UBC Wiki - User contributions [en]

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-22T09:44:48Z

MadisonDuong: /* Introduction */

== Introduction ==
Breyers Natural Vanilla ice cream is a popular ice cream option in Canada and the US made with sugar, Grade A milk and cream, and vanilla beans for its signature vanilla flavour. It is gluten-free, non-GMO and no artificial growth hormones are used on the cows.<ref>{{Cite web|title=Breyers Natural Vanilla|url=https://www.breyers.com/us/en/p/natural-vanilla.html/00077567254238|url-status=live|website=Breyers}}</ref> It also has a 'no sugar added' alternative for consumers who do not want to consume high amounts of sugar.
== Pictures of Product ==
[[File:Beyers_Creamery_Style_Natural_Vanilla_Ice_Cream.png|center|thumb|Image 1: Beyers Creamery Style Natural Vanilla Ice Cream<ref name=":0">{{Cite web|last=|first=|date=|title=Breyers Creamery Style Natural Vanilla Ice Cream|url=https://magnumicecreambrands.ca/products/breyers-creamery-style-natural-vanilla-ice-cream|url-status=live|archive-url=|archive-date=|access-date=|website=Magnum Ice Cream Company}}</ref>]]

[[File:Beyers No Sugar Added Vanilla Ice Cream.png|center|thumb|Image 2: Beyers No Sugar Added Vanilla Ice Cream<ref name=":1">{{Cite web|last=|first=|date=|title=Breyers No Sugar Added Vanilla 1.41L|url=https://magnumicecreambrands.ca/products/breyers-no-sugar-added-vanilla?_pos=1&_psq=breyers+no+sugar&_psid=137614f2c&_ss=e|archive-url=|archive-date=|access-date=|website=Magnum Ice Cream Company}}</ref>]]

[[File:Ingredients and Nutrition facts of Breyers Natural Vanilla Ice Cream.png|right|thumb|Image 3: Ingredients and Nutrition facts of Breyers Natural Vanilla Ice Cream<ref name=":2">{{Cite web|last=|first=|date=|title=Breyers Natural Vanilla Ice Cream, 1.5 Quart|url=https://www.fairwaymarket.com/sm/planning/rsid/4000/product/breyers-natural-vanilla-ice-cream-15-quart-id-00077567254238|url-status=live|archive-url=|archive-date=|access-date=|website=Fairway Market}}</ref>]]

[[File:Ingredients and Nutrition facts of Breyers No Sugar Added Vanilla Ice Cream.png|right|thumb|Image 4: Ingredients and Nutrition facts of Breyers No Sugar Added Vanilla Ice Cream<ref name=":3">{{Cite web|last=|first=|date=|title=Breyers No Sugar Added Vanilla Frozen Dairy Dessert - 1.5 Quart|url=https://www.smartandfinal.com/sm/pickup/rsid/522/product/breyers-frozen-dairy-dessert-no-sugar-added-vanilla-id-00077567281906|archive-url=|archive-date=|access-date=|website=Smart and Final}}</ref>]]

== Ingredient lists==

=== Ingredients ===
{| class="wikitable"
!Breyers Natural Vanilla Ice Cream
!Breyers No Sugar Added Vanilla Ice Cream
|-
|
* Milk
* Cream
* Sugar
* Skim Milk
* Tara Gum
* Natural Flavour
|
* Skim milk
* Maltitol Syrup
* Maltodextrin (corn)
* Coconut Oil
* Whey
* Cream
* Less than 2% of: Mono and Diglycerides
* Guar Gum
* Carob Bean Gum
* Tara Gum
* Natural Flavour
* Acesulfame-K
* Potassium
* Sucralose
* Annatto (for color)
|}

=== Substitutes and Additives Used ===
{| class="wikitable"
|
!Breyers Vanilla Ice Cream
!Breyers Vanilla Ice Cream No Sugar Added
|-
|'''Fat Substitute'''
|Tara Gum
|Maltodextrin (Corn), Whey, Guar Gum, Carob Bean Gum, Tara Gum
|-
|'''Sugar Substitute'''
|None
|Maltitol Syrup, Acesulfame-K, Sucralose,
|-
|'''Additives'''
|Guar Gum, Carob Bean Gum, Tara Gum
|Mono & Diglycerides, Guar Gum, Carob Bean Gum, Tara Gum, Maltitol Syrup, Acesulfame-K, Sucralose, Annatto (for colour)
|}

=== Roles of Substitutes and Additives ===

=== Breyers Natural Vanilla Ice Cream ===
'''Fat Substitute:'''

* '''Tara gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used as a stabilizer, thickener and emulsifier in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel. It can also be used as a fat replacer in many food applications as it is low in calories.<ref name=":4">{{Cite web|last=Han|first=James|date=December 22, 2019|title=What is Tara Gum (E417) in ice cream: Common Uses, Safety, Side Effects|url=https://foodadditives.net/thickeners/tara-gum/|url-status=live|website=Food Additives}}</ref>

'''Sugar Substitute:''' None

'''Additives:'''

* '''Tara gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used as a stabilizer, thickener and emulsifier in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel.<ref name=":4" />

=== Breyers No Sugar Added Vanilla Ice Cream ===
'''Fat Substitute:'''

* '''Maltodextrin (Corn):''' Maltodextrin is a white starchy powder that can be used as a carbohydrate-based fat replacer. When interacting with the water in the formulation, it can create a heat-stable, smooth gel that is similar to the texture and creamy mouth feels of fat. It also helps with the stabilization of ice cream by controlling the melting and increasing the freezing temperature.<ref>{{Cite web|last=Frank|first=Jill|date=March 27, 2015|title=Adaptable Maltodextrin: 5 Potential Uses in Food Formulations|url=https://www.ulprospector.com/knowledge/2223/fbn-adaptable-maltodextrin-5-potential-uses-food-formulations/|url-status=live|website=Ultrus}}</ref>
* '''Whey:''' Whey protein is a protein derived from the watery portion of milk that separates from the curds when making cheese<ref>{{Cite web|title=Whey Protein - Uses, Side Effects, and More|url=https://www.webmd.com/vitamins/ai/ingredientmono-833/whey-protein#overview|url-status=live|website=WebMD}}</ref> that consists of 2 main components, β-lactoglobulin and α-lacalbumin. It can be used as an element of various types of colloidal particles, so it is suitable to be use as a fat substitute, hence why they are often called fat mimetics.<ref>{{Cite web|title=The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese|url=https://www.sciencedirect.com/science/article/abs/pii/S0958694622000693|url-status=live|website=ScienceDirect}}</ref>
* '''Guar gum:''' Guar gum, is a natural polysaccharide that comes from the seeds of the guar plant. It can be used a thickening, gelling and stabilizing agent, as well as acting as a fat replacer. In ice cream, it can be used to contribute to the creamy, smooth texture, and help thicken the product.<ref name=":5">{{Cite web|title=How Guar Gum Works as a Fat Replacer in Low-Calorie Food Formulations?|url=https://www.guargum.co.in/blogs/guar-gum-fat-replacer-low-calorie-foods|url-status=live|website=Abdullabhai Abdul Kader}}</ref>
* '''Carob bean gum:''' Carob bean gum is a plant based hydrocolloid extracted from the seed endosperm of the carob tree and natural additive that can be used as a stabilizer, emulsifier and fat replacer. In ice cream, its water binding properties is able to mimic fat and contribute to its creamy texture.<ref name=":6">{{Cite web|last=Sharma|first=Brij Raj|date=June 17, 2025|title=Locust Bean Gum vs Guar Gum: Key Differences and Uses in the Food Industry|url=https://sunitahydrocolloids.com/blog/locust-bean-gum-vs-guar-gum/|url-status=live|website=Sunita Hydrocolloids Inc.}}</ref>
* '''Tara Gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used at a thickener and stabilizer in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel. It can also be used as a fat replacer in many food applications as it is low in calories.<ref name=":4" />

'''Sugar Substitute:'''

* '''Maltitol syrup:''' Maltitol syrup is a carbohydrate sugar alcohol made by reducing maltose. It is incompletely digestible<ref>{{Cite web|last=Dolson|first=Laura|date=July 9, 2024|title=Is Maltitol a Safe Alternative Sweetener?|url=https://www.verywellfit.com/maltitol-low-carb-sweetener-2242220|url-status=live|website=verywellfit}}</ref>, and can be used as an alternative to sugar to having a sweetness close to that of sugar, but with less calories. <ref>{{Cite web|last=Olson|first=Natalie|date=October 9, 2019|title=Is Maltitol a Safe Sugar Substitute?|url=https://www.healthline.com/health/food-nutrition/is-maltitol-safe|url-status=live|website=healthline}}</ref>
* '''Acesulfame-K:''' Acesulfame-K is a an artificial sweetener that is about 200 times sweeter than sugar. Because of how much sweeter it is in comparison to sugar, it is used less in products, and thus, lowers the calories and carbohydrates amount. <ref>{{Cite web|last=Ansari|first=Sadiya|title=February 1, 2026|url=https://www.webmd.com/diet/what-is-acesulfame-potassium|url-status=live|website=WebMD}}</ref>
* '''Sucralose:''' Sucralose, is an artificial sweetener made from real sugar, that is 600 times sweeter. It is able to pass through the body instead of being stored for later energy use, and has fewer calories due to parts of hydroxyl (sugar molecule) being swapped out for chlorine.<ref>{{Cite web|date=July 12, 2023|title=What to Know About Sucralose|url=https://www.webmd.com/diet/what-to-know-about-sucralose|url-status=live|website=WebMD}}</ref>

'''Additives:'''

* '''Guar gum:''' Guar gum, is a natural polysaccharide that comes from the seeds of the guar plant. It can be used a thickening, gelling and stabilizing agent, as well as acting as a fat replacer. In ice cream, it can be used to contribute to the creamy, smooth texture, and help thicken the product.<ref name=":5" />
* '''Carob bean gum:''' Carob bean gum is a plant based hydrocolloid extracted from the seed endosperm of the carob tree and natural additive that can be used as a stabilizer, emulsifier and fat replacer. In ice cream, it can enhance creaminess and controls ice crystal growth.<ref name=":6" />
* '''Tara gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used as a stabilizer, thickener and emulfsifier in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel.<ref name=":4" />

=== Compare and Contrast: ===
'''Similarities:'''

'''Differences:'''

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

== References==
<references/>

{{Projectbox FNH200}}{{DEFAULTSORT:FNH200/Assignments/2026/Oikos Yogurt Vanilla}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-22T09:37:31Z

MadisonDuong:

== Introduction ==
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.
== Pictures of Product ==
[[File:Beyers_Creamery_Style_Natural_Vanilla_Ice_Cream.png|center|thumb|Image 1: Beyers Creamery Style Natural Vanilla Ice Cream<ref name=":0">{{Cite web|last=|first=|date=|title=Breyers Creamery Style Natural Vanilla Ice Cream|url=https://magnumicecreambrands.ca/products/breyers-creamery-style-natural-vanilla-ice-cream|url-status=live|archive-url=|archive-date=|access-date=|website=Magnum Ice Cream Company}}</ref>]]

[[File:Beyers No Sugar Added Vanilla Ice Cream.png|center|thumb|Image 2: Beyers No Sugar Added Vanilla Ice Cream<ref name=":1">{{Cite web|last=|first=|date=|title=Breyers No Sugar Added Vanilla 1.41L|url=https://magnumicecreambrands.ca/products/breyers-no-sugar-added-vanilla?_pos=1&_psq=breyers+no+sugar&_psid=137614f2c&_ss=e|archive-url=|archive-date=|access-date=|website=Magnum Ice Cream Company}}</ref>]]

[[File:Ingredients and Nutrition facts of Breyers Natural Vanilla Ice Cream.png|right|thumb|Image 3: Ingredients and Nutrition facts of Breyers Natural Vanilla Ice Cream<ref name=":2">{{Cite web|last=|first=|date=|title=Breyers Natural Vanilla Ice Cream, 1.5 Quart|url=https://www.fairwaymarket.com/sm/planning/rsid/4000/product/breyers-natural-vanilla-ice-cream-15-quart-id-00077567254238|url-status=live|archive-url=|archive-date=|access-date=|website=Fairway Market}}</ref>]]

[[File:Ingredients and Nutrition facts of Breyers No Sugar Added Vanilla Ice Cream.png|right|thumb|Image 4: Ingredients and Nutrition facts of Breyers No Sugar Added Vanilla Ice Cream<ref name=":3">{{Cite web|last=|first=|date=|title=Breyers No Sugar Added Vanilla Frozen Dairy Dessert - 1.5 Quart|url=https://www.smartandfinal.com/sm/pickup/rsid/522/product/breyers-frozen-dairy-dessert-no-sugar-added-vanilla-id-00077567281906|archive-url=|archive-date=|access-date=|website=Smart and Final}}</ref>]]

== Ingredient lists==

=== Ingredients ===
{| class="wikitable"
!Breyers Natural Vanilla Ice Cream
!Breyers No Sugar Added Vanilla Ice Cream
|-
|
* Milk
* Cream
* Sugar
* Skim Milk
* Tara Gum
* Natural Flavour
|
* Skim milk
* Maltitol Syrup
* Maltodextrin (corn)
* Coconut Oil
* Whey
* Cream
* Less than 2% of: Mono and Diglycerides
* Guar Gum
* Carob Bean Gum
* Tara Gum
* Natural Flavour
* Acesulfame-K
* Potassium
* Sucralose
* Annatto (for color)
|}

=== Substitutes and Additives Used ===
{| class="wikitable"
|
!Breyers Vanilla Ice Cream
!Breyers Vanilla Ice Cream No Sugar Added
|-
|'''Fat Substitute'''
|Tara Gum
|Maltodextrin (Corn), Whey, Guar Gum, Carob Bean Gum, Tara Gum
|-
|'''Sugar Substitute'''
|None
|Maltitol Syrup, Acesulfame-K, Sucralose,
|-
|'''Additives'''
|Guar Gum, Carob Bean Gum, Tara Gum
|Mono & Diglycerides, Guar Gum, Carob Bean Gum, Tara Gum, Maltitol Syrup, Acesulfame-K, Sucralose, Annatto (for colour)
|}

=== Roles of Substitutes and Additives ===

=== Breyers Natural Vanilla Ice Cream ===
'''Fat Substitute:'''

* '''Tara gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used as a stabilizer, thickener and emulsifier in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel. It can also be used as a fat replacer in many food applications as it is low in calories.<ref name=":4">{{Cite web|last=Han|first=James|date=December 22, 2019|title=What is Tara Gum (E417) in ice cream: Common Uses, Safety, Side Effects|url=https://foodadditives.net/thickeners/tara-gum/|url-status=live|website=Food Additives}}</ref>

'''Sugar Substitute:''' None

'''Additives:'''

* '''Tara gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used as a stabilizer, thickener and emulsifier in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel.<ref name=":4" />

=== Breyers No Sugar Added Vanilla Ice Cream ===
'''Fat Substitute:'''

* '''Maltodextrin (Corn):''' Maltodextrin is a white starchy powder that can be used as a carbohydrate-based fat replacer. When interacting with the water in the formulation, it can create a heat-stable, smooth gel that is similar to the texture and creamy mouth feels of fat. It also helps with the stabilization of ice cream by controlling the melting and increasing the freezing temperature.<ref>{{Cite web|last=Frank|first=Jill|date=March 27, 2015|title=Adaptable Maltodextrin: 5 Potential Uses in Food Formulations|url=https://www.ulprospector.com/knowledge/2223/fbn-adaptable-maltodextrin-5-potential-uses-food-formulations/|url-status=live|website=Ultrus}}</ref>
* '''Whey:''' Whey protein is a protein derived from the watery portion of milk that separates from the curds when making cheese<ref>{{Cite web|title=Whey Protein - Uses, Side Effects, and More|url=https://www.webmd.com/vitamins/ai/ingredientmono-833/whey-protein#overview|url-status=live|website=WebMD}}</ref> that consists of 2 main components, β-lactoglobulin and α-lacalbumin. It can be used as an element of various types of colloidal particles, so it is suitable to be use as a fat substitute, hence why they are often called fat mimetics.<ref>{{Cite web|title=The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese|url=https://www.sciencedirect.com/science/article/abs/pii/S0958694622000693|url-status=live|website=ScienceDirect}}</ref>
* '''Guar gum:''' Guar gum, is a natural polysaccharide that comes from the seeds of the guar plant. It can be used a thickening, gelling and stabilizing agent, as well as acting as a fat replacer. In ice cream, it can be used to contribute to the creamy, smooth texture, and help thicken the product.<ref name=":5">{{Cite web|title=How Guar Gum Works as a Fat Replacer in Low-Calorie Food Formulations?|url=https://www.guargum.co.in/blogs/guar-gum-fat-replacer-low-calorie-foods|url-status=live|website=Abdullabhai Abdul Kader}}</ref>
* '''Carob bean gum:''' Carob bean gum is a plant based hydrocolloid extracted from the seed endosperm of the carob tree and natural additive that can be used as a stabilizer, emulsifier and fat replacer. In ice cream, its water binding properties is able to mimic fat and contribute to its creamy texture.<ref name=":6">{{Cite web|last=Sharma|first=Brij Raj|date=June 17, 2025|title=Locust Bean Gum vs Guar Gum: Key Differences and Uses in the Food Industry|url=https://sunitahydrocolloids.com/blog/locust-bean-gum-vs-guar-gum/|url-status=live|website=Sunita Hydrocolloids Inc.}}</ref>
* '''Tara Gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used at a thickener and stabilizer in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel. It can also be used as a fat replacer in many food applications as it is low in calories.<ref name=":4" />

'''Sugar Substitute:'''

* '''Maltitol syrup:''' Maltitol syrup is a carbohydrate sugar alcohol made by reducing maltose. It is incompletely digestible<ref>{{Cite web|last=Dolson|first=Laura|date=July 9, 2024|title=Is Maltitol a Safe Alternative Sweetener?|url=https://www.verywellfit.com/maltitol-low-carb-sweetener-2242220|url-status=live|website=verywellfit}}</ref>, and can be used as an alternative to sugar to having a sweetness close to that of sugar, but with less calories. <ref>{{Cite web|last=Olson|first=Natalie|date=October 9, 2019|title=Is Maltitol a Safe Sugar Substitute?|url=https://www.healthline.com/health/food-nutrition/is-maltitol-safe|url-status=live|website=healthline}}</ref>
* '''Acesulfame-K:''' Acesulfame-K is a an artificial sweetener that is about 200 times sweeter than sugar. Because of how much sweeter it is in comparison to sugar, it is used less in products, and thus, lowers the calories and carbohydrates amount. <ref>{{Cite web|last=Ansari|first=Sadiya|title=February 1, 2026|url=https://www.webmd.com/diet/what-is-acesulfame-potassium|url-status=live|website=WebMD}}</ref>
* '''Sucralose:''' Sucralose, is an artificial sweetener made from real sugar, that is 600 times sweeter. It is able to pass through the body instead of being stored for later energy use, and has fewer calories due to parts of hydroxyl (sugar molecule) being swapped out for chlorine.<ref>{{Cite web|date=July 12, 2023|title=What to Know About Sucralose|url=https://www.webmd.com/diet/what-to-know-about-sucralose|url-status=live|website=WebMD}}</ref>

'''Additives:'''

* '''Guar gum:''' Guar gum, is a natural polysaccharide that comes from the seeds of the guar plant. It can be used a thickening, gelling and stabilizing agent, as well as acting as a fat replacer. In ice cream, it can be used to contribute to the creamy, smooth texture, and help thicken the product.<ref name=":5" />
* '''Carob bean gum:''' Carob bean gum is a plant based hydrocolloid extracted from the seed endosperm of the carob tree and natural additive that can be used as a stabilizer, emulsifier and fat replacer. In ice cream, it can enhance creaminess and controls ice crystal growth.<ref name=":6" />
* '''Tara gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used as a stabilizer, thickener and emulfsifier in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel.<ref name=":4" />

=== Compare and Contrast: ===
'''Similarities:'''

'''Differences:'''

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

== References==
<references/>

{{Projectbox FNH200}}{{DEFAULTSORT:FNH200/Assignments/2026/Oikos Yogurt Vanilla}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-22T09:36:43Z

MadisonDuong: /* Ingredient lists */

== Introduction ==
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.
== Pictures of Product ==
[[File:Beyers_Creamery_Style_Natural_Vanilla_Ice_Cream.png|center|thumb|Image 1: Beyers Creamery Style Natural Vanilla Ice Cream<ref name=":0">{{Cite web|last=|first=|date=|title=Breyers Creamery Style Natural Vanilla Ice Cream|url=https://magnumicecreambrands.ca/products/breyers-creamery-style-natural-vanilla-ice-cream|url-status=live|archive-url=|archive-date=|access-date=|website=Magnum Ice Cream Company}}</ref>]]

[[File:Beyers No Sugar Added Vanilla Ice Cream.png|center|thumb|Image 2: Beyers No Sugar Added Vanilla Ice Cream<ref name=":1">{{Cite web|last=|first=|date=|title=Breyers No Sugar Added Vanilla 1.41L|url=https://magnumicecreambrands.ca/products/breyers-no-sugar-added-vanilla?_pos=1&_psq=breyers+no+sugar&_psid=137614f2c&_ss=e|archive-url=|archive-date=|access-date=|website=Magnum Ice Cream Company}}</ref>]]

[[File:Ingredients and Nutrition facts of Breyers Natural Vanilla Ice Cream.png|right|thumb|Image 3: Ingredients and Nutrition facts of Breyers Natural Vanilla Ice Cream<ref name=":2">{{Cite web|last=|first=|date=|title=Breyers Natural Vanilla Ice Cream, 1.5 Quart|url=https://www.fairwaymarket.com/sm/planning/rsid/4000/product/breyers-natural-vanilla-ice-cream-15-quart-id-00077567254238|url-status=live|archive-url=|archive-date=|access-date=|website=Fairway Market}}</ref>]]

[[File:Ingredients and Nutrition facts of Breyers No Sugar Added Vanilla Ice Cream.png|right|thumb|Image 4: Ingredients and Nutrition facts of Breyers No Sugar Added Vanilla Ice Cream<ref name=":3">{{Cite web|last=|first=|date=|title=Breyers No Sugar Added Vanilla Frozen Dairy Dessert - 1.5 Quart|url=https://www.smartandfinal.com/sm/pickup/rsid/522/product/breyers-frozen-dairy-dessert-no-sugar-added-vanilla-id-00077567281906|archive-url=|archive-date=|access-date=|website=Smart and Final}}</ref>]]

== Ingredient lists==

=== Ingredients ===
{| class="wikitable"
!Breyers Natural Vanilla Ice Cream
!Breyers No Sugar Added Vanilla Ice Cream
|-
|
* Milk
* Cream
* Sugar
* Skim Milk
* Tara Gum
* Natural Flavour
|
* Skim milk
* Maltitol Syrup
* Maltodextrin (corn)
* Coconut Oil
* Whey
* Cream
* Less than 2% of: Mono and Diglycerides
* Guar Gum
* Carob Bean Gum
* Tara Gum
* Natural Flavour
* Acesulfame-K
* Potassium
* Sucralose
* Annatto (for color)
|}

=== Substitutes and Additives Used ===
{| class="wikitable"
|
!Breyers Vanilla Ice Cream
!Breyers Vanilla Ice Cream No Sugar Added
|-
|'''Fat Substitute'''
|Tara Gum
|Maltodextrin (Corn), Whey, Guar Gum, Carob Bean Gum, Tara Gum
|-
|'''Sugar Substitute'''
|None
|Maltitol Syrup, Acesulfame-K, Sucralose,
|-
|'''Additives'''
|Guar Gum, Carob Bean Gum, Tara Gum
|Mono & Diglycerides, Guar Gum, Carob Bean Gum, Tara Gum, Maltitol Syrup, Acesulfame-K, Sucralose, Annatto (for colour)
|}

=== Roles of Substitutes and Additives ===

=== Breyers Natural Vanilla Ice Cream ===
'''Fat Substitute:'''

* '''Tara gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used as a stabilizer, thickener and emulsifier in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel. It can also be used as a fat replacer in many food applications as it is low in calories.<ref name=":4">{{Cite web|last=Han|first=James|date=December 22, 2019|title=What is Tara Gum (E417) in ice cream: Common Uses, Safety, Side Effects|url=https://foodadditives.net/thickeners/tara-gum/|url-status=live|website=Food Additives}}</ref>

'''Sugar Substitute:''' None

'''Additives:'''

* '''Tara gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used as a stabilizer, thickener and emulsifier in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel.<ref name=":4" />

=== Breyers No Sugar Added Vanilla Ice Cream ===
'''Fat Substitute:'''

* '''Maltodextrin (Corn):''' Maltodextrin is a white starchy powder that can be used as a carbohydrate-based fat replacer. When interacting with the water in the formulation, it can create a heat-stable, smooth gel that is similar to the texture and creamy mouth feels of fat. It also helps with the stabilization of ice cream by controlling the melting and increasing the freezing temperature.<ref>{{Cite web|last=Frank|first=Jill|date=March 27, 2015|title=Adaptable Maltodextrin: 5 Potential Uses in Food Formulations|url=https://www.ulprospector.com/knowledge/2223/fbn-adaptable-maltodextrin-5-potential-uses-food-formulations/|url-status=live|website=Ultrus}}</ref>
* '''Whey:''' Whey protein is a protein derived from the watery portion of milk that separates from the curds when making cheese<ref>{{Cite web|title=Whey Protein - Uses, Side Effects, and More|url=https://www.webmd.com/vitamins/ai/ingredientmono-833/whey-protein#overview|url-status=live|website=WebMD}}</ref> that consists of 2 main components, β-lactoglobulin and α-lacalbumin. It can be used as an element of various types of colloidal particles, so it is suitable to be use as a fat substitute, hence why they are often called fat mimetics.<ref>{{Cite web|title=The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese|url=https://www.sciencedirect.com/science/article/abs/pii/S0958694622000693|url-status=live|website=ScienceDirect}}</ref>
* '''Guar gum:''' Guar gum, is a natural polysaccharide that comes from the seeds of the guar plant. It can be used a thickening, gelling and stabilizing agent, as well as acting as a fat replacer. In ice cream, it can be used to contribute to the creamy, smooth texture, and help thicken the product.<ref name=":5">{{Cite web|title=How Guar Gum Works as a Fat Replacer in Low-Calorie Food Formulations?|url=https://www.guargum.co.in/blogs/guar-gum-fat-replacer-low-calorie-foods|url-status=live|website=Abdullabhai Abdul Kader}}</ref>
* '''Carob bean gum:''' Carob bean gum is a plant based hydrocolloid extracted from the seed endosperm of the carob tree and natural additive that can be used as a stabilizer, emulsifier and fat replacer. In ice cream, its water binding properties is able to mimic fat and contribute to its creamy texture.<ref name=":6">{{Cite web|last=Sharma|first=Brij Raj|date=June 17, 2025|title=Locust Bean Gum vs Guar Gum: Key Differences and Uses in the Food Industry|url=https://sunitahydrocolloids.com/blog/locust-bean-gum-vs-guar-gum/|url-status=live|website=Sunita Hydrocolloids Inc.}}</ref>
* '''Tara Gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used at a thickener and stabilizer in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel. It can also be used as a fat replacer in many food applications as it is low in calories.<ref name=":4" />

'''Sugar Substitute:'''

* '''Maltitol syrup:''' Maltitol syrup is a carbohydrate sugar alcohol made by reducing maltose. It is incompletely digestible<ref>{{Cite web|last=Dolson|first=Laura|date=July 9, 2024|title=Is Maltitol a Safe Alternative Sweetener?|url=https://www.verywellfit.com/maltitol-low-carb-sweetener-2242220|url-status=live|website=verywellfit}}</ref>, and can be used as an alternative to sugar to having a sweetness close to that of sugar, but with less calories. <ref>{{Cite web|last=Olson|first=Natalie|date=October 9, 2019|title=Is Maltitol a Safe Sugar Substitute?|url=https://www.healthline.com/health/food-nutrition/is-maltitol-safe|url-status=live|website=healthline}}</ref>
* '''Acesulfame-K:''' Acesulfame-K is a an artificial sweetener that is about 200 times sweeter than sugar. Because of how much sweeter it is in comparison to sugar, it is used less in products, and thus, lowers the calories and carbohydrates amount. <ref>{{Cite web|last=Ansari|first=Sadiya|title=February 1, 2026|url=https://www.webmd.com/diet/what-is-acesulfame-potassium|url-status=live|website=WebMD}}</ref>
* '''Sucralose:''' Sucralose, is an artificial sweetener made from real sugar, that is 600 times sweeter. It is able to pass through the body instead of being stored for later energy use, and has fewer calories due to parts of hydroxyl (sugar molecule) being swapped out for chlorine.<ref>{{Cite web|date=July 12, 2023|title=What to Know About Sucralose|url=https://www.webmd.com/diet/what-to-know-about-sucralose|url-status=live|website=WebMD}}</ref>

'''Additives:'''

* '''Guar gum:''' Guar gum, is a natural polysaccharide that comes from the seeds of the guar plant. It can be used a thickening, gelling and stabilizing agent, as well as acting as a fat replacer. In ice cream, it can be used to contribute to the creamy, smooth texture, and help thicken the product.<ref name=":5" />
* '''Carob bean gum:''' Carob bean gum is a plant based hydrocolloid extracted from the seed endosperm of the carob tree and natural additive that can be used as a stabilizer, emulsifier and fat replacer. In ice cream, it can enhance creaminess and controls ice crystal growth.<ref name=":6" />
* '''Tara gum:''' Tara gum is a galactomannan, made of mannose and galactose commonly used as a stabilizer, thickener and emulfsifier in food. In ice cream, it controls ice crystal growth and meltdown, and provide good mouthfeel.<ref name=":4" />

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

== References==
<references/>

{{Projectbox FNH200}}{{DEFAULTSORT:FNH200/Assignments/2026/Oikos Yogurt Vanilla}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-22T06:14:48Z

MadisonDuong: /* Pictures of Product */

File:Ingredients and Nutrition facts of Breyers Natural Vanilla Ice Cream.png

2026-07-22T06:05:00Z

MadisonDuong: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Ingredients and Nutrition facts of Breyers Natural Vanilla Ice Cream}}
|date=2026-07-21
|source={{own}}
|author=[[User:MadisonDuong|MadisonDuong]]
|permission=
|other versions=
}}

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

File:Ingredients and Nutrition facts of Breyers No Sugar Added Vanilla Ice Cream.png

2026-07-22T06:05:00Z

MadisonDuong: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Ingredients and Nutrition facts of Breyers No Sugar Added Vanilla Ice Cream}}
|date=2026-07-21
|source={{own}}
|author=[[User:MadisonDuong|MadisonDuong]]
|permission=
|other versions=
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=={{int:license-header}}==
{{self|cc-by-sa-4.0}}

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-22T00:23:23Z

MadisonDuong:

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T21:35:28Z

MadisonDuong:

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T21:35:05Z

MadisonDuong: /* Pictures of Product */

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T21:28:49Z

MadisonDuong:

File:Beyers Creamery Style Natural Vanilla Ice Cream.png

2026-07-21T21:15:47Z

MadisonDuong: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Beyers Creamery Style Natural Vanilla Ice Cream}}
|date=2026-07-21
|source={{own}}
|author=[[User:MadisonDuong|MadisonDuong]]
|permission=
|other versions=
}}

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

File:Beyers No Sugar Added Vanilla Ice Cream.png

2026-07-21T21:15:47Z

MadisonDuong: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Beyers No Sugar Added Vanilla Ice Cream}}
|date=2026-07-21
|source={{own}}
|author=[[User:MadisonDuong|MadisonDuong]]
|permission=
|other versions=
}}

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

File:Ingredients & Nutrition facts of Beyers Creamery Style Natural Vanilla Ice Cream.png

2026-07-21T21:15:47Z

MadisonDuong: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Ingredients & Nutrition facts of Beyers Creamery Style Natural Vanilla Ice Cream}}
|date=2026-07-21
|source={{own}}
|author=[[User:MadisonDuong|MadisonDuong]]
|permission=
|other versions=
}}

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

File:Ingredients & Nutrition facts of Beyers No Sugar Added Vanilla Ice Cream.png

2026-07-21T21:15:47Z

MadisonDuong: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Ingredients & Nutrition facts of Beyers No Sugar Added Vanilla Ice Cream}}
|date=2026-07-21
|source={{own}}
|author=[[User:MadisonDuong|MadisonDuong]]
|permission=
|other versions=
}}

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

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T21:01:53Z

MadisonDuong:

Course:FNH200/Assignments/2026

2026-07-21T20:54:04Z

MadisonDuong: /* What We Investigated */

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

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

Due date:

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

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

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

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

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

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

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

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

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

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

</inputbox>

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

==Assignment Guidelines==

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

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

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

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

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

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

Regulations under the Canada Agricultural Product Acts:

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

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

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

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

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

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

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

Food Additives:

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

Course:FNH200/Assignments/2026/Oikos Vanilla Yogurt

2026-07-21T20:53:23Z

MadisonDuong: MadisonDuong moved page Course:FNH200/Assignments/2026/Oikos Vanilla Yogurt to Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

#REDIRECT [[Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream]]

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T20:53:23Z

MadisonDuong: MadisonDuong moved page Course:FNH200/Assignments/2026/Oikos Vanilla Yogurt to Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

Course:FNH200/Assignments/2026/Liberte Yogurt Vanilla

2026-07-21T20:38:54Z

MadisonDuong: MadisonDuong moved page Course:FNH200/Assignments/2026/Liberte Yogurt Vanilla to Course:FNH200/Assignments/2026/Oikos Vanilla Yogurt

#REDIRECT [[Course:FNH200/Assignments/2026/Oikos Vanilla Yogurt]]

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T20:38:54Z

MadisonDuong: MadisonDuong moved page Course:FNH200/Assignments/2026/Liberte Yogurt Vanilla to Course:FNH200/Assignments/2026/Oikos Vanilla Yogurt

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T20:37:43Z

MadisonDuong:

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T20:33:40Z

MadisonDuong:

{{DISPLAYTITLE:Oikos 2% Vanilla Yogurt vs. Oikos PRO High Protein Vanilla Flavour Yogurt}}
{{DISPLAYTITLE:Course:FNH200/Assignments/2026/Oikos Yogurt Vanilla}}

== Introduction ==
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.

== Pictures of Product ==

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]]
== Ingredient lists==
{| class="wikitable"
|+
!Liberte Vanilla Greek Yogurt 0%
!Liberte Vanilla Greek Yogurt 2%
|-
|
* Skim milk
* Vanilla flavoured syrup
|
* Skim milk
* Vanilla flavoured syrup (cane sugar, water, natural flavour, pectin, Iocust bean gum, lemon juice, concentrate)
* Cream
* Milk protein
* Bacterial culture
|}

== Labels==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined 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>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}}{{DEFAULTSORT:FNH200/Assignments/2026/Oikos Yogurt Vanilla}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T20:31:49Z

MadisonDuong:

{{DISPLAYTITLE:Course:FNH200/Assignments/2026/Oikos Yogurt Vanilla}}

== Introduction ==
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.

== Pictures of Product ==

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]]
== Ingredient lists==
{| class="wikitable"
|+
!Liberte Vanilla Greek Yogurt 0%
!Liberte Vanilla Greek Yogurt 2%
|-
|
* Skim milk
* Vanilla flavoured syrup
|
* Skim milk
* Vanilla flavoured syrup (cane sugar, water, natural flavour, pectin, Iocust bean gum, lemon juice, concentrate)
* Cream
* Milk protein
* Bacterial culture
|}

== Labels==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined 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>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}}{{DEFAULTSORT:FNH200/Assignments/2026/Oikos Yogurt Vanilla}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T20:31:07Z

MadisonDuong:

Course:FNH200/Assignments/2026

2026-07-21T19:48:54Z

MadisonDuong: /* What We Investigated */

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

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

Due date:

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

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

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

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

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

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

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

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

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

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

</inputbox>

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

==Assignment Guidelines==

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

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

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

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

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

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

Regulations under the Canada Agricultural Product Acts:

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

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

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

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

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

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

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

Food Additives:

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

Course:FNH200/Assignments/2026

2026-07-21T19:44:56Z

MadisonDuong: /* What We Investigated */

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

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

Due date:

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

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

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

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

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

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

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

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

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

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

</inputbox>

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

==Assignment Guidelines==

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

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

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

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

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

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

Regulations under the Canada Agricultural Product Acts:

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

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

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

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

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

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

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

Food Additives:

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

Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream

2026-07-21T19:43:31Z

MadisonDuong: Created page with "Very briefly introduce your products here<ref>Sample Reference</ref>. This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here. == Briefly introduce your food products (Optional) == Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild rang..."

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]]