UBC Wiki - User contributions [en]

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-13T22:17:04Z

AmyHuang1:

= Ice Cider from Cryoextraction =

== <big>Introduction</big> ==
[[File:Pexels-sikunovruslan-37485739.jpg|thumb]]
<big>Ice cider was inspired by ice wine</big> <ref name=":0">Kirkey, C., & Tierney, B. (2014). AN INTRODUCTION TO ICE CIDER IN QUEBEC: A PRELIMINARY OVERVIEW. ''Journal of Eastern Townships Studies'', ''43'', 47–62. Retrieved from <nowiki>https://www.proquest.com/docview/1663519242?fromopenview=true&pq-origsite=gscholar&sourcetype=Scholarly%20Journals#center</nowiki></ref><big>. Ice cider from cryoextraction utilizes Quebec's cold winters to naturally freeze apples, which concentrates their sugar content and flavor</big> <ref name=":0" /><big>. This process results in a sweet or aperitif-style fruit wine</big> <ref name=":0" /><big>. Its alcohol content typically ranges from 7% to 13%, and it is known for its distinctive sweetness and richly concentrated fruit aromas</big><ref name=":0" /><big>.</big>

== <big>History</big> ==

==== <big>Originating from</big> ====
<big>Ice cider was invented in the early 1990s</big><ref name=":0" /><big>. Since Quebec has an abundance of high-quality apples and cold winters, ice cider is almost exclusively made and produced in this province</big> <ref name=":0" /><big>. In the winter of 1989, Christian Barthomeuf, known as the “Father of Ice Wine,” successfully produced iced cider at his small vineyard, “Le Domaine des Côtes d’Ardoise,” in Dunham, Quebec.</big><ref name=":0" /> <big>. Because of Quebec's climate, grapes are difficult to mature</big><ref name=":1">Ice Cider from Cryoextraction - Arca del Gusto - Slow Food Foundation. (2015). ''Slow Food Foundation''. <nowiki>https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ice-cider-from-cryoextraction/</nowiki></ref><big>. Thus, he came up with the idea of using frozen apple juice instead of grapes to make wine</big><ref name=":1" /><big>.</big>

<big>There are two main methods for making ice cider: cryoextraction and cryo-concentration</big><ref name=":0" /><big>. Cryoextraction is more difficult, has a lower juice yield, and is expensive to produce</big><ref name=":0" /><big>. This project will focus primarily on cryoextraction.</big>

==== <big>Nowadays</big> ====
<big>Nowadays, only about 5% of the ice ciders on the market are brewed using cryoextraction</big><ref name=":1" /><big>. This is because the method requires specific apple species that are not fully mature before winter and are still hanging on the branches</big><ref name=":2">Jolicoeur, C. (2013). The new cider maker's handbook: a comprehensive guide for craft producers, 281.</ref> <big>. Also, cryoextraction is highly dependent on climate and weather, as it is impossible to accurately predict the weather and climate to determine whether this method can be used</big><ref name=":0" /><big>. Finally, this method produces unstable quality because it relies on natural freezing and cannot control how much sugar is concentrated</big><ref name=":2" /><big>.</big>

== <big>Processing</big> ==
[[File:Screenshot 2026-08-12 220723.png|thumb]]
<big>Ice cider can be made by one of two freeze-concentration methods. Cryo-concentration, used for roughly 95% of Quebec's ice cider production, freezes already-pressed apple juice and separates the concentrated fraction as it thaws. Cryo-extraction, the method explored here, instead freezes the whole apple before pressing. It is more labour-intensive and dependent on the weather, but is often valued for producing a more complex, aromatic result</big><ref name=":0" /><big>.</big>

=== Step 1: Cryo-extraction ===
<big>Apples are either left on the tree until hard freezes cause them to dehydrate naturally, or harvested and frozen in bins before pressing. The frozen fruit is then slowly pressed, and only the first, most concentrated juice fractions are collected</big><ref name=":0" /><ref name=":4">Pando Bedriñana, R., Rodríguez Madrera, R., Picinelli Lobo, A. (2025). Production of New Ciders: Chemical and Sensory Profiles. <nowiki>https://doi.org/10.1007/978-3-031-38663-3_213</nowiki></ref><big>. This selectivity is part of why yields are low, typically just 8–10% (w/v) of the starting fruit weight</big><ref name=":4" /><big>. Freezing concentrates sugar, acid, and phenolic compounds together, and the resulting must typically reaches 30–32° [https://en.wikipedia.org/wiki/Brix Brix], the concentration generally needed for successful fermentation</big><ref name=":4" /><ref name=":5">Åkerman, L. (2016). Ice cider product development: Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits (Master's thesis, SLU, Institutionen för livsmedelsvetenskap, no. 433). Swedish University of Agricultural Sciences, Uppsala. <nowiki>http://stud.epsilon.slu.se</nowiki></ref><big>.</big>

=== Step 2: Fermentation ===
[[File:Screenshot 2026-08-12 221139.png|thumb|Flow chart of cryoextraction/cryoconcentration process]]
[[File:Screenshot 2026-08-12 221231.png|thumb|Freezing points of concentrated apple juice]]
<big>The resulting [https://en.wikipedia.org/wiki/Must must's] (unfermented apple juice) high sugar and acid content places considerable stress on yeast</big><ref name=":6">R. Pando Bedriñana, A. Picinelli Lobo, R. Rodríguez Madrera, B. Suárez Valles (2020).

Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains, 310 <nowiki>https://doi.org/10.1016/j.foodchem.2019.125831</nowiki>.</ref><big>. Producers commonly use strains suited to these conditions, such as [https://en.wikipedia.org/wiki/Saccharomyces_bayanus Saccharomyces bayanus], and strain choice affects both ethanol yield and acid development during fermentation</big><ref name=":5" /><ref name=":6" /><big>. Fermentation proceeds slowly, generally over one to five months, and is halted before all sugar converts to alcohol, preserving the residual sweetness that defines the style</big><ref name=":4" /><big>.</big>

=== Factors affecting quality ===
<big>Apple cultivar selection matters, since different varieties contribute distinct sugar, acid, and phenolic profiles; Quebec producers commonly use McIntosh, Cortland, Empire, and Spartan, often blended</big><ref name=":0" /><big>. Yeast strain and concentration method both shape the finished aroma, with cryo-extracted and cryo-concentrated ciders developing different characters, ranging from floral to candy-like notes</big><ref name=":6" /><big>.</big>

=== Legal requirements (Quebec) ===
<big>Ice cider production is tightly regulated. Quebec's 2008 regulation (revised 2012) requires:</big>

* <big>A pre-fermentation sugar content of at least 30° Brix, achieved "solely by natural cold"</big><ref name=":0" />
* <big>A finished product with residual sugar of at least 130 g/L and an alcohol content of 7–13% by volume</big><ref name=":0" />
* <big>No artificial freezing, artificial flavours or colours, or added alcohol or sugar</big><ref name=":0" />
* <big>Artificial cooling permitted only for malic acid precipitation, and only above –4°C</big><ref name=":0" />
* <big>Producers generally required to grow their own apples, with limited exceptions</big><ref name=":0" />

== <big>Health benefits and potential risks</big> ==
<big>Ice cider offers several health benefits. For example, it adds antioxidants</big><ref>Kschonsek, J., Wolfram, T., Stöckl, A., & Böhm, V. (2018). Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. ''Antioxidants'', ''7''(1), 20. <nowiki>https://doi.org/10.3390/antiox7010020</nowiki></ref><big>, promotes more Regular Bowel Movements</big><ref name=":3">Mutchler, C. (2026). What Happens to Your Body When You Drink Apple Cider. ''Very well Health''. <nowiki>https://www.verywellhealth.com/apple-cider-benefits-11829928#citation-17</nowiki></ref><big>, and may boost hydration levels</big><ref name=":3" />.

<big>However, there are also potential risks to consider. For example, it may cause blood sugar levels to spike, increase feelings of hunger, and lead to obesity</big><ref name=":7">Stanford University. (n.d). Fruit vs. fruit juice: What's the difference?. <nowiki>https://www.stanfordchildrens.org/en/topic/default?id=fruit-vs-fruit-juice-whats-the-difference-197-30060</nowiki></ref><big>. Also, if drinking unpasteurized cider, people may become infected with harmful bacteria and parasites, which can make them sick</big><ref>Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki></ref><big>.</big>

== <big>Packaging</big> ==

==== <big>Packaging for product quality</big> ====
<big>Quebec ice cider carrying the protected designation '''“Cidre de glace du Québec”''' must be bottled in glass.<ref name=":8">{{Cite web|date=2020.10.05|title=Cahier des charges: Cidre de glace du Québec|url=https://cartv.gouv.qc.ca/app/uploads/2022/02/cc_cdg_qc_igp_v20220217_complet.pdf|url-status=live|access-date=2026-08-13|website=Conseil des appellations réservées et des termes valorisants (CARTV)}}</ref>Glass is well suited for storing fermented beverages because it provides a strong barrier against gases and vapours, helping limit oxygen exposure during storage.<ref name=":9">{{Cite journal|last=Thompson-Witrick|first=K. A.|last2=Pitts|first2=E. R.|last3=Nemenyi|first3=J. L.|last4=Budner|first4=D.|title=The impact packaging type has on the flavor of wine|url=https://www.mdpi.com/2306-5710/7/2/36|journal=Beverages|volume=7|pages=36}}</ref>This is important for maintaining the aroma, colour, and sensory quality of the finished ice cider.</big>

==== <big>Labelling requirements</big> ====
<big>Packaging also plays an important role in identifying certified Quebec ice cider. Products using the protected designation must display "Cidre de glace du Québec," "Indication géographique protégée," the recognized PGI logo, producer and certification information, and a traceability code<ref name=":10">{{Cite web|date=2025|title=Appellation réservée « Cidre de glace du Québec »|url=https://www.quebec.ca/agriculture-environnement-et-ressources-naturelles/agriculture/achat-local-tourisme-gourmand/reconnaitre-les-aliments-quebecois/appellation-reservee-cidre-glace-quebec|url-status=live|access-date=2026-08-13|website=Gouvernement du Québec}}</ref><ref name=":8" /> . Before the designation can be used, the product must also meet certification requirements and pass sensory evaluation.<ref name=":8" /></big>

==== <big>Sustainability</big> ====
<big>Although glass provides good protection, its relatively high weight can increase the environmental impacts associated with packaging and transportation compared with lighter alternatives.<ref name=":9" /> However, alternative packaging materials cannot currently replace glass for certified Cidre de glace du Québec, since glass bottles are required under the PGI specification.<ref name=":8" /></big>

== <big>Trade</big> ==

==== <big>Protected Geographical Indication</big> ====

<big><br />
"Cidre de glace du Québec" has been protected as a PGI since December 30, 2014.<ref name=":10" /> The designation requires the use of Quebec-grown apples and natural cold to concentrate their sugars, and it recognizes both cryoconcentration and cryoextraction as permitted production methods<ref name=":10" />. Major stages of production, including concentration, fermentation, and bottling, must also take place within the designated geographical area.<ref name=":8" /></big>

==== <big>Market identity</big> ====
<big>These requirements give certified Quebec ice cider a clearly defined regional identity in the marketplace. CARTV states that reserved designations help ensure authenticity and traceability while protecting producers from imitation and false labelling.<ref name=":11">{{Cite web|title=What are the benefits of designations?|url=https://cartv.gouv.qc.ca/en/tools-and-resources/information-for-the-public-and-for-businesses/what-are-the-benefits-of-designations/|url-status=live|access-date=2026-08-13|website=Conseil des appellations réservées et des termes valorisants (CARTV)}}</ref> They can also help certified products distinguish themselves from competitors in both local and external markets<ref name=":11" />.</big>

==== <big>Production challenges</big> ====
<big>For cryoextracted ice cider, trade is also influenced by production conditions. Cryoextraction depends on natural winter freezing, and the PGI specification requires pressing to occur between December 1 and March 1.<ref name=":8" /><ref name=":11" /> Because winter conditions vary from year to year, the timing and scale of production cannot be controlled as easily as in processes that do not depend on natural freezing.<ref name=":8" /></big>

== <big>Safety</big> ==

==== '''<big>Food Safety Risks</big>''' ====

* <big>Freezing does not guarantee the safety of unpasteurized cider because harmful microorganisms may survive freezing or refrigeration <ref name=":12">Government of Canada. (2025). ''Potential risks of drinking unpasteurized juice and cider.'' Health Canada. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki></ref>.</big>
* <big>Apples used to produce cider can become contaminated during growing, harvesting, handling, processing, or transportation <ref name=":12" />.</big>
* <big>Potential microorganisms associated with unpasteurized juice and cider include:</big>
** <big>Escherichia coli (E. coli)</big>
** <big>Salmonella</big>
** <big>Cryptosporidium <ref name=":12" /></big>

==== '''<big>Food Safety Controls</big>''' ====

* <big>Producers should follow hygienic processing and Good Manufacturing Practices (GMPs) to reduce microbial contamination <ref name=":13">Health Canada. (2017). ''Unpasteurized fruit juices and cider – Know what you are drinking.'' <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/information-product/unpasteurized-fruit-juices-cider-know-what-you-drinking.html</nowiki></ref>.</big>
* <big>Important practices include:</big>
** <big>Avoiding fruit that has fallen onto the ground</big>
** <big>Washing, brushing, and rinsing apples</big>
** <big>Cleaning and sanitizing processing equipment</big>
** <big>Properly labeling products</big>
** <big>Keeping unpasteurized products refrigerated <ref name=":13" />.</big>
* <big>Pasteurization uses heat or ultraviolet light to destroy harmful microorganisms. It is particularly important for products consumed by vulnerable populations <ref name=":12" />.</big>

==== <big>Why This Is Important for Cryoextraction</big> ====

* <big>Cryoextraction relies on apples being naturally frozen before pressing <ref name=":14">Conseil des appellations réservées et des termes valorisants (CARTV). (n.d.). ''Québec Ice Cider (PGI).'' The official specifications confirm the natural cold requirement, December 1 rule, 140 g/L residual sugar minimum, 9–13% ABV, and tasting-panel evaluation.<nowiki>https://cartv.gouv.qc.ca/en/reserved-designations-and-added-value-claims/reserved-designations/directory/quebec-ice-cider</nowiki></ref>.</big>
* <big>However, natural freezing concentrates the sugars but should not be considered a food-safety treatment, because freezing does not ensure the destruction of harmful microorganisms<ref name=":12" />.</big>

== <big>Regulation</big> ==

<big>Ice cider regulations differ across regions. Québec has specific requirements for ice cider production and certification through its Protected Geographical Indication (PGI), while the United States and European Union generally regulate cider through broader food, alcohol, and labeling frameworks. The table below highlights the major regulatory differences.</big>
{| class="wikitable"
|Category
|Québec (Canada)
|United States
|European Union
|-
|Legal definition
|Protected as "Cidre de glace du Québec" under a Protected Geographical Indication (PGI) <ref name=":14" />
|No official legal definition; regulated under general cider/wine regulations <ref>Alcohol and Tobacco Tax and Trade Bureau. (2026). ''Cider FAQs.'' <nowiki>https://www.ttb.gov/faqs/cider</nowiki></ref>
|No official legal definition; regulated under general food and alcohol legislation <ref name=":15">European Commission. (2023). ''Report from the Commission to the European Parliament and the Council on marketing standards for cider and perry.'' <nowiki>https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A52023DC0200&utm_source=chatgpt.com</nowiki></ref>
|-
|Cryoextraction
|Natural freezing only; artificial freezing is not permitted <ref name=":14" />
|No specific cryoextraction requirements
|No specific cryoextraction requirements
|-
|Raw materials
|Apples must be grown in Québec for PGI certification <ref name=":14" />
|No specific origin requirement
|No specific origin requirement
|-
|Alcohol content
|9–13% alcohol (v/v) <ref name=":14" />
|No product-specific requirement
|No product-specific requirement
|-
|Residual sugar
|Minimum 140 g/L <ref name=":14" />
|No product-specific requirement
|No product-specific requirement
|-
|Food safety
|GMPs, Preventive Control Plans (PCPs), Safe Food for Canadians Regulations <ref>Canadian Food Inspection Agency. (n.d.). ''Preventive control plan (PCP).'' Government of Canada. <nowiki>https://inspection.canada.ca/en/preventive-controls/preventive-control-plans?utm_source=chatgpt.com</nowiki></ref>
|FDA Food Safety Modernization Act (FSMA) and Juice HACCP <ref>U.S. Food and Drug Administration. (n.d.). ''Juice HACCP.'' U.S. Department of Health and Human Services.<nowiki>https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/juice-haccp</nowiki></ref>
|EU General Food Law and HACCP principles <ref name=":15" />
|-
|Labeling
|PGI logo, producer information, alcohol %, traceability, "Product of Québec" <ref name=":14" />
|General TTB labeling regulations
|General EU labeling regulations
|-
|Certification
|Independent certification and sensory evaluation required <ref name=":14" />
|No product-specific certification
|No product-specific certification
|}

== <big>Exam Question</big> ==
<big>Multiple Choice:</big>

<big>What is the main difference between cryo-extraction and cryo-concentration in ice cider production?</big>

<big>A. Cryo-extraction allows apples to freeze naturally on the tree (reducing their water content and concentrating their sugar), and then they are harvested and pressed. While cryo-concentration allows apples to be harvested and pressed first, and then to freeze the juice for concentrated liquid.</big>

<big>B. Cryo-extraction allows apples to be harvested and pressed first, and then to freeze the juice for concentrated liquid. While cryo-concentration allows apples to freeze naturally on the tree (reducing their water content and concentrating their sugar), and then they are harvested and pressed.</big>

<big>C. D. Cryo-extraction relies on freezing, while cryo-concentration mainly relies on heating.</big>

<big>D. There is no difference between the two methods; they just have different names.</big>

<big>Correct Answer: A</big>

<big>Quick Explanation:</big>

<big>This knowledge is important because cryoextraction closely links the production of ice cider to Quebec’s natural winter climate. Since this production process relies on suitable freezing conditions, changes in climate and production methods make this traditional method more difficult to sustain. Understanding cryoextraction not only helps students realize how the local environment shapes a regional food culture, but also emphasizes the importance of preservation. This connection between nature, tradition, and food production also explains why ice cider made through cryoextraction is considered an endangered food.</big>

== <big>References</big> ==
<references />

File:Pexels-sikunovruslan-37485739.jpg

2026-08-13T04:06:18Z

AmyHuang1:

=={{int:filedesc}}==
{{Information
|description={{en|1=Cozy autumn still life with apples and wine bottle by window}}
|date=May 8th, 2026
|source=Pexels: https://www.pexels.com/photo/autumn-apples-and-wine-bottle-by-window-37485739/
|author=Ruslan Sikunov
|permission=
|other versions=
}}

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

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T19:06:51Z

AmyHuang1:

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

= Ice Cider from Cryoextraction =

== <big>Introduction</big> ==
[[File:Pexels-sikunovruslan-37485739.jpg|thumb]]
<big>Ice cider was inspired by ice wine</big> <ref name=":0">Kirkey, C., & Tierney, B. (2014). AN INTRODUCTION TO ICE CIDER IN QUEBEC: A PRELIMINARY OVERVIEW. ''Journal of Eastern Townships Studies'', ''43'', 47–62. Retrieved from <nowiki>https://www.proquest.com/docview/1663519242?fromopenview=true&pq-origsite=gscholar&sourcetype=Scholarly%20Journals#center</nowiki></ref><big>. Ice cider from cryoextraction utilizes Quebec's cold winters to naturally freeze apples, which concentrates their sugar content and flavor</big> <ref name=":0" /><big>. This process results in a sweet or aperitif-style fruit wine</big> <ref name=":0" /><big>. Its alcohol content typically ranges from 7% to 13%, and it is known for its distinctive sweetness and richly concentrated fruit aromas</big><ref name=":0" /><big>.</big>

== <big>History</big> ==

==== <big>Originating from</big> ====
<big>Ice cider was invented in the early 1990s</big><ref name=":0" /><big>. Since Quebec has an abundance of high-quality apples and cold winters, ice cider is almost exclusively made and produced in this province</big> <ref name=":0" /><big>. In the winter of 1989, Christian Barthomeuf, known as the “Father of Ice Wine,” successfully produced iced cider at his small vineyard, “Le Domaine des Côtes d’Ardoise,” in Dunham, Quebec.</big><ref name=":0" /> <big>. Because of Quebec's climate, grapes are difficult to mature</big><ref name=":1">Ice Cider from Cryoextraction - Arca del Gusto - Slow Food Foundation. (2015). ''Slow Food Foundation''. <nowiki>https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ice-cider-from-cryoextraction/</nowiki></ref><big>. Thus, he came up with the idea of using frozen apple juice instead of grapes to make wine</big><ref name=":1" /><big>.</big>

<big>There are two main methods for making ice cider: cryoextraction and cryo-concentration</big><ref name=":0" /><big>. Cryoextraction is more difficult, has a lower juice yield, and is expensive to produce</big><ref name=":0" /><big>. This project will focus primarily on cryoextraction.</big>

==== <big>Nowadays</big> ====
<big>Nowadays, only about 5% of the ice ciders on the market are brewed using cryoextraction</big><ref name=":1" /><big>. This is because the method requires specific apple species that are not fully mature before winter and are still hanging on the branches</big><ref name=":2">Jolicoeur, C. (2013). The new cider maker's handbook: a comprehensive guide for craft producers, 281.</ref> <big>. Also, cryoextraction is highly dependent on climate and weather, as it is impossible to accurately predict the weather and climate to determine whether this method can be used</big><ref name=":0" /><big>. Finally, this method produces unstable quality because it relies on natural freezing and cannot control how much sugar is concentrated</big><ref name=":2" /><big>.</big>

== <big>Processing</big> ==

== <big>Health benefits and potential risks</big> ==
<big>Ice cider offers several health benefits. For example, it adds antioxidants</big><ref>Kschonsek, J., Wolfram, T., Stöckl, A., & Böhm, V. (2018). Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. ''Antioxidants'', ''7''(1), 20. <nowiki>https://doi.org/10.3390/antiox7010020</nowiki></ref><big>, promotes more Regular Bowel Movements</big><ref name=":3">Mutchler, C. (2026). What Happens to Your Body When You Drink Apple Cider. ''Very well Health''. <nowiki>https://www.verywellhealth.com/apple-cider-benefits-11829928#citation-17</nowiki></ref><big>, and may boost hydration levels</big><ref name=":3" />.

<big>However, there are also potential risks to consider. For example, it may cause blood sugar levels to spike, increase feelings of hunger, and lead to obesity</big><ref>Stanford University. (n.d). Fruit vs. fruit juice: What's the difference?. <nowiki>https://www.stanfordchildrens.org/en/topic/default?id=fruit-vs-fruit-juice-whats-the-difference-197-30060</nowiki></ref><big>. Also, if drinking unpasteurized cider, people may become infected with harmful bacteria and parasites, which can make them sick</big><ref>Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki></ref><big>.</big>

== <big>Packaging</big> ==

== <big>Trade</big> ==

== <big>Safety</big> ==

== <big>Regulation</big> ==

== <big>Exam Question</big> ==
<big>Multiple Choice:</big>

<big>What is the main difference between cryo-extraction and cryo-concentration in ice cider production?</big>

<big>A. Cryo-extraction allows apples to freeze naturally on the tree (reducing their water content and concentrating their sugar), and then they are harvested and pressed. While cryo-concentration allows apples to be harvested and pressed first, and then to freeze the juice for concentrated liquid.</big>

<big>B. Cryo-extraction allows apples to be harvested and pressed first, and then to freeze the juice for concentrated liquid. While cryo-concentration allows apples to freeze naturally on the tree (reducing their water content and concentrating their sugar), and then they are harvested and pressed.</big>

<big>C. D. Cryo-extraction relies on freezing, while cryo-concentration mainly relies on heating.</big>

<big>D. There is no difference between the two methods; they just have different names.</big>

<big>Correct Answer: A</big>

<big>Quick Explanation:</big>

<big>This knowledge is important because cryoextraction closely links the production of ice cider to Quebec’s natural winter climate. Since this production process relies on suitable freezing conditions, changes in climate and production methods make this traditional method more difficult to sustain. Understanding cryoextraction not only helps students realize how the local environment shapes a regional food culture, but also emphasizes the importance of preservation. This connection between nature, tradition, and food production also explains why ice cider made through cryoextraction is considered an endangered food.</big>

== <big>References</big> ==

File:Pexels-sikunovruslan-37485739.jpg

2026-08-12T19:05:42Z

AmyHuang1: Uploaded a work by Ruslan Sikunov from Pexels with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Cozy autumn still life with apples and wine bottle by window}}
|date=May 8th, 2026
|source=Pexels
|author=Ruslan Sikunov
|permission=
|other versions=
}}

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

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T18:45:34Z

AmyHuang1:

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

= Ice Cider from Cryoextraction =

== <big>Introduction</big> ==
<big>Ice cider was inspired by ice wine</big> <ref name=":0">Kirkey, C., & Tierney, B. (2014). AN INTRODUCTION TO ICE CIDER IN QUEBEC: A PRELIMINARY OVERVIEW. ''Journal of Eastern Townships Studies'', ''43'', 47–62. Retrieved from <nowiki>https://www.proquest.com/docview/1663519242?fromopenview=true&pq-origsite=gscholar&sourcetype=Scholarly%20Journals#center</nowiki></ref><big>. Ice cider from cryoextraction utilizes Quebec's cold winters to naturally freeze apples, which concentrates their sugar content and flavor</big> <ref name=":0" /><big>. This process results in a sweet or aperitif-style fruit wine</big> <ref name=":0" /><big>. Its alcohol content typically ranges from 7% to 13%, and it is known for its distinctive sweetness and richly concentrated fruit aromas</big><ref name=":0" /><big>.</big>

== <big>History</big> ==

==== <big>Originating from</big> ====
<big>Ice cider was invented in the early 1990s</big><ref name=":0" /><big>. Since Quebec has an abundance of high-quality apples and cold winters, ice cider is almost exclusively made and produced in this province</big> <ref name=":0" /><big>. In the winter of 1989, Christian Barthomeuf, known as the “Father of Ice Wine,” successfully produced iced cider at his small vineyard, “Le Domaine des Côtes d’Ardoise,” in Dunham, Quebec.</big><ref name=":0" /> <big>. Because of Quebec's climate, grapes are difficult to mature</big><ref name=":1">Ice Cider from Cryoextraction - Arca del Gusto - Slow Food Foundation. (2015). ''Slow Food Foundation''. <nowiki>https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ice-cider-from-cryoextraction/</nowiki></ref><big>. Thus, he came up with the idea of using frozen apple juice instead of grapes to make wine</big><ref name=":1" /><big>.</big>

<big>There are two main methods for making ice cider: cryoextraction and cryo-concentration</big><ref name=":0" /><big>. Cryoextraction is more difficult, has a lower juice yield, and is expensive to produce</big><ref name=":0" /><big>. This project will focus primarily on cryoextraction.</big>

==== <big>Nowadays</big> ====
<big>Nowadays, only about 5% of the ice ciders on the market are brewed using cryoextraction</big><ref name=":1" /><big>. This is because the method requires specific apple species that are not fully mature before winter and are still hanging on the branches</big><ref name=":2">Jolicoeur, C. (2013). The new cider maker's handbook: a comprehensive guide for craft producers, 281.</ref> <big>. Also, cryoextraction is highly dependent on climate and weather, as it is impossible to accurately predict the weather and climate to determine whether this method can be used</big><ref name=":0" /><big>. Finally, this method produces unstable quality because it relies on natural freezing and cannot control how much sugar is concentrated</big><ref name=":2" /><big>.</big>

== <big>Processing</big> ==

== <big>Health benefits and potential risks</big> ==
<big>Ice cider offers several health benefits. For example, it adds antioxidants</big><ref>Kschonsek, J., Wolfram, T., Stöckl, A., & Böhm, V. (2018). Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. ''Antioxidants'', ''7''(1), 20. <nowiki>https://doi.org/10.3390/antiox7010020</nowiki></ref><big>, promotes more Regular Bowel Movements</big><ref name=":3">Mutchler, C. (2026). What Happens to Your Body When You Drink Apple Cider. ''Very well Health''. <nowiki>https://www.verywellhealth.com/apple-cider-benefits-11829928#citation-17</nowiki></ref><big>, and may boost hydration levels</big><ref name=":3" />.

<big>However, there are also potential risks to consider. For example, it may cause blood sugar levels to spike, increase feelings of hunger, and lead to obesity</big><ref>Stanford University. (n.d). Fruit vs. fruit juice: What's the difference?. <nowiki>https://www.stanfordchildrens.org/en/topic/default?id=fruit-vs-fruit-juice-whats-the-difference-197-30060</nowiki></ref><big>. Also, if drinking unpasteurized cider, people may become infected with harmful bacteria and parasites, which can make them sick</big><ref>Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki></ref><big>.</big>

== <big>Packaging</big> ==

== <big>Trade</big> ==

== <big>Safety</big> ==

== <big>Regulation</big> ==

== <big>Exam Question</big> ==
<big>Multiple Choice:</big>

<big>What is the main difference between cryo-extraction and cryo-concentration in ice cider production?</big>

<big>A. Cryo-extraction allows apples to freeze naturally on the tree (reducing their water content and concentrating their sugar), and then they are harvested and pressed. While cryo-concentration allows apples to be harvested and pressed first, and then to freeze the juice for concentrated liquid.</big>

<big>B. Cryo-extraction allows apples to be harvested and pressed first, and then to freeze the juice for concentrated liquid. While cryo-concentration allows apples to freeze naturally on the tree (reducing their water content and concentrating their sugar), and then they are harvested and pressed.</big>

<big>C. D. Cryo-extraction relies on freezing, while cryo-concentration mainly relies on heating.</big>

<big>D. There is no difference between the two methods; they just have different names.</big>

<big>Correct Answer: A</big>

<big>Quick Explanation:</big>

<big>This knowledge is important because cryoextraction closely links the production of ice cider to Quebec’s natural winter climate. Since this production process relies on suitable freezing conditions, changes in climate and production methods make this traditional method more difficult to sustain. Understanding cryoextraction not only helps students realize how the local environment shapes a regional food culture, but also emphasizes the importance of preservation. This connection between nature, tradition, and food production also explains why ice cider made through cryoextraction is considered an endangered food.</big>

== <big>References</big> ==

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T18:32:58Z

AmyHuang1:

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

= Ice Cider from Cryoextraction =

== <big>Introduction</big> ==
<big>Ice cider was inspired by ice wine</big> <ref name=":0">Kirkey, C., & Tierney, B. (2014). AN INTRODUCTION TO ICE CIDER IN QUEBEC: A PRELIMINARY OVERVIEW. ''Journal of Eastern Townships Studies'', ''43'', 47–62. Retrieved from <nowiki>https://www.proquest.com/docview/1663519242?fromopenview=true&pq-origsite=gscholar&sourcetype=Scholarly%20Journals#center</nowiki></ref><big>. Ice cider from cryoextraction utilizes Quebec's cold winters to naturally freeze apples, which concentrates their sugar content and flavor</big> <ref name=":0" /><big>. This process results in a sweet or aperitif-style fruit wine</big> <ref name=":0" /><big>. Its alcohol content typically ranges from 7% to 13%, and it is known for its distinctive sweetness and richly concentrated fruit aromas</big><ref name=":0" /><big>.</big>

== <big>History</big> ==

==== <big>Originating from</big> ====
<big>Ice cider was invented in the early 1990s</big><ref name=":0" /><big>. Since Quebec has an abundance of high-quality apples and cold winters, ice cider is almost exclusively made and produced in this province</big> <ref name=":0" /><big>. In the winter of 1989, Christian Barthomeuf, known as the “Father of Ice Wine,” successfully produced iced cider at his small vineyard, “Le Domaine des Côtes d’Ardoise,” in Dunham, Quebec.</big><ref name=":0" /> <big>. Because of Quebec's climate, grapes are difficult to mature</big><ref name=":1">Ice Cider from Cryoextraction - Arca del Gusto - Slow Food Foundation. (2015). ''Slow Food Foundation''. <nowiki>https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ice-cider-from-cryoextraction/</nowiki></ref><big>. Thus, he came up with the idea of using frozen apple juice instead of grapes to make wine</big><ref name=":1" /><big>.</big>

<big>There are two main methods for making ice cider: cryoextraction and cryo-concentration</big><ref name=":0" /><big>. Cryoextraction is more difficult, has a lower juice yield, and is expensive to produce</big><ref name=":0" /><big>. This project will focus primarily on cryoextraction.</big>

==== <big>Nowadays</big> ====
<big>Nowadays, only about 5% of the ice ciders on the market are brewed using cryoextraction</big><ref name=":1" /><big>. This is because the method requires specific apple species that are not fully mature before winter and are still hanging on the branches</big><ref name=":2">Jolicoeur, C. (2013). The new cider maker's handbook: a comprehensive guide for craft producers, 281.</ref> <big>. Also, cryoextraction is highly dependent on climate and weather, as it is impossible to accurately predict the weather and climate to determine whether this method can be used</big><ref name=":0" /><big>. Finally, this method produces unstable quality because it relies on natural freezing and cannot control how much sugar is concentrated</big><ref name=":2" /><big>.</big>

== <big>Processing</big> ==

== <big>Health benefits and potential risks</big> ==
<big>Ice cider offers several health benefits. For example, it adds antioxidants</big><ref>Kschonsek, J., Wolfram, T., Stöckl, A., & Böhm, V. (2018). Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. ''Antioxidants'', ''7''(1), 20. <nowiki>https://doi.org/10.3390/antiox7010020</nowiki></ref><big>, promotes more Regular Bowel Movements</big><ref name=":3">Mutchler, C. (2026). What Happens to Your Body When You Drink Apple Cider. ''Very well Health''. <nowiki>https://www.verywellhealth.com/apple-cider-benefits-11829928#citation-17</nowiki></ref><big>, and may boost hydration levels</big><ref name=":3" />.

<big>However, there are also potential risks to consider. For example, it may cause blood sugar levels to spike, increase feelings of hunger, and lead to obesity</big><ref>Stanford University. (n.d). Fruit vs. fruit juice: What's the difference?. <nowiki>https://www.stanfordchildrens.org/en/topic/default?id=fruit-vs-fruit-juice-whats-the-difference-197-30060</nowiki></ref><big>. Also, if drinking unpasteurized cider, people may become infected with harmful bacteria and parasites, which can make them sick</big><ref>Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki></ref><big>.</big>

== <big>Packaging</big> ==

== <big>Trade</big> ==

== <big>Safety</big> ==

== <big>Regulation</big> ==

== <big>Exam Question</big> ==
<big>Multiple Choice:</big>

<big>What is the main difference between cryo-extraction and cryo-concentration in ice cider production?</big>

<big>A. Cryo-extraction allows apples to freeze naturally on the tree (reducing their water content and concentrating their sugar), and then they are harvested and pressed. While cryo-concentration allows apples to be harvested and pressed first, and then to freeze the juice for concentrated liquid.✓ Correct Answer</big>

<big>B. Cryo-extraction allows apples to be harvested and pressed first, and then to freeze the juice for concentrated liquid. While cryo-concentration allows apples to freeze naturally on the tree (reducing their water content and concentrating their sugar), and then they are harvested and pressed.</big>

<big>C. D. Cryo-extraction relies on freezing, while cryo-concentration mainly relies on heating.</big>

<big>D. There is no difference between the two methods; they just have different names.</big>

<big>Correct Answer: A</big>

<big>Explanation:</big>

== <big>References</big> ==

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T18:00:53Z

AmyHuang1:

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

= Ice Cider from Cryoextraction =

== <big>Introduction</big> ==
<big>Ice cider was inspired by ice wine</big> <ref name=":0">Kirkey, C., & Tierney, B. (2014). AN INTRODUCTION TO ICE CIDER IN QUEBEC: A PRELIMINARY OVERVIEW. ''Journal of Eastern Townships Studies'', ''43'', 47–62. Retrieved from <nowiki>https://www.proquest.com/docview/1663519242?fromopenview=true&pq-origsite=gscholar&sourcetype=Scholarly%20Journals#center</nowiki></ref><big>. Ice cider from cryoextraction utilizes Quebec's cold winters to naturally freeze apples, which concentrates their sugar content and flavor</big> <ref name=":0" /><big>. This process results in a sweet or aperitif-style fruit wine</big> <ref name=":0" /><big>. Its alcohol content typically ranges from 7% to 13%, and it is known for its distinctive sweetness and richly concentrated fruit aromas</big><ref name=":0" /><big>.</big>

== <big>History</big> ==

==== <big>Originating from</big> ====
<big>Ice cider was invented in the early 1990s</big><ref name=":0" /><big>. Since Quebec has an abundance of high-quality apples and cold winters, ice cider is almost exclusively made and produced in this province</big> <ref name=":0" /><big>. In the winter of 1989, Christian Barthomeuf, known as the “Father of Ice Wine,” successfully produced iced cider at his small vineyard, “Le Domaine des Côtes d’Ardoise,” in Dunham, Quebec.</big><ref name=":0" /> <big>. Because of Quebec's climate, grapes are difficult to mature</big><ref name=":1">Ice Cider from Cryoextraction - Arca del Gusto - Slow Food Foundation. (2015). ''Slow Food Foundation''. <nowiki>https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ice-cider-from-cryoextraction/</nowiki></ref><big>. Thus, he came up with the idea of using frozen apple juice instead of grapes to make wine</big><ref name=":1" /><big>.</big>

<big>There are two main methods for making ice cider: cryoextraction and cryo-concentration</big><ref name=":0" /><big>. Cryoextraction is more difficult, has a lower juice yield, and is expensive to produce</big><ref name=":0" /><big>. This project will focus primarily on cryoextraction.</big>

==== <big>Nowadays</big> ====
<big>Nowadays, only about 5% of the ice ciders on the market are brewed using cryoextraction</big><ref name=":1" /><big>. This is because the method requires specific apple species that are not fully mature before winter and are still hanging on the branches</big><ref name=":2">Jolicoeur, C. (2013). The new cider maker's handbook: a comprehensive guide for craft producers, 281.</ref> <big>. Also, cryoextraction is highly dependent on climate and weather, as it is impossible to accurately predict the weather and climate to determine whether this method can be used</big><ref name=":0" /><big>. Finally, this method produces unstable quality because it relies on natural freezing and cannot control how much sugar is concentrated</big><ref name=":2" /><big>.</big>

== <big>Processing</big> ==

== <big>Health benefits and potential risks</big> ==
<big>Ice cider offers several health benefits. For example, it adds antioxidants</big><ref>Kschonsek, J., Wolfram, T., Stöckl, A., & Böhm, V. (2018). Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. ''Antioxidants'', ''7''(1), 20. <nowiki>https://doi.org/10.3390/antiox7010020</nowiki></ref><big>, promotes more Regular Bowel Movements</big><ref name=":3">Mutchler, C. (2026). What Happens to Your Body When You Drink Apple Cider. ''Very well Health''. <nowiki>https://www.verywellhealth.com/apple-cider-benefits-11829928#citation-17</nowiki></ref><big>, and may boost hydration levels</big><ref name=":3" />.

<big>However, there are also potential risks to consider. For example, it may cause blood sugar levels to spike, increase feelings of hunger, and lead to obesity</big><ref>Stanford University. (n.d). Fruit vs. fruit juice: What's the difference?. <nowiki>https://www.stanfordchildrens.org/en/topic/default?id=fruit-vs-fruit-juice-whats-the-difference-197-30060</nowiki></ref><big>. Also, if drinking unpasteurized cider, people may become infected with harmful bacteria and parasites, which can make them sick</big><ref>Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki></ref><big>.</big>

== <big>Packaging</big> ==

== <big>Trade</big> ==

== <big>Safety</big> ==

== <big>Regulation</big> ==

== <big>Exam Queation</big> ==

== <big>References</big> ==

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T17:51:48Z

AmyHuang1:

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

= Ice Cider from Cryoextraction =

== <big>Introduction</big> ==
<big>Ice cider was inspired by ice wine</big> <ref name=":0">Kirkey, C., & Tierney, B. (2014). AN INTRODUCTION TO ICE CIDER IN QUEBEC: A PRELIMINARY OVERVIEW. ''Journal of Eastern Townships Studies'', ''43'', 47–62. Retrieved from <nowiki>https://www.proquest.com/docview/1663519242?fromopenview=true&pq-origsite=gscholar&sourcetype=Scholarly%20Journals#center</nowiki></ref><big>(Kirkey & Tierney, 2014). Ice cider from cryoextraction utilizes Quebec's cold winters to naturally freeze apples, which concentrates their sugar content and flavor</big> <ref name=":0" /><big>(Kirkey & Tierney, 2014). This process results in a sweet or aperitif-style fruit wine</big> <ref name=":0" /><big>(Kirkey & Tierney, 2014). Its alcohol content typically ranges from 7% to 13%, and it is known for its distinctive sweetness and richly concentrated fruit aromas</big><ref name=":0" /> <big>(Kirkey & Tierney, 2014).</big>

== <big>History</big> ==

==== <big>Originating from</big> ====
<big>Ice cider was invented in the early 1990s</big><ref name=":0" /> <big>(Kirkey & Tierney, 2014). Since Quebec has an abundance of high-quality apples and cold winters, ice cider is almost exclusively made and produced in this province</big> <ref name=":0" /><big>(Kirkey & Tierney, 2014). In the winter of 1989, Christian Barthomeuf, known as the “Father of Ice Wine,” successfully produced iced cider at his small vineyard, “Le Domaine des Côtes d’Ardoise,” in Dunham, Quebec.</big><ref name=":0" /> <big>(Kirkey & Tierney, 2014). Because of Quebec's climate, grapes are difficult to mature</big><ref name=":1">Ice Cider from Cryoextraction - Arca del Gusto - Slow Food Foundation. (2015). ''Slow Food Foundation''. <nowiki>https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ice-cider-from-cryoextraction/</nowiki></ref> <big>(Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015). Thus, he came up with the idea of using frozen apple juice instead of grapes to make wine</big><ref name=":1" /> <big>(Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015).</big>

<big>There are two main methods for making ice cider: cryoextraction and cryo-concentration</big><ref name=":0" /> <big>(Kirkey & Tierney, 2014). Cryoextraction is more difficult, has a lower juice yield, and is expensive to produce</big><ref name=":0" /> <big>(Kirkey & Tierney, 2014). This project will focus primarily on cryoextraction.</big>

==== <big>Nowadays</big> ====
<big>Nowadays, only about 5% of the ice ciders on the market are brewed using cryoextraction</big><ref name=":1" /> <big>(Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015). This is because the method requires specific apple species that are not fully mature before winter and are still hanging on the branches</big><ref name=":2">Jolicoeur, C. (2013). The new cider maker's handbook: a comprehensive guide for craft producers, 281.</ref> <big>(Jolicoeur, 2013). Also, cryoextraction is highly dependent on climate and weather, as it is impossible to accurately predict the weather and climate to determine whether this method can be used</big><ref name=":0" /> <big>(Kirkey & Tierney, 2014). Finally, this method produces unstable quality because it relies on natural freezing and cannot control how much sugar is concentrated</big><ref name=":2" /> <big>(Jolicoeur, 2013).</big>

== <big>Processing</big> ==

== <big>Health benefits and potential risks</big> ==
<big>Ice cider offers several health benefits. For example, it adds antioxidants</big><ref>Kschonsek, J., Wolfram, T., Stöckl, A., & Böhm, V. (2018). Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. ''Antioxidants'', ''7''(1), 20. <nowiki>https://doi.org/10.3390/antiox7010020</nowiki></ref> <big>(Kschonsek et al., 2018), promotes more Regular Bowel Movements</big><ref name=":3">Mutchler, C. (2026). What Happens to Your Body When You Drink Apple Cider. ''Very well Health''. <nowiki>https://www.verywellhealth.com/apple-cider-benefits-11829928#citation-17</nowiki></ref> <big>(Mutchler, 2026), and may boost hydration levels</big><ref name=":3" /> <big>(Mutchler, 2026)</big>

<big>However, there are also potential risks to consider. For example, it may cause blood sugar levels to spike, increase feelings of hunger, and lead to obesity</big><ref>Stanford University. (n.d). Fruit vs. fruit juice: What's the difference?. <nowiki>https://www.stanfordchildrens.org/en/topic/default?id=fruit-vs-fruit-juice-whats-the-difference-197-30060</nowiki></ref> <big>(Stanford University, n.d). Also, if drinking unpasteurized cider, people may become infected with harmful bacteria and parasites, which can make them sick</big><ref>Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki></ref> <big>(Government of Canada, 2025).</big>

== <big>Packaging</big> ==

== <big>Trade</big> ==

== <big>Safety</big> ==

== <big>Regulation</big> ==

== <big>References</big> ==

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T17:43:29Z

AmyHuang1:

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

= Ice Cider from Cryoextraction =

== <big>Introduction</big> ==
<big>Ice cider was inspired by ice wine (Kirkey & Tierney, 2014). Ice cider from cryoextraction utilizes Quebec's cold winters to naturally freeze apples, which concentrates their sugar content and flavor (Kirkey & Tierney, 2014). This process results in a sweet or aperitif-style fruit wine (Kirkey & Tierney, 2014). Its alcohol content typically ranges from 7% to 13%, and it is known for its distinctive sweetness and richly concentrated fruit aromas (Kirkey & Tierney, 2014).</big>

== <big>History</big> ==

==== <big>Originating from</big> ====
<big>Ice cider was invented in the early 1990s (Kirkey & Tierney, 2014). Since Quebec has an abundance of high-quality apples and cold winters, ice cider is almost exclusively made and produced in this province (Kirkey & Tierney, 2014 In the winter of 1989, Christian Barthomeuf, known as the “Father of Ice Wine,” successfully produced iced cider at his small vineyard, “Le Domaine des Côtes d’Ardoise,” in Dunham, Quebec. (Kirkey & Tierney, 2014). Because of Quebec's climate, grapes are difficult to mature (Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015). Thus, he came up with the idea of using frozen apple juice instead of grapes to make wine (Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015).</big>

<big>There are two main methods for making ice cider: cryoextraction and cryo-concentration (Kirkey & Tierney, 2014). Cryoextraction is more difficult, has a lower juice yield, and is expensive to produce (Kirkey & Tierney, 2014). This project will focus primarily on cryoextraction.</big>

==== <big>Nowadays</big> ====
<big>Nowadays, only about 5% of the ice ciders on the market are brewed using cryoextraction (Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015). This is because the method requires specific apple species that are not fully mature before winter and are still hanging on the branches (Jolicoeur, 2013). Also, cryoextraction is highly dependent on climate and weather, as it is impossible to accurately predict the weather and climate to determine whether this method can be used (Kirkey & Tierney, 2014). Finally, this method produces unstable quality because it relies on natural freezing and cannot control how much sugar is concentrated (Jolicoeur, 2013).</big>

== <big>Processing</big> ==

== <big>Health benefits and potential risks</big> ==
<big>Ice cider offers several health benefits. For example, it adds antioxidants (Kschonsek et al., 2018), promotes more Regular Bowel Movements (Mutchler, 2026), and may boost hydration levels (Mutchler, 2026)</big>

<big>However, there are also potential risks to consider. For example, it may cause blood sugar levels to spike, increase feelings of hunger, and lead to obesity (Stanford University, n.d). Also, if drinking unpasteurized cider, people may become infected with harmful bacteria and parasites, which can make them sick</big><ref>Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki></ref> <big>(Government of Canada, 2025).</big>

== <big>Packaging</big> ==

== <big>Trade</big> ==

== <big>Safety</big> ==

== <big>Regulation</big> ==

== <big>References</big> ==
# Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki>
# Jolicoeur, C. (2013). The new cider maker's handbook: a comprehensive guide for craft producers, 281.
# Ice Cider from Cryoextraction - Arca del Gusto - Slow Food Foundation. (2015). ''Slow Food Foundation''. <nowiki>https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ice-cider-from-cryoextraction/</nowiki>
# Kirkey, C., & Tierney, B. (2014). AN INTRODUCTION TO ICE CIDER IN QUEBEC: A PRELIMINARY OVERVIEW. ''Journal of Eastern Townships Studies'', ''43'', 47–62. Retrieved from <nowiki>https://www.proquest.com/docview/1663519242?fromopenview=true&pq-origsite=gscholar&sourcetype=Scholarly%20Journals#center</nowiki>
# Kschonsek, J., Wolfram, T., Stöckl, A., & Böhm, V. (2018). Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. ''Antioxidants'', ''7''(1), 20. <nowiki>https://doi.org/10.3390/antiox7010020</nowiki>
# Mutchler, C. (2026). What Happens to Your Body When You Drink Apple Cider. ''Very well Health''. <nowiki>https://www.verywellhealth.com/apple-cider-benefits-11829928#citation-17</nowiki>
# Stanford University. (n.d). Fruit vs. fruit juice: What's the difference?. <nowiki>https://www.stanfordchildrens.org/en/topic/default?id=fruit-vs-fruit-juice-whats-the-difference-197-30060</nowiki>

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T17:41:20Z

AmyHuang1:

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

= Ice Cider from Cryoextraction =

== <big>Introduction</big> ==
<big>Ice cider was inspired by ice wine (Kirkey & Tierney, 2014). Ice cider from cryoextraction utilizes Quebec's cold winters to naturally freeze apples, which concentrates their sugar content and flavor (Kirkey & Tierney, 2014). This process results in a sweet or aperitif-style fruit wine (Kirkey & Tierney, 2014). Its alcohol content typically ranges from 7% to 13%, and it is known for its distinctive sweetness and richly concentrated fruit aromas (Kirkey & Tierney, 2014).</big>

== <big>History</big> ==

==== <big>Originating from</big> ====
<big>Ice cider was invented in the early 1990s (Kirkey & Tierney, 2014). Since Quebec has an abundance of high-quality apples and cold winters, ice cider is almost exclusively made and produced in this province (Kirkey & Tierney, 2014 In the winter of 1989, Christian Barthomeuf, known as the “Father of Ice Wine,” successfully produced iced cider at his small vineyard, “Le Domaine des Côtes d’Ardoise,” in Dunham, Quebec. (Kirkey & Tierney, 2014). Because of Quebec's climate, grapes are difficult to mature (Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015). Thus, he came up with the idea of using frozen apple juice instead of grapes to make wine (Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015).</big>

<big>There are two main methods for making ice cider: cryoextraction and cryo-concentration (Kirkey & Tierney, 2014). Cryoextraction is more difficult, has a lower juice yield, and is expensive to produce (Kirkey & Tierney, 2014). This project will focus primarily on cryoextraction.</big>

==== <big>Nowadays</big> ====
<big>Nowadays, only about 5% of the ice ciders on the market are brewed using cryoextraction (Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015). This is because the method requires specific apple species that are not fully mature before winter and are still hanging on the branches (Jolicoeur, 2013). Also, cryoextraction is highly dependent on climate and weather, as it is impossible to accurately predict the weather and climate to determine whether this method can be used (Kirkey & Tierney, 2014). Finally, this method produces unstable quality because it relies on natural freezing and cannot control how much sugar is concentrated (Jolicoeur, 2013).</big>

== <big>Processing</big> ==

== <big>Health benefits and potential risks</big> ==
<big>Ice cider offers several health benefits. For example, it adds antioxidants (Kschonsek et al., 2018), promotes more Regular Bowel Movements (Mutchler, 2026), and may boost hydration levels (Mutchler, 2026)</big>

<big>However, there are also potential risks to consider. For example, it may cause blood sugar levels to spike, increase feelings of hunger, and lead to obesity (Stanford University, n.d). Also, if drinking unpasteurized cider, people may become infected with harmful bacteria and parasites, which can make them sick (Government of Canada, 2025).</big>

== <big>Packaging</big> ==

== <big>Trade</big> ==

== <big>Safety</big> ==

== <big>Regulation</big> ==

== <big>References</big> ==
# Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki>
# Jolicoeur, C. (2013). The new cider maker's handbook: a comprehensive guide for craft producers, 281.
# Ice Cider from Cryoextraction - Arca del Gusto - Slow Food Foundation. (2015). ''Slow Food Foundation''. <nowiki>https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ice-cider-from-cryoextraction/</nowiki>
# Kirkey, C., & Tierney, B. (2014). AN INTRODUCTION TO ICE CIDER IN QUEBEC: A PRELIMINARY OVERVIEW. ''Journal of Eastern Townships Studies'', ''43'', 47–62. Retrieved from <nowiki>https://www.proquest.com/docview/1663519242?fromopenview=true&pq-origsite=gscholar&sourcetype=Scholarly%20Journals#center</nowiki>
# Kschonsek, J., Wolfram, T., Stöckl, A., & Böhm, V. (2018). Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. ''Antioxidants'', ''7''(1), 20. <nowiki>https://doi.org/10.3390/antiox7010020</nowiki>
# Mutchler, C. (2026). What Happens to Your Body When You Drink Apple Cider. ''Very well Health''. <nowiki>https://www.verywellhealth.com/apple-cider-benefits-11829928#citation-17</nowiki>
# Stanford University. (n.d). Fruit vs. fruit juice: What's the difference?. <nowiki>https://www.stanfordchildrens.org/en/topic/default?id=fruit-vs-fruit-juice-whats-the-difference-197-30060</nowiki>

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T17:41:05Z

AmyHuang1: /* References */

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

= Ice Cider from Cryoextraction =

== <big>Introduction</big> ==
<big>Ice cider was inspired by ice wine (Kirkey & Tierney, 2014). Ice cider from cryoextraction utilizes Quebec's cold winters to naturally freeze apples, which concentrates their sugar content and flavor (Kirkey & Tierney, 2014). This process results in a sweet or aperitif-style fruit wine (Kirkey & Tierney, 2014). Its alcohol content typically ranges from 7% to 13%, and it is known for its distinctive sweetness and richly concentrated fruit aromas (Kirkey & Tierney, 2014).</big>

== <big>History</big> ==

==== <big>Originating from</big> ====
<big>Ice cider was invented in the early 1990s (Kirkey & Tierney, 2014). Since Quebec has an abundance of high-quality apples and cold winters, ice cider is almost exclusively made and produced in this province (Kirkey & Tierney, 2014 In the winter of 1989, Christian Barthomeuf, known as the “Father of Ice Wine,” successfully produced iced cider at his small vineyard, “Le Domaine des Côtes d’Ardoise,” in Dunham, Quebec. (Kirkey & Tierney, 2014). Because of Quebec's climate, grapes are difficult to mature (Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015). Thus, he came up with the idea of using frozen apple juice instead of grapes to make wine (Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015).</big>

<big>There are two main methods for making ice cider: cryoextraction and cryo-concentration (Kirkey & Tierney, 2014). Cryoextraction is more difficult, has a lower juice yield, and is expensive to produce (Kirkey & Tierney, 2014). This project will focus primarily on cryoextraction.</big>

==== <big>Nowadays</big> ====
<big>Nowadays, only about 5% of the ice ciders on the market are brewed using cryoextraction (Ice Cider from Cryoextraction - Arca Del Gusto - Slow Food Foundation, 2015). This is because the method requires specific apple species that are not fully mature before winter and are still hanging on the branches (Jolicoeur, 2013). Also, cryoextraction is highly dependent on climate and weather, as it is impossible to accurately predict the weather and climate to determine whether this method can be used (Kirkey & Tierney, 2014). Finally, this method produces unstable quality because it relies on natural freezing and cannot control how much sugar is concentrated (Jolicoeur, 2013).</big>

== <big>Processing</big> ==

== <big>Health benefits and potential risks</big> ==
<big>Ice cider offers several health benefits. For example, it adds antioxidants (Kschonsek et al., 2018), promotes more Regular Bowel Movements (Mutchler, 2026), and may boost hydration levels (Mutchler, 2026)</big>

<big>However, there are also potential risks to consider. For example, it may cause blood sugar levels to spike, increase feelings of hunger, and lead to obesity (Stanford University, n.d). Also, if drinking unpasteurized cider, people may become infected with harmful bacteria and parasites, which can make them sick (Government of Canada, 2025).</big>

== <big>Packaging</big> ==

== <big>Trade</big> ==

== <big>Safety</big> ==

== <big>Regulation</big> ==

<big>References</big>

# Government of Canada. (2025). Potential risks of drinking unpasteurized juice and cider. <nowiki>https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/unpasteurized-juice-cider.html</nowiki>
# Jolicoeur, C. (2013). The new cider maker's handbook: a comprehensive guide for craft producers, 281.
# Ice Cider from Cryoextraction - Arca del Gusto - Slow Food Foundation. (2015). ''Slow Food Foundation''. <nowiki>https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ice-cider-from-cryoextraction/</nowiki>
# Kirkey, C., & Tierney, B. (2014). AN INTRODUCTION TO ICE CIDER IN QUEBEC: A PRELIMINARY OVERVIEW. ''Journal of Eastern Townships Studies'', ''43'', 47–62. Retrieved from <nowiki>https://www.proquest.com/docview/1663519242?fromopenview=true&pq-origsite=gscholar&sourcetype=Scholarly%20Journals#center</nowiki>
# Kschonsek, J., Wolfram, T., Stöckl, A., & Böhm, V. (2018). Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. ''Antioxidants'', ''7''(1), 20. <nowiki>https://doi.org/10.3390/antiox7010020</nowiki>
# Mutchler, C. (2026). What Happens to Your Body When You Drink Apple Cider. ''Very well Health''. <nowiki>https://www.verywellhealth.com/apple-cider-benefits-11829928#citation-17</nowiki>
# Stanford University. (n.d). Fruit vs. fruit juice: What's the difference?. <nowiki>https://www.stanfordchildrens.org/en/topic/default?id=fruit-vs-fruit-juice-whats-the-difference-197-30060</nowiki>

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T17:25:09Z

AmyHuang1:

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T17:17:06Z

AmyHuang1: /* Introduction */

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T17:13:28Z

AmyHuang1: /* Introduction */

Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink

2026-08-12T17:10:22Z

AmyHuang1:

Course:FNH200/Assignments/2026/Oreo - Original vs Sugar Free

2026-07-23T10:49:05Z

AmyHuang1:

== Introduction ==
'''Original Oreo''' is a popular chocolate sandwich cookie consisting of two chocolate flavored cookies with a sweet creme filling. It is widely enjoyed as a snack and is available in many countries around the world. To provide an option for consumers who want to reduce their sugar intake, Oreo also offers a '''Sugar Free Oreo''' that uses alternative sweeteners while maintaining a similar chocolate flavor and texture.

We chose Original Oreo and Sugar Free Oreo because they are nearly identical products except for their sweetening ingredients. This comparison allows us to explore how replacing sugar with alternative sweeteners changes the product's ingredients, nutrition information, and food additives while maintaining a similar taste and texture. It also helps us evaluate how the Sugar Free Oreo complies with Canadian food labelling regulations.

== Pictures of the Products ==
[[File:OREO_label.png|thumb|426x426px|Oreo Label|none]]
[[File:Sugar free Oreo label.png|thumb|Sugar Free Oreo Label|none|422x422px]]

== Ingredient lists (4 points)==

=== 1. Type out the lists of ingredients ===
Original Oreo:

Ingredients: Sugar, unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), palm and/or canola oil, cocoa (processed with alkali), high fructose corn syrup, leavening (baking soda and/or calcium phosphate), salt, soy lecithin, artificial flavor, chocolate, natural flavor, yellow 5, blue 1, red 40, red 3.

Contains: Wheat, soy.

Sugar Free Oreo:

Ingredients: Maltitol, unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), high oleic canola and/or palm oil, polydextrose, cocoa (processed with alkali), cornstarch, glycerin, inulin (natural extract from chicory root), emulsifiers (vegetable mono- and diglycerides, soy lecithin), leavening (baking soda and/or sodium acid pyrophosphate and/or calcium phosphate), salt, dextrose, natural and artificial flavor, cellulose gum and gel, chocolate, heavy cream (from milk), acesulfame potassium (sweetener), sucralose (sweetener).

Contains: Wheat, milk, soy.

=== 2. Fat substitutes, sugar substitutes, and/or additives used ===
{| class="wikitable"
!'''Category'''
!'''Original Oreo'''
!'''Sugar Free Oreo'''
|-
|'''Fat Substitutes'''
|• None
• Uses conventional fats

• Palm oil

• Canola oil
|• None
• Uses conventional fats

• High oleic canola oil

• Palm oil
|-
|'''Sugar Substitutes'''
|• None
• Sweetened with sugar

• High fructose corn syrup
|• Maltitol (sugar alcohol)
• Acesulfame potassium (Ace-K)

• Sucralose (high intensity sweetener)
|-
|'''Food Additives'''
|• Soy lecithin (emulsifier)
• Baking soda (leavening agent)

• Ammonium bicarbonate (leavening agent)

•Artificial flavour

• Salt
|• Soy lecithin (emulsifier)
• Mono and diglycerides (emulsifier)

• Baking soda (leavening agent)

• Sodium acid pyrophosphate (leavening agent)

• Calcium phosphate (leavening agent)

• Glycerin (humectant)

• Polydextrose (bulking agent)

• Inulin (dietary fiber/bulking agent)

• Cellulose gum (stabilizer)

• Cellulose gel (stabilizer)

• Natural and artificial flavours
|}

=== 3. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product ===

Regular Oreos use sugar and high fructose corn syrup as its primary sweetening agent.

The sugar-free Oreos use a combination of sugar substitutes to maintain sweetness while reducing sugar and calories content. '''Maltitol''' and '''Sorbitol''' are '''sugar alcohols''' that act as '''bulk sweeteners'''. These provide sweetness, volume, and texture similar to sucrose which is what preserves the structure and similar feel of the cookie and the cream filling. These sugar alcohols also contribute fewer calories than sugar, do not significantly increase blood glucose levels, and do not promote tooth decay. This makes them suitable for consumers with diabetes or people seeking lower-sugar products. It is important to note however, since they are absorbed slowly in the intestine, excessive intake may have a laxative effect.

'''Sucralose''' and '''acesulfame potassium''' are '''high-intensity sweeteners''' that are hundreds of times sweeter than sucrose. Therefore, only very small amounts are needed to achieve the same sweetness for less calories. Acesulfame potassium works with other sweeteners to produce a more sugar-like taste. Both sweeteners can withstand the heat of the baking process.

Also, '''polydextrose''' functions as a bulking agent, which replaces some of the volume and texture normally provided by sugar.
=== 4.Compare and contrast the lists of the two products and explain differences ===
'''Similarities:'''

The two products share many similarities in their basic ingredients. Both products include unbleached enriched wheat flour, cocoa, salt, soy lecithin, chocolate, and natural and artificial flavors. These common ingredients provide the cookies with their basic texture and classic flavor.

'''Main Differences:'''

'''Sweeteners'''

The most significant difference between the two products is their sweeteners. The original OREO uses sugar and high-fructose corn syrup as its primary sources of sweetness. In contrast, the sugar-free version uses maltitol, sucralose, and acesulfame potassium. Maltitol is a low-calorie sugar alcohol sweetener that is used in similar quantities to sugar. It mainly maintains sweetness at a wide range of temperature and storage conditions in solutions over time (Lesson 3 - 3.1.2). Sucralose and acesulfame potassium are non-calorie sweeteners. They also have good heat stability, which makes them suitable for baking (Lesson 3 - 3.1.2). The combination of low-calorie sweeteners and non-calorie sweeteners allows the sugar-free version to maintain a sweetness level similar to the original version with reduced sugar .

'''Add additional ingredients (To address the lack of sugar function)'''

Sugar not only provides sweetness but also offers many other functions. To compensate for the loss of viscosity, texture, and stability resulting from the removal of sugar (Lesson 2- 2.2.1.1), sugar-free Oreos add several ingredients. For example, in terms of viscosity, cellulose gum, cornstarch, and inulin work together to effectively enhance the product’s thickness (Lesson 4 - 4.7; Lesson 2 - 2.2.1.1). In terms of texture, polydextrose and heavy cream make the cookies smoother (Government of Canada, 2017; Lesson 3). In terms of stability, emulsifiers help stabilize the product (Lesson 4 - 4.7).

'''Change the original ingredients'''

Besides substitutions for sweeteners and the addition of new ingredients, the sugar-free version also makes adjustments to some of the original ingredients. For oils, the sugar-free version replaces regular canola oil with high-oleic canola oil, which helps to reduce oil oxidation (Government of Canada, 2023). For the leavening ingredients, the original version used baking soda and calcium phosphate, while the sugar-free version adds sodium acid pyrophosphate based on this group. As an acid reactant, it works with baking soda to improve the cookies’ rise during baking (Government of Canada, 2025; Lesson 4 - 4.7). These adjustments ensure the sugar-free version maintains its ideal product quality after the changes to ingredients.

== Labels (1 points)==

=== 1. Provide detailed description of the information found on the labels ===
'''Both products include the following information on their labels:'''

* '''Product name and branding:''' Clearly identifies the product as Oreo, with the sugar-free version prominently labelled '''"Sugar Free OREO."'''
* '''Nutrition Facts table:''' Provides serving size along with the amount of calories and nutrients (e.g., fat, carbohydrates, sugars, protein, sodium) per serving to help consumers make informed choices.
* '''Ingredient list:''' Lists all ingredients in descending order by weight, allowing consumers to identify the main ingredients and compare the formulations between the two products.
* '''Allergen information:''' States that the products contain '''wheat and soy''', helping consumers with food allergies avoid ingredients that may cause reactions.

* '''Serving size:''' Indicates the number of cookies per serving, which is used as the basis for the Nutrition Facts information.

'''Additional information on the Sugar Free Oreo label:'''

The main difference is that the alternative product is labelled as “'''Sugar Free OREO''',” showing that sugar has been replaced with sugar substitutes. However, the package also states “'''not a reduced calorie food''',” which informs consumers that removing sugar does not necessarily make the product lower in calories. This is because ingredients such as maltitol, sorbitol, and polydextrose still provide calories and help maintain the texture and structure of the cookie.

The Sugar Free Oreo packaging also includes the statement, “'''Why settle for another sugar free cookie when you can have a Sugar Free OREO! Sugar Free OREO gives you the freedom to enjoy! Go ahead – twist, lick and dunk!'''” This marketing message highlights that the product aims to provide the same experience as regular Oreos while offering a lower-sugar option.

The label also includes a “'''Carb Choices: 1'''” claim, which may help consumers who are monitoring their carbohydrate intake, such as individuals managing diabetes. Overall, the label shows that Sugar Free Oreos are designed to provide a similar taste and texture to regular Oreos while reducing the amount of sugar in the product.

=== 2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. ===
The Sugar Free Oreo label generally complies with the Canadian food labelling requirements outlined in Lesson 04.The package includes all of the major mandatory information required for prepackaged foods, including the common name, a Nutrition Facts table, a complete ingredient list, the net quantity, the manufacturer information, and an allergen declaration stating that the product contains wheat, milk, and soy. The ingredient list is presented in descending order by weight, allowing consumers to identify the main ingredients and make informed purchasing decisions. These mandatory labelling elements improve transparency and help ensure that consumers receive accurate and consistent information about the product.

The label also complies with the regulatory requirements related to food additives and sugar substitutes. Instead of using regular sugar, the product contains maltitol, acesulfame potassium, and sucralose, all of which are clearly identified in the ingredient list.<ref>Government of Canada. (2024). ''Food and Drugs Act (R.S.C., 1985, c. F-27).'' Justice Laws Website. <nowiki>https://laws-lois.justice.gc.ca/eng/acts/F-27/</nowiki></ref> Other food additives, such as soy lecithin, mono and diglycerides, baking soda, sodium acid pyrophosphate, calcium phosphate, cellulose gum, and cellulose gel, are also listed according to Canadian labelling requirements. Clearly identifying these additives allows consumers to understand the purpose and composition of the product while ensuring transparency regarding the ingredients used in manufacturing.

Finally, the label appears to follow the regulatory principles established under the Food and Drugs Act and discussed in Lesson 04. <ref>University of British Columbia. (2026). ''FNH 200 Lesson 04: Food additives and food labelling.'' Canvas course materials.</ref>The package does not contain false, misleading, or deceptive claims regarding the product's composition or health benefits. Instead, it provides standardized nutrition information, ingredient disclosure, allergen information, and manufacturer details that allow consumers to make informed food choices. Overall, the Sugar Free Oreo label appears to comply with the major Canadian regulatory requirements for food labelling and food additives presented in Lesson 04.

== 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>Government of Canada. (2024). ''Food labelling requirements checklist.'' Canadian Food Inspection Agency. <nowiki>https://inspection.canada.ca/</nowiki></ref>{{Projectbox FNH200}}
[[Category:Food_Science]]
<references />4. Government of Canada. (2025).''10. List of Permitted Acidity Regulators and Acid-Reacting Materials (Lists of Permitted Food Additives).'' <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/10-adjusting-agents.html</nowiki>

5. Government of Canada. (2023). ''Novel food information: High oleic acid/low linolenic acid canola lines 45A37, 46A40'' <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/approved-products/high-oleic-acid-low-linolenic-acid-canola-lines-45a37-46a40.html</nowiki>

6. Government of Canada. (2017). ''Sugar Alcohols (Polyols) and Polydextrose Used as Sweeteners in Foods - Food Safety - Health Canada.'' <nowiki>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</nowiki>

7. University of British Columbia. (2026). ''FNH 200 Lesson 03: Fat and Sugar Substitutes-Sensory Perception of Foods.'' Canvas course materials.

8. University of British Columbia. (2026). ''FNH 200 Lesson 02: Chemical and Physical Properties of Food.'' Canvas course materials.

Course:FNH200/Assignments/2026/Oreo - Original vs Sugar Free

2026-07-22T01:39:29Z

AmyHuang1:

== Introduction ==
'''Original Oreo''' is a popular chocolate sandwich cookie consisting of two chocolate flavored cookies with a sweet creme filling. It is widely enjoyed as a snack and is available in many countries around the world. To provide an option for consumers who want to reduce their sugar intake, Oreo also offers a '''Sugar Free Oreo''' that uses alternative sweeteners while maintaining a similar chocolate flavor and texture.

We chose Original Oreo and Sugar Free Oreo because they are nearly identical products except for their sweetening ingredients. This comparison allows us to explore how replacing sugar with alternative sweeteners changes the product's ingredients, nutrition information, and food additives while maintaining a similar taste and texture. It also helps us evaluate how the Sugar Free Oreo complies with Canadian food labelling regulations.

== Pictures of the Products ==
[[File:OREO_label.png|thumb|426x426px|Oreo Label|none]]
[[File:Sugar free Oreo label.png|thumb|Sugar Free Oreo Label|none|422x422px]]

== Ingredient lists (4 points)==

=== 1. Type out the lists of ingredients ===
Original Oreo:

Ingredients: Sugar, unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), palm and/or canola oil, cocoa (processed with alkali), high fructose corn syrup, leavening (baking soda and/or calcium phosphate), salt, soy lecithin, artificial flavor, chocolate, natural flavor, yellow 5, blue 1, red 40, red 3.

Contains: Wheat, soy.

Sugar Free Oreo:

Ingredients: Maltitol, unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), high oleic canola and/or palm oil, polydextrose, cocoa (processed with alkali), cornstarch, glycerin, inulin (natural extract from chicory root), emulsifiers (vegetable mono- and diglycerides, soy lecithin), leavening (baking soda and/or sodium acid pyrophosphate and/or calcium phosphate), salt, dextrose, natural and artificial flavor, cellulose gum and gel, chocolate, heavy cream (from milk), acesulfame potassium (sweetener), sucralose (sweetener).

Contains: Wheat, milk, soy.

=== 2. Fat substitutes, sugar substitutes, and/or additives used ===
{| class="wikitable"
!'''Category'''
!'''Original Oreo'''
!'''Sugar Free Oreo'''
|-
|'''Fat Substitutes'''
|• None
• Uses conventional fats

• Palm oil

• Canola oil
|• None
• Uses conventional fats

• High oleic canola oil

• Palm oil
|-
|'''Sugar Substitutes'''
|• None
• Sweetened with sugar

• High fructose corn syrup
|• Maltitol (sugar alcohol)
• Acesulfame potassium (Ace-K)

• Sucralose (high intensity sweetener)
|-
|'''Food Additives'''
|• Soy lecithin (emulsifier)
• Baking soda (leavening agent)

• Ammonium bicarbonate (leavening agent)

•Artificial flavour

• Salt
|• Soy lecithin (emulsifier)
• Mono and diglycerides (emulsifier)

• Baking soda (leavening agent)

• Sodium acid pyrophosphate (leavening agent)

• Calcium phosphate (leavening agent)

• Glycerin (humectant)

• Polydextrose (bulking agent)

• Inulin (dietary fiber/bulking agent)

• Cellulose gum (stabilizer)

• Cellulose gel (stabilizer)

• Natural and artificial flavours
|}

=== 3. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product ===

Regular Oreos use sugar and high fructose corn syrup as its primary sweetening agent.

The sugar-free Oreos use a combination of sugar substitutes to maintain sweetness while reducing sugar and calories content. '''Maltitol''' and '''Sorbitol''' are '''sugar alcohols''' that act as '''bulk sweeteners'''. These provide sweetness, volume, and texture similar to sucrose which is what preserves the structure and similar feel of the cookie and the cream filling. These sugar alcohols also contribute fewer calories than sugar, do not significantly increase blood glucose levels, and do not promote tooth decay. This makes them suitable for consumers with diabetes or people seeking lower-sugar products. It is important to note however, since they are absorbed slowly in the intestine, excessive intake may have a laxative effect.

'''Sucralose''' and '''acesulfame potassium''' are '''high-intensity sweeteners''' that are hundreds of times sweeter than sucrose. Therefore, only very small amounts are needed to achieve the same sweetness for less calories. Acesulfame potassium works with other sweeteners to produce a more sugar-like taste. Both sweeteners can withstand the heat of the baking process.

Also, '''polydextrose''' functions as a bulking agent, which replaces some of the volume and texture normally provided by sugar.
=== 4.Compare and contrast the lists of the two products and explain differences ===
'''Similarities:'''

The two products share many similarities in their basic ingredients. Both products include unbleached enriched wheat flour, cocoa, salt, soy lecithin, chocolate, and natural and artificial flavors. These common ingredients provide the cookies with their basic texture and classic flavor.

'''Main Differences:'''

'''Sweeteners'''

The most significant difference between the two products is their sweeteners. The original OREO uses sugar and high-fructose corn syrup as its primary sources of sweetness. In contrast, the sugar-free version uses maltitol, sucralose, and acesulfame potassium. Maltitol is a low-calorie sugar alcohol sweetener that is used in similar quantities to sugar. It mainly maintains sweetness at a wide range of temperature and storage conditions in solutions over time (Lesson 3 - 3.1.2). Sucralose and acesulfame potassium are non-calorie sweeteners. They also have good heat stability, which makes them suitable for baking (Lesson 3 - 3.1.2). The combination of low-calorie sweeteners and non-calorie sweeteners allows the sugar-free version to maintain a sweetness level similar to the original version with reduced calories .

'''Add additional ingredients (To address the lack of sugar function)'''

Sugar not only provides sweetness but also offers many other functions. To compensate for the loss of viscosity, texture, and stability resulting from the removal of sugar (Lesson 2- 2.2.1.1), sugar-free Oreos add several ingredients. For example, in terms of viscosity, cellulose gum, cornstarch, and inulin work together to effectively enhance the product’s thickness (Lesson 4 - 4.7; Lesson 2 - 2.2.1.1). In terms of texture, polydextrose and heavy cream make the cookies smoother (Government of Canada, 2017; Lesson 3). In terms of stability, emulsifiers help stabilize the product (Lesson 4 - 4.7).

'''Change the original ingredients'''

Besides substitutions for sweeteners and the addition of new ingredients, the sugar-free version also makes adjustments to some of the original ingredients. For oils, the sugar-free version replaces regular canola oil with high-oleic canola oil, which helps to reduce oil oxidation (Government of Canada, 2023). For the leavening ingredients, the original version used baking soda and calcium phosphate, while the sugar-free version adds sodium acid pyrophosphate based on this group. As an acid reactant, it works with baking soda to improve the cookies’ rise during baking (Government of Canada, 2025; Lesson 4 - 4.7). These adjustments ensure the sugar-free version maintains its ideal product quality after the changes to ingredients.

== Labels (1 points)==

=== 1. Provide detailed description of the information found on the labels ===
'''Both products include the following information on their labels:'''

* '''Product name and branding:''' Clearly identifies the product as Oreo, with the sugar-free version prominently labelled '''"Sugar Free OREO."'''
* '''Nutrition Facts table:''' Provides serving size along with the amount of calories and nutrients (e.g., fat, carbohydrates, sugars, protein, sodium) per serving to help consumers make informed choices.
* '''Ingredient list:''' Lists all ingredients in descending order by weight, allowing consumers to identify the main ingredients and compare the formulations between the two products.
* '''Allergen information:''' States that the products contain '''wheat and soy''', helping consumers with food allergies avoid ingredients that may cause reactions.

* '''Serving size:''' Indicates the number of cookies per serving, which is used as the basis for the Nutrition Facts information.

'''Additional information on the Sugar Free Oreo label:'''

The main difference is that the alternative product is labelled as “'''Sugar Free OREO''',” showing that sugar has been replaced with sugar substitutes. However, the package also states “'''not a reduced calorie food''',” which informs consumers that removing sugar does not necessarily make the product lower in calories. This is because ingredients such as maltitol, sorbitol, and polydextrose still provide calories and help maintain the texture and structure of the cookie.

The Sugar Free Oreo packaging also includes the statement, “'''Why settle for another sugar free cookie when you can have a Sugar Free OREO! Sugar Free OREO gives you the freedom to enjoy! Go ahead – twist, lick and dunk!'''” This marketing message highlights that the product aims to provide the same experience as regular Oreos while offering a lower-sugar option.

The label also includes a “'''Carb Choices: 1'''” claim, which may help consumers who are monitoring their carbohydrate intake, such as individuals managing diabetes. Overall, the label shows that Sugar Free Oreos are designed to provide a similar taste and texture to regular Oreos while reducing the amount of sugar in the product.

=== 2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. ===
The Sugar Free Oreo label generally complies with the Canadian food labelling requirements outlined in Lesson 04.The package includes all of the major mandatory information required for prepackaged foods, including the common name, a Nutrition Facts table, a complete ingredient list, the net quantity, the manufacturer information, and an allergen declaration stating that the product contains wheat, milk, and soy. The ingredient list is presented in descending order by weight, allowing consumers to identify the main ingredients and make informed purchasing decisions. These mandatory labelling elements improve transparency and help ensure that consumers receive accurate and consistent information about the product.

The label also complies with the regulatory requirements related to food additives and sugar substitutes. Instead of using regular sugar, the product contains maltitol, acesulfame potassium, and sucralose, all of which are clearly identified in the ingredient list.<ref>Government of Canada. (2024). ''Food and Drugs Act (R.S.C., 1985, c. F-27).'' Justice Laws Website. <nowiki>https://laws-lois.justice.gc.ca/eng/acts/F-27/</nowiki></ref> Other food additives, such as soy lecithin, mono and diglycerides, baking soda, sodium acid pyrophosphate, calcium phosphate, cellulose gum, and cellulose gel, are also listed according to Canadian labelling requirements. Clearly identifying these additives allows consumers to understand the purpose and composition of the product while ensuring transparency regarding the ingredients used in manufacturing.

Finally, the label appears to follow the regulatory principles established under the Food and Drugs Act and discussed in Lesson 04. <ref>University of British Columbia. (2026). ''FNH 200 Lesson 04: Food additives and food labelling.'' Canvas course materials.</ref>The package does not contain false, misleading, or deceptive claims regarding the product's composition or health benefits. Instead, it provides standardized nutrition information, ingredient disclosure, allergen information, and manufacturer details that allow consumers to make informed food choices. Overall, the Sugar Free Oreo label appears to comply with the major Canadian regulatory requirements for food labelling and food additives presented in Lesson 04.

== 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>Government of Canada. (2024). ''Food labelling requirements checklist.'' Canadian Food Inspection Agency. <nowiki>https://inspection.canada.ca/</nowiki></ref>{{Projectbox FNH200}}
[[Category:Food_Science]]
<references />4. Government of Canada. (2025).''10. List of Permitted Acidity Regulators and Acid-Reacting Materials (Lists of Permitted Food Additives).'' <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/10-adjusting-agents.html</nowiki>

5. Government of Canada. (2023). ''Novel food information: High oleic acid/low linolenic acid canola lines 45A37, 46A40'' <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/approved-products/high-oleic-acid-low-linolenic-acid-canola-lines-45a37-46a40.html</nowiki>

6. Government of Canada. (2017). ''Sugar Alcohols (Polyols) and Polydextrose Used as Sweeteners in Foods - Food Safety - Health Canada.'' <nowiki>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</nowiki>

7. University of British Columbia. (2026). ''FNH 200 Lesson 03: Fat and Sugar Substitutes-Sensory Perception of Foods.'' Canvas course materials.

8. University of British Columbia. (2026). ''FNH 200 Lesson 02: Chemical and Physical Properties of Food.'' Canvas course materials.

Course:FNH200/Assignments/2026/Oreo - Original vs Sugar Free

2026-07-22T01:37:56Z

AmyHuang1:

== Introduction ==
'''Original Oreo''' is a popular chocolate sandwich cookie consisting of two chocolate flavored cookies with a sweet creme filling. It is widely enjoyed as a snack and is available in many countries around the world. To provide an option for consumers who want to reduce their sugar intake, Oreo also offers a '''Sugar Free Oreo''' that uses alternative sweeteners while maintaining a similar chocolate flavor and texture.

We chose Original Oreo and Sugar Free Oreo because they are nearly identical products except for their sweetening ingredients. This comparison allows us to explore how replacing sugar with alternative sweeteners changes the product's ingredients, nutrition information, and food additives while maintaining a similar taste and texture. It also helps us evaluate how the Sugar Free Oreo complies with Canadian food labelling regulations.

== Pictures of the Products ==
[[File:OREO_label.png|thumb|426x426px|Oreo Label|none]]
[[File:Sugar free Oreo label.png|thumb|Sugar Free Oreo Label|none|422x422px]]

== Ingredient lists (4 points)==

=== 1. Type out the lists of ingredients ===
Original Oreo:

Ingredients: Sugar, unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), palm and/or canola oil, cocoa (processed with alkali), high fructose corn syrup, leavening (baking soda and/or calcium phosphate), salt, soy lecithin, artificial flavor, chocolate, natural flavor, yellow 5, blue 1, red 40, red 3.

Contains: Wheat, soy.

Sugar Free Oreo:

Ingredients: Maltitol, unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), high oleic canola and/or palm oil, polydextrose, cocoa (processed with alkali), cornstarch, glycerin, inulin (natural extract from chicory root), emulsifiers (vegetable mono- and diglycerides, soy lecithin), leavening (baking soda and/or sodium acid pyrophosphate and/or calcium phosphate), salt, dextrose, natural and artificial flavor, cellulose gum and gel, chocolate, heavy cream (from milk), acesulfame potassium (sweetener), sucralose (sweetener).

Contains: Wheat, milk, soy.

=== 2. Fat substitutes, sugar substitutes, and/or additives used ===
{| class="wikitable"
!'''Category'''
!'''Original Oreo'''
!'''Sugar Free Oreo'''
|-
|'''Fat Substitutes'''
|• None
• Uses conventional fats

• Palm oil

• Canola oil
|• None
• Uses conventional fats

• High oleic canola oil

• Palm oil
|-
|'''Sugar Substitutes'''
|• None
• Sweetened with sugar

• High fructose corn syrup
|• Maltitol (sugar alcohol)
• Acesulfame potassium (Ace-K)

• Sucralose (high intensity sweetener)
|-
|'''Food Additives'''
|• Soy lecithin (emulsifier)
• Baking soda (leavening agent)

• Ammonium bicarbonate (leavening agent)

•Artificial flavour

• Salt
|• Soy lecithin (emulsifier)
• Mono and diglycerides (emulsifier)

• Baking soda (leavening agent)

• Sodium acid pyrophosphate (leavening agent)

• Calcium phosphate (leavening agent)

• Glycerin (humectant)

• Polydextrose (bulking agent)

• Inulin (dietary fiber/bulking agent)

• Cellulose gum (stabilizer)

• Cellulose gel (stabilizer)

• Natural and artificial flavours
|}

=== 3. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product ===

Regular Oreos use sugar and high fructose corn syrup as its primary sweetening agent.

The sugar-free Oreos use a combination of sugar substitutes to maintain sweetness while reducing sugar and calories content. '''Maltitol''' and '''Sorbitol''' are '''sugar alcohols''' that act as '''bulk sweeteners'''. These provide sweetness, volume, and texture similar to sucrose which is what preserves the structure and similar feel of the cookie and the cream filling. These sugar alcohols also contribute fewer calories than sugar, do not significantly increase blood glucose levels, and do not promote tooth decay. This makes them suitable for consumers with diabetes or people seeking lower-sugar products. It is important to note however, since they are absorbed slowly in the intestine, excessive intake may have a laxative effect.

'''Sucralose''' and '''acesulfame potassium''' are '''high-intensity sweeteners''' that are hundreds of times sweeter than sucrose. Therefore, only very small amounts are needed to achieve the same sweetness for less calories. Acesulfame potassium works with other sweeteners to produce a more sugar-like taste. Both sweeteners can withstand the heat of the baking process.

Also, '''polydextrose''' functions as a bulking agent, which replaces some of the volume and texture normally provided by sugar.
=== 4.Compare and contrast the lists of the two products and explain differences ===
'''Similarities:'''

The two products share many similarities in their basic ingredients. Both products include unbleached enriched wheat flour, cocoa, salt, soy lecithin, chocolate, and natural and artificial flavors. These common ingredients provide the cookies with their basic texture and classic flavor.

'''Main Differences:'''

'''Sweeteners'''

The most significant difference between the two products is their sweeteners. The original OREO uses sugar and high-fructose corn syrup as its primary sources of sweetness. In contrast, the sugar-free version uses maltitol, sucralose, and acesulfame potassium. Maltitol is a low-calorie sugar alcohol sweetener that is used in similar quantities to sugar. It mainly maintains sweetness at a wide range of temperature and storage conditions in solutions over time (Lesson 3 - 3.1.2). Sucralose and acesulfame potassium are non-calorie sweeteners. They also have good heat stability, which makes them suitable for baking (Lesson 3 - 3.1.2). The combination of low-calorie sweeteners and non-calorie sweeteners allows the sugar-free version to maintain a sweetness level similar to the original version with reduced calories .

'''Add additional ingredients (To address the lack of sugar function)'''

Sugar not only provides sweetness but also offers many other functions. To compensate for the loss of viscosity, texture, and stability resulting from the removal of sugar (Lesson 2- 2.2.1.1), sugar-free Oreos add several ingredients. For example, in terms of viscosity, cellulose gum, cornstarch, and inulin work together to effectively enhance the product’s thickness (Lesson 4 - 4.7; Lesson 2 - 2.2.1.1). In terms of texture, polydextrose and heavy cream make the cookies smoother (Government of Canada, 2017; Lesson 3). In terms of stability, emulsifiers help stabilize the product (Lesson 4 - 4.7).

'''Change the original ingredients'''

Besides substitutions for sweeteners and the addition of new ingredients, the sugar-free version also makes adjustments to some of the original ingredients. For oils, the sugar-free version replaces regular canola oil with high-oleic canola oil, which helps to reduce oil oxidation (Government of Canada, 2023). For the leavening ingredients, the original version used baking soda and calcium phosphate, while the sugar-free version adds sodium acid pyrophosphate based on this group. As an acid reactant, it works with baking soda to improve the cookies’ rise during baking (Government of Canada, 2025; Lesson 4 - 4.7). These adjustments ensure the sugar-free version maintains its ideal product quality after the changes to ingredients.

== Labels (1 points)==

=== 1. Provide detailed description of the information found on the labels ===
'''Both products include the following information on their labels:'''

* '''Product name and branding:''' Clearly identifies the product as Oreo, with the sugar-free version prominently labelled '''"Sugar Free OREO."'''
* '''Nutrition Facts table:''' Provides serving size along with the amount of calories and nutrients (e.g., fat, carbohydrates, sugars, protein, sodium) per serving to help consumers make informed choices.
* '''Ingredient list:''' Lists all ingredients in descending order by weight, allowing consumers to identify the main ingredients and compare the formulations between the two products.
* '''Allergen information:''' States that the products contain '''wheat and soy''', helping consumers with food allergies avoid ingredients that may cause reactions.

* '''Serving size:''' Indicates the number of cookies per serving, which is used as the basis for the Nutrition Facts information.

'''Additional information on the Sugar Free Oreo label:'''

The main difference is that the alternative product is labelled as “'''Sugar Free OREO''',” showing that sugar has been replaced with sugar substitutes. However, the package also states “'''not a reduced calorie food''',” which informs consumers that removing sugar does not necessarily make the product lower in calories. This is because ingredients such as maltitol, sorbitol, and polydextrose still provide calories and help maintain the texture and structure of the cookie.

The Sugar Free Oreo packaging also includes the statement, “'''Why settle for another sugar free cookie when you can have a Sugar Free OREO! Sugar Free OREO gives you the freedom to enjoy! Go ahead – twist, lick and dunk!'''” This marketing message highlights that the product aims to provide the same experience as regular Oreos while offering a lower-sugar option.

The label also includes a “'''Carb Choices: 1'''” claim, which may help consumers who are monitoring their carbohydrate intake, such as individuals managing diabetes. Overall, the label shows that Sugar Free Oreos are designed to provide a similar taste and texture to regular Oreos while reducing the amount of sugar in the product.

=== 2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. ===
The Sugar Free Oreo label generally complies with the Canadian food labelling requirements outlined in Lesson 04.The package includes all of the major mandatory information required for prepackaged foods, including the common name, a Nutrition Facts table, a complete ingredient list, the net quantity, the manufacturer information, and an allergen declaration stating that the product contains wheat, milk, and soy. The ingredient list is presented in descending order by weight, allowing consumers to identify the main ingredients and make informed purchasing decisions. These mandatory labelling elements improve transparency and help ensure that consumers receive accurate and consistent information about the product.

The label also complies with the regulatory requirements related to food additives and sugar substitutes. Instead of using regular sugar, the product contains maltitol, acesulfame potassium, and sucralose, all of which are clearly identified in the ingredient list.<ref>Government of Canada. (2024). ''Food and Drugs Act (R.S.C., 1985, c. F-27).'' Justice Laws Website. <nowiki>https://laws-lois.justice.gc.ca/eng/acts/F-27/</nowiki></ref> Other food additives, such as soy lecithin, mono and diglycerides, baking soda, sodium acid pyrophosphate, calcium phosphate, cellulose gum, and cellulose gel, are also listed according to Canadian labelling requirements. Clearly identifying these additives allows consumers to understand the purpose and composition of the product while ensuring transparency regarding the ingredients used in manufacturing.

Finally, the label appears to follow the regulatory principles established under the Food and Drugs Act and discussed in Lesson 04. <ref>University of British Columbia. (2026). ''FNH 200 Lesson 04: Food additives and food labelling.'' Canvas course materials.</ref>The package does not contain false, misleading, or deceptive claims regarding the product's composition or health benefits. Instead, it provides standardized nutrition information, ingredient disclosure, allergen information, and manufacturer details that allow consumers to make informed food choices. Overall, the Sugar Free Oreo label appears to comply with the major Canadian regulatory requirements for food labelling and food additives presented in Lesson 04.

== 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>Government of Canada. (2024). ''Food labelling requirements checklist.'' Canadian Food Inspection Agency. <nowiki>https://inspection.canada.ca/</nowiki></ref>{{Projectbox FNH200}}
[[Category:Food_Science]]
<references />4. Government of Canada. (2025).''10. List of Permitted Acidity Regulators and Acid-Reacting Materials (Lists of Permitted Food Additives).'' <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/10-adjusting-agents.html</nowiki>

5. Government of Canada. (2023). ''Novel food information: High oleic acid/low linolenic acid canola lines 45A37, 46A40'' <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/approved-products/high-oleic-acid-low-linolenic-acid-canola-lines-45a37-46a40.html</nowiki>

6. Government of Canada. (2017). ''Sugar Alcohols (Polyols) and Polydextrose Used as Sweeteners in Foods - Food Safety - Health Canada.'' <nowiki>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</nowiki>

7. University of British Columbia. (2026). ''FNH 200 Lesson 03: Food additives and food labelling.'' Canvas course materials.

8. University of British Columbia. (2026). ''FNH 200 Lesson 02: Food additives and food labelling.'' Canvas course materials.

File:Oreo original flavor- sugar free.jpg

2026-07-22T01:23:13Z

AmyHuang1: Uploaded a work by {{Unknown|author}} from 1. https://labelspy.blogspot.com/2022/09/41-oreo-ingredient-label.html 2. https://www.instacart.com/products/99663-nabisco-nabisco-oreo-sugar-free-chocolate-sandwich-cookies-6-75-oz?csr=true with UploadWizard

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2. https://www.instacart.com/products/99663-nabisco-nabisco-oreo-sugar-free-chocolate-sandwich-cookies-6-75-oz?csr=true
|author={{Unknown|author}}
|permission=
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File:Oreo original flavor.jpg

2026-07-22T01:23:13Z

=={{int:filedesc}}==
{{Information
|description={{en|1=Oreo original flavor Ingredients List}}
|date=2026-07-21
|source=1. https://labelspy.blogspot.com/2022/09/41-oreo-ingredient-label.html
2. https://www.instacart.com/products/99663-nabisco-nabisco-oreo-sugar-free-chocolate-sandwich-cookies-6-75-oz?csr=true
|author={{Unknown|author}}
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=={{int:license-header}}==
{{cc-by-nc-3.0}}

Course:VANT149/2024/Capstone/Science/Team29

2024-06-08T07:26:06Z

AmyHuang1: The Negative Impacts of Heavy Metal Especially Lead and Copper on the Mint Through Comparative Data Analysis

== '''The Negative Impacts of Heavy Metal Especially Lead and Copper on the Mint Through Comparative Data Analysis''' ==

==Abstract==

The rapid development of the electronics industry, driven by the increasing demand for devices such as smartphones and tablets, has significantly boosted factory productivity. However, this surge has also led to a rise in the discharge of heavy metal wastewater. These heavy metal effluents can have a significant impact on plants. The aim of this study was to investigate the effects of lead and copper on mint growth. In this study, a quantitative method was used to observe and record the changes in various parts of 24 mints that were contaminated by different concentrations of lead and copper. Horizontal and vertical comparative analysis of data was performed using Excel tables. The study's results showed lots of negative effects such as the roots, stems, and leaves of mint being dry when exposed to both kinds of pollution. The data analysis also demonstrated the impact of lead pollution was more significant. This study proves that both types of pollution destroy the ability of the mint root to absorb water and reduce the photosynthesis ability of the mint. Future studies should further explore how to mitigate the effects of heavy metal pollution on plants.

==Biographies==
Rui Gong is currently a first year student at the University of British Columbia (UBC), currently enrolled in the Science program at Vantage College. At Vantage College, I immersed myself in an innovative curriculum designed to bridge the gap between high school and college scientific studies. This unique program combines intensive English instruction with basic science courses to provide international students with a supportive environment for academic and personal development. I am passionate about biology, chemistry, environmental science and other scientific fields, driven by curiosity, understanding the natural world and contributing to the advancement of scientific knowledge.

Amy Huang is an international science student in the Vantage One Program at the University of British Columbia. She not only improved her use of academic English, but also gained a significant amount of knowledge in the sciences during her time at the university. Next year, she is expecting to continue her study in Combine Major in Science. Outside of her studies, she has made plenty of new friends to try and explore new hobbies such as city walking and billiards, which has helped her to decrease her academic stress and integrate better into the new environment.

Yifan Lu is a science student from Hangzhou, China. During his one year at vantage College, he worked hard to improve his English skills while constantly acquiring new knowledge in his professional field. In the next year, he hopes to continue his exploration of mathematics. Through vantage College, Lu Yifan made friends from all over the world. These friends with different cultural backgrounds allowed Lu Yifan to broaden his horizon and learn to think from multiple angles. Lu Yifan firmly believes that through continuous efforts and persistence, he can not only make a breakthrough in academia, but also lay a solid foundation for his future career.

[[Category:Vantage College Capstone Conference]]
[[Category:Vantage College Science]]