide its deeply layered savoury umami flavour. The hint of sweetness stems from the mineral-rich clay soil deposited over years<ref name=":8" />.

* '''Nishio, Aichi'''

The mild stable temperatures, consistent rainfall, and rich soil of Nishio produce matcha with a smooth, balanced, and consistent character. It has a clean flavour of mellow sweetness and gentle umami compared to the complexity of Uji matcha. This is due to geographical differences: mountain valleys of Uji vs fertile plains of Nishio<ref name=":8" />.

* '''Kagoshima'''

Japan’s largest tea-producing prefecture, Kagoshima, has a warm subtropical climate and longer growing season, contributing to stable harvests<ref name=":8" />. The mineral-rich volcanic soil produces a distinct smooth and round flavour profile and a bright green colour<ref name=":8" />. It is gently sweet and velvety with less bitterness, suitable for beginners that prefer a light overall profile.

* '''Yame, Fukuoka'''

The secret to Yame’s defining matcha is the morning fog. Dense fog from surrounding mountain valleys settles over the tea fields, creating a natural shading effect. The drastic changes of day-to-night temperature slows down leaf development and concentrates amino acids, giving Yame’s matcha the deepest umami flavour<ref name=":8" />. It is Japan’s richest and deepest ceremonial matcha, rivalling Uji's layered matcha<ref name=":8" />.

* '''Miyazaki'''

The striking neon green colour of Miyazaki matcha comes from the south subtropical climate and long sunshine exposure, which favours chlorophyll development<ref name=":8" />. Although geographically close to Yame, Miyazaki matcha is more sweet, clean, and approachable than the umami matcha of Yame. It has the lightest umami flavour, making it a beginner-friendly matcha<ref name=":8" />.

*

== Chemical Composition: ==

* Catechin: Antioxidants that bring health benefits like preventing cancer, especially due to the high amount of EGCG out of the four catechins<ref name=":9">{{Cite web|last=Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., & Janda, K.|date=2020|title=Health Benefits and Chemical Composition of Matcha Green Tea: A Review|url=https://doi.org/10.3390/molecules26010085|url-status=live}}</ref>. The flavour profiles of catechins are bitterness and astringency<ref name=":10">{{Cite web|last=Luna Matcha|date=2026, August 8|title=Theanine vs. catechins in Matcha|url=https://lunamatcha.com/blogs/how-to-choose-the-best-matcha-powder/theanine-vs-catechins-in-matcha|url-status=live}}</ref>.
** (-)-epicatechin (EC)
** (-)-epicatechin-3-gallate (ECG)
** (-)-epigallocatechin (EGC)
** (-)-epigallocatechin-3-gallate (EGCG)
* Caffeine: The amount of caffeine depends on the age of the leaves, with older leaves having less caffeine. The main flavour of caffeine is bitterness but with the presence of theanine, it can create some umami flavours<ref name=":10" />.
* Phenolic acids: natural antioxidant that prevents diseases and cancer growth <ref name=":9" />.
* Rutin: Polyphenolic compound. An antioxidant that has antidiabetic and anti-inflammatory properties<ref name=":9" />.
* Quercetin: Antioxidant that inhibits glucose absorption, aiding in insulin sensitivity<ref name=":9" />.
* Vitamin C: Antioxidant that improves immune defence<ref name=":9" />.
* Chlorophyll: antioxidant and anti-inflammatory properties. Provides matcha with its bright green colour due to its high concentration<ref name=":9" />.
* L-theanine: Amino acid that, when combined with caffeine, provides a savoury umami flavour<ref name=":10" />.

===== '''Aroma:''' =====
Depending on the region the matcha was harvested, the volatile aroma compounds differ but the main ones which contribute to its seaweed-like aroma are (E)-2-decadienal, linalyl acetate and geraniol.<ref>{{Cite web|last=Luo, Y., Zhang, Y., Qu, F., Qian, W., Wang, P., Zhang, X., Zhang, X., & Hu, J.|date=2023|title=Variations of main quality components of matcha from different regions in the Chinese market|url=https://doi.org/10.3389/fnut.2023.1153983 |url-status=live}}</ref>

===== '''Mouthfeel:''' =====
The mouthfeel of matcha can depend on many factors in the process of mixing the powder with water. Due to the variation of conditions of when the matcha was harvested and processed. Improper technique used to mix the matcha and water can result in a grainy and uneven mix. Utilizing the proper tools and technique will aid in getting a nice smooth and foamy mouthfeel.<ref>{{Cite web|last=Maison Koko|date=2025, September 15|title=Why is my matcha grainy?|url=https://maisonkoko.com/blogs/blog/why-is-my-matcha-grainy|url-status=live}}</ref>

== Exam Question ==
'''2026: Question'''

While watching a barista prepare your matcha latte, you notice they retrieve the bright green powder from an airtight, opaque tin. You also recall reading in an article that matcha comes from the Camellia sinensis plant leaves and that this bright green color is due to its high chlorophyll content.

The preservation method used for matcha is a mechanized variation of [Blank 1]. Furthermore, the barista's use of an opaque tin is specifically designed to prevent [Blank 2].

'''Which of the following accurately fills in the blanks?'''

A) [1] Spray Drying; [2] Maillard reaction

B) [1] Tray (Air) Drying; [2] photo-oxidation

C) [1] Spray Drying; [2] enzymatic browning

D) [1] Tray (Air) Drying; [2] freezer burn

'''Answer: B'''

'''Explanation:'''

[Blank 1] Tray (Air) Drying: The question states that matcha comes from plant leaves. Because the starting material is a solid leaf, it must be dried using Tray (Air) Drying. Spray drying is incorrect because it can only be used on liquid foods.

[Blank 3] Photo-oxidation: The prompt highlights that the powder has a "bright green color" and is kept in an "opaque tin." An opaque container blocks light, which directly prevents photo-oxidation of chlorophyll pigment (light-driven damage to the colour).

'''Why should it be on the exam?'''

No previous knowledge about matcha is required as the question gives an overview of the matcha being leaves of a tea plant. This gives all necessary clues to test their understanding of the different preservation methods under dehydration.

This also tests the general knowledge about the different undesirable reactions that may affect the food quality, and the importance of the opaque tin in matcha preservation.

'''previous question:'''

'''Why is it important to store airtight containers containing perishable products, like matcha, in a cool refrigerated environment?'''

A) To enhance the flavor of the products

B) To speed up microbial growth and spoilage

C) To prevent oxidation and maintain freshness

D) To increase the shelf life by speeding up ripening

'''Correct Answers:'''

C) To prevent oxidation and maintain freshness

'''Explanation:'''

This question assesses the student's understanding of the role played by temperature and atmosphere control in food preservation. Recognizing the importance of preventing oxidation helps students appreciate the practical measures needed to maintain product quality and extend shelf life, a critical concept in food science and preservation techniques as learned in FNH 200. In class and readings, we were taught about storage and different methods for storing and maintaining freshness and quality of products. This is a question that should be included because it covers those important concepts learned in class and demonstrates it with a real-life scenario with matcha.<ref>{{Cite web|title=How to Store Matcha|url=https://www.kenkotea.com.au/blogs/news/how-to-store-matcha-1#:~:text=High%20temperatures%20can%20cause%20matcha,that%20can%20affect%20matcha%20quality|url-status=live|website=Kenko Tea}}</ref>

== References ==
<references />

Course:FNH200/Projects/2026

2026-08-14T03:35:18Z

AmeliaTang:

{{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
}}

Due date:

Thursday, August 13, 2026, 6 pm

Following similar steps we used for the team assignments, we are sharing your work on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.

== Project Guidelines ==
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2026s_Team_Project_Guidelines.pdf Guideline]

== Our In-depth Investigations ==

You have three options:

# Perform an interview - You add a link below so that you may (with consent from your interviewee) share your summary here, and contribute your final exam question
# Modify an existing page created by past FNH 200 students: [https://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Past Projects]
# Create a page on an endangered food, or a food with cultural and historic significance, AND not yet explored by any past FNH 200 students

{| class="wikitable sortable"
|+
!Team Number
!Product Investigated and Link
!Completed? To be updated by Aug 13
|-
|0 (Example)
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)
|No
|-
|1
|
* [[Course:FNH200/Projects/2026/Nescafe Coffee Pods/Capsules - What is inside?]]
|Yes
|-
|2
|
* Bear root (endangered food): [[Course:FNH200/Projects/2026/Bear root (endangered food)]]
|No
|-
|3
|
* Ice Cider (endangered food): [[Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink]]
|Yes
|-
|4
|Olestra Regulations [[Course:FNH200/Projects/2023/Olestra Regulation]]
|Yes
|-
|5
|
* [[Course:FNH200/Projects/2026/Team 5 Project, Option A]]
|Yes
|-
|6
|Pu-erh Tea (Endangered Food) [[Course:FNH200/Projects/2026/Pu-Erh Tea|Course:FNH200/Projects/2026/Pu-erh Tea]]
|YES
|-
|7
|
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Group_7_Exam_Question&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Group 7 Exam Question]
|No
|-
|8
|
* [[Course:FNH200/Projects/2026/Casu Marzu: The Processing, Science, Safety, and Regulation of Sardinia’s Larvae-Ripened Cheese]]
|Yes
|-
| 9 |9
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|10
|
* [[Course:FNH200/Projects/2026/Instant Noodles - Food Science, Processing, Safety, and Regulation]]
|Yes
|-
|11
|
* [https://wiki.ubc.ca/index.php?title=Course%3AFNH200%2FProjects%2F2026%2FCoffee+Ground&create=Create+page&redirect=no Coffee Ground]
*
|No
|-
|12
|
* [[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal]]
|Yes
|-
|13
|
* [[Course:FNH200/Projects/2026/PU-ERH TEA|Course:FNH200/Projects/2026/PU-ERH TEA - UBC Wiki]]
|No
|-
|14
|
* [[Course:FNH200/Projects/2026/Interview with a Grocery Store Worker]]
|No
|-
|15
|
* [[Course:FNH200/Projects/2026/Tai O shrimp paste]]
|Yes
|-
|16
|[[Course:FNH200/Projects/2026/Instant Noodles]]
|Yes
|-
|17
|[[Course:FNH200/Projects/2026/Matcha Overview]]
|Yes
|-
|18
|Endangered Food: Flat Oyster [[Course:FNH200/Projects/2026/Flat Oyster (Endangered Food]]
|Yes
|-
|19
|[[Course:FNH200/Projects/2024/Matcha]]
|yes
|-
|20
|Endangered Food: Shark fin [[Course:FNH200/Projects/2026/Shark Fin: An Endangered Food Under Scrutiny]]
|No
|-
|21
|[[Course:FNH200/Projects/2026/Canadienne Cow|Canadienne Cow]]
|Yes
|-
|22
|[[Course:FNH200/Projects/2026/Perry]]
|Yes
|-
|23
|[[Course:FNH200/Projects/2026/Chatime Manager Interview]]
|No
|-
|24
|[https://en.wikipedia.org/wiki/Ghee Ghee]
|No
|-
|25
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FPoisoning+in+Oysters&create=Create+page&redirect=no Oyster Poisoning]
|Yes
|-
|26
|Gluten free bread (revision)
* [[Course:FNH200/2013w Team20 GlutenFreeBread]]
|Yes
|-
|27
|
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Registered_Dietitian_Interview&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Registered Dietitian Interview]
|Yes
|-
|28
|
* [https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FEndangered+Foods+-+Beluga+Whale&create=Create+page&redirect=no Endangered Foods - Beluga Whale]
|Yes
|-
|29
|
* Group 29 Exam Question:
You open a package of instant noodles that you bought several months ago, and it has been sitting in your pantry since then. It turns out that the noodles are still safe to eat and can be prepared in only a few minutes. Which would best support this?

A. They are kept in a freezer during transportation, which prevents spoilage

B. They contain a lot of water, which slows down microbial growth

C. They have been dehydrated, which limits microbial growth

D. They were made through fermentation, which removes all microorganisms

|No
|-
|30
|
* [[Course:FNH200/Assignments/2026/Philadelphia CreamCheese]]
|No
|-
|31
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|32
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|33
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|34
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|35
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|36
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|}

== Create a New Project Page ==
For those planning to conduct an interview or explore an endangered food

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

=== 2. Create Your Project Page ===
Once your team have decided what endangered food you like to investigate, you may create your project page here.

For students planning an interview, you may still need to create a page so that you can share your exam question.

Again, make sure you are already logged in to the UBC Wiki before the next step.

* Pick your project title:
** Suggestion: Processing and safety of Swiss cheese

* Just '''add 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 to the edit screen and hit '''SAVE''' at the top or bottom of the page
* You may start writing your report here
<inputbox>
useve=yes
placeholder=project title here
preload=Course:FNH200/SampleProjectPage
prefix=Course:FNH200/Projects/2026/
type=create

</inputbox>

=== 3. Add Your Information to the Project Table ===
Once you have created your wiki page, add your product choice in the table below.

=== 4. Begin Writing! ===
Your new and almost blank wiki page will be created.

Course:FNH200/Projects/2024/Matcha

2026-08-14T03:32:25Z

AmeliaTang:

== Introduction ==
Matcha is a powdered green tea product produced from the leaves of ''Camellia sinensis'' that undergo specialized cultivation and processing methods before being consumed. Traditionally developed within Japanese tea culture, matcha has become increasingly popular worldwide and is now incorporated into a variety of products, including beverages, baked goods, and desserts.This article examines the relationship between matcha production methods, grading systems, and product quality (chemical composition and sensory properties). Understanding these differences among matcha products influences production decisions and consumers’ perceptions of quality.[[File:Grüner Tee, Matcha.jpg|thumb|Matcha tea powder.]]
[[File:Matcha Beverage.jpg|thumb|A cup of matcha tea.]]
[[File:Different grades of matcha.png|thumb|Quality & Different Grades of Matcha Green Tea Powder]]

== Matcha Grades and Quality Classification ==
Matcha can be prepared and enjoyed in many forms, including drinks, baked goods, smoothies, and soft serve. However, not all matcha is suited for every use. For example, using expensive, high-quality matcha in baked goods, may be unnecessary because the flavours that make it valuable can be masked by other ingredients. Matcha is commonly categorized into three grades, ceremonial, premium, and culinary. <ref name=":0">{{Cite web|first=Nara Tea Co.|date=2025, August 20|title=Matcha grades explained: Ceremonial, premium, and culinary|url=https://narateacompany.com/blogs/news/matcha-grades-explained|url-status=live}}</ref>

Ceremonial-grade matcha is considered the highest quality. It is made from young, first harvest leaves that produce a vibrant, bright green colour. The powder is extremely fine and silky, with little to no bitterness and a naturally sweet, smooth, and umami flavour. Due to its refined taste, ceremonial matcha is traditionally used for usucha or koicha, Japanese preparation styles that combine matcha primarily with water. Adding milk, syrups, or using it for baking can mask its delicate flavour profile, making it less worthwhile for these applications. It is also the most expensive grade, typically costing around $25–$50 per 30 g. <ref>{{Cite web|first=Senbird Tea|date=2024, January 30|title=Ceremonial matcha vs. culinary matcha: Understanding the difference|url=https://senbirdtea.com/blogs/green-tea/understanding-ceremonial-matcha-vs-culinary-matcha|url-status=live}}</ref><ref name=":1">{{Cite web|first=Senchoju|date=2026, January 13|title=Matcha grades explained: Is “ceremonial grade” always real?|url=https://senchoju.com/blogs/latest-news-updates/matcha-grades-explained-is-ceremonial-grade-always-real|url-status=live}}</ref>

Premium-grade matcha is slightly lower in quality and may come from later harvests. It can still have a bright green colour, smooth texture, and strong umami flavour, although it may be somewhat less vibrant and slightly more bitter than ceremonial matcha. Its lower price makes it a popular choice for everyday drinks, particularly matcha lattes.<ref name=":1" /> <ref name=":0" />

Finally, culinary-grade matcha is generally made from leaves harvested later in the season that have received more sunlight. This produces a deeper, more olive-toned green colour and a stronger, more earthy and bitter flavour. Its robust taste allows it to remain noticeable when combined with other ingredients, making it ideal for baking, smoothies, and desserts. It is also the most affordable grade, which is practical for recipes requiring larger quantities of matcha.[1][2][4]

It is important to note that these three terms are not officially regulated classifications. They may be used as marketing terms, particularly in international markets. Therefore, consumers should evaluate the matcha's colour, texture, harvest, flavour, and overall quality rather than relying solely on the grade printed on the label<ref>{{Cite web|first=Teaologists|date=n.d.|title=What’s the difference between ceremonial, premium and culinary matcha|url=https://teaologists.co.uk/blogs/teaologists-health-habit-blog/93293825-how-to-differentiate-between-ceremonial-grade-matcha-and-culinary-grade-matcha|url-status=live}}</ref><ref name=":0" />

== Traditional Japanese Matcha vs. Lower-Cost Commercial Matcha ==
1. '''Growing Conditions and Shading Before Harvest'''

* '''Traditional:''' Shaded 20–30 days pre-harvest to boost chlorophyll and stop sweet amino acids from converting into bitter catechins. This guarantees a deep green color and a sweet, umami-rich flavor.<ref name=":2">{{Cite web|last=Valley of Tea|date=2026, July 16|title=Matcha plants|url=https://www.valleyoftea.com/en-ca/blogs/tea/matcha-plants|url-status=live}}</ref>
* '''Commercial:''' It receives a shorter shading and more direct sunlight exposure. This causes the leaves to develop higher concentrations of antioxidant catechins resulting in a more subdued shade of green and a bolder flavour with distinctively bitter notes <ref name=":3">{{Cite web|last=Jade Leaf Matcha|date=n.d.|title=Everything you need to know about ceremonial and culinary grade matcha|url=https://www.jadeleafmatcha.com/blogs/matcha-guide/everything-you-need-to-know-about-ceremonial-and-culinary-grade-matcha|url-status=live}}</ref>.

2. '''Leaf Selection and Harvesting Methods'''

* '''Traditional:''' Harvesting occurs late April to May, selecting only the youngest buds at the top of the bush. This guarantees superior overall quality and a naturally sweet flavour profile<ref name=":3" />.
* '''Commercial:''' Harvesting utilizes older leaves located much lower on the tea plant <ref name=":3" />. This lowers the overall quality but creates a bolder flavour that can withstand being mixed with milk.<ref>{{Cite web|last=Sip Spa|first=|date=n.d.|title=Ceremonial matcha vs. culinary grade: Colour, taste & texture|url=https://sipspa.com.au/blogs/articles/ceremonial-matcha-vs-culinary-grade-colour-taste-texture|url-status=live}}</ref>

3. '''Removal of Stems and Veins'''

* '''Traditional:''' The dried leaves are painstakingly sorted to meticulously remove all tough stems and veins <ref name=":4">{{Cite web|last=Japanese Green Tea Co|first=|date=n.d.|title=The process behind your cup of matcha|url=https://www.japanesegreenteain.com/blogs/green-tea-and-health/the-process-behind-your-cup-of-matcha|url-status=live}}</ref>. This results in concentrated umami flavour with even texture to the final powder<ref name=":2" />.
* '''Commercial:''' Commercial production relies on automated industrial machines to separate stems and veins rapidly from massive volumes of tea, which results in uneven texture compared to the traditional matcha <ref name=":4" />.

4. '''Steaming and Drying Processes'''

* '''Traditional:''' Immediately after picking, the fresh leaves are rapidly steamed within hours, then carefully dried using large wind tunnels and finishing ovens <ref name=":5">{{Cite web|last=Uji Matcha Tea|date=n.d.|title=How matcha is made|url=https://ujimatchatea.com/pages/how-matcha-is-made|url-status=live}}</ref>.
* '''Commercial:''' Commercial leaves are also steamed to halt oxidation and dried by machine <ref name=":3" />.

5. '''Production of Tencha'''

* '''Traditional:''' The resulting fragile, cleanly de-stemmed leaf tissue is called '''tencha''', which serves as the pure raw material for high-quality matcha <ref name=":5" />
* '''Commercial:''' The tencha produced for commercial use originates from older leaves that naturally contain a more diluted amino acid concentration<ref name=":2" />.

6. '''Traditional Stone Grinding Versus Industrial Milling'''

* '''Traditional:''' The tencha is ground using traditional granite stone mills (ishiusu) that rotate slowly, yielding only 30 to 40 grams per hour to prevent heat damage and preserve the vibrant green colour.<ref>{{Cite web|last=First Agri Team|date=2026, March 29|title=Stone-ground vs machine-milled matcha: What actually matters for quality?|url=https://first-agri.jp/matcha/columns/stone-ground-vs-machine-milled-matcha|url-status=live}}</ref>
* '''Commercial:''' Commercial operations utilize high-speed machine mills or ceramic bead mills capable of grinding up to 20 kilograms per hour <ref name=":4" />.

7. '''Packaging and Storage Practices'''

* '''Traditional:''' Premium matcha is highly susceptible to oxidation and must be packaged in airtight, opaque tins and stored in refrigerated conditions<ref name=":6">{{Cite web|last=Senbird Tea|date=2022, August 31|title=How Japanese matcha green tea powder is made|url=https://senbirdtea.com/blogs/green-tea/how-japanese-matcha-green-tea-powder-is-made|url-status=live}}</ref>.
* '''Commercial:''' Commercial culinary matcha is hardier and often packaged in bulk bags or standard pouches intended for café or pantry use <ref name=":6" />.

8. '''Additional Processing to Pre-Made Matcha Latte Powder / Mix'''

* '''Traditional:''' This ceremonial product undergoes zero additional processing and consists entirely of one single ingredient: pure, unsweetened green tea powder<ref name=":7">{{Cite web|last=Nippon Matcha|date=n.d.|title=The matcha paradox|url=https://nipponmatcha.com/blogs/matcha/the-matcha-paradox|url-status=live}}</ref>.
* '''Commercial:''' Pre-made commercial latte mixes are heavily processed and bulked out with added ingredients like cane sugar, maltodextrin, skim milk powder, xanthan gum, and artificial flavouring agents<ref name=":7" />.

== Product Origin ==

* '''Uji, Kyoto:'''

Kyoto is the birthplace of Japanese matcha with over 800 years of matcha production<ref name=":8">{{Cite web|last=Maison Koko|date=n.d.|title=Japanese matcha regions: Which One is right for you?|url=https://maisonkoko.com/blogs/blog/japanese-matcha-regions|url-status=live}}</ref>. The cool mountain air meets with morning mist of the Uji river, contributing to temperature variations throughout the day<ref name=":8" />. This slows leaf growth, concentrating L-theanine and flavour compounds that provide its deeply layered savoury umami flavour. The hint of sweetness stems from the mineral-rich clay soil deposited over years<ref name=":8" />.

* '''Nishio, Aichi'''

The mild stable temperatures, consistent rainfall, and rich soil of Nishio produce matcha with a smooth, balanced, and consistent character. It has a clean flavour of mellow sweetness and gentle umami compared to the complexity of Uji matcha. This is due to geographical differences: mountain valleys of Uji vs fertile plains of Nishio<ref name=":8" />.

* '''Kagoshima'''

Japan’s largest tea-producing prefecture, Kagoshima, has a warm subtropical climate and longer growing season, contributing to stable harvests<ref name=":8" />. The mineral-rich volcanic soil produces a distinct smooth and round flavour profile and a bright green colour<ref name=":8" />. It is gently sweet and velvety with less bitterness, suitable for beginners that prefer a light overall profile.

* '''Yame, Fukuoka'''

The secret to Yame’s defining matcha is the morning fog. Dense fog from surrounding mountain valleys settles over the tea fields, creating a natural shading effect. The drastic changes of day-to-night temperature slows down leaf development and concentrates amino acids, giving Yame’s matcha the deepest umami flavour<ref name=":8" />. It is Japan’s richest and deepest ceremonial matcha, rivalling Uji's layered matcha<ref name=":8" />.

* '''Miyazaki'''

The striking neon green colour of Miyazaki matcha comes from the south subtropical climate and long sunshine exposure, which favours chlorophyll development<ref name=":8" />. Although geographically close to Yame, Miyazaki matcha is more sweet, clean, and approachable than the umami matcha of Yame. It has the lightest umami flavour, making it a beginner-friendly matcha<ref name=":8" />.

*

== Chemical Composition: ==

* Catechin: Antioxidants that bring health benefits like preventing cancer, especially due to the high amount of EGCG out of the four catechins<ref name=":9">{{Cite web|last=Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., & Janda, K.|date=2020|title=Health Benefits and Chemical Composition of Matcha Green Tea: A Review|url=https://doi.org/10.3390/molecules26010085|url-status=live}}</ref>. The flavour profiles of catechins are bitterness and astringency<ref name=":10">{{Cite web|last=Luna Matcha|date=2026, August 8|title=Theanine vs. catechins in Matcha|url=https://lunamatcha.com/blogs/how-to-choose-the-best-matcha-powder/theanine-vs-catechins-in-matcha|url-status=live}}</ref>.
** (-)-epicatechin (EC)
** (-)-epicatechin-3-gallate (ECG)
** (-)-epigallocatechin (EGC)
** (-)-epigallocatechin-3-gallate (EGCG)
* Caffeine: The amount of caffeine depends on the age of the leaves, with older leaves having less caffeine. The main flavour of caffeine is bitterness but with the presence of theanine, it can create some umami flavours<ref name=":10" />.
* Phenolic acids: natural antioxidant that prevents diseases and cancer growth <ref name=":9" />.
* Rutin: Polyphenolic compound. An antioxidant that has antidiabetic and anti-inflammatory properties<ref name=":9" />.
* Quercetin: Antioxidant that inhibits glucose absorption, aiding in insulin sensitivity<ref name=":9" />.
* Vitamin C: Antioxidant that improves immune defence<ref name=":9" />.
* Chlorophyll: antioxidant and anti-inflammatory properties. Provides matcha with its bright green colour due to its high concentration<ref name=":9" />.
* L-theanine: Amino acid that, when combined with caffeine, provides a savoury umami flavour<ref name=":10" />.

===== '''Aroma:''' =====
Depending on the region the matcha was harvested, the volatile aroma compounds differ but the main ones which contribute to its seaweed-like aroma are (E)-2-decadienal, linalyl acetate and geraniol.<ref>{{Cite web|last=Luo, Y., Zhang, Y., Qu, F., Qian, W., Wang, P., Zhang, X., Zhang, X., & Hu, J.|date=2023|title=Variations of main quality components of matcha from different regions in the Chinese market|url=https://doi.org/10.3389/fnut.2023.1153983 |url-status=live}}</ref>

===== '''Mouthfeel:''' =====
The mouthfeel of matcha can depend on many factors in the process of mixing the powder with water. Due to the variation of conditions of when the matcha was harvested and processed. Improper technique used to mix the matcha and water can result in a grainy and uneven mix. Utilizing the proper tools and technique will aid in getting a nice smooth and foamy mouthfeel.<ref>{{Cite web|last=Maison Koko|date=2025, September 15|title=Why is my matcha grainy?|url=https://maisonkoko.com/blogs/blog/why-is-my-matcha-grainy|url-status=live}}</ref>

== Exam Question ==
'''2026: Question'''

While watching a barista prepare your matcha latte, you notice they retrieve the bright green powder from an airtight, opaque tin. You also recall reading in an article that matcha comes from the Camellia sinensis plant leaves and that this bright green color is due to its high chlorophyll content.

The preservation method used for matcha is a mechanized variation of [Blank 1]. Furthermore, the barista's use of an opaque tin is specifically designed to prevent [Blank 2].

'''Which of the following accurately fills in the blanks?'''

A) [1] Spray Drying; [2] Maillard reaction

B) [1] Tray (Air) Drying; [2] photo-oxidation

C) [1] Spray Drying; [2] enzymatic browning

D) [1] Tray (Air) Drying; [2] freezer burn

'''Answer: B'''

'''Explanation:'''

[Blank 1] Tray (Air) Drying: The question states that matcha comes from plant leaves. Because the starting material is a solid leaf, it must be dried using Tray (Air) Drying. Spray drying is incorrect because it can only be used on liquid foods.

[Blank 3] Photo-oxidation: The prompt highlights that the powder has a "bright green color" and is kept in an "opaque tin." An opaque container blocks light, which directly prevents photo-oxidation of chlorophyll pigment (light-driven damage to the colour).

'''Why should it be on the exam?'''

No previous knowledge about matcha is required as the question gives an overview of the matcha being leaves of a tea plant. This gives all necessary clues to test their understanding of the different preservation methods under dehydration.

This also tests the general knowledge about the different undesirable reactions that may affect the food quality, and the importance of the opaque tin in matcha preservation.

'''previous question:'''

'''Why is it important to store airtight containers containing perishable products, like matcha, in a cool refrigerated environment?'''

A) To enhance the flavor of the products

B) To speed up microbial growth and spoilage

C) To prevent oxidation and maintain freshness

D) To increase the shelf life by speeding up ripening

'''Correct Answers:'''

C) To prevent oxidation and maintain freshness

'''Explanation:'''

This question assesses the student's understanding of the role played by temperature and atmosphere control in food preservation. Recognizing the importance of preventing oxidation helps students appreciate the practical measures needed to maintain product quality and extend shelf life, a critical concept in food science and preservation techniques as learned in FNH 200. In class and readings, we were taught about storage and different methods for storing and maintaining freshness and quality of products. This is a question that should be included because it covers those important concepts learned in class and demonstrates it with a real-life scenario with matcha.<ref>{{Cite web|title=How to Store Matcha|url=https://www.kenkotea.com.au/blogs/news/how-to-store-matcha-1#:~:text=High%20temperatures%20can%20cause%20matcha,that%20can%20affect%20matcha%20quality|url-status=live|website=Kenko Tea}}</ref>

== References ==
<references />

Course:FNH200/Projects/2024/Matcha

2026-08-13T19:20:12Z

AmeliaTang:

== Introduction ==
Matcha is a powdered green tea product produced from the leaves of ''Camellia sinensis'' that undergo specialized cultivation and processing methods before being consumed. Traditionally developed within Japanese tea culture, matcha has become increasingly popular worldwide and is now incorporated into a variety of products, including beverages, baked goods, and desserts.This article examines the relationship between matcha production methods, grading systems, and product quality (chemical composition and sensory properties). Understanding these differences among matcha products influences production decisions and consumers’ perceptions of quality.[[File:Grüner Tee, Matcha.jpg|thumb|Matcha tea powder.]]
[[File:Matcha Beverage.jpg|thumb|A cup of matcha tea.]]
[[File:Different grades of matcha.png|thumb|Quality & Different Grades of Matcha Green Tea Powder]]

== Matcha Grades and Quality Classification ==
Matcha can be prepared and enjoyed in many forms, including drinks, baked goods, smoothies, and soft serve. However, not all matcha is suited for every use. For example, using expensive, high-quality matcha in baked goods, may be unnecessary because the flavours that make it valuable can be masked by other ingredients. Matcha is commonly categorized into three grades, ceremonial, premium, and culinary. <ref name=":0">{{Cite web|first=Nara Tea Co.|date=2025, August 20|title=Matcha grades explained: Ceremonial, premium, and culinary|url=https://narateacompany.com/blogs/news/matcha-grades-explained|url-status=live}}</ref>

Ceremonial-grade matcha is considered the highest quality. It is made from young, first harvest leaves that produce a vibrant, bright green colour. The powder is extremely fine and silky, with little to no bitterness and a naturally sweet, smooth, and umami flavour. Due to its refined taste, ceremonial matcha is traditionally used for usucha or koicha, Japanese preparation styles that combine matcha primarily with water. Adding milk, syrups, or using it for baking can mask its delicate flavour profile, making it less worthwhile for these applications. It is also the most expensive grade, typically costing around $25–$50 per 30 g. <ref>{{Cite web|first=Senbird Tea|date=2024, January 30|title=Ceremonial matcha vs. culinary matcha: Understanding the difference|url=https://senbirdtea.com/blogs/green-tea/understanding-ceremonial-matcha-vs-culinary-matcha|url-status=live}}</ref><ref name=":1">{{Cite web|first=Senchoju|date=2026, January 13|title=Matcha grades explained: Is “ceremonial grade” always real?|url=https://senchoju.com/blogs/latest-news-updates/matcha-grades-explained-is-ceremonial-grade-always-real|url-status=live}}</ref>

Premium-grade matcha is slightly lower in quality and may come from later harvests. It can still have a bright green colour, smooth texture, and strong umami flavour, although it may be somewhat less vibrant and slightly more bitter than ceremonial matcha. Its lower price makes it a popular choice for everyday drinks, particularly matcha lattes.<ref name=":1" /> <ref name=":0" />

Finally, culinary-grade matcha is generally made from leaves harvested later in the season that have received more sunlight. This produces a deeper, more olive-toned green colour and a stronger, more earthy and bitter flavour. Its robust taste allows it to remain noticeable when combined with other ingredients, making it ideal for baking, smoothies, and desserts. It is also the most affordable grade, which is practical for recipes requiring larger quantities of matcha.[1][2][4]

It is important to note that these three terms are not officially regulated classifications. They may be used as marketing terms, particularly in international markets. Therefore, consumers should evaluate the matcha's colour, texture, harvest, flavour, and overall quality rather than relying solely on the grade printed on the label<ref>{{Cite web|first=Teaologists|date=n.d.|title=What’s the difference between ceremonial, premium and culinary matcha|url=https://teaologists.co.uk/blogs/teaologists-health-habit-blog/93293825-how-to-differentiate-between-ceremonial-grade-matcha-and-culinary-grade-matcha|url-status=live}}</ref><ref name=":0" />

== Traditional Japanese Matcha vs. Lower-Cost Commercial Matcha ==
1. '''Growing Conditions and Shading Before Harvest'''

* '''Traditional:''' Shaded 20–30 days pre-harvest to boost chlorophyll and stop sweet amino acids from converting into bitter catechins. This guarantees a deep green color and a sweet, umami-rich flavor.<ref name=":2">{{Cite web|last=Valley of Tea|date=2026, July 16|title=Matcha plants|url=https://www.valleyoftea.com/en-ca/blogs/tea/matcha-plants|url-status=live}}</ref>
* '''Commercial:''' It receives a shorter shading and more direct sunlight exposure. This causes the leaves to develop higher concentrations of antioxidant catechins resulting in a more subdued shade of green and a bolder flavour with distinctively bitter notes <ref name=":3">{{Cite web|last=Jade Leaf Matcha|date=n.d.|title=Everything you need to know about ceremonial and culinary grade matcha|url=https://www.jadeleafmatcha.com/blogs/matcha-guide/everything-you-need-to-know-about-ceremonial-and-culinary-grade-matcha|url-status=live}}</ref>.

2. '''Leaf Selection and Harvesting Methods'''

* '''Traditional:''' Harvesting occurs late April to May, selecting only the youngest buds at the top of the bush. This guarantees superior overall quality and a naturally sweet flavour profile<ref name=":3" />.
* '''Commercial:''' Harvesting utilizes older leaves located much lower on the tea plant <ref name=":3" />. This lowers the overall quality but creates a bolder flavour that can withstand being mixed with milk.<ref>{{Cite web|last=Sip Spa|first=|date=n.d.|title=Ceremonial matcha vs. culinary grade: Colour, taste & texture|url=https://sipspa.com.au/blogs/articles/ceremonial-matcha-vs-culinary-grade-colour-taste-texture|url-status=live}}</ref>

3. '''Removal of Stems and Veins'''

* '''Traditional:''' The dried leaves are painstakingly sorted to meticulously remove all tough stems and veins <ref name=":4">{{Cite web|last=Japanese Green Tea Co|first=|date=n.d.|title=The process behind your cup of matcha|url=https://www.japanesegreenteain.com/blogs/green-tea-and-health/the-process-behind-your-cup-of-matcha|url-status=live}}</ref>. This results in concentrated umami flavour with even texture to the final powder<ref name=":2" />.
* '''Commercial:''' Commercial production relies on automated industrial machines to separate stems and veins rapidly from massive volumes of tea, which results in uneven texture compared to the traditional matcha <ref name=":4" />.

4. '''Steaming and Drying Processes'''

* '''Traditional:''' Immediately after picking, the fresh leaves are rapidly steamed within hours, then carefully dried using large wind tunnels and finishing ovens <ref name=":5">{{Cite web|last=Uji Matcha Tea|date=n.d.|title=How matcha is made|url=https://ujimatchatea.com/pages/how-matcha-is-made|url-status=live}}</ref>.
* '''Commercial:''' Commercial leaves are also steamed to halt oxidation and dried by machine <ref name=":3" />.

5. '''Production of Tencha'''

* '''Traditional:''' The resulting fragile, cleanly de-stemmed leaf tissue is called '''tencha''', which serves as the pure raw material for high-quality matcha <ref name=":5" />
* '''Commercial:''' The tencha produced for commercial use originates from older leaves that naturally contain a more diluted amino acid concentration<ref name=":2" />.

6. '''Traditional Stone Grinding Versus Industrial Milling'''

* '''Traditional:''' The tencha is ground using traditional granite stone mills (ishiusu) that rotate slowly, yielding only 30 to 40 grams per hour to prevent heat damage and preserve the vibrant green colour.<ref>{{Cite web|last=First Agri Team|date=2026, March 29|title=Stone-ground vs machine-milled matcha: What actually matters for quality?|url=https://first-agri.jp/matcha/columns/stone-ground-vs-machine-milled-matcha|url-status=live}}</ref>
* '''Commercial:''' Commercial operations utilize high-speed machine mills or ceramic bead mills capable of grinding up to 20 kilograms per hour <ref name=":4" />.

7. '''Packaging and Storage Practices'''

* '''Traditional:''' Premium matcha is highly susceptible to oxidation and must be packaged in airtight, opaque tins and stored in refrigerated conditions<ref name=":6">{{Cite web|last=Senbird Tea|date=2022, August 31|title=How Japanese matcha green tea powder is made|url=https://senbirdtea.com/blogs/green-tea/how-japanese-matcha-green-tea-powder-is-made|url-status=live}}</ref>.
* '''Commercial:''' Commercial culinary matcha is hardier and often packaged in bulk bags or standard pouches intended for café or pantry use <ref name=":6" />.

8. '''Additional Processing to Pre-Made Matcha Latte Powder / Mix'''

* '''Traditional:''' This ceremonial product undergoes zero additional processing and consists entirely of one single ingredient: pure, unsweetened green tea powder<ref name=":7">{{Cite web|last=Nippon Matcha|date=n.d.|title=The matcha paradox|url=https://nipponmatcha.com/blogs/matcha/the-matcha-paradox|url-status=live}}</ref>.
* '''Commercial:''' Pre-made commercial latte mixes are heavily processed and bulked out with added ingredients like cane sugar, maltodextrin, skim milk powder, xanthan gum, and artificial flavouring agents<ref name=":7" />.

== Product Origin ==

* '''Uji, Kyoto:'''

Kyoto is the birthplace of Japanese matcha with over 800 years of matcha production<ref name=":8">{{Cite web|last=Maison Koko|date=n.d.|title=Japanese matcha regions: Which One is right for you?|url=https://maisonkoko.com/blogs/blog/japanese-matcha-regions|url-status=live}}</ref>. The cool mountain air meets with morning mist of the Uji river, contributing to temperature variations throughout the day<ref name=":8" />. This slows leaf growth, concentrating L-theanine and flavour compounds that provide its deeply layered savoury umami flavour. The hint of sweetness stems from the mineral-rich clay soil deposited over years<ref name=":8" />.

* '''Nishio, Aichi'''

The mild stable temperatures, consistent rainfall, and rich soil of Nishio produce matcha with a smooth, balanced, and consistent character. It has a clean flavour of mellow sweetness and gentle umami compared to the complexity of Uji matcha. This is due to geographical differences: mountain valleys of Uji vs fertile plains of Nishio<ref name=":8" />.

* '''Kagoshima'''

Japan’s largest tea-producing prefecture, Kagoshima, has a warm subtropical climate and longer growing season, contributing to stable harvests<ref name=":8" />. The mineral-rich volcanic soil produces a distinct smooth and round flavour profile and a bright green colour<ref name=":8" />. It is gently sweet and velvety with less bitterness, suitable for beginners that prefer a light overall profile.

* '''Yame, Fukuoka'''

The secret to Yame’s defining matcha is the morning fog. Dense fog from surrounding mountain valleys settles over the tea fields, creating a natural shading effect. The drastic changes of day-to-night temperature slows down leaf development and concentrates amino acids, giving Yame’s matcha the deepest umami flavour<ref name=":8" />. It is Japan’s richest and deepest ceremonial matcha, rivalling Uji's layered matcha<ref name=":8" />.

* '''Miyazaki'''

The striking neon green colour of Miyazaki matcha comes from the south subtropical climate and long sunshine exposure, which favours chlorophyll development<ref name=":8" />. Although geographically close to Yame, Miyazaki matcha is more sweet, clean, and approachable than the umami matcha of Yame. It has the lightest umami flavour, making it a beginner-friendly matcha<ref name=":8" />.

*

== Chemical Composition: ==

* Catechin: Antioxidants that bring health benefits like preventing cancer, especially due to the high amount of EGCG out of the four catechins<ref name=":9">{{Cite web|last=Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., & Janda, K.|date=2020|title=Health Benefits and Chemical Composition of Matcha Green Tea: A Review|url=https://doi.org/10.3390/molecules26010085|url-status=live}}</ref>. The flavour profiles of catechins are bitterness and astringency<ref name=":10">{{Cite web|last=Luna Matcha|date=2026, August 8|title=Theanine vs. catechins in Matcha|url=https://lunamatcha.com/blogs/how-to-choose-the-best-matcha-powder/theanine-vs-catechins-in-matcha|url-status=live}}</ref>.
** (-)-epicatechin (EC)
** (-)-epicatechin-3-gallate (ECG)
** (-)-epigallocatechin (EGC)
** (-)-epigallocatechin-3-gallate (EGCG)
* Caffeine: The amount of caffeine depends on the age of the leaves, with older leaves having less caffeine. The main flavour of caffeine is bitterness but with the presence of theanine, it can create some umami flavours<ref name=":10" />.
* Phenolic acids: natural antioxidant that prevents diseases and cancer growth <ref name=":9" />.
* Rutin: Polyphenolic compound. An antioxidant that has antidiabetic and anti-inflammatory properties<ref name=":9" />.
* Quercetin: Antioxidant that inhibits glucose absorption, aiding in insulin sensitivity<ref name=":9" />.
* Vitamin C: Antioxidant that improves immune defence<ref name=":9" />.
* Chlorophyll: antioxidant and anti-inflammatory properties. Provides matcha with its bright green colour due to its high concentration<ref name=":9" />.
* L-theanine: Amino acid that, when combined with caffeine, provides a savoury umami flavour<ref name=":10" />.

===== '''Aroma:''' =====
Depending on the region the matcha was harvested, the volatile aroma compounds differ but the main ones which contribute to its seaweed-like aroma are (E)-2-decadienal, linalyl acetate and geraniol.<ref>{{Cite web|last=Luo, Y., Zhang, Y., Qu, F., Qian, W., Wang, P., Zhang, X., Zhang, X., & Hu, J.|date=2023|title=Variations of main quality components of matcha from different regions in the Chinese market|url=https://doi.org/10.3389/fnut.2023.1153983 |url-status=live}}</ref>

===== '''Mouthfeel:''' =====
The mouthfeel of matcha can depend on many factors in the process of mixing the powder with water. Due to the variation of conditions of when the matcha was harvested and processed. Improper technique used to mix the matcha and water can result in a grainy and uneven mix. Utilizing the proper tools and technique will aid in getting a nice smooth and foamy mouthfeel.<ref>{{Cite web|last=Maison Koko|date=2025, September 15|title=Why is my matcha grainy?|url=https://maisonkoko.com/blogs/blog/why-is-my-matcha-grainy|url-status=live}}</ref>

== Exam Question ==
'''Why is it important to store airtight containers containing perishable products, like matcha, in a cool refrigerated environment?'''

A) To enhance the flavor of the products

B) To speed up microbial growth and spoilage

C) To prevent oxidation and maintain freshness

D) To increase the shelf life by speeding up ripening

'''Correct Answers:'''

C) To prevent oxidation and maintain freshness

'''Explanation:'''

This question assesses the student's understanding of the role played by temperature and atmosphere control in food preservation. Recognizing the importance of preventing oxidation helps students appreciate the practical measures needed to maintain product quality and extend shelf life, a critical concept in food science and preservation techniques as learned in FNH 200. In class and readings, we were taught about storage and different methods for storing and maintaining freshness and quality of products. This is a question that should be included because it covers those important concepts learned in class and demonstrates it with a real-life scenario with matcha.<ref>{{Cite web|title=How to Store Matcha|url=https://www.kenkotea.com.au/blogs/news/how-to-store-matcha-1#:~:text=High%20temperatures%20can%20cause%20matcha,that%20can%20affect%20matcha%20quality|url-status=live|website=Kenko Tea}}</ref>

== References ==
<references />

File:Different grades of matcha.png

2026-08-13T19:18:22Z

AmeliaTang: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Quality & Different Grades of Matcha Green Tea Powder}}
|date=2026-08-13
|source={{own}}
|author=[[User:AmeliaTang|AmeliaTang]]
|permission=
|other versions=
}}

=={{int:license-header}}==
{{self|cc-by-sa-4.0}}

Course:FNH200/Projects/2024/Matcha

2026-08-13T17:59:13Z

AmeliaTang:

== Introduction ==
Matcha is a powdered green tea product produced from the leaves of ''Camellia sinensis'' that undergo specialized cultivation and processing methods before being consumed. Traditionally developed within Japanese tea culture, matcha has become increasingly popular worldwide and is now incorporated into a variety of products, including beverages, baked goods, and desserts.This article examines the relationship between matcha production methods, grading systems, and product quality (chemical composition and sensory properties). Understanding these differences among matcha products influences production decisions and consumers’ perceptions of quality.[[File:Grüner Tee, Matcha.jpg|thumb|Matcha tea powder.]]
[[File:Matcha Beverage.jpg|thumb|A cup of matcha tea.]][[File:How-05 1024x1024.webp|thumb|An industrial tencha mill, grinding leaves into a fine powder.]]

== Matcha Grades and Quality Classification ==
Matcha can be prepared and enjoyed in many forms, including drinks, baked goods, smoothies, and soft serve. However, not all matcha is suited for every use. For example, using expensive, high-quality matcha in baked goods, may be unnecessary because the flavours that make it valuable can be masked by other ingredients. Matcha is commonly categorized into three grades, ceremonial, premium, and culinary. <ref name=":0">{{Cite web|first=Nara Tea Co.|date=2025, August 20|title=Matcha grades explained: Ceremonial, premium, and culinary|url=https://narateacompany.com/blogs/news/matcha-grades-explained|url-status=live}}</ref>

Ceremonial-grade matcha is considered the highest quality. It is made from young, first harvest leaves that produce a vibrant, bright green colour. The powder is extremely fine and silky, with little to no bitterness and a naturally sweet, smooth, and umami flavour. Due to its refined taste, ceremonial matcha is traditionally used for usucha or koicha, Japanese preparation styles that combine matcha primarily with water. Adding milk, syrups, or using it for baking can mask its delicate flavour profile, making it less worthwhile for these applications. It is also the most expensive grade, typically costing around $25–$50 per 30 g. <ref>{{Cite web|first=Senbird Tea|date=2024, January 30|title=Ceremonial matcha vs. culinary matcha: Understanding the difference|url=https://senbirdtea.com/blogs/green-tea/understanding-ceremonial-matcha-vs-culinary-matcha|url-status=live}}</ref><ref name=":1">{{Cite web|first=Senchoju|date=2026, January 13|title=Matcha grades explained: Is “ceremonial grade” always real?|url=https://senchoju.com/blogs/latest-news-updates/matcha-grades-explained-is-ceremonial-grade-always-real|url-status=live}}</ref>

Premium-grade matcha is slightly lower in quality and may come from later harvests. It can still have a bright green colour, smooth texture, and strong umami flavour, although it may be somewhat less vibrant and slightly more bitter than ceremonial matcha. Its lower price makes it a popular choice for everyday drinks, particularly matcha lattes.<ref name=":1" /> <ref name=":0" />

Finally, culinary-grade matcha is generally made from leaves harvested later in the season that have received more sunlight. This produces a deeper, more olive-toned green colour and a stronger, more earthy and bitter flavour. Its robust taste allows it to remain noticeable when combined with other ingredients, making it ideal for baking, smoothies, and desserts. It is also the most affordable grade, which is practical for recipes requiring larger quantities of matcha.[1][2][4]

It is important to note that these three terms are not officially regulated classifications. They may be used as marketing terms, particularly in international markets. Therefore, consumers should evaluate the matcha's colour, texture, harvest, flavour, and overall quality rather than relying solely on the grade printed on the label<ref>{{Cite web|first=Teaologists|date=n.d.|title=What’s the difference between ceremonial, premium and culinary matcha|url=https://teaologists.co.uk/blogs/teaologists-health-habit-blog/93293825-how-to-differentiate-between-ceremonial-grade-matcha-and-culinary-grade-matcha|url-status=live}}</ref><ref name=":0" />

== Traditional Japanese Matcha vs. Lower-Cost Commercial Matcha ==
1. '''Growing Conditions and Shading Before Harvest'''

* '''Traditional:''' Shaded 20–30 days pre-harvest to boost chlorophyll and stop sweet amino acids from converting into bitter catechins. This guarantees a deep green color and a sweet, umami-rich flavor.<ref name=":2">{{Cite web|last=Valley of Tea|date=2026, July 16|title=Matcha plants|url=https://www.valleyoftea.com/en-ca/blogs/tea/matcha-plants|url-status=live}}</ref>
* '''Commercial:''' It receives a shorter shading and more direct sunlight exposure. This causes the leaves to develop higher concentrations of antioxidant catechins resulting in a more subdued shade of green and a bolder flavour with distinctively bitter notes <ref name=":3">{{Cite web|last=Jade Leaf Matcha|date=n.d.|title=Everything you need to know about ceremonial and culinary grade matcha|url=https://www.jadeleafmatcha.com/blogs/matcha-guide/everything-you-need-to-know-about-ceremonial-and-culinary-grade-matcha|url-status=live}}</ref>.

2. '''Leaf Selection and Harvesting Methods'''

* '''Traditional:''' Harvesting occurs late April to May, selecting only the youngest buds at the top of the bush. This guarantees superior overall quality and a naturally sweet flavour profile<ref name=":3" />.
* '''Commercial:''' Harvesting utilizes older leaves located much lower on the tea plant <ref name=":3" />. This lowers the overall quality but creates a bolder flavour that can withstand being mixed with milk.<ref>{{Cite web|last=Sip Spa|first=|date=n.d.|title=Ceremonial matcha vs. culinary grade: Colour, taste & texture|url=https://sipspa.com.au/blogs/articles/ceremonial-matcha-vs-culinary-grade-colour-taste-texture|url-status=live}}</ref>

3. '''Removal of Stems and Veins'''

* '''Traditional:''' The dried leaves are painstakingly sorted to meticulously remove all tough stems and veins <ref name=":4">{{Cite web|last=Japanese Green Tea Co|first=|date=n.d.|title=The process behind your cup of matcha|url=https://www.japanesegreenteain.com/blogs/green-tea-and-health/the-process-behind-your-cup-of-matcha|url-status=live}}</ref>. This results in concentrated umami flavour with even texture to the final powder<ref name=":2" />.
* '''Commercial:''' Commercial production relies on automated industrial machines to separate stems and veins rapidly from massive volumes of tea, which results in uneven texture compared to the traditional matcha <ref name=":4" />.

4. '''Steaming and Drying Processes'''

* '''Traditional:''' Immediately after picking, the fresh leaves are rapidly steamed within hours, then carefully dried using large wind tunnels and finishing ovens <ref name=":5">{{Cite web|last=Uji Matcha Tea|date=n.d.|title=How matcha is made|url=https://ujimatchatea.com/pages/how-matcha-is-made|url-status=live}}</ref>.
* '''Commercial:''' Commercial leaves are also steamed to halt oxidation and dried by machine <ref name=":3" />.

5. '''Production of Tencha'''

* '''Traditional:''' The resulting fragile, cleanly de-stemmed leaf tissue is called '''tencha''', which serves as the pure raw material for high-quality matcha <ref name=":5" />
* '''Commercial:''' The tencha produced for commercial use originates from older leaves that naturally contain a more diluted amino acid concentration<ref name=":2" />.

6. '''Traditional Stone Grinding Versus Industrial Milling'''

* '''Traditional:''' The tencha is ground using traditional granite stone mills (ishiusu) that rotate slowly, yielding only 30 to 40 grams per hour to prevent heat damage and preserve the vibrant green colour.<ref>{{Cite web|last=First Agri Team|date=2026, March 29|title=Stone-ground vs machine-milled matcha: What actually matters for quality?|url=https://first-agri.jp/matcha/columns/stone-ground-vs-machine-milled-matcha|url-status=live}}</ref>
* '''Commercial:''' Commercial operations utilize high-speed machine mills or ceramic bead mills capable of grinding up to 20 kilograms per hour <ref name=":4" />.

7. '''Packaging and Storage Practices'''

* '''Traditional:''' Premium matcha is highly susceptible to oxidation and must be packaged in airtight, opaque tins and stored in refrigerated conditions<ref name=":6">{{Cite web|last=Senbird Tea|date=2022, August 31|title=How Japanese matcha green tea powder is made|url=https://senbirdtea.com/blogs/green-tea/how-japanese-matcha-green-tea-powder-is-made|url-status=live}}</ref>.
* '''Commercial:''' Commercial culinary matcha is hardier and often packaged in bulk bags or standard pouches intended for café or pantry use <ref name=":6" />.

8. '''Additional Processing to Pre-Made Matcha Latte Powder / Mix'''

* '''Traditional:''' This ceremonial product undergoes zero additional processing and consists entirely of one single ingredient: pure, unsweetened green tea powder<ref name=":7">{{Cite web|last=Nippon Matcha|date=n.d.|title=The matcha paradox|url=https://nipponmatcha.com/blogs/matcha/the-matcha-paradox|url-status=live}}</ref>.
* '''Commercial:''' Pre-made commercial latte mixes are heavily processed and bulked out with added ingredients like cane sugar, maltodextrin, skim milk powder, xanthan gum, and artificial flavouring agents<ref name=":7" />.

== Product Origin ==

* '''Uji, Kyoto:'''

Kyoto is the birthplace of Japanese matcha with over 800 years of matcha production<ref name=":8">{{Cite web|last=Maison Koko|date=n.d.|title=Japanese matcha regions: Which One is right for you?|url=https://maisonkoko.com/blogs/blog/japanese-matcha-regions|url-status=live}}</ref>. The cool mountain air meets with morning mist of the Uji river, contributing to temperature variations throughout the day<ref name=":8" />. This slows leaf growth, concentrating L-theanine and flavour compounds that provide its deeply layered savoury umami flavour. The hint of sweetness stems from the mineral-rich clay soil deposited over years<ref name=":8" />.

* '''Nishio, Aichi'''

The mild stable temperatures, consistent rainfall, and rich soil of Nishio produce matcha with a smooth, balanced, and consistent character. It has a clean flavour of mellow sweetness and gentle umami compared to the complexity of Uji matcha. This is due to geographical differences: mountain valleys of Uji vs fertile plains of Nishio<ref name=":8" />.

* '''Kagoshima'''

Japan’s largest tea-producing prefecture, Kagoshima, has a warm subtropical climate and longer growing season, contributing to stable harvests<ref name=":8" />. The mineral-rich volcanic soil produces a distinct smooth and round flavour profile and a bright green colour<ref name=":8" />. It is gently sweet and velvety with less bitterness, suitable for beginners that prefer a light overall profile.

* '''Yame, Fukuoka'''

The secret to Yame’s defining matcha is the morning fog. Dense fog from surrounding mountain valleys settles over the tea fields, creating a natural shading effect. The drastic changes of day-to-night temperature slows down leaf development and concentrates amino acids, giving Yame’s matcha the deepest umami flavour<ref name=":8" />. It is Japan’s richest and deepest ceremonial matcha, rivalling Uji's layered matcha<ref name=":8" />.

* '''Miyazaki'''

The striking neon green colour of Miyazaki matcha comes from the south subtropical climate and long sunshine exposure, which favours chlorophyll development<ref name=":8" />. Although geographically close to Yame, Miyazaki matcha is more sweet, clean, and approachable than the umami matcha of Yame. It has the lightest umami flavour, making it a beginner-friendly matcha<ref name=":8" />.

*

== Chemical Composition: ==

* Catechin: Antioxidants that bring health benefits like preventing cancer, especially due to the high amount of EGCG out of the four catechins<ref name=":9">{{Cite web|last=Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., & Janda, K.|date=2020|title=Health Benefits and Chemical Composition of Matcha Green Tea: A Review|url=https://doi.org/10.3390/molecules26010085|url-status=live}}</ref>. The flavour profiles of catechins are bitterness and astringency<ref name=":10">{{Cite web|last=Luna Matcha|date=2026, August 8|title=Theanine vs. catechins in Matcha|url=https://lunamatcha.com/blogs/how-to-choose-the-best-matcha-powder/theanine-vs-catechins-in-matcha|url-status=live}}</ref>.
** (-)-epicatechin (EC)
** (-)-epicatechin-3-gallate (ECG)
** (-)-epigallocatechin (EGC)
** (-)-epigallocatechin-3-gallate (EGCG)
* Caffeine: The amount of caffeine depends on the age of the leaves, with older leaves having less caffeine. The main flavour of caffeine is bitterness but with the presence of theanine, it can create some umami flavours<ref name=":10" />.
* Phenolic acids: natural antioxidant that prevents diseases and cancer growth <ref name=":9" />.
* Rutin: Polyphenolic compound. An antioxidant that has antidiabetic and anti-inflammatory properties<ref name=":9" />.
* Quercetin: Antioxidant that inhibits glucose absorption, aiding in insulin sensitivity<ref name=":9" />.
* Vitamin C: Antioxidant that improves immune defence<ref name=":9" />.
* Chlorophyll: antioxidant and anti-inflammatory properties. Provides matcha with its bright green colour due to its high concentration<ref name=":9" />.
* L-theanine: Amino acid that, when combined with caffeine, provides a savoury umami flavour<ref name=":10" />.

===== '''Aroma:''' =====
Depending on the region the matcha was harvested, the volatile aroma compounds differ but the main ones which contribute to its seaweed-like aroma are (E)-2-decadienal, linalyl acetate and geraniol.<ref>{{Cite web|last=Luo, Y., Zhang, Y., Qu, F., Qian, W., Wang, P., Zhang, X., Zhang, X., & Hu, J.|date=2023|title=Variations of main quality components of matcha from different regions in the Chinese market|url=https://doi.org/10.3389/fnut.2023.1153983 |url-status=live}}</ref>

===== '''Mouthfeel:''' =====
The mouthfeel of matcha can depend on many factors in the process of mixing the powder with water. Due to the variation of conditions of when the matcha was harvested and processed. Improper technique used to mix the matcha and water can result in a grainy and uneven mix. Utilizing the proper tools and technique will aid in getting a nice smooth and foamy mouthfeel.<ref>{{Cite web|last=Maison Koko|date=2025, September 15|title=Why is my matcha grainy?|url=https://maisonkoko.com/blogs/blog/why-is-my-matcha-grainy|url-status=live}}</ref>

== Exam Question ==
'''Why is it important to store airtight containers containing perishable products, like matcha, in a cool refrigerated environment?'''

A) To enhance the flavor of the products

B) To speed up microbial growth and spoilage

C) To prevent oxidation and maintain freshness

D) To increase the shelf life by speeding up ripening

'''Correct Answers:'''

C) To prevent oxidation and maintain freshness

'''Explanation:'''

This question assesses the student's understanding of the role played by temperature and atmosphere control in food preservation. Recognizing the importance of preventing oxidation helps students appreciate the practical measures needed to maintain product quality and extend shelf life, a critical concept in food science and preservation techniques as learned in FNH 200. In class and readings, we were taught about storage and different methods for storing and maintaining freshness and quality of products. This is a question that should be included because it covers those important concepts learned in class and demonstrates it with a real-life scenario with matcha.<ref>{{Cite web|title=How to Store Matcha|url=https://www.kenkotea.com.au/blogs/news/how-to-store-matcha-1#:~:text=High%20temperatures%20can%20cause%20matcha,that%20can%20affect%20matcha%20quality|url-status=live|website=Kenko Tea}}</ref>

== References ==
<references />

Course:FNH200/Projects/2024/Matcha

2026-08-13T05:50:56Z

AmeliaTang: /* References */

== Introduction ==
Matcha is a powdered green tea product produced from the leaves of ''Camellia sinensis'' that undergo specialized cultivation and processing methods before being consumed. Traditionally developed within Japanese tea culture, matcha has become increasingly popular worldwide and is now incorporated into a variety of products, including beverages, baked goods, and desserts.<ref>{{Cite web|title=|url=|url-status=live}}</ref>

This article examines the relationship between matcha production methods, grading systems, and product quality (chemical composition and sensory properties). Understanding these differences among matcha products influences production decisions and consumers’ perceptions of quality.[[File:Grüner Tee, Matcha.jpg|thumb|Matcha tea powder.]]
[[File:Matcha Beverage.jpg|thumb|A cup of matcha tea.]][[File:How-05 1024x1024.webp|thumb|An industrial tencha mill, grinding leaves into a fine powder.]]

== Matcha Grades and Quality Classification ==
Matcha can be prepared and enjoyed in many forms, including drinks, baked goods, smoothies, and soft serve. However, not all matcha is suited for every use. For example, using expensive, high-quality matcha in baked goods, may be unnecessary because the flavours that make it valuable can be masked by other ingredients. Matcha is commonly categorized into three grades, ceremonial, premium, and culinary.

Ceremonial-grade matcha is considered the highest quality. It is made from young, first harvest leaves that produce a vibrant, bright green colour. The powder is extremely fine and silky, with little to no bitterness and a naturally sweet, smooth, and umami flavour. Due to its refined taste, ceremonial matcha is traditionally used for usucha or koicha, Japanese preparation styles that combine matcha primarily with water. Adding milk, syrups, or using it for baking can mask its delicate flavour profile, making it less worthwhile for these applications. It is also the most expensive grade, typically costing around $25–$50 per 30 g.

Premium-grade matcha is slightly lower in quality and may come from later harvests. It can still have a bright green colour, smooth texture, and strong umami flavour, although it may be somewhat less vibrant and slightly more bitter than ceremonial matcha. Its lower price makes it a popular choice for everyday drinks, particularly matcha lattes.

Finally, culinary-grade matcha is generally made from leaves harvested later in the season that have received more sunlight. This produces a deeper, more olive-toned green colour and a stronger, more earthy and bitter flavour. Its robust taste allows it to remain noticeable when combined with other ingredients, making it ideal for baking, smoothies, and desserts. It is also the most affordable grade, which is practical for recipes requiring larger quantities of matcha.

It is important to note that these three terms are not officially regulated classifications. They may be used as marketing terms, particularly in international markets. Therefore, consumers should evaluate the matcha's colour, texture, harvest, flavour, and overall quality rather than relying solely on the grade printed on the label.

== Chemical Composition: ==
* Catechin: Antioxidants that bring health benefits like preventing cancer, especially due to the high amount of EGCG out of the four catechins. The flavour profiles of catechins are bitterness and astringency.
** (-)-epicatechin (EC)
** (-)-epicatechin-3-gallate (ECG)
** (-)-epigallocatechin (EGC)
** (-)-epigallocatechin-3-gallate (EGCG)
* Caffeine: The amount of caffeine depends on the age of the leaves, with older leaves having less caffeine. The main flavour of caffeine is bitterness but with the presence of theanine, it can create some umami flavours.
* Phenolic acids: natural antioxidant that prevents diseases and cancer growth.
* Rutin: Polyphenolic compound. An antioxidant that has antidiabetic and anti-inflammatory properties.
* Quercetin: Antioxidant that inhibits glucose absorption, aiding in insulin sensitivity.
* Vitamin C: Antioxidant that improves immune defence.
* Chlorophyll: antioxidant and anti-inflammatory properties. Provides matcha with its bright green colour due to its high concentration.
* L-theanine: Amino acid that, when combined with caffeine, provides a savoury umami flavour.

===== '''Aroma:''' =====
Depending on the region the matcha was harvested, the volatile aroma compounds differ but the main ones which contribute to its seaweed-like aroma are (E)-2-decadienal, linalyl acetate and geraniol.

===== '''Mouthfeel:''' =====
The mouthfeel of matcha can depend on many factors in the process of mixing the powder with water. Due to the variation of conditions of when the matcha was harvested and processed. Improper technique used to mix the matcha and water can result in a grainy and uneven mix. Utilizing the proper tools and technique will aid in getting a nice smooth and foamy mouthfeel.

== Product Origin ==

* '''Uji, Kyoto:'''

Kyoto is the birthplace of Japanese matcha with over 800 years of matcha production. The cool mountain air meets with morning mist of the Uji river, contributing to temperature variations throughout the day. This slows leaf growth, concentrating L-theanine and flavour compounds that provide its deeply layered savoury umami flavour. The hint of sweetness stems from the mineral-rich clay soil deposited over years.

* '''Nishio, Aichi'''

The mild stable temperatures, consistent rainfall, and rich soil of Nishio produce matcha with a smooth, balanced, and consistent character. It has a clean flavour of mellow sweetness and gentle umami compared to the complexity of Uji matcha. This is due to geographical differences: mountain valleys of Uji vs fertile plains of Nishio.

* '''Kagoshima'''

Japan’s largest tea-producing prefecture, Kagoshima, has a warm subtropical climate and longer growing season, contributing to stable harvests. The mineral-rich volcanic soil produces a distinct smooth and round flavour profile and a bright green colour. It is gently sweet and velvety with less bitterness, suitable for beginners that prefer a light overall profile.

* '''Yame, Fukuoka'''

The secret to Yame’s defining matcha is the morning fog. Dense fog from surrounding mountain valleys settles over the tea fields, creating a natural shading effect. The drastic changes of day-to-night temperature slows down leaf development and concentrates amino acids, giving Yame’s matcha the deepest umami flavour. It is Japan’s richest and deepest ceremonial matcha, rivalling Uji's layered matcha.

* '''Miyazaki'''

The striking neon green colour of Miyazaki matcha comes from the south subtropical climate and long sunshine exposure, which favours chlorophyll development. Although geographically close to Yame, Miyazaki matcha is more sweet, clean, and approachable than the umami matcha of Yame. It has the lightest umami flavour, making it a beginner-friendly matcha.

== Traditional Japanese Matcha vs. Lower-Cost Commercial Matcha ==
1. '''Growing Conditions and Shading Before Harvest'''

* '''Traditional:''' Shaded 20–30 days pre-harvest to boost chlorophyll and stop sweet amino acids from converting into bitter catechins. This guarantees a deep green color and a sweet, umami-rich flavor. (Valley of Tea).
* '''Commercial:''' It receives a shorter shading and more direct sunlight exposure (Jade Leaf Matcha). This causes the leaves to develop higher concentrations of antioxidant catechins resulting in a more subdued shade of green and a bolder flavour with distinctively bitter notes (Jade Leaf Matcha).

2. '''Leaf Selection and Harvesting Methods'''

* '''Traditional:''' Harvesting occurs late April to May, selecting only the youngest buds at the top of the bush. This guarantees superior overall quality and a naturally sweet flavour profile (Jade Leaf Matcha).
* '''Commercial:''' Harvesting utilizes older leaves located much lower on the tea plant (Jade Leaf Matcha). This lowers the overall quality but creates a bolder flavour that can withstand being mixed with milk (Sipspa).

3. '''Removal of Stems and Veins'''

* '''Traditional:''' The dried leaves are painstakingly sorted to meticulously remove all tough stems and veins (Japanese Green Tea Co). This results in concentrated umami flavour with even texture to the final powder (Valley of Tea).
* '''Commercial:''' Commercial production relies on automated industrial machines to separate stems and veins rapidly from massive volumes of tea, which results in uneven texture compared to the traditional matcha. (Japanese Green Tea Co.).

4. '''Steaming and Drying Processes'''

* '''Traditional:''' Immediately after picking, the fresh leaves are rapidly steamed within hours, then carefully dried using large wind tunnels and finishing ovens (Uji Matcha Tea)..
* '''Commercial:''' Commercial leaves are also steamed to halt oxidation and dried by machine. (Jade Leaf Matcha).

5. '''Production of Tencha'''

* '''Traditional:''' The resulting fragile, cleanly de-stemmed leaf tissue is called '''tencha''', which serves as the pure raw material for high-quality matcha (Uji Matcha Tea).
* '''Commercial:''' The tencha produced for commercial use originates from older leaves that naturally contain a more diluted amino acid concentration (Valley of Tea).

6. '''Traditional Stone Grinding Versus Industrial Milling'''

* '''Traditional:''' The tencha is ground using traditional granite stone mills (ishiusu) that rotate slowly, yielding only 30 to 40 grams per hour to prevent heat damage and preserve the vibrant green colour. (First Agri B2B).
* '''Commercial:''' Commercial operations utilize high-speed machine mills or ceramic bead mills capable of grinding up to 20 kilograms per hour (Japanese Green Tea Co.).

7. '''Packaging and Storage Practices'''

* '''Traditional:''' Premium matcha is highly susceptible to oxidation and must be packaged in airtight, opaque tins and stored in refrigerated conditions (Senbird Tea).
* '''Commercial:''' Commercial culinary matcha is hardier and often packaged in bulk bags or standard pouches intended for café or pantry use (Senbird Tea).

8. '''Additional Processing to Pre-Made Matcha Latte Powder / Mix'''

* '''Traditional:''' This ceremonial product undergoes zero additional processing and consists entirely of one single ingredient: pure, unsweetened green tea powder. (Nippon Matcha)
* '''Commercial:''' Pre-made commercial latte mixes are heavily processed and bulked out with added ingredients like cane sugar, maltodextrin, skim milk powder, xanthan gum, and artificial flavouring agents. (Nippon Matcha)

== Exam Question ==
'''Why is it important to store airtight containers containing perishable products, like matcha, in a cool refrigerated environment?'''

A) To enhance the flavor of the products

B) To speed up microbial growth and spoilage

C) To prevent oxidation and maintain freshness

D) To increase the shelf life by speeding up ripening

'''Correct Answers:'''

C) To prevent oxidation and maintain freshness

'''Explanation:'''

This question assesses the student's understanding of the role played by temperature and atmosphere control in food preservation. Recognizing the importance of preventing oxidation helps students appreciate the practical measures needed to maintain product quality and extend shelf life, a critical concept in food science and preservation techniques as learned in FNH 200. In class and readings, we were taught about storage and different methods for storing and maintaining freshness and quality of products. This is a question that should be included because it covers those important concepts learned in class and demonstrates it with a real-life scenario with matcha.<ref>{{Cite web|title=How to Store Matcha|url=https://www.kenkotea.com.au/blogs/news/how-to-store-matcha-1#:~:text=High%20temperatures%20can%20cause%20matcha,that%20can%20affect%20matcha%20quality|url-status=live|website=Kenko Tea}}</ref>

== References ==
Nara Tea Co. (2025, August 20). Matcha grades explained: Ceremonial, premium, and culinary. <nowiki>https://narateacompany.com/blogs/news/matcha-grades-explained</nowiki>

Senbird Tea. (2024, January 30). Ceremonial matcha vs. culinary matcha: Understanding the difference. <nowiki>https://senbirdtea.com/blogs/green-tea/understanding-ceremonial-matcha-vs-culinary-matcha</nowiki>

Senchoju. (2026, January 13). Matcha grades explained: Is “ceremonial grade” always real?

<nowiki>https://senchoju.com/blogs/latest-news-updates/matcha-grades-explained-is-ceremonial-grade-always-real</nowiki>

Teaologists. (n.d.). What’s the difference between ceremonial, premium and culinary matcha. <nowiki>https://teaologists.co.uk/blogs/teaologists-health-habit-blog/93293825-how-to-differentiate-between-ceremonial-grade-matcha-and-culinary-grade-matcha</nowiki>

====== Traditional Japanese Matcha vs. Lower-Cost Commercial Matcha: ======
First Agri Team. (2026, March 29). ''Stone-ground vs machine-milled matcha: What actually matters for quality?'' First Agri B2B. <nowiki>https://first-agri.jp/matcha/columns/stone-ground-vs-machine-milled-matcha</nowiki>

Jade Leaf Matcha. (n.d.). ''Everything you need to know about ceremonial and culinary grade matcha''. <nowiki>https://www.jadeleafmatcha.com/blogs/matcha-guide/everything-you-need-to-know-about-ceremonial-and-culinary-grade-matcha</nowiki>

Japanese Green Tea Co. (n.d.). ''The process behind your cup of matcha''. <nowiki>https://www.japanesegreenteain.com/blogs/green-tea-and-health/the-process-behind-your-cup-of-matcha</nowiki>

Nippon Matcha. (n.d.). ''The matcha paradox''. <nowiki>https://nipponmatcha.com/blogs/matcha/the-matcha-paradox</nowiki>

Senbird Tea. (2022, August 31). ''How Japanese matcha green tea powder is made''. <nowiki>https://senbirdtea.com/blogs/green-tea/how-japanese-matcha-green-tea-powder-is-made</nowiki>

Sip Spa. (n.d.). ''Ceremonial matcha vs. culinary grade: Colour, taste & texture''. <nowiki>https://sipspa.com.au/blogs/articles/ceremonial-matcha-vs-culinary-grade-colour-taste-texture</nowiki>

Uji Matcha Tea. (n.d.). ''How matcha is made''. <nowiki>https://ujimatchatea.com/pages/how-matcha-is-made</nowiki>

Valley of Tea. (2026, July 16). ''Matcha plants''. <nowiki>https://www.valleyoftea.com/en-ca/blogs/tea/matcha-plants</nowiki>

Course:FNH200/Projects/2024/Matcha

2026-08-13T05:50:40Z

AmeliaTang:

== Introduction ==
Matcha is a powdered green tea product produced from the leaves of ''Camellia sinensis'' that undergo specialized cultivation and processing methods before being consumed. Traditionally developed within Japanese tea culture, matcha has become increasingly popular worldwide and is now incorporated into a variety of products, including beverages, baked goods, and desserts.<ref>{{Cite web|title=|url=|url-status=live}}</ref>

This article examines the relationship between matcha production methods, grading systems, and product quality (chemical composition and sensory properties). Understanding these differences among matcha products influences production decisions and consumers’ perceptions of quality.[[File:Grüner Tee, Matcha.jpg|thumb|Matcha tea powder.]]
[[File:Matcha Beverage.jpg|thumb|A cup of matcha tea.]][[File:How-05 1024x1024.webp|thumb|An industrial tencha mill, grinding leaves into a fine powder.]]

== Matcha Grades and Quality Classification ==
Matcha can be prepared and enjoyed in many forms, including drinks, baked goods, smoothies, and soft serve. However, not all matcha is suited for every use. For example, using expensive, high-quality matcha in baked goods, may be unnecessary because the flavours that make it valuable can be masked by other ingredients. Matcha is commonly categorized into three grades, ceremonial, premium, and culinary.

Ceremonial-grade matcha is considered the highest quality. It is made from young, first harvest leaves that produce a vibrant, bright green colour. The powder is extremely fine and silky, with little to no bitterness and a naturally sweet, smooth, and umami flavour. Due to its refined taste, ceremonial matcha is traditionally used for usucha or koicha, Japanese preparation styles that combine matcha primarily with water. Adding milk, syrups, or using it for baking can mask its delicate flavour profile, making it less worthwhile for these applications. It is also the most expensive grade, typically costing around $25–$50 per 30 g.

Premium-grade matcha is slightly lower in quality and may come from later harvests. It can still have a bright green colour, smooth texture, and strong umami flavour, although it may be somewhat less vibrant and slightly more bitter than ceremonial matcha. Its lower price makes it a popular choice for everyday drinks, particularly matcha lattes.

Finally, culinary-grade matcha is generally made from leaves harvested later in the season that have received more sunlight. This produces a deeper, more olive-toned green colour and a stronger, more earthy and bitter flavour. Its robust taste allows it to remain noticeable when combined with other ingredients, making it ideal for baking, smoothies, and desserts. It is also the most affordable grade, which is practical for recipes requiring larger quantities of matcha.

It is important to note that these three terms are not officially regulated classifications. They may be used as marketing terms, particularly in international markets. Therefore, consumers should evaluate the matcha's colour, texture, harvest, flavour, and overall quality rather than relying solely on the grade printed on the label.

== Chemical Composition: ==
* Catechin: Antioxidants that bring health benefits like preventing cancer, especially due to the high amount of EGCG out of the four catechins. The flavour profiles of catechins are bitterness and astringency.
** (-)-epicatechin (EC)
** (-)-epicatechin-3-gallate (ECG)
** (-)-epigallocatechin (EGC)
** (-)-epigallocatechin-3-gallate (EGCG)
* Caffeine: The amount of caffeine depends on the age of the leaves, with older leaves having less caffeine. The main flavour of caffeine is bitterness but with the presence of theanine, it can create some umami flavours.
* Phenolic acids: natural antioxidant that prevents diseases and cancer growth.
* Rutin: Polyphenolic compound. An antioxidant that has antidiabetic and anti-inflammatory properties.
* Quercetin: Antioxidant that inhibits glucose absorption, aiding in insulin sensitivity.
* Vitamin C: Antioxidant that improves immune defence.
* Chlorophyll: antioxidant and anti-inflammatory properties. Provides matcha with its bright green colour due to its high concentration.
* L-theanine: Amino acid that, when combined with caffeine, provides a savoury umami flavour.

===== '''Aroma:''' =====
Depending on the region the matcha was harvested, the volatile aroma compounds differ but the main ones which contribute to its seaweed-like aroma are (E)-2-decadienal, linalyl acetate and geraniol.

===== '''Mouthfeel:''' =====
The mouthfeel of matcha can depend on many factors in the process of mixing the powder with water. Due to the variation of conditions of when the matcha was harvested and processed. Improper technique used to mix the matcha and water can result in a grainy and uneven mix. Utilizing the proper tools and technique will aid in getting a nice smooth and foamy mouthfeel.

== Product Origin ==

* '''Uji, Kyoto:'''

Kyoto is the birthplace of Japanese matcha with over 800 years of matcha production. The cool mountain air meets with morning mist of the Uji river, contributing to temperature variations throughout the day. This slows leaf growth, concentrating L-theanine and flavour compounds that provide its deeply layered savoury umami flavour. The hint of sweetness stems from the mineral-rich clay soil deposited over years.

* '''Nishio, Aichi'''

The mild stable temperatures, consistent rainfall, and rich soil of Nishio produce matcha with a smooth, balanced, and consistent character. It has a clean flavour of mellow sweetness and gentle umami compared to the complexity of Uji matcha. This is due to geographical differences: mountain valleys of Uji vs fertile plains of Nishio.

* '''Kagoshima'''

Japan’s largest tea-producing prefecture, Kagoshima, has a warm subtropical climate and longer growing season, contributing to stable harvests. The mineral-rich volcanic soil produces a distinct smooth and round flavour profile and a bright green colour. It is gently sweet and velvety with less bitterness, suitable for beginners that prefer a light overall profile.

* '''Yame, Fukuoka'''

The secret to Yame’s defining matcha is the morning fog. Dense fog from surrounding mountain valleys settles over the tea fields, creating a natural shading effect. The drastic changes of day-to-night temperature slows down leaf development and concentrates amino acids, giving Yame’s matcha the deepest umami flavour. It is Japan’s richest and deepest ceremonial matcha, rivalling Uji's layered matcha.

* '''Miyazaki'''

The striking neon green colour of Miyazaki matcha comes from the south subtropical climate and long sunshine exposure, which favours chlorophyll development. Although geographically close to Yame, Miyazaki matcha is more sweet, clean, and approachable than the umami matcha of Yame. It has the lightest umami flavour, making it a beginner-friendly matcha.

== Traditional Japanese Matcha vs. Lower-Cost Commercial Matcha ==
1. '''Growing Conditions and Shading Before Harvest'''

* '''Traditional:''' Shaded 20–30 days pre-harvest to boost chlorophyll and stop sweet amino acids from converting into bitter catechins. This guarantees a deep green color and a sweet, umami-rich flavor. (Valley of Tea).
* '''Commercial:''' It receives a shorter shading and more direct sunlight exposure (Jade Leaf Matcha). This causes the leaves to develop higher concentrations of antioxidant catechins resulting in a more subdued shade of green and a bolder flavour with distinctively bitter notes (Jade Leaf Matcha).

2. '''Leaf Selection and Harvesting Methods'''

* '''Traditional:''' Harvesting occurs late April to May, selecting only the youngest buds at the top of the bush. This guarantees superior overall quality and a naturally sweet flavour profile (Jade Leaf Matcha).
* '''Commercial:''' Harvesting utilizes older leaves located much lower on the tea plant (Jade Leaf Matcha). This lowers the overall quality but creates a bolder flavour that can withstand being mixed with milk (Sipspa).

3. '''Removal of Stems and Veins'''

* '''Traditional:''' The dried leaves are painstakingly sorted to meticulously remove all tough stems and veins (Japanese Green Tea Co). This results in concentrated umami flavour with even texture to the final powder (Valley of Tea).
* '''Commercial:''' Commercial production relies on automated industrial machines to separate stems and veins rapidly from massive volumes of tea, which results in uneven texture compared to the traditional matcha. (Japanese Green Tea Co.).

4. '''Steaming and Drying Processes'''

* '''Traditional:''' Immediately after picking, the fresh leaves are rapidly steamed within hours, then carefully dried using large wind tunnels and finishing ovens (Uji Matcha Tea)..
* '''Commercial:''' Commercial leaves are also steamed to halt oxidation and dried by machine. (Jade Leaf Matcha).

5. '''Production of Tencha'''

* '''Traditional:''' The resulting fragile, cleanly de-stemmed leaf tissue is called '''tencha''', which serves as the pure raw material for high-quality matcha (Uji Matcha Tea).
* '''Commercial:''' The tencha produced for commercial use originates from older leaves that naturally contain a more diluted amino acid concentration (Valley of Tea).

6. '''Traditional Stone Grinding Versus Industrial Milling'''

* '''Traditional:''' The tencha is ground using traditional granite stone mills (ishiusu) that rotate slowly, yielding only 30 to 40 grams per hour to prevent heat damage and preserve the vibrant green colour. (First Agri B2B).
* '''Commercial:''' Commercial operations utilize high-speed machine mills or ceramic bead mills capable of grinding up to 20 kilograms per hour (Japanese Green Tea Co.).

7. '''Packaging and Storage Practices'''

* '''Traditional:''' Premium matcha is highly susceptible to oxidation and must be packaged in airtight, opaque tins and stored in refrigerated conditions (Senbird Tea).
* '''Commercial:''' Commercial culinary matcha is hardier and often packaged in bulk bags or standard pouches intended for café or pantry use (Senbird Tea).

8. '''Additional Processing to Pre-Made Matcha Latte Powder / Mix'''

* '''Traditional:''' This ceremonial product undergoes zero additional processing and consists entirely of one single ingredient: pure, unsweetened green tea powder. (Nippon Matcha)
* '''Commercial:''' Pre-made commercial latte mixes are heavily processed and bulked out with added ingredients like cane sugar, maltodextrin, skim milk powder, xanthan gum, and artificial flavouring agents. (Nippon Matcha)

== Exam Question ==
'''Why is it important to store airtight containers containing perishable products, like matcha, in a cool refrigerated environment?'''

A) To enhance the flavor of the products

B) To speed up microbial growth and spoilage

C) To prevent oxidation and maintain freshness

D) To increase the shelf life by speeding up ripening

'''Correct Answers:'''

C) To prevent oxidation and maintain freshness

'''Explanation:'''

This question assesses the student's understanding of the role played by temperature and atmosphere control in food preservation. Recognizing the importance of preventing oxidation helps students appreciate the practical measures needed to maintain product quality and extend shelf life, a critical concept in food science and preservation techniques as learned in FNH 200. In class and readings, we were taught about storage and different methods for storing and maintaining freshness and quality of products. This is a question that should be included because it covers those important concepts learned in class and demonstrates it with a real-life scenario with matcha.<ref>{{Cite web|title=How to Store Matcha|url=https://www.kenkotea.com.au/blogs/news/how-to-store-matcha-1#:~:text=High%20temperatures%20can%20cause%20matcha,that%20can%20affect%20matcha%20quality|url-status=live|website=Kenko Tea}}</ref>

== References ==
Nara Tea Co. (2025, August 20). Matcha grades explained: Ceremonial, premium, and culinary. <nowiki>https://narateacompany.com/blogs/news/matcha-grades-explained</nowiki>

Senbird Tea. (2024, January 30). Ceremonial matcha vs. culinary matcha: Understanding the difference. <nowiki>https://senbirdtea.com/blogs/green-tea/understanding-ceremonial-matcha-vs-culinary-matcha</nowiki>

Senchoju. (2026, January 13). Matcha grades explained: Is “ceremonial grade” always real? <nowiki>https://senchoju.com/blogs/latest-news-updates/matcha-grades-explained-is-ceremonial-grade-always-real</nowiki>

Teaologists. (n.d.). What’s the difference between ceremonial, premium and culinary matcha. <nowiki>https://teaologists.co.uk/blogs/teaologists-health-habit-blog/93293825-how-to-differentiate-between-ceremonial-grade-matcha-and-culinary-grade-matcha</nowiki>

====== Traditional Japanese Matcha vs. Lower-Cost Commercial Matcha: ======
First Agri Team. (2026, March 29). ''Stone-ground vs machine-milled matcha: What actually matters for quality?'' First Agri B2B. <nowiki>https://first-agri.jp/matcha/columns/stone-ground-vs-machine-milled-matcha</nowiki>

Jade Leaf Matcha. (n.d.). ''Everything you need to know about ceremonial and culinary grade matcha''. <nowiki>https://www.jadeleafmatcha.com/blogs/matcha-guide/everything-you-need-to-know-about-ceremonial-and-culinary-grade-matcha</nowiki>

Japanese Green Tea Co. (n.d.). ''The process behind your cup of matcha''. <nowiki>https://www.japanesegreenteain.com/blogs/green-tea-and-health/the-process-behind-your-cup-of-matcha</nowiki>

Nippon Matcha. (n.d.). ''The matcha paradox''. <nowiki>https://nipponmatcha.com/blogs/matcha/the-matcha-paradox</nowiki>

Senbird Tea. (2022, August 31). ''How Japanese matcha green tea powder is made''. <nowiki>https://senbirdtea.com/blogs/green-tea/how-japanese-matcha-green-tea-powder-is-made</nowiki>

Sip Spa. (n.d.). ''Ceremonial matcha vs. culinary grade: Colour, taste & texture''. <nowiki>https://sipspa.com.au/blogs/articles/ceremonial-matcha-vs-culinary-grade-colour-taste-texture</nowiki>

Uji Matcha Tea. (n.d.). ''How matcha is made''. <nowiki>https://ujimatchatea.com/pages/how-matcha-is-made</nowiki>

Valley of Tea. (2026, July 16). ''Matcha plants''. <nowiki>https://www.valleyoftea.com/en-ca/blogs/tea/matcha-plants</nowiki>

Course:FNH200/Projects/2024/Matcha

2026-08-12T18:41:15Z

AmeliaTang:

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

2026-07-22T22:13:33Z

AmeliaTang: /* Differences */

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

{| class="wikitable"
|+
|}

== Images ==
{| class="wikitable"
!Welch's Mixed Fruit Snack
!Welch's Mixed Fruit Snacks - Zero Sugar
!Welch's Mixed Fruit Snacks - Nutrition Facts Table
!'''Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table'''
|-
|[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit/]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit-3/]]
|[[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.[https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371 https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.[https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689 https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]]
|}

== Ingredient lists ==
{| class="wikitable"
|+
!Welch's fruit snacks
!zero sugar 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 flavours
* ascorbic acid (vitamin C)
* alpha tocopherol acetate (vitamin E)
* vitamin A palmitate
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour)
|
* Maltitol
* Allulose
* Maltodextrin
* modified corn starch
* Gelatin
* citric acid (acidulant)
* coconut oil
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour).
|}
== Fat & Sugar Substitutes and Addictive ==
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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.

====== '''Sugar substitutes:''' ======

* '''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.

* '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online.

====== '''Fat substitute''' ======

* '''Maltodextrin,''' 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. As mentioned above, both versions of the fruit snacks has very similar

====== '''Additive''' ======

* '''modified corn starch''', which is a thickening agent to improve texture.
* '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies.
* '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies).
* '''Carnauba''' '''wax''', which 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.
* '''Fruit and vegetables juice''' are used to provide vibrant colours of gummies
* '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.

== Comparison ==

* The differences between the two products is to make a zero-sugar product while considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness.
#'''Welch’s Mixed Fruits'''
#* “'''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.
#* “'''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.
#* “'''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.
#* “'''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.
#'''Welch’s Mixed Fruit Zero Sugar'''
#*"'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories.
#*“'''25% Fewer Calories than our original snacks'''”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.

== Connecting the Concepts ==
The above 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.

== References==

# Welch's. (n.d.). ''Mixed Fruit Fruit Snacks''. https://welchsfruitsnacks.com/products/mixed-fruit/
# Welch's. (n.d.). ''Mixed Fruit Fruit Snacks (Family Pack)''. https://welchsfruitsnacks.com/products/mixed-fruit-3/
# Target. (n.d.). ''Welch's Fruit Snacks Mixed Fruit 8 oz (10 ct)''. https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371
# Walmart. (n.d.). ''Welch's Zero Sugar Fruity Bites Mixed Fruit Snack Box''. https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689
# Government of Canada. (2017). ''Sugar alcohols (polyols) and polydextrose used as sweeteners in foods – Food safety''. Health Canada. https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/sugar-substitutes/sugar-alcohols-polyols-polydextrose-used-sweeteners-foods-food-safety.html
# Wikipedia contributors. (2026). ''Allulose''. ''Wikipedia''. https://en.wikipedia.org/wiki/Allulose
# Practice-based Evidence in Nutrition. (2024). ''Is allulose safe to use in Canada?'' https://www.pennutrition.com/TrendingTopic?id=30552
# Wikipedia contributors. (2026). ''Modified starch''. ''Wikipedia''. https://en.wikipedia.org/wiki/Modified_starch
# Government of Canada. (2017). ''Modification to the List of Permitted Food Additives to Enable the Use of Gelatin as a Gelling Agent in Calorie Reduced Margarine''. Health Canada. https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/modification-lists-permitted-food-additives-use-gelatin-gelling-agent-calorie-reduced-margarine.html
# Mariod, A. A., Adam, H. F., & Ahmed, R. M. (2021). ''Gelatin, source, extraction and industrial applications''. ''Food Hydrocolloids''. https://www.sciencedirect.com/science/article/pii/S0268005X2100549X
# Government of Canada. (2025). ''Lists of permitted food additives – List of permitted pH adjusting agents, acid-reacting materials and water correcting agents''. Health Canada. https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/10-adjusting-agents.html
# Gummy Genix. (n.d.). ''Why are gummies acidic? Discover the role of acids in gummy manufacturing''. https://gummygenix.com/why-are-gummies-acidic-discover-the-role-of-acids-in-gummy-manufacturing/
# Mondstar. (n.d.). ''Lactic acid in food: Discovering its role in everyday food''. https://www.mondstar.com/lactic-acid-in-food-discovering-its-role-in-everyday-food/
# Probiota Innovations. (2024). ''Carnauba wax in gummies: When to use it and when to replace it''. https://www.probiotainnovations.com/blog/blog-202-carnauba-wax-in-gummies-when-to-use-it-and-when-to-replace-it
# WebMD. (2022). ''What is maltodextrin?'' https://www.webmd.com/diet/what-is-maltodextrin
# Koel Colours. (n.d.). ''Turmeric as a natural yellow food color: How it works and where it's used''. https://koelcolours.com/turmeric-as-a-natural-yellow-food-color-how-it-works-and-where-its-used/
# Healthline. (2023). ''Annatto: Nutrition, benefits, uses, and side effects''. https://www.healthline.com/nutrition/annatto
# Wikipedia contributors. (2026). ''Coconut oil''. ''Wikipedia''. https://en.wikipedia.org/wiki/Coconut_oil
# Healthline. (2023). ''Is maltitol safe?'' https://www.healthline.com/health/food-nutrition/is-maltitol-safe
# Healthline. (2023). ''Allulose: Benefits, nutrition, and side effects''. https://www.healthline.com/nutrition/allulose
# Yarley, E. (2025). Unveiling hidden sugars: A critical analysis of maltodextrin as a polysaccharide additive in processed foods and its health implications. ''International Journal of Medical Science and Clinical Invention, 12'', 7602–7621. https://doi.org/10.18535/ijmsci/v12i.04.02
# Healthline. (2023). ''Gelatin: Nutrition, benefits, and uses''. https://www.healthline.com/nutrition/gelatin-benefits
# Probiota Innovations. (2024). ''Carnauba wax in gummies: When to use it and when to replace it''. https://www.probiotainnovations.com/blog/blog-202-carnauba-wax-in-gummies-when-to-use-it-and-when-to-replace-it
# Canadian Food Inspection Agency. (2025, September 3). ''Bilingual food labelling''. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling
# Canadian Food Inspection Agency. (2025). ''Food products that require a label''. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/food-products
# Canadian Food Inspection Agency. (2024, March 18). ''Nutrition labelling''. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling
# Canadian Food Inspection Agency. (2026). ''Understanding food labels''. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels
# Adams, S. (2025). ''Are gummy bears gluten-free?'' Celiac.com. https://www.celiac.com/celiac-disease/are-gummy-bears-gluten-free-video-r7016/
# Healthline Editorial Team. (2025). ''Great foods for getting vitamins A to K in your diet''. Healthline. https://www.healthline.com/health/foods-nutrition-vitamins-a-b-c-d-e-k#vitamin-k
# Rousselot. (2024). ''What is gelatin made of?'' Darling Ingredients. https://www.darlingii.com/rousselot/resources/blogs/2024/01/rousselot-what-is-gelatin-made-of
{{Projectbox FNH200}}
[[Category:Food_Science]]

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

2026-07-22T21:55:48Z

AmeliaTang: /* References */

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

{| class="wikitable"
|+
|}

== Images ==
{| class="wikitable"
!Welch's Mixed Fruit Snack
!Welch's Mixed Fruit Snacks - Zero Sugar
!Welch's Mixed Fruit Snacks - Nutrition Facts Table
!'''Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table'''
|-
|[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit/]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit-3/]]
|[[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.[https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371 https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.[https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689 https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]]
|}

== Ingredient lists ==
{| class="wikitable"
|+
!Welch's fruit snacks
!zero sugar 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 flavours
* ascorbic acid (vitamin C)
* alpha tocopherol acetate (vitamin E)
* vitamin A palmitate
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour)
|
* Maltitol
* Allulose
* Maltodextrin
* modified corn starch
* Gelatin
* citric acid (acidulant)
* coconut oil
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour).
|}
== Fat & Sugar Substitutes and Addictive ==
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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.

====== '''Sugar substitutes:''' ======

* '''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.

* '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online.

====== '''Fat substitute''' ======

* '''Maltodextrin,''' 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. As mentioned above, both versions of the fruit snacks has very similar

====== '''Additive''' ======

* '''modified corn starch''', which is a thickening agent to improve texture.
* '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies.
* '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies).
* '''Carnauba''' '''wax''', which 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.
* '''Fruit and vegetables juice''' are used to provide vibrant colours of gummies
* '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.

== Differences ==

* The differences between the two products is to make a zero-sugar product while considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness.
#'''Welch’s Mixed Fruits'''
#* “'''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.
#* “'''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.
#* “'''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.
#* “'''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.
#'''Welch’s Mixed Fruit Zero Sugar'''
#*"'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories.
#*“'''25% Fewer Calories than our original snacks'''”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.

== Connecting the Concepts ==
The above 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.

== References==

# Welch's. (n.d.). ''Mixed Fruit Fruit Snacks''. https://welchsfruitsnacks.com/products/mixed-fruit/
# Welch's. (n.d.). ''Mixed Fruit Fruit Snacks (Family Pack)''. https://welchsfruitsnacks.com/products/mixed-fruit-3/
# Target. (n.d.). ''Welch's Fruit Snacks Mixed Fruit 8 oz (10 ct)''. https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371
# Walmart. (n.d.). ''Welch's Zero Sugar Fruity Bites Mixed Fruit Snack Box''. https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689
# Government of Canada. (2017). ''Sugar alcohols (polyols) and polydextrose used as sweeteners in foods – Food safety''. Health Canada. https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/sugar-substitutes/sugar-alcohols-polyols-polydextrose-used-sweeteners-foods-food-safety.html
# Wikipedia contributors. (2026). ''Allulose''. ''Wikipedia''. https://en.wikipedia.org/wiki/Allulose
# Practice-based Evidence in Nutrition. (2024). ''Is allulose safe to use in Canada?'' https://www.pennutrition.com/TrendingTopic?id=30552
# Wikipedia contributors. (2026). ''Modified starch''. ''Wikipedia''. https://en.wikipedia.org/wiki/Modified_starch
# Government of Canada. (2017). ''Modification to the List of Permitted Food Additives to Enable the Use of Gelatin as a Gelling Agent in Calorie Reduced Margarine''. Health Canada. https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/modification-lists-permitted-food-additives-use-gelatin-gelling-agent-calorie-reduced-margarine.html
# Mariod, A. A., Adam, H. F., & Ahmed, R. M. (2021). ''Gelatin, source, extraction and industrial applications''. ''Food Hydrocolloids''. https://www.sciencedirect.com/science/article/pii/S0268005X2100549X
# Government of Canada. (2025). ''Lists of permitted food additives – List of permitted pH adjusting agents, acid-reacting materials and water correcting agents''. Health Canada. https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/10-adjusting-agents.html
# Gummy Genix. (n.d.). ''Why are gummies acidic? Discover the role of acids in gummy manufacturing''. https://gummygenix.com/why-are-gummies-acidic-discover-the-role-of-acids-in-gummy-manufacturing/
# Mondstar. (n.d.). ''Lactic acid in food: Discovering its role in everyday food''. https://www.mondstar.com/lactic-acid-in-food-discovering-its-role-in-everyday-food/
# Probiota Innovations. (2024). ''Carnauba wax in gummies: When to use it and when to replace it''. https://www.probiotainnovations.com/blog/blog-202-carnauba-wax-in-gummies-when-to-use-it-and-when-to-replace-it
# WebMD. (2022). ''What is maltodextrin?'' https://www.webmd.com/diet/what-is-maltodextrin
# Koel Colours. (n.d.). ''Turmeric as a natural yellow food color: How it works and where it's used''. https://koelcolours.com/turmeric-as-a-natural-yellow-food-color-how-it-works-and-where-its-used/
# Healthline. (2023). ''Annatto: Nutrition, benefits, uses, and side effects''. https://www.healthline.com/nutrition/annatto
# Wikipedia contributors. (2026). ''Coconut oil''. ''Wikipedia''. https://en.wikipedia.org/wiki/Coconut_oil
# Healthline. (2023). ''Is maltitol safe?'' https://www.healthline.com/health/food-nutrition/is-maltitol-safe
# Healthline. (2023). ''Allulose: Benefits, nutrition, and side effects''. https://www.healthline.com/nutrition/allulose
# Yarley, E. (2025). Unveiling hidden sugars: A critical analysis of maltodextrin as a polysaccharide additive in processed foods and its health implications. ''International Journal of Medical Science and Clinical Invention, 12'', 7602–7621. https://doi.org/10.18535/ijmsci/v12i.04.02
# Healthline. (2023). ''Gelatin: Nutrition, benefits, and uses''. https://www.healthline.com/nutrition/gelatin-benefits
# Probiota Innovations. (2024). ''Carnauba wax in gummies: When to use it and when to replace it''. https://www.probiotainnovations.com/blog/blog-202-carnauba-wax-in-gummies-when-to-use-it-and-when-to-replace-it
# Canadian Food Inspection Agency. (2025, September 3). ''Bilingual food labelling''. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling
# Canadian Food Inspection Agency. (2025). ''Food products that require a label''. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/food-products
# Canadian Food Inspection Agency. (2024, March 18). ''Nutrition labelling''. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling
# Canadian Food Inspection Agency. (2026). ''Understanding food labels''. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels
# Adams, S. (2025). ''Are gummy bears gluten-free?'' Celiac.com. https://www.celiac.com/celiac-disease/are-gummy-bears-gluten-free-video-r7016/
# Healthline Editorial Team. (2025). ''Great foods for getting vitamins A to K in your diet''. Healthline. https://www.healthline.com/health/foods-nutrition-vitamins-a-b-c-d-e-k#vitamin-k
# Rousselot. (2024). ''What is gelatin made of?'' Darling Ingredients. https://www.darlingii.com/rousselot/resources/blogs/2024/01/rousselot-what-is-gelatin-made-of
{{Projectbox FNH200}}
[[Category:Food_Science]]

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

2026-07-22T21:40:13Z

AmeliaTang: /* References */

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

{| class="wikitable"
|+
|}

== Images ==
{| class="wikitable"
!Welch's Mixed Fruit Snack
!Welch's Mixed Fruit Snacks - Zero Sugar
!Welch's Mixed Fruit Snacks - Nutrition Facts Table
!'''Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table'''
|-
|[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit/]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit-3/]]
|[[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.[https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371 https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.[https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689 https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]]
|}

== Ingredient lists ==
{| class="wikitable"
|+
!Welch's fruit snacks
!zero sugar 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 flavours
* ascorbic acid (vitamin C)
* alpha tocopherol acetate (vitamin E)
* vitamin A palmitate
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour)
|
* Maltitol
* Allulose
* Maltodextrin
* modified corn starch
* Gelatin
* citric acid (acidulant)
* coconut oil
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour).
|}
== Fat & Sugar Substitutes and Addictive ==
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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.

====== '''Sugar substitutes:''' ======

* '''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.

* '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online.

====== '''Fat substitute''' ======

* '''Maltodextrin,''' 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. As mentioned above, both versions of the fruit snacks has very similar

====== '''Additive''' ======

* '''modified corn starch''', which is a thickening agent to improve texture.
* '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies.
* '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies).
* '''Carnauba''' '''wax''', which 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.
* '''Fruit and vegetables juice''' are used to provide vibrant colours of gummies
* '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.

== Differences ==

* The differences between the two products is to make a zero-sugar product while considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness.
#'''Welch’s Mixed Fruits'''
#* “'''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.
#* “'''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.
#* “'''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.
#* “'''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.
#'''Welch’s Mixed Fruit Zero Sugar'''
#*"'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories.
#*“'''25% Fewer Calories than our original snacks'''”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.

== Connecting the Concepts ==
The above 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.

== References==
# Canadian Food Inspection Agency. (2025, September 3). Bilingual food labelling. Government of Canada https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling

Canadian Food Inspection Agency. (2025). Food products that require a label. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/food-products</nowiki>

Canadian Food Inspection Agency. (2024, March 18). Nutrition labelling. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling</nowiki>

Canadian Food Inspection Agency. (2026). Understanding food labels. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels</nowiki>
<references group="Canadian Food Inspection Agency. (2025, September 3). Bilingual food labelling. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling Canadian Food Inspection Agency. (2025). Food products that require a label. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/food-products Canadian Food Inspection Agency. (2024, March 18). Nutrition labelling. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling Canadian Food Inspection Agency. (2026). Understanding food labels. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels" />
Note: No sources of AI were used in this assignment.

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

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

2026-07-22T21:37:41Z

AmeliaTang: /* References */

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

{| class="wikitable"
|+
|}

== Images ==
{| class="wikitable"
!Welch's Mixed Fruit Snack
!Welch's Mixed Fruit Snacks - Zero Sugar
!Welch's Mixed Fruit Snacks - Nutrition Facts Table
!'''Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table'''
|-
|[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit/]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit-3/]]
|[[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.[https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371 https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.[https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689 https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]]
|}

== Ingredient lists ==
{| class="wikitable"
|+
!Welch's fruit snacks
!zero sugar 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 flavours
* ascorbic acid (vitamin C)
* alpha tocopherol acetate (vitamin E)
* vitamin A palmitate
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour)
|
* Maltitol
* Allulose
* Maltodextrin
* modified corn starch
* Gelatin
* citric acid (acidulant)
* coconut oil
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour).
|}
== Fat & Sugar Substitutes and Addictive ==
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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.

====== '''Sugar substitutes:''' ======

* '''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.

* '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online.

====== '''Fat substitute''' ======

* '''Maltodextrin,''' 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. As mentioned above, both versions of the fruit snacks has very similar

====== '''Additive''' ======

* '''modified corn starch''', which is a thickening agent to improve texture.
* '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies.
* '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies).
* '''Carnauba''' '''wax''', which 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.
* '''Fruit and vegetables juice''' are used to provide vibrant colours of gummies
* '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.

== Differences ==

* The differences between the two products is to make a zero-sugar product while considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness.
#'''Welch’s Mixed Fruits'''
#* “'''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.
#* “'''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.
#* “'''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.
#* “'''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.
#'''Welch’s Mixed Fruit Zero Sugar'''
#*"'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories.
#*“'''25% Fewer Calories than our original snacks'''”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.

== Connecting the Concepts ==
The above 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.

== References==
<references group="Canadian Food Inspection Agency. (2025, September 3). Bilingual food labelling. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling" />

# Canadian Food Inspection Agency. (2025, September 3). Bilingual food labelling. Government of Canada <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling</nowiki>

Canadian Food Inspection Agency. (2025). Food products that require a label. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/food-products</nowiki>

Canadian Food Inspection Agency. (2024, March 18). Nutrition labelling. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling</nowiki>

Canadian Food Inspection Agency. (2026). Understanding food labels. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels</nowiki>
<references group="Canadian Food Inspection Agency. (2025, September 3). Bilingual food labelling. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling Canadian Food Inspection Agency. (2025). Food products that require a label. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/food-products Canadian Food Inspection Agency. (2024, March 18). Nutrition labelling. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling Canadian Food Inspection Agency. (2026). Understanding food labels. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels" />
Note: No sources of AI were used in this assignment.

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

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

2026-07-22T21:31:39Z

AmeliaTang: /* References */

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

{| class="wikitable"
|+
|}

== Images ==
{| class="wikitable"
!Welch's Mixed Fruit Snack
!Welch's Mixed Fruit Snacks - Zero Sugar
!Welch's Mixed Fruit Snacks - Nutrition Facts Table
!'''Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table'''
|-
|[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit/]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit-3/]]
|[[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.[https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371 https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.[https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689 https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]]
|}

== Ingredient lists ==
{| class="wikitable"
|+
!Welch's fruit snacks
!zero sugar 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 flavours
* ascorbic acid (vitamin C)
* alpha tocopherol acetate (vitamin E)
* vitamin A palmitate
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour)
|
* Maltitol
* Allulose
* Maltodextrin
* modified corn starch
* Gelatin
* citric acid (acidulant)
* coconut oil
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour).
|}
== Fat & Sugar Substitutes and Addictive ==
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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.

====== '''Sugar substitutes:''' ======

* '''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.

* '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online.

====== '''Fat substitute''' ======

* '''Maltodextrin,''' 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. As mentioned above, both versions of the fruit snacks has very similar

====== '''Additive''' ======

* '''modified corn starch''', which is a thickening agent to improve texture.
* '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies.
* '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies).
* '''Carnauba''' '''wax''', which 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.
* '''Fruit and vegetables juice''' are used to provide vibrant colours of gummies
* '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.

== Differences ==

* The differences between the two products is to make a zero-sugar product while considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness.
#'''Welch’s Mixed Fruits'''
#* “'''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.
#* “'''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.
#* “'''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.
#* “'''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.
#'''Welch’s Mixed Fruit Zero Sugar'''
#*"'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories.
#*“'''25% Fewer Calories than our original snacks'''”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.

== Connecting the Concepts ==
The above 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.

== References==

references/

Canadian Food Inspection Agency. (2025, September 3). Bilingual food labelling. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling</nowiki>

Canadian Food Inspection Agency. (2025). Food products that require a label. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/food-products</nowiki>

Canadian Food Inspection Agency. (2024, March 18). Nutrition labelling. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling</nowiki>

Canadian Food Inspection Agency. (2026). Understanding food labels. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels</nowiki>
<references group="Canadian Food Inspection Agency. (2025, September 3). Bilingual food labelling. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling Canadian Food Inspection Agency. (2025). Food products that require a label. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/food-products Canadian Food Inspection Agency. (2024, March 18). Nutrition labelling. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling Canadian Food Inspection Agency. (2026). Understanding food labels. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels" />
Note: No sources of AI were used in this assignment.

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

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

2026-07-22T21:30:24Z

AmeliaTang: /* References */

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

{| class="wikitable"
|+
|}

== Images ==
{| class="wikitable"
!Welch's Mixed Fruit Snack
!Welch's Mixed Fruit Snacks - Zero Sugar
!Welch's Mixed Fruit Snacks - Nutrition Facts Table
!'''Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table'''
|-
|[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit/]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit-3/]]
|[[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.[https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371 https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.[https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689 https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]]
|}

== Ingredient lists ==
{| class="wikitable"
|+
!Welch's fruit snacks
!zero sugar 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 flavours
* ascorbic acid (vitamin C)
* alpha tocopherol acetate (vitamin E)
* vitamin A palmitate
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour)
|
* Maltitol
* Allulose
* Maltodextrin
* modified corn starch
* Gelatin
* citric acid (acidulant)
* coconut oil
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour).
|}
== Fat & Sugar Substitutes and Addictive ==
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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.

====== '''Sugar substitutes:''' ======

* '''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.

* '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online.

====== '''Fat substitute''' ======

* '''Maltodextrin,''' 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. As mentioned above, both versions of the fruit snacks has very similar

====== '''Additive''' ======

* '''modified corn starch''', which is a thickening agent to improve texture.
* '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies.
* '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies).
* '''Carnauba''' '''wax''', which 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.
* '''Fruit and vegetables juice''' are used to provide vibrant colours of gummies
* '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.

== Differences ==

* The differences between the two products is to make a zero-sugar product while considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness.
#'''Welch’s Mixed Fruits'''
#* “'''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.
#* “'''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.
#* “'''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.
#* “'''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.
#'''Welch’s Mixed Fruit Zero Sugar'''
#*"'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories.
#*“'''25% Fewer Calories than our original snacks'''”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.

== Connecting the Concepts ==
The above 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.

== References==

Canadian Food Inspection Agency. (2025, September 3). Bilingual food labelling. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling</nowiki>

Canadian Food Inspection Agency. (2025). Food products that require a label. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/food-products</nowiki>

Canadian Food Inspection Agency. (2024, March 18). Nutrition labelling. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling</nowiki>

Canadian Food Inspection Agency. (2026). Understanding food labels. Government of Canada. <nowiki>https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels</nowiki>
<references group="Canadian Food Inspection Agency. (2025, September 3). Bilingual food labelling. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling Canadian Food Inspection Agency. (2025). Food products that require a label. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/food-products Canadian Food Inspection Agency. (2024, March 18). Nutrition labelling. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling Canadian Food Inspection Agency. (2026). Understanding food labels. Government of Canada. https://inspection.canada.ca/en/food-labels/labelling/consumers/understanding-food-labels" />
Note: No sources of AI were used in this assignment.

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

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

2026-07-22T20:15:22Z

AmeliaTang: /* References */

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

2026-07-22T20:12:44Z

AmeliaTang:

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

2026-07-22T19:51:12Z

AmeliaTang:

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

{| class="wikitable"
|+
|}

== Images ==
{| class="wikitable"
![[:File:Welch's Mixed Fruit Snack.png|Welch's Mixed Fruit Snack]]
![[:File:Welch's Mixed Fruit Snacks - Zero Sugar.png|Welch's Mixed Fruit Snacks - Zero Sugar]]
![[:File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|Welch's Mixed Fruit Snacks - Nutrition Facts Table]]
!'''Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table'''
|-
|[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit/]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit-3/]]
|[[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.[https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371 https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]]
|[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.[https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689 https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]]
|}

== Ingredient lists ==
{| class="wikitable"
|+
!Welch's fruit snacks
!zero sugar 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 flavours
* ascorbic acid (vitamin C)
* alpha tocopherol acetate (vitamin E)
* vitamin A palmitate
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour)
|
* Maltitol
* Allulose
* Maltodextrin
* modified corn starch
* Gelatin
* citric acid (acidulant)
* coconut oil
* carnauba wax
* annatto (colour)
* turmeric (colour)
* fruit and vegetable juice (colour).
|}
#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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.
# '''Sugar substitutes:''' The first sugar substitute in the zero sugar fruit snacks is 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. The other sugar substitute is '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online. On the other hand, the only '''Fat substitute''' in the zero sugar fruit snack is '''Maltodextrin'''. 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. As mentioned above, both versions of the fruit snacks has very similar '''Additive''' including: '''modified corn starch''', which is a thickening agent to improve texture. '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies. '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies). '''Carnauba''' '''wax''', which 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. Finally, Fruit and vegetables juice are used to provide vibrant colours of gummies, but the '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.
# The differences between the two products is to make a zero-sugar product while considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
# Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness. The first special label found on '''Welch’s Mixed Fruit''' packaging 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, the first special label on the '''Welch’s Mixed Fruit Zero Sugar''' packaging is (of course) "'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories. Another notable label on the zero sugar packaging is “25% Fewer Calories than our original snacks”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.
# Connecting the above information 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.

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

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

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

2026-07-22T19:50:01Z

AmeliaTang:

Course:FNH200/Assignments/2026

2026-07-22T19:20:26Z

AmeliaTang: /* What We Investigated */

{{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
|
|-
|The real Team #1
|Product Names (please link it to the proper page)
|-
|2
|[[Course:FNH200/Assignments/2025/Campbell's Chickenbroth]]
|-
|3
|[[Course:FNH200/Assignments/2026/Oreo - Original vs Sugar Free]]
|-
|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
|[[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
|[[Course:FNH200/Assignments/2026/SPAM LuncheonMeat Team 12]]
|-
|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
|[[Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich]]
|-
|17
|Product Names (please link it to the proper page)
|-
|18
|[[Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream|Breyers Vanilla Ice Cream - Regular vs. Sugar Free]]
|-
|19
|[[Course:FNH200/Assignments/2026/Welch's MixedFruitSnacks]]
|-
|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
|[[Course:FNH200/Assignments/2026/International Delight - French Vanilla Coffee Creamer vs Fat Free]]
|-
|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
|[[Course:FNH200/Assignments/2026/Philadelphia CreamCheese|Philadelphia Cream Cheese - Original vs. Light]]
|-
|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)
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|34
|Product Names (please link it to the proper page)
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|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

2026-07-22T19:18:40Z

AmeliaTang:

The two products our team has chosen are the normal Welch's Mixed Fruit Snacks and the zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has very different labelling and advertising strategies.
[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit/]]

== Ingredient lists ==
# '''The list of ingredients''' for Welch's fruit snacks are: 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 flavours, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the list of ingredients for the zero sugar Welch's fruit snacks are: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), coconut oil, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour).
# 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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.
# '''Sugar substitutes:''' The first sugar substitute in the zero sugar fruit snacks is 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. The other sugar substitute is '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online. On the other hand, the only '''Fat substitute''' in the zero sugar fruit snack is '''Maltodextrin'''. 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. As mentioned above, both versions of the fruit snacks has very similar '''Additive''' including: '''modified corn starch''', which is a thickening agent to improve texture. '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies. '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies). '''Carnauba''' '''wax''', which 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. Finally, Fruit and vegetables juice are used to provide vibrant colours of gummies, but the '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.[[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/products/mixed-fruit-3/]]
# The differences between the two products is to make a zero-sugar product while[[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.[https://www.target.com/p/welch-39-s-fruit-snacks-mixed-fruit-8oz-10ct/-/A-87545371 https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]]considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
# Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness. The first special label found on '''Welch’s Mixed Fruit''' packaging 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, the first special label on the '''Welch’s Mixed Fruit Zero Sugar''' packaging is (of course) "'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories. Another notable label on the zero sugar packaging is “25% Fewer Calories than our original snacks”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.[https://www.walmart.com/ip/Welch-s-Zero-Sugar-Fruity-Bites-Mixed-Fruit-Snack-Box-Gluten-Free-Sugar-Free-Snacks-3oz-Snack-Packs-Pack-of-6-MDA05/17326463689 https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]]
# Connecting the above information 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.

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

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

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

2026-07-22T19:15:52Z

AmeliaTang:

The two products our team has chosen are the normal Welch's Mixed Fruit Snacks and the zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has very different labelling and advertising strategies.
[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/wp-content/uploads/2018/07/B10818N_0.8x10ct_WELCHS_FS_MixedFruit_Reno_Render_Clean.png]]

== Ingredient lists ==
# '''The list of ingredients''' for Welch's fruit snacks are: 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 flavours, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the list of ingredients for the zero sugar Welch's fruit snacks are: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), coconut oil, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour).
# 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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.
# '''Sugar substitutes:''' The first sugar substitute in the zero sugar fruit snacks is 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. The other sugar substitute is '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online. On the other hand, the only '''Fat substitute''' in the zero sugar fruit snack is '''Maltodextrin'''. 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. As mentioned above, both versions of the fruit snacks has very similar '''Additive''' including: '''modified corn starch''', which is a thickening agent to improve texture. '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies. '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies). '''Carnauba''' '''wax''', which 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. Finally, Fruit and vegetables juice are used to provide vibrant colours of gummies, but the '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.
# The differences between the two products is to make a zero-sugar product while [[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/wp-content/uploads/2023/05/FILMXXXXX_3oz-WELCH_S-Fruit-Snacks-ZeroSugar_MixedFruit_Update_Render-scaled-3.png]][[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
# Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness. The first special label found on '''Welch’s Mixed Fruit''' packaging 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, the first special label on the '''Welch’s Mixed Fruit Zero Sugar''' packaging is (of course) "'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories. Another notable label on the zero sugar packaging is “25% Fewer Calories than our original snacks”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]
# Connecting the above information 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.

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

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

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

2026-07-22T19:15:06Z

AmeliaTang:

The two products our team has chosen are the normal Welch's Mixed Fruit Snacks and the zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has very different labelling and advertising strategies.
[[File:Welch's Mixed Fruit Snack.png|thumb]]

== Ingredient lists ==
# '''The list of ingredients''' for Welch's fruit snacks are: 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 flavours, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the list of ingredients for the zero sugar Welch's fruit snacks are: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), coconut oil, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour).
# 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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.
# '''Sugar substitutes:''' The first sugar substitute in the zero sugar fruit snacks is 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. The other sugar substitute is '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online. On the other hand, the only '''Fat substitute''' in the zero sugar fruit snack is '''Maltodextrin'''. 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. As mentioned above, both versions of the fruit snacks has very similar '''Additive''' including: '''modified corn starch''', which is a thickening agent to improve texture. '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies. '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies). '''Carnauba''' '''wax''', which 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. Finally, Fruit and vegetables juice are used to provide vibrant colours of gummies, but the '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.
# The differences between the two products is to make a zero-sugar product while [[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.]][[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
# Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness. The first special label found on '''Welch’s Mixed Fruit''' packaging 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, the first special label on the '''Welch’s Mixed Fruit Zero Sugar''' packaging is (of course) "'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories. Another notable label on the zero sugar packaging is “25% Fewer Calories than our original snacks”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]
# Connecting the above information 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.

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

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

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

2026-07-22T19:12:56Z

AmeliaTang:

The two products our team has chosen are the normal Welch's Mixed Fruit Snacks and the zero sugar Welch's Mixed Fruit Snacks. They slightly differ in ingredients and addictive but has very different labelling and advertising strategies.
[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes<nowiki/>https://welchsfruitsnacks.com/wp-content/uploads/2018/07/B10818N_0.8x10ct_WELCHS_FS_MixedFruit_Reno_Render_Clean.png]]

== Ingredient lists ==
# '''The list of ingredients''' for Welch's fruit snacks are: 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 flavours, ascorbic acid (vitamin C), alpha tocopherol acetate (vitamin E), vitamin A palmitate, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour). Likewise, the list of ingredients for the zero sugar Welch's fruit snacks are: Maltitol, Allulose, Maltodextrin, modified corn starch, Gelatin, citric acid (acidulant), coconut oil, carnauba wax, annatto (colour), turmeric (colour), fruit and vegetable juice (colour).
# 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 flavours, 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 contain many other additives exactly the same as the original kind except for lactic acid.
# '''Sugar substitutes:''' The first sugar substitute in the zero sugar fruit snacks is 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. The other sugar substitute is '''Allulose''', which is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be available for purchase online. On the other hand, the only '''Fat substitute''' in the zero sugar fruit snack is '''Maltodextrin'''. 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. As mentioned above, both versions of the fruit snacks has very similar '''Additive''' including: '''modified corn starch''', which is a thickening agent to improve texture. '''Gelatin''', a gelling agent in dessert powders and contributes to the iconic rubbery texture of gummies that distinguishes them from jellies, Licorice, and other chewy candies. '''Citric acid''', which acts as an acid regulator and used to provide citrusy and fruity flavours while improving the gelling process (provides a firmer and more elastic texture in gummy candies). '''Carnauba''' '''wax''', which 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. Finally, Fruit and vegetables juice are used to provide vibrant colours of gummies, but the '''colouring''' '''agents''' are contributed in the form of turmeric, annatto. Turmeric is recognized by Health Canada as a food colouring. Its colouring component, Curcumin, provides a bright yellow hue which contributes to the yellow colour of the gummies. The other colouring agent, 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.
# The differences between the two products is to make a zero-sugar product while [[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/wp-content/uploads/2023/05/FILMXXXXX_3oz-WELCH_S-Fruit-Snacks-ZeroSugar_MixedFruit_Update_Render-scaled-3.png]][[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]considering the change in cost and ingredients. The original product contains fruit purée, grape-juice concentrate, sugar, and corn syrup contribute sweetness and bulk. Whereas the zero-sugar product contain Maltitol, Allulose, Maltodextrin and Coconut oil. '''Maltitol''' and '''Allulose''' replaces the sweetness in the original product. '''Maltodextrin''' helps replace some of the bulk, solids, and body that would otherwise be provided by sugar, corn syrup, fruit purée, and juice concentrate. '''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 ==
# Welch's fruit snacks includes specific labels onto the packages to grab the consumer's attention while promoting their unqiuness. The first special label found on '''Welch’s Mixed Fruit''' packaging 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, the first special label on the '''Welch’s Mixed Fruit Zero Sugar''' packaging is (of course) "'''zero''' '''sugar'''". This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories. Another notable label on the zero sugar packaging is “25% Fewer Calories than our original snacks”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]
# Connecting the above information 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.

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

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

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

2026-07-22T18:21:01Z

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.
[[File:Welch's Mixed Fruit Snack.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes<nowiki/>https://welchsfruitsnacks.com/wp-content/uploads/2018/07/B10818N_0.8x10ct_WELCHS_FS_MixedFruit_Reno_Render_Clean.png]]

== Ingredient lists ==
# 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 is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be 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. 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. Colouring agents in the form of turmeric, annatto, and fruit and vegetables juice are used to provide vibrant colours of gummies. 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. 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.
# The differences between the two products is to make a zero-sugar product (while [[File:Welch's Mixed Fruit Snacks - Zero Sugar.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/wp-content/uploads/2023/05/FILMXXXXX_3oz-WELCH_S-Fruit-Snacks-ZeroSugar_MixedFruit_Update_Render-scaled-3.png]][[File:Welch's Mixed Fruit Snacks - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Target's official website and was accessed on July 20, 2026, for educational purposes.https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80]]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 ==
# 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 zero sugar. This labelling attracts diabetic or even people who are on a diet and seeking for lower calorie snack options. Zero sugar means sugar substitutes are used instead of regular sugar. In this case carbohydrate based sweeteners Maltitol and Allulose are used in place of regular sugar because they are lower or have almost no calories. Another notable label on the zero sugar package is “25% Fewer Calories than our original snacks”. The addition of this phrase is another marketing tactic used to attract consumers who want to eat Welch’s Mixed Fruit while following a diet.[[File:Welch's Mixed Fruit Snacks - Zero Sugar - Nutrition Facts Table.png|thumb|Credits: This image was acquired from Walmart's official website and was accessed on July 20, 2026, for educational purposes.https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF]]
# 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.

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

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

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

2026-07-22T18:04:46Z

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.

[[File:Screen_Shot_2026-07-20_at_8.38.32_PM.png|thumb|Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.https://welchsfruitsnacks.com/wp-content/uploads/2023/05/FILMXXXXX_3oz-WELCH_S-Fruit-Snacks-ZeroSugar_MixedFruit_Update_Render-scaled-3.png]]
[[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 ==
# 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 is a rare sugar with approximately 70% of the sweetness of sucrose. It is nearly calorie free because most of it is absorbed by the body but is not significantly metabolized, providing about 90% fewer calories per gram than sugars such as 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 it may be 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 ==
# 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.

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

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

Course:FNH200/Assignments/2026

2026-07-21T17:42:28Z

AmeliaTang:

{{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 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

=={{int:filedesc}}==
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|date=2026-07-20
|source={{own}}
|author=[[User:AmeliaTang|AmeliaTang]]
|permission=
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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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File:Welch's Mixed Fruit Snacks.png

2026-07-21T03:28:59Z

AmeliaTang:

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{{self|cc-zero}}

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}}==
{{Information
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https://i5.walmartimages.com/asr/6594f0f2-5856-47f5-b3d7-3e7e2ffab75d.56bd06380066c05a6ced32fd89fc7724.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF}}
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=={{int:license-header}}==
{{self|cc-zero}}

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

2026-07-21T03:16:32Z

AmeliaTang: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.
https://target.scene7.com/is/image/Target/GUEST_90a357ee-a4cb-4074-8a45-d5bead7f887c?wid=1200&hei=1200&qlt=80}}
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=={{int:license-header}}==
{{self|cc-zero}}

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

2026-07-21T03:16:32Z

AmeliaTang: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Credits: This image was acquired from Welch's official website and was accessed on July 20, 2026, for educational purposes.
https://welchsfruitsnacks.com/wp-content/uploads/2023/05/FILMXXXXX_3oz-WELCH_S-Fruit-Snacks-ZeroSugar_MixedFruit_Update_Render-scaled-3.png}}
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File:Welch's Mixed Fruit Snacks.png

2026-07-21T03:16:32Z

AmeliaTang: Uploaded own work with UploadWizard