UBC Wiki - User contributions [en]

Course:FNH200/Projects/2026/Flat Oyster (Endangered Food

2026-08-11T21:33:47Z

MadisonDuong: /* Harvesting */

== Introduction (What are Flat Oysters? Where did Flat Oysters Originate? Where can you get Flat Oysters from?) ==
The primary focus of our project is on the European flat oyster (''Ostrea edulis)''. This oyster—endangered species—is an edible bivalve mollusc recognized by its distinctive flat, oval-to-roundshell. It is native to the coastal waters of Europe and can be found from Norway to Morocco in the North-Eastern Atlantic, as well as throughout the Mediterranean and Black Seas. The species can grow to over 20 cm and is harvested and farmed for human consumption. However, ''Ostrea edulis'' has experienced significant population declines due to factors such as overharvesting, disease, habitat loss, and environmental changes, making its conservation and safe consumption important topics to consider.<ref>{{Cite web|first=FAO|title=Cultured Aquatic Species Information Programme - Ostrea edulis|url=https://www.fao.org/fishery/culturedspecies/ostrea_edulis/en|url-status=live|access-date=August 10th, 2026|website=FAO Fisheries and Aquaculture}}</ref>

In the past, ''Ostrea edulis'' was overfished excessively, resulting in the natural beds of the oysters becoming depleted. The cultivation efforts for the species started in 1849, while Coste, a French scientist, continued in his efforts in 1855, developing the oyster farming methods. In the early 1920s, a death outbreak among the oysters led yet to another decline. After that, the numbers of oysters became larger, with the production of the oysters being at about 15,000 to 20,000 tonnes in 1968 to 1970. Moreover, these flat oysters can be obtained from oyster farms, fisheries, aquaculture operations, seafood markets, fishmongers, and some restaurants. For this project, we will further discuss the harvesting, processing, preservation, regulations, and food safety surrounding ''Ostrea edulis''.<ref>{{Cite web|title=Flat oysters|url=https://aquaculture.ifremer.fr/en/Sectors/Mollusc-sector/Discoveries/Flat-oysters|url-status=live|access-date=August 10th, 2026|website=Ifremer Aquaculture}}</ref>

== Endangerment of Flat Oysters ==
''Ostrea edulis'' once created extensive beds along the Europe's coastline, which helped increase biodiversity along the coasts, as well as food security for the European population to consume. During the late 1700s and 1800s, millions of oysters were being harvested each year to feed the growing urban population of the Industrial Revolution and were seen as "poor man's food".<ref name=":6">{{Cite web|title=Case study: Native oysters|url=https://marine.gov.scot/sma/assessment/case-study-native-oysters|url-status=live|website=Marine Scotland Assessment}}</ref> In the 19th century, about 700 millions oysters were consumed annually just in London, and the beds near the Scottish water yielded up to 30 million oysters annually, which made native oyster fisheries extremely profitable. This shows how important ''Ostrea edulis'' was for consumption and the local economies. However in the 20th century, there was more demand for ''Ostrea edulis'' and combined with coastal degradation, water pollution, and disease outbreaks, it led to the population of the species declining and eventually their beds becoming rare and absent.<ref name=":7">{{Cite web|date=January 2019|title=Conservation and restoration of a keystone species: Understanding the settlement preferences of the European oyster (Ostrea edulis)|url=https://www.sciencedirect.com/science/article/pii/S0025326X18308099|url-status=live}}</ref> Factors such as over-exploitation, illegal harvesting, diseases, and introduced pests and parasites also led to the decline in stocks, which meant that if the population density falls below a certain level, the species are unlikely to be able to reproduce successfully and not be extinct (Allee effect).<ref name=":6" /> Hence, they are now considered as a 'Threatened and Declining species' by the OSPAR convention for the Protection of the Marine Environment of the North-East Atlantic.<ref name=":7" />

Because of the endangerment surrounding ''Ostrea edulis'', there are now adopted national legislation and policies by the OSPAR member nations to protect and conserve the species, with aims of achieving biodiversity goals, restoring ecosystem functions and strengthening the existing population to be resilient against human threats and climate change.<ref name=":7" /> As well, there has been growing interesting in restoring the population of ''Ostrea edulis'' for the past couple years due to their ecological importance in contributing to a healthy marine ecosystem.<ref name=":6" /> To conserve the species, the OSPAR member nations are planning to follow two recommendations: protecting, maintaining and expanding the remaining ''Ostrea edulis'' population, and restoring the species to the areas they once occupied.<ref name=":7" /> In Scotland, there have been a large-scale, long-term project by the Dornoch Environmental Enhancement Projected to restore ''Ostrea edulis'' to the Dornoch Firth on the east coast, as well as smaller community led projects working to restore the population on the west coast.<ref name=":6" /> Overall, there is a collective effort Europe to protect, conserve, and restore the ''Ostrea edulis'' population to what it once was.

== Harvesting ==
Commercial production and harvesting of ''Ostrea edulis'' requires basic techniques that involve the collection of spat (young oysters) and transferring them to a growout system. The final growout production of the oysters then occurs in two techniques: on-bottom cultivation and off-bottom cultivation.<ref name=":8">{{Cite web|date=March 25, 2018|title=Ostrea edulis (European oyster)|url=https://www.cabidigitallibrary.org/doi/full/10.1079/cabicompendium.71177|url-status=live|website=Cabi Digital Library}}</ref>

==== '''On-bottom cultivation:''' ====
On-bottom cultivation is where one-year-old oyster spats that approximately 1 cm in diameter, are re-laid by boat on-bottom on the subtidal ground. Before the spats are seeded, predators are cleared out from these growout areas using tangles and toothed steel frames and mats may be used in order for the them to not sink. In order to maximize growth and reduce the impacts of bonamiasis, spats are seeded at low densities (50-100 kg ha-1) in the water, and are harvested when they are about 2 years old and weigh about 60-80 g.<ref name=":8" />

==== '''Off-bottom cultivation:''' ====
Off-bottom cultivation is where oysters are maintained in deeper water through the use of buoyed lanterns, plastic trays, or attaching medium size oysters, about 5cm in diameter, to ropes by cement. Workers will occasionally clean the oysters by removing algae and mussel seed. Another off-bottom technique to growing Ostrea edulis is growing them in mesh bags or pouches raised off the bottom on steel trestles, where they are thinned out as they grow.<ref name=":9">{{Cite web|title=FAO Fisheries & Aquaculture Ostrea edulis|url=https://www.fao.org/fishery/culturedspecies/Ostrea_edulis/en|url-status=live|website=Food and Agriculture Organization of the United Nations}}</ref>

For bottom-grown oysters, farmers will use toothed or toothless dredges about 3.5-4m wide and 2m deep with 3-5cm teeth blades that are operated by hydraulic or pneumatic winch to harvest them.<ref name=":9" /> Whereas for oysters that are grown being suspended, they are harvested by hand.<ref name=":8" />

== Post-Harvest ==
Oysters are sold as live products and as processed meat. Live oysters need to be protected from heat, drying, and physical damage during transportation while being kept cool. Oysters should have some way of tracing back their harvesting location and date. <ref name=":0">{{Cite web|title=Measures to control the risk of Vibrio parahaemolyticus (Vp) in live oysters|url=https://inspection.canada.ca/en/preventive-controls/fish/vibrio-parahaemolyticus?wbdisable=true&utm_source=chatgpt.com|url-status=live|access-date=August 10th, 2026|website=Inspection Canada}}</ref>

==== Depuration: ====
Defined in Canada as "the process of using a controlled, aquatic environment in a depuration establishment to reduce the level of microbiological contamination in live shellfish."<ref>{{Cite web|title=Canadian Shellfish Sanitation Program manual|url=https://inspection.canada.ca/en/food-guidance-commodity/fish/canadian-shellfish-sanitation-program|url-status=live|access-date=August 10th, 2026|website=Inpsection Canada}}</ref> Depuration is used for flat oysters intended for fresh markets in some production areas before being transported to market. Depuration does not eliminate every possible hazard and some contaminants cannot be reliably removed through depuration so the quality of the harvesting area must be controlled as a further safety measure.<ref>{{Cite web|title=Cultured Aquatic Species Facts Sheet: Ostrea edulis|url=https://www.fao.org/fishery/docs/DOCUMENT/aquaculture/CulturedSpecies/file/en/en_europeanflatoyster.htm|url-status=live|access-date=August 10th, 2026|website=FAO}}</ref>

Oysters are put into clean water tanks that are self-draining to continuously to filter the clean water which lets microorganisms and/or contaminants in their digestive systems to be expelled. Depuration processes vary depending on the operation and effectiveness depends on factors like water quality, temperature, size, equipment, and the time between harvesting and depuration. The water used is treated for safe use, typically with UV light systems or less commonly chlorination/dechlorination and ozonation/deozonation.<ref name=":5">{{Cite web|title=Depuration of bivalve shellfish|url=https://inspection.canada.ca/en/preventive-controls/fish/depuration-bivalve-shellfish|url-status=live|access-date=August 10th, 2026|website=Canadian Food Inspection Agency}}</ref>

==== Freezing: ====
Freezing the flat oyster extends shelf life, kills some parasites, eases transportation, and changes meat texture. Oysters should only be frozen while still alive but are no longer alive after thawing so it is used differently from live oysters marketed for fresh consumption.<ref>{{Cite web|title=Freezing Oysters|url=https://nchfp.uga.edu/how/freeze/seafood-products/freezing-oysters/|url-status=live|access-date=August 10th, 2026|website=National Center for Home Food Preservation: University of Georgia}}</ref> The meat becomes softer and are only acceptable for cooking purposes.<ref>{{Cite web|title=Are Oysters Safe to Eat?|url=https://www.issc.org/consumer-information/oysters?|url-status=live|access-date=August 10th, 2026|website=Interstate Shellfish Sanitation Conference}}</ref> Freezing slows microbial and enzymatic activity which allows oyster to be stored for a longer period of time than a refrigerated fresh oyster. Freezing does not eliminate all bacteria or viruses. The liquor/natural juice in oysters help against dehydration in cold temperatures.

Frozen whole oysters are packed in polyethylene bags and good condition can be maintained for 6 months if kept stable at -30°C. The meats of frozen whole oysters begin discolour to yellow/green and develop rancid flavours if held at -15°C after 3 months. Frozen oyster meats are packed with a vacuum in a film with flexibility and resistance to vapour and oxygen. Frozen meats will also keep for 6 months in suitable packaging at -30°C or at least below -12°C. <ref name=":3">{{Cite web|title=Handling and Processing of Oysters|url=https://www.fao.org/4/x5954e/x5954e01.htm#Freezing%20oysters|url-status=live|access-date=August 10th, 2026|website=Food and Agriculture Organization}}</ref>

''In Shell/Whole Oyster Freezing'': Can be frozen in single layers in an air blast freezer. Freezing may cause shells to open/lossen muscles which makes shucking easier.<ref name=":3" />

''Half Shell Freezing'': Frozen with half of their shell also in single layers in an air blast freezer with plastic film to cover the half open oysters.<ref name=":3" />

''Meat Freezing'': Cheaper to freeze just the shucked meats as they can be frozen individually or in blocks but are definitely not meant for raw consumption<ref name=":4">{{Cite web|title=Shellfish food safety|url=https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/shellfish-food-safety.html|url-status=live|access-date=August 10th, 2026|website=Health Canada}}</ref>. Shucked meats are also more thoroughly washed to get rid of any sand, debris, or discard of any ragged meats. They are then drained of excess water and also frozen in an air blast freezer before being packaged. However, they can also be first packaged with a vacuum into a rigid container before freezing.<ref name=":3" />

==== High Pressure Processing: ====
HPP uses high hydrostatic pressure to eliminate pathogens commonly found in seafoods, slow spoilage microorganisms' growth, and extend shelf life without exposing the food to high temperatures. Instead, it uses pressurized cold water to only make minor changes in sensory and nutritional properties and aids in preserving these properties for extended durations in the fridge.<ref>{{Cite web|title=High-pressure processing of fish and shellfish products: Safety, quality, and research prospects|url=https://pubmed.ncbi.nlm.nih.gov/35638360/|url-status=live|access-date=August 10th, 2026|website=PubMed}}</ref> It may also make shucking the oyster easier because it relaxes its' muscles. It is important to note that HPP is not a complete defence against every microorganism or food safety hazard.<ref name=":8">{{Cite web|title=Measures to control the risk of Vibrio parahaemolyticus (Vp) in live oysters|url=https://inspection.canada.ca/en/preventive-controls/fish/vibrio-parahaemolyticus|url-status=live|access-date=August 10th, 2026|website=Canadian Food Inspection Agency}}</ref>

==== Storage/Packaging: ====
Live flat oysters are kept in things like mesh bags, waxed cartons, ventilated boxes, and insulated containers with ice packs for transport.<ref name=":9" /> Packaging aims to keep the oysters cold and protected from physical damage. Oyster packaging also must have some way to trace back where the oyster was harvested from, with harvest records and identification that allows people to see where and when it was harvested if there was a contamination in the area. <ref name=":8" />Live/raw shellfish should be kept refrigerated after purchasing below at least 4°C and should not be completely enclosed in a container. Fresh live shellfish like oysters should last a few days in the fridge.<ref name=":4" />

== Canadian Regulations of Flat Oysters ==
The regulation of oyster harvesting and food safety in Canada is primarily administered through the Canadian Shellfish Sanitation Program (CSSP), which is jointly managed by the Canadian Food Inspection Agency (CFIA), Fisheries and Oceans Canada (DFO), and Environment and Climate Change Canada (ECCC). These agencies and programs regulate the conservation, food safety, and disease control of oysters. Shellfish growing waters are routinely monitored and classified based on their sanitary quality to minimize potential risks associated with consuming contaminated oysters. Oysters intended for consumption must be harvested from areas which are appropriately classified and open for harvesting. These controls are particularly important due to the risk posed with the consumption of shellfish from water contaminated by pollutants. Pollutants such as those associated with fecal pollution can bioaccumulate in oysters resulting in many health risks if consumed. Checks are routinely performed which can result in previously approved harvesting areas to be temporarily closed if contamination poses a food safety risk. Following the harvest of oysters, additional controls are in place to ensure that they are properly handled, they are temperature controlled, and they are able to be traced back to their harvesting location if a food safety issue arises. <ref name=":9">{{Cite web|date=July 21, 2023|title=Canadian Shellfish Sanitation Program manual|url=https://inspection.canada.ca/en/food-guidance-commodity/fish/canadian-shellfish-sanitation-program?utm_source=chatgpt.com|url-status=live|archive-date=August 10, 2026|website=Canada Food Inspection Agency}}</ref>

== Food Safety Surrounding Flat Oysters ==
Flat oysters (''Ostrea edulis'') can pose food-safety risks because they are filter feeders'''.''' They filter surrounding water for food and can accumulate pathogens and toxins present in the water. These hazards can cause illness, particularly when oysters are consumed raw or undercooked <ref name=":1">{{Cite web|title=The identification, analysis and control of hazards that present a risk of contamination of live shellfish|url=https://inspection.canada.ca/en/preventive-controls/fish/live-shellfish|url-status=live}}</ref>.

One important bacterial hazard is Vibrio. ''Vibrio parahaemolyticus'' can cause diarrhea, abdominal cramps, nausea, and vomiting, while ''Vibrio vulnificus'' can cause severe bloodstream infections and may be fatal, particularly in people with certain health conditions <ref name=":0" />. Norovirus is another concern because sewage contamination can introduce the virus into shellfish-growing waters. Raw oysters have been linked to outbreaks of norovirus and gastrointestinal illness in Canada <ref>{{Cite web|title=Public Health Notice: Outbreak of norovirus and gastrointestinal illnesses linked to raw oysters from British Columbia|url=https://www.canada.ca/en/public-health/services/public-health-notices/2022/outbreak-norovirus-gastrointestinal-illness-linked-raw-oysters-british-columbia.html|url-status=live}}</ref>.

Oysters can also accumulate marine biotoxins produced by harmful algae. These toxins can cause serious illnesses, including paralytic, amnesic, and diarrhetic shellfish poisoning <ref name=":2">{{Cite web|title=Marine biotoxins in bivalve shellfish: Paralytic shellfish poisoning, amnesic shellfish poisoning and diarrhetic shellfish poisoning|url=https://inspection.canada.ca/en/food-safety-consumers/fact-sheets/specific-products-and-risks/fish-and-seafood/toxins-shellfish|url-status=live}}</ref>. Therefore, monitoring water quality, sewage contamination, and marine biotoxins is important for oyster safety<ref name=":1" /> <ref name=":2" />

== Exam Question/Fact ==

== Team Reflection ==
== References ==
<references />

Course:FNH200/Projects/2026/Flat Oyster (Endangered Food

2026-08-11T21:33:03Z

MadisonDuong:

== Introduction (What are Flat Oysters? Where did Flat Oysters Originate? Where can you get Flat Oysters from?) ==
The primary focus of our project is on the European flat oyster (''Ostrea edulis)''. This oyster—endangered species—is an edible bivalve mollusc recognized by its distinctive flat, oval-to-roundshell. It is native to the coastal waters of Europe and can be found from Norway to Morocco in the North-Eastern Atlantic, as well as throughout the Mediterranean and Black Seas. The species can grow to over 20 cm and is harvested and farmed for human consumption. However, ''Ostrea edulis'' has experienced significant population declines due to factors such as overharvesting, disease, habitat loss, and environmental changes, making its conservation and safe consumption important topics to consider.<ref>{{Cite web|first=FAO|title=Cultured Aquatic Species Information Programme - Ostrea edulis|url=https://www.fao.org/fishery/culturedspecies/ostrea_edulis/en|url-status=live|access-date=August 10th, 2026|website=FAO Fisheries and Aquaculture}}</ref>

In the past, ''Ostrea edulis'' was overfished excessively, resulting in the natural beds of the oysters becoming depleted. The cultivation efforts for the species started in 1849, while Coste, a French scientist, continued in his efforts in 1855, developing the oyster farming methods. In the early 1920s, a death outbreak among the oysters led yet to another decline. After that, the numbers of oysters became larger, with the production of the oysters being at about 15,000 to 20,000 tonnes in 1968 to 1970. Moreover, these flat oysters can be obtained from oyster farms, fisheries, aquaculture operations, seafood markets, fishmongers, and some restaurants. For this project, we will further discuss the harvesting, processing, preservation, regulations, and food safety surrounding ''Ostrea edulis''.<ref>{{Cite web|title=Flat oysters|url=https://aquaculture.ifremer.fr/en/Sectors/Mollusc-sector/Discoveries/Flat-oysters|url-status=live|access-date=August 10th, 2026|website=Ifremer Aquaculture}}</ref>

== Endangerment of Flat Oysters ==
''Ostrea edulis'' once created extensive beds along the Europe's coastline, which helped increase biodiversity along the coasts, as well as food security for the European population to consume. During the late 1700s and 1800s, millions of oysters were being harvested each year to feed the growing urban population of the Industrial Revolution and were seen as "poor man's food".<ref name=":6">{{Cite web|title=Case study: Native oysters|url=https://marine.gov.scot/sma/assessment/case-study-native-oysters|url-status=live|website=Marine Scotland Assessment}}</ref> In the 19th century, about 700 millions oysters were consumed annually just in London, and the beds near the Scottish water yielded up to 30 million oysters annually, which made native oyster fisheries extremely profitable. This shows how important ''Ostrea edulis'' was for consumption and the local economies. However in the 20th century, there was more demand for ''Ostrea edulis'' and combined with coastal degradation, water pollution, and disease outbreaks, it led to the population of the species declining and eventually their beds becoming rare and absent.<ref name=":7">{{Cite web|date=January 2019|title=Conservation and restoration of a keystone species: Understanding the settlement preferences of the European oyster (Ostrea edulis)|url=https://www.sciencedirect.com/science/article/pii/S0025326X18308099|url-status=live}}</ref> Factors such as over-exploitation, illegal harvesting, diseases, and introduced pests and parasites also led to the decline in stocks, which meant that if the population density falls below a certain level, the species are unlikely to be able to reproduce successfully and not be extinct (Allee effect).<ref name=":6" /> Hence, they are now considered as a 'Threatened and Declining species' by the OSPAR convention for the Protection of the Marine Environment of the North-East Atlantic.<ref name=":7" />

Because of the endangerment surrounding ''Ostrea edulis'', there are now adopted national legislation and policies by the OSPAR member nations to protect and conserve the species, with aims of achieving biodiversity goals, restoring ecosystem functions and strengthening the existing population to be resilient against human threats and climate change.<ref name=":7" /> As well, there has been growing interesting in restoring the population of ''Ostrea edulis'' for the past couple years due to their ecological importance in contributing to a healthy marine ecosystem.<ref name=":6" /> To conserve the species, the OSPAR member nations are planning to follow two recommendations: protecting, maintaining and expanding the remaining ''Ostrea edulis'' population, and restoring the species to the areas they once occupied.<ref name=":7" /> In Scotland, there have been a large-scale, long-term project by the Dornoch Environmental Enhancement Projected to restore ''Ostrea edulis'' to the Dornoch Firth on the east coast, as well as smaller community led projects working to restore the population on the west coast.<ref name=":6" /> Overall, there is a collective effort Europe to protect, conserve, and restore the ''Ostrea edulis'' population to what it once was.

== Harvesting ==
Commercial production and harvesting of ''Ostrea edulis'' requires basic techniques that involve the collection of spat (young oysters) and transferring them to a growout system. The final growout production of the oysters then occurs in two techniques: on-bottom cultivation and off-bottom cultivation.<ref name=":8">{{Cite web|date=March 25, 2018|title=Ostrea edulis (European oyster)|url=https://www.cabidigitallibrary.org/doi/full/10.1079/cabicompendium.71177|url-status=live|website=Cabi Digital Library}}</ref>

'''On-bottom cultivation:'''

On-bottom cultivation is where one-year-old oyster spats that approximately 1 cm in diameter, are re-laid by boat on-bottom on the subtidal ground. Before the spats are seeded, predators are cleared out from these growout areas using tangles and toothed steel frames and mats may be used in order for the them to not sink. In order to maximize growth and reduce the impacts of bonamiasis, spats are seeded at low densities (50-100 kg ha-1) in the water, and are harvested when they are about 2 years old and weigh about 60-80 g.<ref name=":8" />

'''Off-bottom cultivation:'''

Off-bottom cultivation is where oysters are maintained in deeper water through the use of buoyed lanterns, plastic trays, or attaching medium size oysters, about 5cm in diameter, to ropes by cement. Workers will occasionally clean the oysters by removing algae and mussel seed. Another off-bottom technique to growing Ostrea edulis is growing them in mesh bags or pouches raised off the bottom on steel trestles, where they are thinned out as they grow.<ref name=":9">{{Cite web|title=FAO Fisheries & Aquaculture Ostrea edulis|url=https://www.fao.org/fishery/culturedspecies/Ostrea_edulis/en|url-status=live|website=Food and Agriculture Organization of the United Nations}}</ref>

For bottom-grown oysters, farmers will use toothed or toothless dredges about 3.5-4m wide and 2m deep with 3-5cm teeth blades that are operated by hydraulic or pneumatic winch to harvest them.<ref name=":9" /> Whereas for oysters that are grown being suspended, they are harvested by hand.<ref name=":8" />

== Post-Harvest ==
Oysters are sold as live products and as processed meat. Live oysters need to be protected from heat, drying, and physical damage during transportation while being kept cool. Oysters should have some way of tracing back their harvesting location and date. <ref name=":0">{{Cite web|title=Measures to control the risk of Vibrio parahaemolyticus (Vp) in live oysters|url=https://inspection.canada.ca/en/preventive-controls/fish/vibrio-parahaemolyticus?wbdisable=true&utm_source=chatgpt.com|url-status=live|access-date=August 10th, 2026|website=Inspection Canada}}</ref>

==== Depuration: ====
Defined in Canada as "the process of using a controlled, aquatic environment in a depuration establishment to reduce the level of microbiological contamination in live shellfish."<ref>{{Cite web|title=Canadian Shellfish Sanitation Program manual|url=https://inspection.canada.ca/en/food-guidance-commodity/fish/canadian-shellfish-sanitation-program|url-status=live|access-date=August 10th, 2026|website=Inpsection Canada}}</ref> Depuration is used for flat oysters intended for fresh markets in some production areas before being transported to market. Depuration does not eliminate every possible hazard and some contaminants cannot be reliably removed through depuration so the quality of the harvesting area must be controlled as a further safety measure.<ref>{{Cite web|title=Cultured Aquatic Species Facts Sheet: Ostrea edulis|url=https://www.fao.org/fishery/docs/DOCUMENT/aquaculture/CulturedSpecies/file/en/en_europeanflatoyster.htm|url-status=live|access-date=August 10th, 2026|website=FAO}}</ref>

Oysters are put into clean water tanks that are self-draining to continuously to filter the clean water which lets microorganisms and/or contaminants in their digestive systems to be expelled. Depuration processes vary depending on the operation and effectiveness depends on factors like water quality, temperature, size, equipment, and the time between harvesting and depuration. The water used is treated for safe use, typically with UV light systems or less commonly chlorination/dechlorination and ozonation/deozonation.<ref name=":5">{{Cite web|title=Depuration of bivalve shellfish|url=https://inspection.canada.ca/en/preventive-controls/fish/depuration-bivalve-shellfish|url-status=live|access-date=August 10th, 2026|website=Canadian Food Inspection Agency}}</ref>

==== Freezing: ====
Freezing the flat oyster extends shelf life, kills some parasites, eases transportation, and changes meat texture. Oysters should only be frozen while still alive but are no longer alive after thawing so it is used differently from live oysters marketed for fresh consumption.<ref>{{Cite web|title=Freezing Oysters|url=https://nchfp.uga.edu/how/freeze/seafood-products/freezing-oysters/|url-status=live|access-date=August 10th, 2026|website=National Center for Home Food Preservation: University of Georgia}}</ref> The meat becomes softer and are only acceptable for cooking purposes.<ref>{{Cite web|title=Are Oysters Safe to Eat?|url=https://www.issc.org/consumer-information/oysters?|url-status=live|access-date=August 10th, 2026|website=Interstate Shellfish Sanitation Conference}}</ref> Freezing slows microbial and enzymatic activity which allows oyster to be stored for a longer period of time than a refrigerated fresh oyster. Freezing does not eliminate all bacteria or viruses. The liquor/natural juice in oysters help against dehydration in cold temperatures.

Frozen whole oysters are packed in polyethylene bags and good condition can be maintained for 6 months if kept stable at -30°C. The meats of frozen whole oysters begin discolour to yellow/green and develop rancid flavours if held at -15°C after 3 months. Frozen oyster meats are packed with a vacuum in a film with flexibility and resistance to vapour and oxygen. Frozen meats will also keep for 6 months in suitable packaging at -30°C or at least below -12°C. <ref name=":3">{{Cite web|title=Handling and Processing of Oysters|url=https://www.fao.org/4/x5954e/x5954e01.htm#Freezing%20oysters|url-status=live|access-date=August 10th, 2026|website=Food and Agriculture Organization}}</ref>

''In Shell/Whole Oyster Freezing'': Can be frozen in single layers in an air blast freezer. Freezing may cause shells to open/lossen muscles which makes shucking easier.<ref name=":3" />

''Half Shell Freezing'': Frozen with half of their shell also in single layers in an air blast freezer with plastic film to cover the half open oysters.<ref name=":3" />

''Meat Freezing'': Cheaper to freeze just the shucked meats as they can be frozen individually or in blocks but are definitely not meant for raw consumption<ref name=":4">{{Cite web|title=Shellfish food safety|url=https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/shellfish-food-safety.html|url-status=live|access-date=August 10th, 2026|website=Health Canada}}</ref>. Shucked meats are also more thoroughly washed to get rid of any sand, debris, or discard of any ragged meats. They are then drained of excess water and also frozen in an air blast freezer before being packaged. However, they can also be first packaged with a vacuum into a rigid container before freezing.<ref name=":3" />

==== High Pressure Processing: ====
HPP uses high hydrostatic pressure to eliminate pathogens commonly found in seafoods, slow spoilage microorganisms' growth, and extend shelf life without exposing the food to high temperatures. Instead, it uses pressurized cold water to only make minor changes in sensory and nutritional properties and aids in preserving these properties for extended durations in the fridge.<ref>{{Cite web|title=High-pressure processing of fish and shellfish products: Safety, quality, and research prospects|url=https://pubmed.ncbi.nlm.nih.gov/35638360/|url-status=live|access-date=August 10th, 2026|website=PubMed}}</ref> It may also make shucking the oyster easier because it relaxes its' muscles. It is important to note that HPP is not a complete defence against every microorganism or food safety hazard.<ref name=":8">{{Cite web|title=Measures to control the risk of Vibrio parahaemolyticus (Vp) in live oysters|url=https://inspection.canada.ca/en/preventive-controls/fish/vibrio-parahaemolyticus|url-status=live|access-date=August 10th, 2026|website=Canadian Food Inspection Agency}}</ref>

==== Storage/Packaging: ====
Live flat oysters are kept in things like mesh bags, waxed cartons, ventilated boxes, and insulated containers with ice packs for transport.<ref name=":9" /> Packaging aims to keep the oysters cold and protected from physical damage. Oyster packaging also must have some way to trace back where the oyster was harvested from, with harvest records and identification that allows people to see where and when it was harvested if there was a contamination in the area. <ref name=":8" />Live/raw shellfish should be kept refrigerated after purchasing below at least 4°C and should not be completely enclosed in a container. Fresh live shellfish like oysters should last a few days in the fridge.<ref name=":4" />

== Canadian Regulations of Flat Oysters ==
The regulation of oyster harvesting and food safety in Canada is primarily administered through the Canadian Shellfish Sanitation Program (CSSP), which is jointly managed by the Canadian Food Inspection Agency (CFIA), Fisheries and Oceans Canada (DFO), and Environment and Climate Change Canada (ECCC). These agencies and programs regulate the conservation, food safety, and disease control of oysters. Shellfish growing waters are routinely monitored and classified based on their sanitary quality to minimize potential risks associated with consuming contaminated oysters. Oysters intended for consumption must be harvested from areas which are appropriately classified and open for harvesting. These controls are particularly important due to the risk posed with the consumption of shellfish from water contaminated by pollutants. Pollutants such as those associated with fecal pollution can bioaccumulate in oysters resulting in many health risks if consumed. Checks are routinely performed which can result in previously approved harvesting areas to be temporarily closed if contamination poses a food safety risk. Following the harvest of oysters, additional controls are in place to ensure that they are properly handled, they are temperature controlled, and they are able to be traced back to their harvesting location if a food safety issue arises. <ref name=":9">{{Cite web|date=July 21, 2023|title=Canadian Shellfish Sanitation Program manual|url=https://inspection.canada.ca/en/food-guidance-commodity/fish/canadian-shellfish-sanitation-program?utm_source=chatgpt.com|url-status=live|archive-date=August 10, 2026|website=Canada Food Inspection Agency}}</ref>

== Food Safety Surrounding Flat Oysters ==
Flat oysters (''Ostrea edulis'') can pose food-safety risks because they are filter feeders'''.''' They filter surrounding water for food and can accumulate pathogens and toxins present in the water. These hazards can cause illness, particularly when oysters are consumed raw or undercooked <ref name=":1">{{Cite web|title=The identification, analysis and control of hazards that present a risk of contamination of live shellfish|url=https://inspection.canada.ca/en/preventive-controls/fish/live-shellfish|url-status=live}}</ref>.

One important bacterial hazard is Vibrio. ''Vibrio parahaemolyticus'' can cause diarrhea, abdominal cramps, nausea, and vomiting, while ''Vibrio vulnificus'' can cause severe bloodstream infections and may be fatal, particularly in people with certain health conditions <ref name=":0" />. Norovirus is another concern because sewage contamination can introduce the virus into shellfish-growing waters. Raw oysters have been linked to outbreaks of norovirus and gastrointestinal illness in Canada <ref>{{Cite web|title=Public Health Notice: Outbreak of norovirus and gastrointestinal illnesses linked to raw oysters from British Columbia|url=https://www.canada.ca/en/public-health/services/public-health-notices/2022/outbreak-norovirus-gastrointestinal-illness-linked-raw-oysters-british-columbia.html|url-status=live}}</ref>.

Oysters can also accumulate marine biotoxins produced by harmful algae. These toxins can cause serious illnesses, including paralytic, amnesic, and diarrhetic shellfish poisoning <ref name=":2">{{Cite web|title=Marine biotoxins in bivalve shellfish: Paralytic shellfish poisoning, amnesic shellfish poisoning and diarrhetic shellfish poisoning|url=https://inspection.canada.ca/en/food-safety-consumers/fact-sheets/specific-products-and-risks/fish-and-seafood/toxins-shellfish|url-status=live}}</ref>. Therefore, monitoring water quality, sewage contamination, and marine biotoxins is important for oyster safety<ref name=":1" /> <ref name=":2" />

== Exam Question/Fact ==

== Team Reflection ==
== References ==
<references />

Course:FNH200/Projects/2026/Flat Oyster (Endangered Food

2026-08-11T20:15:34Z

MadisonDuong: /* Endangerment of Flat Oysters */

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

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

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

== Introduction (What are Flat Oysters? Where did Flat Oysters Originate? Where can you get Flat Oysters from?) ==
The primary focus of our project is on the European flat oyster (''Ostrea edulis)''. This oyster—endangered species—is an edible bivalve mollusc recognized by its distinctive flat, oval-to-roundshell. It is native to the coastal waters of Europe and can be found from Norway to Morocco in the North-Eastern Atlantic, as well as throughout the Mediterranean and Black Seas. The species can grow to over 20 cm and is harvested and farmed for human consumption. However, ''Ostrea edulis'' has experienced significant population declines due to factors such as overharvesting, disease, habitat loss, and environmental changes, making its conservation and safe consumption important topics to consider.<ref>{{Cite web|first=FAO|title=Cultured Aquatic Species Information Programme - Ostrea edulis|url=https://www.fao.org/fishery/culturedspecies/ostrea_edulis/en|url-status=live|access-date=August 10th, 2026|website=FAO Fisheries and Aquaculture}}</ref>

In the past, ''Ostrea edulis'' was overfished excessively, resulting in the natural beds of the oysters becoming depleted. The cultivation efforts for the species started in 1849, while Coste, a French scientist, continued in his efforts in 1855, developing the oyster farming methods. In the early 1920s, a death outbreak among the oysters led yet to another decline. After that, the numbers of oysters became larger, with the production of the oysters being at about 15,000 to 20,000 tonnes in 1968 to 1970. Moreover, these flat oysters can be obtained from oyster farms, fisheries, aquaculture operations, seafood markets, fishmongers, and some restaurants. For this project, we will further discuss the harvesting, processing, preservation, regulations, and food safety surrounding ''Ostrea edulis''.<ref>{{Cite web|title=Flat oysters|url=https://aquaculture.ifremer.fr/en/Sectors/Mollusc-sector/Discoveries/Flat-oysters|url-status=live|access-date=August 10th, 2026|website=Ifremer Aquaculture}}</ref>

== Endangerment of Flat Oysters ==
''Ostrea edulis'' once created extensive beds along the Europe's coastline, which helped increase biodiversity along the coasts, as well as food security for the European population to consume. During the late 1700s and 1800s, millions of oysters were being harvested each year to feed the growing urban population of the Industrial Revolution and were seen as "poor man's food".<ref name=":6">{{Cite web|title=Case study: Native oysters|url=https://marine.gov.scot/sma/assessment/case-study-native-oysters|url-status=live|website=Marine Scotland Assessment}}</ref> In the 19th century, about 700 millions oysters were consumed annually just in London, and the beds near the Scottish water yielded up to 30 million oysters annually, which made native oyster fisheries extremely profitable. This shows how important ''Ostrea edulis'' was for consumption and the local economies. However in the 20th century, there was more demand for ''Ostrea edulis'' and combined with coastal degradation, water pollution, and disease outbreaks, it led to the population of the species declining and eventually their beds becoming rare and absent.<ref name=":7">{{Cite web|date=January 2019|title=Conservation and restoration of a keystone species: Understanding the settlement preferences of the European oyster (Ostrea edulis)|url=https://www.sciencedirect.com/science/article/pii/S0025326X18308099|url-status=live}}</ref> Factors such as over-exploitation, illegal harvesting, diseases, and introduced pests and parasites also led to the decline in stocks, which meant that if the population density falls below a certain level, the species are unlikely to be able to reproduce successfully and not be extinct (Allee effect).<ref name=":6" /> Hence, they are now considered as a 'Threatened and Declining species' by the OSPAR convention for the Protection of the Marine Environment of the North-East Atlantic.<ref name=":7" />

Because of the endangerment surrounding ''Ostrea edulis'', there are now adopted national legislation and policies by the OSPAR member nations to protect and conserve the species, with aims of achieving biodiversity goals, restoring ecosystem functions and strengthening the existing population to be resilient against human threats and climate change.<ref name=":7" /> As well, there has been growing interesting in restoring the population of ''Ostrea edulis'' for the past couple years due to their ecological importance in contributing to a healthy marine ecosystem.<ref name=":6" /> To conserve the species, the OSPAR member nations are planning to follow two recommendations: protecting, maintaining and expanding the remaining ''Ostrea edulis'' population, and restoring the species to the areas they once occupied.<ref name=":7" /> In Scotland, there have been a large-scale, long-term project by the Dornoch Environmental Enhancement Projected to restore ''Ostrea edulis'' to the Dornoch Firth on the east coast, as well as smaller community led projects working to restore the population on the west coast.<ref name=":6" /> Overall, there is a collective effort Europe to protect, conserve, and restore the ''Ostrea edulis'' population to what it once was.

== Harvesting ==

== Post-Harvest ==
Oysters are sold as live products and as processed meat. Live oysters need to be protected from heat, drying, and physical damage during transportation while being kept cool. Oysters should have some way of tracing back their harvesting location and date. <ref name=":0">{{Cite web|title=Measures to control the risk of Vibrio parahaemolyticus (Vp) in live oysters|url=https://inspection.canada.ca/en/preventive-controls/fish/vibrio-parahaemolyticus?wbdisable=true&utm_source=chatgpt.com|url-status=live|access-date=August 10th, 2026|website=Inspection Canada}}</ref>

==== Depuration: ====
Defined in Canada as "the process of using a controlled, aquatic environment in a depuration establishment to reduce the level of microbiological contamination in live shellfish."<ref>{{Cite web|title=Canadian Shellfish Sanitation Program manual|url=https://inspection.canada.ca/en/food-guidance-commodity/fish/canadian-shellfish-sanitation-program|url-status=live|access-date=August 10th, 2026|website=Inpsection Canada}}</ref> Depuration is used for flat oysters intended for fresh markets in some production areas before being transported to market. Depuration does not eliminate every possible hazard and some contaminants cannot be reliably removed through depuration so the quality of the harvesting area must be controlled as a further safety measure.<ref>{{Cite web|title=Cultured Aquatic Species Facts Sheet: Ostrea edulis|url=https://www.fao.org/fishery/docs/DOCUMENT/aquaculture/CulturedSpecies/file/en/en_europeanflatoyster.htm|url-status=live|access-date=August 10th, 2026|website=FAO}}</ref>

Oysters are put into clean water tanks that are self-draining to continuously to filter the clean water which lets microorganisms and/or contaminants in their digestive systems to be expelled. Depuration processes vary depending on the operation and effectiveness depends on factors like water quality, temperature, size, equipment, and the time between harvesting and depuration. The water used is treated for safe use, typically with UV light systems or less commonly chlorination/dechlorination and ozonation/deozonation.<ref name=":5">{{Cite web|title=Depuration of bivalve shellfish|url=https://inspection.canada.ca/en/preventive-controls/fish/depuration-bivalve-shellfish|url-status=live|access-date=August 10th, 2026|website=Canadian Food Inspection Agency}}</ref>

==== Freezing: ====
Freezing the flat oyster extends shelf life, kills some parasites, eases transportation, and changes meat texture. Oysters should only be frozen while still alive but are no longer alive after thawing so it is used differently from live oysters marketed for fresh consumption.<ref>{{Cite web|title=Freezing Oysters|url=https://nchfp.uga.edu/how/freeze/seafood-products/freezing-oysters/|url-status=live|access-date=August 10th, 2026|website=National Center for Home Food Preservation: University of Georgia}}</ref> The meat becomes softer and are only acceptable for cooking purposes.<ref>{{Cite web|title=Are Oysters Safe to Eat?|url=https://www.issc.org/consumer-information/oysters?|url-status=live|access-date=August 10th, 2026|website=Interstate Shellfish Sanitation Conference}}</ref> Freezing slows microbial and enzymatic activity which allows oyster to be stored for a longer period of time than a refrigerated fresh oyster. Freezing does not eliminate all bacteria or viruses. The liquor/natural juice in oysters help against dehydration in cold temperatures.

Frozen whole oysters are packed in polyethylene bags and good condition can be maintained for 6 months if kept stable at -30°C. The meats of frozen whole oysters begin discolour to yellow/green and develop rancid flavours if held at -15°C after 3 months. Frozen oyster meats will also keep for 6 months if they are in suitable packaging at -30°C or at least below -12°C. <ref name=":3">{{Cite web|title=Handling and Processing of Oysters|url=https://www.fao.org/4/x5954e/x5954e01.htm#Freezing%20oysters|url-status=live|access-date=August 10th, 2026|website=Food and Agriculture Organization}}</ref>

''In Shell/Whole Oyster Freezing'': Can be frozen in single layers in an air blast freezer. Freezing may cause shells to open which makes shucking easier.<ref name=":3" />

''Half Shell Freezing'': Frozen with half of their shell also in single layers in an air blast freezer with plastic film to cover the half open oysters.<ref name=":3" />

''Meat Freezing'': Cheaper to freeze just the shucked meats as they can be frozen individually or in blocks but are definitely not meant for raw consumption<ref name=":4">{{Cite web|title=Shellfish food safety|url=https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/shellfish-food-safety.html|url-status=live|access-date=August 10th, 2026|website=Health Canada}}</ref>. Shucked meats are also more thoroughly washed to get rid of any sand, debris, or discard of any ragged meats. They are then drained of excess water and also frozen in an air blast freezer before being packaged. However, they can also be first packaged with a vacuum into a rigid container before freezing.<ref name=":3" />

==== High Pressure Processing: ====
HPP uses high hydrostatic pressure to eliminate pathogens commonly found in seafoods, slow spoilage microorganisms' growth, and extend shelf life without exposing the food to high temperatures. Instead, it uses pressurized cold water to only make minor changes in sensory and nutritional properties and aids in preserving these properties for extended durations in the fridge.<ref>{{Cite web|title=High-pressure processing of fish and shellfish products: Safety, quality, and research prospects|url=https://pubmed.ncbi.nlm.nih.gov/35638360/|url-status=live|access-date=August 10th, 2026|website=PubMed}}</ref> It may also make shucking the oyster easier because it relaxes its' muscles. It is important to note that HPP is not a complete defence against every microorganism or food safety hazard.<ref>{{Cite web|title=Measures to control the risk of Vibrio parahaemolyticus (Vp) in live oysters|url=https://inspection.canada.ca/en/preventive-controls/fish/vibrio-parahaemolyticus|url-status=live|access-date=August 10th, 2026|website=Canadian Food Inspection Agency}}</ref>

==== Storage ====
Live/raw shellfish: <ref name=":4" />

==== Packaging ====

# Packaging methods for live oysters: mesh bags, waxed cartons, ventilated boxes, insulated containers with ice packs for transport
# Frozen whole oysters are packed in polyethylene bags<ref name=":3" />
# Frozen oyster meats are packed with a vacuum in a film with flexibility and resistance to vapour and oxygen<ref name=":3" />
#

== Canadian Regulations of Flat Oysters ==
The regulation of oyster harvesting and food safety in Canada is primarily administered through the Canadian Shellfish Sanitation Program (CSSP), which is jointly managed by the Canadian Food Inspection Agency (CFIA), Fisheries and Oceans Canada (DFO), and Environment and Climate Change Canada (ECCC). These agencies and programs regulate the conservation, food safety, and disease control of oysters. Shellfish growing waters are routinely monitored and classified based on their sanitary quality to minimize potential risks associated with consuming contaminated oysters. Oysters intended for consumption must be harvested from areas which are appropriately classified and open for harvesting. These controls are particularly important due to the risk posed with the consumption of shellfish from water contaminated by pollutants. Pollutants such as those associated with fecal pollution can bioaccumulate in oysters resulting in many health risks if consumed. Checks are routinely performed which can result in previously approved harvesting areas to be temporarily closed if contamination poses a food safety risk. Following the harvest of oysters, additional controls are in place to ensure that they are properly handled, they are temperature controlled, and they are able to be traced back to their harvesting location if a food safety issue arises. <ref>{{Cite web|date=July 21, 2023|title=Canadian Shellfish Sanitation Program manual|url=https://inspection.canada.ca/en/food-guidance-commodity/fish/canadian-shellfish-sanitation-program?utm_source=chatgpt.com|url-status=live|archive-date=August 10, 2026|website=Canada Food Inspection Agency}}</ref>

== Food Safety Surrounding Flat Oysters ==
Flat oysters (''Ostrea edulis'') can pose food-safety risks because they are filter feeders'''.''' They filter surrounding water for food and can accumulate pathogens and toxins present in the water. These hazards can cause illness, particularly when oysters are consumed raw or undercooked <ref name=":1">{{Cite web|title=The identification, analysis and control of hazards that present a risk of contamination of live shellfish|url=https://inspection.canada.ca/en/preventive-controls/fish/live-shellfish|url-status=live}}</ref>.

One important bacterial hazard is Vibrio. ''Vibrio parahaemolyticus'' can cause diarrhea, abdominal cramps, nausea, and vomiting, while ''Vibrio vulnificus'' can cause severe bloodstream infections and may be fatal, particularly in people with certain health conditions <ref name=":0" />. Norovirus is another concern because sewage contamination can introduce the virus into shellfish-growing waters. Raw oysters have been linked to outbreaks of norovirus and gastrointestinal illness in Canada <ref>{{Cite web|title=Public Health Notice: Outbreak of norovirus and gastrointestinal illnesses linked to raw oysters from British Columbia|url=https://www.canada.ca/en/public-health/services/public-health-notices/2022/outbreak-norovirus-gastrointestinal-illness-linked-raw-oysters-british-columbia.html|url-status=live}}</ref>.

Oysters can also accumulate marine biotoxins produced by harmful algae. These toxins can cause serious illnesses, including paralytic, amnesic, and diarrhetic shellfish poisoning <ref name=":2">{{Cite web|title=Marine biotoxins in bivalve shellfish: Paralytic shellfish poisoning, amnesic shellfish poisoning and diarrhetic shellfish poisoning|url=https://inspection.canada.ca/en/food-safety-consumers/fact-sheets/specific-products-and-risks/fish-and-seafood/toxins-shellfish|url-status=live}}</ref>. Therefore, monitoring water quality, sewage contamination, and marine biotoxins is important for oyster safety<ref name=":1" /> <ref name=":2" />

== Exam Question/Fact ==

== Team Reflection ==
== References ==
<references />

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}}==
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|permission=
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=={{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

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{{Information
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|permission=
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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}}==
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|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
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|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 */

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

Due date:

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

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

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

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

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

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

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

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

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

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

</inputbox>

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

==Assignment Guidelines==

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

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

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

== What We Investigated ==
{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example from 2021)
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]
|-
|1
|[[Course:FNH200/Assignments/2025/Campbell's Chickenbroth]]
|-
|2
|Product Names (please link it to the proper page)
|-
|3
|Product Names (please link it to the proper page)
|-
|4
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026/Chapman%27s_ice_cream_sandwich_-regular_vs_no_added_sugar&veaction=edit Chapman's Ice Cream Sandwich-Regular vs No Added Sugar]
|-
|5
|Product Names (please link it to the proper page)
|-
|6
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FLay%27s_Chips_Classic+vs.+Baked+%28low+fat%29&create=Create+page&redirect=no Lay's Classic Chips vs Baked (less fat)]
|-
|7
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2026/Oikos_GreekYogurt_Vanilla Oikos High Protein Vanilla Greek Yogurt vs Oikos 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]]