UBC Wiki - User contributions [en]

Course:FNH200/Assignments/2026/Pringles – Regular vs Reduced Fat

2026-07-20T06:26:53Z

AnsonChan: /* Post pictures (Mandatory) */

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

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

== Pringles (Regular and Reduced Fat) ==
For Assignment 2, we compared '''Pringles Original Potato Chips''' and its '''Reduced Fat''' version. These two versions are both widely sold in Canada. Pringles itself is an American brand of potato chips invented in 1968.

Unlike traditional potato chips, which are made by slicing whole potatoes, Pringles are considered an '''extruded snack''' because they are produced by combining dehydrated potato flakes with starches, flours, and other ingredients into a dough. This dough is then extruded, cut into uniform shapes, and cooked, giving Pringles their distinctive curved shape and consistent texture.

We selected these products because they are nearly identical, with the reduced-fat version serving as a direct alternative to the original. This makes it easier to examine how reducing fat affects the ingredient formulation, nutritional profile, and product labelling while maintaining a similar flavour and texture.

== Post pictures (Mandatory) ==
[[File:Assignment-2-pringles-original.webp|thumb|345x345px|Pringles Original Picture]]
[[File:Assignment-2-pringles-original-label.webp|thumb|Pringles Original Label]]
[[File:Assignment-2-pringles-original-ingredients.jpg|thumb|Pringles Original Ingredients List]]
[[File:Assignment-2-pringles-reduced-fat.jpg|none|thumb|Pringles Reduced Fat Picture]]
[[File:Assignment-2-pringles-reduced-fat-label.png|none|thumb|Pringles Reduced Fat Label]]
[[File:Assignment-2-pringles-reduced-fat-ingredients.jpg|none|thumb|Pringles Reduced Fat Ingredients List]]

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

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2026). Pringles. [online] Available at: https://en.wikipedia.org/wiki/Pringles [Accessed 19. July. 2026].</ref>

<references/>

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

File:Assignment-2-pringles-reduced-fat-label.png

2026-07-20T06:20:49Z

AnsonChan: Uploaded a work by SmartLabel from https://smartlabel.kelloggs.com/Product/Index/00038000165276 with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=FNH 200 Assignment 2 Pringles Reduced Fat Label}}
|date=2026-07-19
|source=https://smartlabel.kelloggs.com/Product/Index/00038000165276
|author=SmartLabel
|permission=
|other versions=
}}

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

File:Assignment-2-pringles-reduced-fat.jpg

2026-07-20T06:20:49Z

AnsonChan: Uploaded a work by Lunds & Byerlys from https://www.lundsandbyerlys.com/product/pringles-reduced-fat-original-potato-crisps-chips-id-00038000165276 with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=FNH 200 Assignment 2 Pringles Reduced Fat Image}}
|date=2026-07-19
|source=https://www.lundsandbyerlys.com/product/pringles-reduced-fat-original-potato-crisps-chips-id-00038000165276
|author=Lunds & Byerlys
|permission=
|other versions=
}}

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

File:Assignment-2-pringles-reduced-fat-ingredients.jpg

2026-07-20T06:20:49Z

AnsonChan: Uploaded a work by The Fresh Grocer from https://www.thefreshgrocer.com/sm/pickup/rsid/2000/product/pringles-original-reduced-fat-potato-crisps-49-oz-id-00038000165276 with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=FNH 200 Assignment 2 Pringles Reduced Fat Ingredient's list}}
|date=2026-07-19
|source=https://www.thefreshgrocer.com/sm/pickup/rsid/2000/product/pringles-original-reduced-fat-potato-crisps-49-oz-id-00038000165276
|author=The Fresh Grocer
|permission=
|other versions=
}}

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

File:Assignment-2-pringles-original-label.webp

2026-07-20T06:20:48Z

AnsonChan: Uploaded a work by Costco from https://www.costco.ca/p/-/pringles-original-potato-chips-12-67-g/100417583 with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=FNH 200 Assignment 2 Pringles Original Label}}
|date=2026-07-19
|source=https://www.costco.ca/p/-/pringles-original-potato-chips-12-67-g/100417583
|author=Costco
|permission=
|other versions=
}}

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

File:Assignment-2-pringles-original.webp

2026-07-20T06:20:48Z

AnsonChan: Uploaded a work by Caffeine Cam's from https://caffeinecam.com/products/pringles-original-potato-chips-148g-5-2-oz-imported-from-canada?srsltid=AfmBOop5pXGApLCFesMDY-MxuUn2H_8z6fCWDAVv8kJgD5_q_CM8-Fzp with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=FNH 200 Assignment 2 Pringles Original Picture}}
|date=2026-07-19
|source=https://caffeinecam.com/products/pringles-original-potato-chips-148g-5-2-oz-imported-from-canada?srsltid=AfmBOop5pXGApLCFesMDY-MxuUn2H_8z6fCWDAVv8kJgD5_q_CM8-Fzp
|author=Caffeine Cam's
|permission=
|other versions=
}}

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

File:Assignment-2-pringles-original-ingredients.jpg

2026-07-20T06:20:48Z

AnsonChan: Uploaded a work by Foods Co from https://www.foodsco.net/p/pringles-original-potato-crisps-chips/0003800000083 with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=FNH 200 Assignment 2 Pringles Original Ingredient List}}
|date=2026-07-19
|source=https://www.foodsco.net/p/pringles-original-potato-crisps-chips/0003800000083
|author=Foods Co
|permission=
|other versions=
}}

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

Course:FNH200/Assignments/2026/Pringles – Regular vs Reduced Fat

2026-07-20T06:03:20Z

AnsonChan: /* Post pictures (Mandatory) */

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

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

== Pringles (Regular and Reduced Fat) ==
For Assignment 2, we compared '''Pringles Original Potato Chips''' and its '''Reduced Fat''' version. These two versions are both widely sold in Canada. Pringles itself is an American brand of potato chips invented in 1968.

Unlike traditional potato chips, which are made by slicing whole potatoes, Pringles are considered an '''extruded snack''' because they are produced by combining dehydrated potato flakes with starches, flours, and other ingredients into a dough. This dough is then extruded, cut into uniform shapes, and cooked, giving Pringles their distinctive curved shape and consistent texture.

We selected these products because they are nearly identical, with the reduced-fat version serving as a direct alternative to the original. This makes it easier to examine how reducing fat affects the ingredient formulation, nutritional profile, and product labelling while maintaining a similar flavour and texture.

== Post pictures (Mandatory) ==
{| class="wikitable"
!Pringles Original
!Priginals Reduced Fat
|-
|
|
|-
|
|
|-
|
|
|}
[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

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

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2026). Pringles. [online] Available at: https://en.wikipedia.org/wiki/Pringles [Accessed 19. July. 2026].</ref>

<references/>

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

Course:FNH200/Assignments/2026/Pringles – Regular vs Reduced Fat

2026-07-20T05:51:02Z

AnsonChan: updated description

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

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

== Pringles (Regular and Reduced Fat) ==
For Assignment 2, we compared '''Pringles Original Potato Chips''' and its '''Reduced Fat''' version. These two versions are both widely sold in Canada. Pringles itself is an American brand of potato chips invented in 1968.

Unlike traditional potato chips, which are made by slicing whole potatoes, Pringles are considered an '''extruded snack''' because they are produced by combining dehydrated potato flakes with starches, flours, and other ingredients into a dough. This dough is then extruded, cut into uniform shapes, and cooked, giving Pringles their distinctive curved shape and consistent texture.

We selected these products because they are nearly identical, with the reduced-fat version serving as a direct alternative to the original. This makes it easier to examine how reducing fat affects the ingredient formulation, nutritional profile, and product labelling while maintaining a similar flavour and texture.

== Post pictures (Mandatory) ==

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

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

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

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

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2026). Pringles. [online] Available at: https://en.wikipedia.org/wiki/Pringles [Accessed 19. July. 2026].</ref>

<references/>

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

Course:FNH200/Assignments/2026/Pringles – Regular vs Reduced Fat

2026-07-20T05:48:05Z

AnsonChan: introduction

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

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

== Pringles (Regular and Reduced Fat) ==
For Assignment 2, we compared '''Pringles Original Potato Chips''' and its '''Reduced Fat''' version. These two versions are both widely sold in Canada. Pringles itself is an American brand of potato chips invented in 1968. Because of the manafucturing process, it is considered an extruded snack.

The reason why selected these proucts is because they are nearly identical, with the reduced-fat version serving as a direct alternative to the original. This makes it easier to examine how reducing fat affects the ingredient formulation, the nutritional profile, and the product's labelling.

== Post pictures (Mandatory) ==

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

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

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

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

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2026). Pringles. [online] Available at: https://en.wikipedia.org/wiki/Pringles [Accessed 19. July. 2026].</ref>

<references/>

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

Course:FNH200/Assignments/2026

2026-07-20T05:38:03Z

AnsonChan: added group 15 fnh 200 assignment 2 page to 2026 list

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

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

Due date:

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

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

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

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

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

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

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

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

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

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

</inputbox>

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

==Assignment Guidelines==

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

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

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

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

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

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

Regulations under the Canada Agricultural Product Acts:

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

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

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

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

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

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

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

Food Additives:

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

Course:FNH200/Assignments/2026/Pringles – Regular vs Reduced Fat

2026-07-20T05:36:39Z

AnsonChan: initialize fnh 200 2026 group 15 assignment 2 page

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

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

== Briefly introduce your food products (Optional) ==
Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. The two products that you are comparing should be similar, with one of them an alternative version of the other.

== Post pictures (Mandatory) ==

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

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

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

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

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

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