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Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-18T17:59:59Z

MayaQuay: /* References */

== Introduction: Food Products ==

=== '''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)''' ===
Oikos High Protein Vanilla Greek Yogurt is a thick and creamy Greek yogurt with an inviting vanilla flavour<ref name=":0">{{Cite web|title=High Protein Vanilla|url=https://www.oikos.ca/en/oikos-high-protein/high-protein-vanilla?_gl=1*1502yt*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDt-rw3ewUKfw0ujLjQvrm2V7xHTTZz7fHpbHPoKVxbVP3w1zrjcccEaAvEMEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>. It can be enjoyed on its own, with granola, or any toppings of choice, and can even be used in baking. Oikos Canada prepares their yogurt products in Canada with 100% Canadian milk and offer a wide range of yogurt products, from various milk fat percentage, PROTM, drinkable, lactose free, less sugar, high protein, and pleasure products<ref>{{Cite web|title=Products|url=https://www.oikos.ca/en/products?_gl=1*r1tg03*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDsbeYx9lLAXU0WT851qr8zxTvjy4FBvbnR0ISl-TEZYplx_xTcWFd0aAvlmEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>.

Our team compares ''Oikos High Protein Vanilla Greek Yogurt (0% M.F.)''<ref name=":0" /> with ''Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)''<ref name=":1">{{Cite web|title=High Protein Vanilla Yogurt|url=https://www.oikos.ca/en/oikos-pro/high-protein-vanilla-flavour-yogurts?_gl=1*1af3grw*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDugzb3lqXmUT09VFWp1p4D1FbG5Q73G5r1gf6lbSjIVyH_NcgaTsLgaAsXyEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>.

''Oikos High Protein Vanilla Greek Yogurt'' highlights 11 grams of protein per 115 gram serving<ref name=":0" />, while ''Oikos PROTM High Protein Vanilla Greek Yogurt'' highlights 13 grams of protein per 115 gram serving, no added sugar, and no artificial flavours<ref name=":1" />.

== Product Pictures ==
[[File:Oikos High Protein Vanilla Greek Yogurt.png|left|thumb|320x320px|Image 1: Oikos High Protein Vanilla Greek Yogurt (0% M.F.)<ref name=":2">{{Cite web|title=Oikos Greek Yogurt, Vanilla, High Protein, Blended, 0% M.F.|url=https://www.walmart.ca/en/ip/Oikos-Greek-Yogurt-Vanilla-High-Protein-Blended-0-M-F/6000201925396|url-status=live|access-date=July 15, 2026|website=Walmart}}</ref>]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt.png|center|thumb|309x309px|Image 2: Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)<ref name=":3">{{Cite web|title=Oikos Pro High Protein Greek Yogurt, Vanilla, 13g protein|url=https://www.walmart.ca/en/ip/Oikos-Pro-High-Protein-Greek-Yogurt-Vanilla-13g-protein/3SDFKUJ5SWTS?classType=REGULAR&athbdg=L1200&from=/search|url-status=live|access-date=July 15, 2026|website=Walmart}}</ref>]]
[[File:Oikos High Protein Vanilla Greek Yogurt Ingredients.png|left|thumb|309x309px|Image 3: Oikos High Protein Vanilla Greek Yogurt Ingredient List Label<ref name=":2" />]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt Ingredients.png|center|thumb|316x316px|Image 4: Oikos PROTM High Protein Vanilla Greek Yogurt Ingredient List Label<ref name=":3" />]]
[[File:Oikos High Protein Vanilla Greek Yogurt Nutrition Facts.png|left|thumb|301x301px|Image 5: Oikos High Protein Vanilla Greek Yogurt Nutrition Facts Label<ref name=":2" />]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt Nutrition Facts.png|center|thumb|313x313px|Image 6: Oikos PROTM High Protein Vanilla Greek Yogurt Nutrition Facts Label<ref name=":3" />]][[File:FNH 200 Oikos Pro.jpg|thumb|Image 7: Oikos PROTM High Protein Vanilla Greek Yogurt Claims and Statements|none]]

== Ingredient Lists==

=== 1. Ingredients* ===
{| class="wikitable"
|+
!Oikos High Protein Vanilla Greek Yogurt<ref name=":0" />
!Oikos PROTM High Protein Vanilla Greek Yogurt<ref name=":1" />
|-
|
# Skim milk
# Active bacterial cultures
# Water
# Cane sugar
# Corn starch
# Natural vanilla flavour
# Locust bean gum
# Lemon juice concentrate
|
# Ultrafiltered skim milk
# Skim milk
# Milk protein concentrate
# Cream
# Active bacterial cultures
# Water
# Corn starch
# Natural flavour
# Pectin
# Stevia extract
# Sea salt
# Lemon juice concentrate
# Calcium citrate

|}
<nowiki>*</nowiki>ingredients listed in order

=== 2. Substitutes and Additives ===
{| class="wikitable"
|+
|
!Oikos High Protein Vanilla Greek Yogurt<ref name=":0" />
!Oikos PROTM High Protein Vanilla Greek Yogurt<ref name=":1" />
|-
!'''Fat Substitutes'''
|none
|none
|-
!'''Sugar Substitutes'''
|none
|stevia extract
|-
!'''Additives'''
|locust bean gum
|pectin, calcium citrate
|}

=== 3. Roles of Substitutes and Additives ===

The regular Oikos High Protein Vanilla Greek Yogurt uses cane sugar as its main sweetener. The sugar also helps balance its natural sourness and improves the overall mouthfeel. Corn starch and carob bean gum make the yogurt thickness and smoother, while preventing liquid whey from separating and forming on the surface. The vanilla preparation and natural vanilla flavour gives the yogurt its vanilla smell and taste. Meanwhile, lemon juice concentrate adds acidity to balance out the sweetness. Altogether, these ingredients create a creamy texture and consistent flavour.

The Oikos Pro Vanilla Greek Yogurt does not contain added sugar, so it uses stevia extract as a sugar substitute. Stevia provides sweetness without adding much sugar or many calories. Corn starch and pectin help thicken and stabilize the yogurt, while also preventing whey separation and giving it a smooth texture. Milk protein concentrate increases the protein content and also makes the yogurt thicker and creamier. Cream improves richness and mouthfeel, calcium citrate adds calcium, and sea salt enhances the vanilla flavour and balances the acidity. Neither yogurt contains a clear fat substitute, but ingredients such as starch, pectin, carob bean gum, milk protein concentrate, and cream help provide the creamy texture normally associated with fat.

=== 4. Compare and Contrast ===
This comparison examines two Greek yogurt products available in Canada: Oikos High Protein Vanilla Greek Yogurt 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar. These products were selected because they are closely related products within the same brand, flavour, and product category, with Oikos Pro representing an alternative to the original high-protein version. While both products emphasize high protein content, they differ in their use of fat, sweeteners, and food additives to achieve their nutritional and sensory characteristics. The comparison therefore provides an opportunity to evaluate the use of sugar substitutes, stabilizers, and regulatory labelling requirements in dairy products.

'''Similarities''': Both products contain skim milk and active bacterial cultures in their yogurt ingredients, and water, corn starch, natural flavour, and lemon juice concentrate in their vanilla flavour preparation.

'''Main differences between the two products:'''

* '''Ultrafiltered skim milk (Oikos Pro) vs. skim milk (Regular Oikos)'''. Ultrafiltered skim milk is passed through fine membranes to remove water and lactose, while regular skim milk utilizes standard separation. The filtration results in less sugar, the protein content being doubled, and a creamier texture.<ref name=":4">{{cite web|last=Massey|first=Sydney|date=16 April 2019|title=What is Ultrafiltered Milk?|url=https://bcdairy.ca/what-is-ultrafiltered-milk/|access-date=15 July 2026|website=BC Dairy|language=en}}</ref>
* '''Milk protein concentrate''' is added to the Oikos Pro to reach the 13 grams of protein. It is a dry power naturally derived from milk during the ultrafiltering process.<ref name=":4" />
* '''Cane sugar (Regular Oikos) vs. stevia extract (Oikos Pro)'''. Cane sugar is a standard sweetener that balances the natural tartness of the yogurt while adding physical bulk and a thicker mouthfeel. The stevia extract is a high-intensity sweetener used in the Pro to provide the sweet vanilla flavour without adding extra sugar, carbohydrates, or calories, adhering to the natural and nutrient rich themes of the Pro.<ref name="stevia">{{cite web|last=Shoemaker|first=SaVanna|date=12 July 2023|title=Stevia vs. Sugar: Nutrition Facts, Calories, Carbs, and More|url=https://www.healthline.com/nutrition/stevia-vs-sugar|access-date=15 July 2026|website=Healthline|language=en}}</ref>
* '''No cream (Regular Oikos) vs. cream (Oikos Pro)'''. The addition of cream in the Oikos Pro replaces the texture and mouthfeel that is lost to the absence of cane sugar. It acts as a lubricant and reduces the chalky or gritty texture caused by the high amounts of added dairy protein.
* '''Locust bean gum (Regular Oikos) vs. pectin (Oikos Pro)'''. Both yogurts use corn starch to thicken the product, but the Pro swaps the locust bean gum for pectin. The pectin stabilizes the extra milk protein so it does not coagulate, ensuring the yogurt stays smooth, thick, and uniform.<ref>{{cite web|last=Shoemaker|first=SaVanna|date=22 November 2019|title=What Is Pectin? A Unique Fiber Explained|url=https://www.healthline.com/nutrition/pectin|access-date=15 July 2026|website=Healthline|language=en}}</ref><ref>{{cite web|last=Shoemaker|first=SaVanna|date=25 October 2019|title=What Is Locust Bean Gum, and Is It Vegan?|url=https://www.healthline.com/nutrition/locust-bean-gum|access-date=15 July 2026|website=Healthline|language=en}}</ref>
* The addition of '''sea salt''' and '''calcium citrate''' in the Oikos Pro is to balance the new formulation. The sea salt suppresses the slightly bitter and metallic aftertaste of the stevia extract. The calcium citrate is added to help the pectin form a strong gel structure (with calcium ions), boost the nutritional profile and value, and act as a pH buffer to keep the acidity stable which stops the yogurt from separating.<ref>{{cite web|date=9 August 2024|title=Pectin in Yogurt: A Comprehensive Review|url=https://gumstabilizer.com/pectin-in-yogurt/|access-date=15 July 2026|website=Gino Gums & Stabilizers|language=en}}</ref><ref>{{cite web|last=Streit|first=Lizzie|date=12 November 2019|title=Sea Salt: Uses, Benefits, and Downsides|url=https://www.healthline.com/nutrition/sea-salt-benefits|access-date=15 July 2026|website=Healthline|language=en}}</ref> 
== Labels ==

=== 1. Description of Labels ===
{| class="wikitable"
|+
!
!'''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)'''
|-
|'''Common Name'''
|It is commonly known as Oikos Vanilla Greek Yogurt and Oikos Vanilla Greek Yogurt Pro
|-
|'''Bilingualism'''
|Both of the labels have English and French labels on them since it is prepared in Canada
|-
|'''Country of Origin'''
|Both labels state that the country of origin is Canada
|-
|'''Date Markings and Storage Instructions'''
|There is a best before date on the label below the nutrition facts. The Oikos Vanilla Greek Yogurt expires August 6, 2026 whereas the Oikos Vanilla Greek Yogurt Pro expires August 17, 2026.
Both of these products need to be refrigerated at all times
|-
|'''Name and Principle Place of Business'''
|The name and principle place of business is Danone Inc., in Boucherville Quebec<ref>{{Cite web|title=Name and Principal Place of Business on Food Labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/name-and-principal-place-business|url-status=live|access-date=July 16, 2026|website=Government of Canada}}</ref>
|-
|'''Legibility and Location'''
|The information on the label can be easily read and the product is easily available in Canada
|-
|'''Net Quantity'''
|The net weight is 650g and is declared on at the front on the bottom of both the regular and Pro containers
|-
|'''Nutrition Facts'''
|The tables containes the required information such as calories, (saturated and trans) fat, carbohydrates, fibre, sugar, protein, cholesterol, sodium, potassium, calcium, and iron
As seen in image 5 and 6
|-
|'''Irradiation'''
|These products are not irradiated in Canada, so it is not on the labels<ref>{{Cite web|title=Irradiated Foods|url=https://inspection.canada.ca/en/food-labels/labelling/industry/irradiated-foods|url-status=live|access-date=July 16, 2026|website=Government of Canada}}</ref>
|-
|'''List of Ingredients and Allergens'''
|List of ingredients can be seen in image 3 and 4
Allergens just include milk
|-
|'''Sweeteners'''
|Only present in the Oikos Vanilla Greek Yogurt Pro, which is stevia extract
As seen in image 3 and 4
|-
|'''Food Additives'''
|Present in the Oikos Vanilla Greek Yogurt, which is locust bean gum
Present in the Oikos Vanilla Greek Yogurt Pro, which is pectin and calcium citrate

As seen in image 3 and 4
|-
|'''Claim and Statements'''
|There have not been any nutrient content or diet related claims for the Oikos Vanilla Greek yogurt
But, the Oikos Vanilla Greek Yogurt Pro claims to help "build strong muscles, build and repair body tissues, and contains no artificial flavours." As seen in image 7.
|}

=== 2. Compliance with Regulatory Requirements ===
Based on the regulatory requirements established by Health Canada and enforced by the Canadian Food Inspection Agency, both Oikos High Protein Greek Yogurt Vanilla 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar demonstrate compliance with mandatory labelling standards.<ref name=":5">Chan, J. (2026). ''FNH 200 Lesson 4: Food standards, regulations, and guides''. University of British Columbia. </ref> Both products use bilingual labelling in English and French for all mandatory information, including the list of ingredients and the Nutrition Facts table, as required by the Consumer Packaging and Labelling Act.<ref name=":5" /> <ref name=":6">{{Cite web|title=Health Claims on Food Labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/health-claims|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref> The labels clearly state the common name “Greek Yogurt,” which functions as the descriptive name for these unstandardized products, and they accurately declare a net quantity of 650 g in metric units.<ref name=":5" /> Additionally, the Oikos High Protein version satisfies the dairy-specific requirement to declare the percentage of milk fat prominently on the principal display panel by stating “0% M.F.”<ref name=":5" />

In contrast, Oikos Pro does not make a milk fat claim and therefore is not required to display a milk fat percentage on the principal display panel.<ref name=":5" /> Nevertheless, the product transparently declares cream in the ingredient list and reports 1 g of fat (1% Daily Value) in the Nutrition Facts table, ensuring consistency between the ingredient list and nutrient declaration. In addition, both the Oikos High Protein Greek Yogurt Vanilla 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar display date marking directly on the lid and provide manufacturer information and storage instructions under the ‘Nutrition Facts’ on the container such as ‘Keep Refrigerated,’ satisfying an additional labelling requirements for foods with a durable life of 90 days or less.<ref name=":5" /> The ingredient lists for both yogurts are presented in descending order of proportion by weight, and all included additives are permitted under Division 16 of the Food and Drug Regulations.<ref name=":5" /> Oikos High Protein contains locust bean gum as a stabilizing agent, while Oikos Pro utilizes pectin and calcium citrate, all of which are authorized for use in unstandardized dairy products.<ref>{{Cite web|title=Food and Drug Regulations|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.16.100-20160614.html|url-status=dead|access-date=July 17, 2026|website=Government of Canada}}</ref>

An important distinction exists in their sweetening strategies; the High Protein version uses cane sugar, whereas Oikos Pro uses stevia extract. Stevia is classified as a non-nutritive, high-intensity sweetener that provides minimal energy, allowing the “No Added Sugar” claim to remain legitimate as the product contains no “sugar-based ingredients” like sucrose or honey.<ref>Chan, J. (2026). ''FNH 200 Lesson 3: Fat and sugar substitutes''. University of British Columbia.</ref> Furthermore, both products make voluntary “High Protein” claims. To legally justify such statements, the yogurts must meet the criteria for an “excellent source of protein.”<ref name=":6" /><ref>{{Cite web|title=Nutrition Labelling — Table of Permitted Nutrient Content Statements and Claims|url=https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref>

Finally, both products include the mandatory Nutrition Facts table, which has been supplemented by front-of-package (FOP) nutrition symbols as of January 1, 2026, for foods high in saturated fat, sugars, or sodium.<ref name=":5" /> While plain yogurt is generally exempt from this symbol to encourage more calcium intake, flavored versions like these vanilla yogurts must display the symbol if a nutrient exceeds 15% of the Daily Value (DV).<ref name=":5" /><ref name=":7">{{Cite web|title=Nutrition Labelling: Front-of-package Nutrition Symbol|url=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|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref> The Oikos Pro Nutrition Facts table reveals it contains only 3% DV for sugar and 3% DV for saturated fat, placing it under the mandatory threshold.<ref name=":7" /> Similarly, the Oikos High Protein version declares 8g of sugar (8% DV) and 0g of saturated fat, suggesting that neither product exceeds the 15% DV threshold for sugars, saturated fat, or sodium and therefore none of the product require the mandatory front-of-package nutrition symbol.<ref name=":7" /> These labels therefore meet the safety and informational standards intended to prevent the creation of an inaccurate impression regarding the food’s character and legitimacy.
== References==
<references/>

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

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-18T17:59:45Z

MayaQuay: /* 4. Compare and Contrast */

== Introduction: Food Products ==

=== '''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)''' ===
Oikos High Protein Vanilla Greek Yogurt is a thick and creamy Greek yogurt with an inviting vanilla flavour<ref name=":0">{{Cite web|title=High Protein Vanilla|url=https://www.oikos.ca/en/oikos-high-protein/high-protein-vanilla?_gl=1*1502yt*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDt-rw3ewUKfw0ujLjQvrm2V7xHTTZz7fHpbHPoKVxbVP3w1zrjcccEaAvEMEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>. It can be enjoyed on its own, with granola, or any toppings of choice, and can even be used in baking. Oikos Canada prepares their yogurt products in Canada with 100% Canadian milk and offer a wide range of yogurt products, from various milk fat percentage, PROTM, drinkable, lactose free, less sugar, high protein, and pleasure products<ref>{{Cite web|title=Products|url=https://www.oikos.ca/en/products?_gl=1*r1tg03*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDsbeYx9lLAXU0WT851qr8zxTvjy4FBvbnR0ISl-TEZYplx_xTcWFd0aAvlmEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>.

Our team compares ''Oikos High Protein Vanilla Greek Yogurt (0% M.F.)''<ref name=":0" /> with ''Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)''<ref name=":1">{{Cite web|title=High Protein Vanilla Yogurt|url=https://www.oikos.ca/en/oikos-pro/high-protein-vanilla-flavour-yogurts?_gl=1*1af3grw*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDugzb3lqXmUT09VFWp1p4D1FbG5Q73G5r1gf6lbSjIVyH_NcgaTsLgaAsXyEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>.

''Oikos High Protein Vanilla Greek Yogurt'' highlights 11 grams of protein per 115 gram serving<ref name=":0" />, while ''Oikos PROTM High Protein Vanilla Greek Yogurt'' highlights 13 grams of protein per 115 gram serving, no added sugar, and no artificial flavours<ref name=":1" />.

== Product Pictures ==
[[File:Oikos High Protein Vanilla Greek Yogurt.png|left|thumb|320x320px|Image 1: Oikos High Protein Vanilla Greek Yogurt (0% M.F.)<ref name=":2">{{Cite web|title=Oikos Greek Yogurt, Vanilla, High Protein, Blended, 0% M.F.|url=https://www.walmart.ca/en/ip/Oikos-Greek-Yogurt-Vanilla-High-Protein-Blended-0-M-F/6000201925396|url-status=live|access-date=July 15, 2026|website=Walmart}}</ref>]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt.png|center|thumb|309x309px|Image 2: Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)<ref name=":3">{{Cite web|title=Oikos Pro High Protein Greek Yogurt, Vanilla, 13g protein|url=https://www.walmart.ca/en/ip/Oikos-Pro-High-Protein-Greek-Yogurt-Vanilla-13g-protein/3SDFKUJ5SWTS?classType=REGULAR&athbdg=L1200&from=/search|url-status=live|access-date=July 15, 2026|website=Walmart}}</ref>]]
[[File:Oikos High Protein Vanilla Greek Yogurt Ingredients.png|left|thumb|309x309px|Image 3: Oikos High Protein Vanilla Greek Yogurt Ingredient List Label<ref name=":2" />]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt Ingredients.png|center|thumb|316x316px|Image 4: Oikos PROTM High Protein Vanilla Greek Yogurt Ingredient List Label<ref name=":3" />]]
[[File:Oikos High Protein Vanilla Greek Yogurt Nutrition Facts.png|left|thumb|301x301px|Image 5: Oikos High Protein Vanilla Greek Yogurt Nutrition Facts Label<ref name=":2" />]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt Nutrition Facts.png|center|thumb|313x313px|Image 6: Oikos PROTM High Protein Vanilla Greek Yogurt Nutrition Facts Label<ref name=":3" />]][[File:FNH 200 Oikos Pro.jpg|thumb|Image 7: Oikos PROTM High Protein Vanilla Greek Yogurt Claims and Statements|none]]

== Ingredient Lists==

=== 1. Ingredients* ===
{| class="wikitable"
|+
!Oikos High Protein Vanilla Greek Yogurt<ref name=":0" />
!Oikos PROTM High Protein Vanilla Greek Yogurt<ref name=":1" />
|-
|
# Skim milk
# Active bacterial cultures
# Water
# Cane sugar
# Corn starch
# Natural vanilla flavour
# Locust bean gum
# Lemon juice concentrate
|
# Ultrafiltered skim milk
# Skim milk
# Milk protein concentrate
# Cream
# Active bacterial cultures
# Water
# Corn starch
# Natural flavour
# Pectin
# Stevia extract
# Sea salt
# Lemon juice concentrate
# Calcium citrate

|}
<nowiki>*</nowiki>ingredients listed in order

=== 2. Substitutes and Additives ===
{| class="wikitable"
|+
|
!Oikos High Protein Vanilla Greek Yogurt<ref name=":0" />
!Oikos PROTM High Protein Vanilla Greek Yogurt<ref name=":1" />
|-
!'''Fat Substitutes'''
|none
|none
|-
!'''Sugar Substitutes'''
|none
|stevia extract
|-
!'''Additives'''
|locust bean gum
|pectin, calcium citrate
|}

=== 3. Roles of Substitutes and Additives ===

The regular Oikos High Protein Vanilla Greek Yogurt uses cane sugar as its main sweetener. The sugar also helps balance its natural sourness and improves the overall mouthfeel. Corn starch and carob bean gum make the yogurt thickness and smoother, while preventing liquid whey from separating and forming on the surface. The vanilla preparation and natural vanilla flavour gives the yogurt its vanilla smell and taste. Meanwhile, lemon juice concentrate adds acidity to balance out the sweetness. Altogether, these ingredients create a creamy texture and consistent flavour.

The Oikos Pro Vanilla Greek Yogurt does not contain added sugar, so it uses stevia extract as a sugar substitute. Stevia provides sweetness without adding much sugar or many calories. Corn starch and pectin help thicken and stabilize the yogurt, while also preventing whey separation and giving it a smooth texture. Milk protein concentrate increases the protein content and also makes the yogurt thicker and creamier. Cream improves richness and mouthfeel, calcium citrate adds calcium, and sea salt enhances the vanilla flavour and balances the acidity. Neither yogurt contains a clear fat substitute, but ingredients such as starch, pectin, carob bean gum, milk protein concentrate, and cream help provide the creamy texture normally associated with fat.

=== 4. Compare and Contrast ===
This comparison examines two Greek yogurt products available in Canada: Oikos High Protein Vanilla Greek Yogurt 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar. These products were selected because they are closely related products within the same brand, flavour, and product category, with Oikos Pro representing an alternative to the original high-protein version. While both products emphasize high protein content, they differ in their use of fat, sweeteners, and food additives to achieve their nutritional and sensory characteristics. The comparison therefore provides an opportunity to evaluate the use of sugar substitutes, stabilizers, and regulatory labelling requirements in dairy products.

'''Similarities''': Both products contain skim milk and active bacterial cultures in their yogurt ingredients, and water, corn starch, natural flavour, and lemon juice concentrate in their vanilla flavour preparation.

'''Main differences between the two products:'''

* '''Ultrafiltered skim milk (Oikos Pro) vs. skim milk (Regular Oikos)'''. Ultrafiltered skim milk is passed through fine membranes to remove water and lactose, while regular skim milk utilizes standard separation. The filtration results in less sugar, the protein content being doubled, and a creamier texture.<ref name=":4">{{cite web|last=Massey|first=Sydney|date=16 April 2019|title=What is Ultrafiltered Milk?|url=https://bcdairy.ca/what-is-ultrafiltered-milk/|access-date=15 July 2026|website=BC Dairy|language=en}}</ref>
* '''Milk protein concentrate''' is added to the Oikos Pro to reach the 13 grams of protein. It is a dry power naturally derived from milk during the ultrafiltering process.<ref name=":4" />
* '''Cane sugar (Regular Oikos) vs. stevia extract (Oikos Pro)'''. Cane sugar is a standard sweetener that balances the natural tartness of the yogurt while adding physical bulk and a thicker mouthfeel. The stevia extract is a high-intensity sweetener used in the Pro to provide the sweet vanilla flavour without adding extra sugar, carbohydrates, or calories, adhering to the natural and nutrient rich themes of the Pro.<ref name="stevia">{{cite web|last=Shoemaker|first=SaVanna|date=12 July 2023|title=Stevia vs. Sugar: Nutrition Facts, Calories, Carbs, and More|url=https://www.healthline.com/nutrition/stevia-vs-sugar|access-date=15 July 2026|website=Healthline|language=en}}</ref>
* '''No cream (Regular Oikos) vs. cream (Oikos Pro)'''. The addition of cream in the Oikos Pro replaces the texture and mouthfeel that is lost to the absence of cane sugar. It acts as a lubricant and reduces the chalky or gritty texture caused by the high amounts of added dairy protein.
* '''Locust bean gum (Regular Oikos) vs. pectin (Oikos Pro)'''. Both yogurts use corn starch to thicken the product, but the Pro swaps the locust bean gum for pectin. The pectin stabilizes the extra milk protein so it does not coagulate, ensuring the yogurt stays smooth, thick, and uniform.<ref>{{cite web|last=Shoemaker|first=SaVanna|date=22 November 2019|title=What Is Pectin? A Unique Fiber Explained|url=https://www.healthline.com/nutrition/pectin|access-date=15 July 2026|website=Healthline|language=en}}</ref><ref>{{cite web|last=Shoemaker|first=SaVanna|date=25 October 2019|title=What Is Locust Bean Gum, and Is It Vegan?|url=https://www.healthline.com/nutrition/locust-bean-gum|access-date=15 July 2026|website=Healthline|language=en}}</ref>
* The addition of '''sea salt''' and '''calcium citrate''' in the Oikos Pro is to balance the new formulation. The sea salt suppresses the slightly bitter and metallic aftertaste of the stevia extract. The calcium citrate is added to help the pectin form a strong gel structure (with calcium ions), boost the nutritional profile and value, and act as a pH buffer to keep the acidity stable which stops the yogurt from separating.<ref>{{cite web|date=9 August 2024|title=Pectin in Yogurt: A Comprehensive Review|url=https://gumstabilizer.com/pectin-in-yogurt/|access-date=15 July 2026|website=Gino Gums & Stabilizers|language=en}}</ref><ref>{{cite web|last=Streit|first=Lizzie|date=12 November 2019|title=Sea Salt: Uses, Benefits, and Downsides|url=https://www.healthline.com/nutrition/sea-salt-benefits|access-date=15 July 2026|website=Healthline|language=en}}</ref> 
== Labels ==

=== 1. Description of Labels ===
{| class="wikitable"
|+
!
!'''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)'''
|-
|'''Common Name'''
|It is commonly known as Oikos Vanilla Greek Yogurt and Oikos Vanilla Greek Yogurt Pro
|-
|'''Bilingualism'''
|Both of the labels have English and French labels on them since it is prepared in Canada
|-
|'''Country of Origin'''
|Both labels state that the country of origin is Canada
|-
|'''Date Markings and Storage Instructions'''
|There is a best before date on the label below the nutrition facts. The Oikos Vanilla Greek Yogurt expires August 6, 2026 whereas the Oikos Vanilla Greek Yogurt Pro expires August 17, 2026.
Both of these products need to be refrigerated at all times
|-
|'''Name and Principle Place of Business'''
|The name and principle place of business is Danone Inc., in Boucherville Quebec<ref>{{Cite web|title=Name and Principal Place of Business on Food Labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/name-and-principal-place-business|url-status=live|access-date=July 16, 2026|website=Government of Canada}}</ref>
|-
|'''Legibility and Location'''
|The information on the label can be easily read and the product is easily available in Canada
|-
|'''Net Quantity'''
|The net weight is 650g and is declared on at the front on the bottom of both the regular and Pro containers
|-
|'''Nutrition Facts'''
|The tables containes the required information such as calories, (saturated and trans) fat, carbohydrates, fibre, sugar, protein, cholesterol, sodium, potassium, calcium, and iron
As seen in image 5 and 6
|-
|'''Irradiation'''
|These products are not irradiated in Canada, so it is not on the labels<ref>{{Cite web|title=Irradiated Foods|url=https://inspection.canada.ca/en/food-labels/labelling/industry/irradiated-foods|url-status=live|access-date=July 16, 2026|website=Government of Canada}}</ref>
|-
|'''List of Ingredients and Allergens'''
|List of ingredients can be seen in image 3 and 4
Allergens just include milk
|-
|'''Sweeteners'''
|Only present in the Oikos Vanilla Greek Yogurt Pro, which is stevia extract
As seen in image 3 and 4
|-
|'''Food Additives'''
|Present in the Oikos Vanilla Greek Yogurt, which is locust bean gum
Present in the Oikos Vanilla Greek Yogurt Pro, which is pectin and calcium citrate

As seen in image 3 and 4
|-
|'''Claim and Statements'''
|There have not been any nutrient content or diet related claims for the Oikos Vanilla Greek yogurt
But, the Oikos Vanilla Greek Yogurt Pro claims to help "build strong muscles, build and repair body tissues, and contains no artificial flavours." As seen in image 7.
|}

=== 2. Compliance with Regulatory Requirements ===
Based on the regulatory requirements established by Health Canada and enforced by the Canadian Food Inspection Agency, both Oikos High Protein Greek Yogurt Vanilla 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar demonstrate compliance with mandatory labelling standards.<ref name=":5">Chan, J. (2026). ''FNH 200 Lesson 4: Food standards, regulations, and guides''. University of British Columbia. </ref> Both products use bilingual labelling in English and French for all mandatory information, including the list of ingredients and the Nutrition Facts table, as required by the Consumer Packaging and Labelling Act.<ref name=":5" /> <ref name=":6">{{Cite web|title=Health Claims on Food Labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/health-claims|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref> The labels clearly state the common name “Greek Yogurt,” which functions as the descriptive name for these unstandardized products, and they accurately declare a net quantity of 650 g in metric units.<ref name=":5" /> Additionally, the Oikos High Protein version satisfies the dairy-specific requirement to declare the percentage of milk fat prominently on the principal display panel by stating “0% M.F.”<ref name=":5" />

In contrast, Oikos Pro does not make a milk fat claim and therefore is not required to display a milk fat percentage on the principal display panel.<ref name=":5" /> Nevertheless, the product transparently declares cream in the ingredient list and reports 1 g of fat (1% Daily Value) in the Nutrition Facts table, ensuring consistency between the ingredient list and nutrient declaration. In addition, both the Oikos High Protein Greek Yogurt Vanilla 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar display date marking directly on the lid and provide manufacturer information and storage instructions under the ‘Nutrition Facts’ on the container such as ‘Keep Refrigerated,’ satisfying an additional labelling requirements for foods with a durable life of 90 days or less.<ref name=":5" /> The ingredient lists for both yogurts are presented in descending order of proportion by weight, and all included additives are permitted under Division 16 of the Food and Drug Regulations.<ref name=":5" /> Oikos High Protein contains locust bean gum as a stabilizing agent, while Oikos Pro utilizes pectin and calcium citrate, all of which are authorized for use in unstandardized dairy products.<ref>{{Cite web|title=Food and Drug Regulations|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.16.100-20160614.html|url-status=dead|access-date=July 17, 2026|website=Government of Canada}}</ref>

An important distinction exists in their sweetening strategies; the High Protein version uses cane sugar, whereas Oikos Pro uses stevia extract. Stevia is classified as a non-nutritive, high-intensity sweetener that provides minimal energy, allowing the “No Added Sugar” claim to remain legitimate as the product contains no “sugar-based ingredients” like sucrose or honey.<ref>Chan, J. (2026). ''FNH 200 Lesson 3: Fat and sugar substitutes''. University of British Columbia.</ref> Furthermore, both products make voluntary “High Protein” claims. To legally justify such statements, the yogurts must meet the criteria for an “excellent source of protein.”<ref name=":6" /><ref>{{Cite web|title=Nutrition Labelling — Table of Permitted Nutrient Content Statements and Claims|url=https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref>

Finally, both products include the mandatory Nutrition Facts table, which has been supplemented by front-of-package (FOP) nutrition symbols as of January 1, 2026, for foods high in saturated fat, sugars, or sodium.<ref name=":5" /> While plain yogurt is generally exempt from this symbol to encourage more calcium intake, flavored versions like these vanilla yogurts must display the symbol if a nutrient exceeds 15% of the Daily Value (DV).<ref name=":5" /><ref name=":7">{{Cite web|title=Nutrition Labelling: Front-of-package Nutrition Symbol|url=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|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref> The Oikos Pro Nutrition Facts table reveals it contains only 3% DV for sugar and 3% DV for saturated fat, placing it under the mandatory threshold.<ref name=":7" /> Similarly, the Oikos High Protein version declares 8g of sugar (8% DV) and 0g of saturated fat, suggesting that neither product exceeds the 15% DV threshold for sugars, saturated fat, or sodium and therefore none of the product require the mandatory front-of-package nutrition symbol.<ref name=":7" /> These labels therefore meet the safety and informational standards intended to prevent the creation of an inaccurate impression regarding the food’s character and legitimacy.
== 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.

<references/>

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

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-18T17:58:05Z

MayaQuay: /* Labels */

== Introduction: Food Products ==

=== '''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)''' ===
Oikos High Protein Vanilla Greek Yogurt is a thick and creamy Greek yogurt with an inviting vanilla flavour<ref name=":0">{{Cite web|title=High Protein Vanilla|url=https://www.oikos.ca/en/oikos-high-protein/high-protein-vanilla?_gl=1*1502yt*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDt-rw3ewUKfw0ujLjQvrm2V7xHTTZz7fHpbHPoKVxbVP3w1zrjcccEaAvEMEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>. It can be enjoyed on its own, with granola, or any toppings of choice, and can even be used in baking. Oikos Canada prepares their yogurt products in Canada with 100% Canadian milk and offer a wide range of yogurt products, from various milk fat percentage, PROTM, drinkable, lactose free, less sugar, high protein, and pleasure products<ref>{{Cite web|title=Products|url=https://www.oikos.ca/en/products?_gl=1*r1tg03*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDsbeYx9lLAXU0WT851qr8zxTvjy4FBvbnR0ISl-TEZYplx_xTcWFd0aAvlmEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>.

Our team compares ''Oikos High Protein Vanilla Greek Yogurt (0% M.F.)''<ref name=":0" /> with ''Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)''<ref name=":1">{{Cite web|title=High Protein Vanilla Yogurt|url=https://www.oikos.ca/en/oikos-pro/high-protein-vanilla-flavour-yogurts?_gl=1*1af3grw*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDugzb3lqXmUT09VFWp1p4D1FbG5Q73G5r1gf6lbSjIVyH_NcgaTsLgaAsXyEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>.

''Oikos High Protein Vanilla Greek Yogurt'' highlights 11 grams of protein per 115 gram serving<ref name=":0" />, while ''Oikos PROTM High Protein Vanilla Greek Yogurt'' highlights 13 grams of protein per 115 gram serving, no added sugar, and no artificial flavours<ref name=":1" />.

== Product Pictures ==
[[File:Oikos High Protein Vanilla Greek Yogurt.png|left|thumb|320x320px|Image 1: Oikos High Protein Vanilla Greek Yogurt (0% M.F.)<ref name=":2">{{Cite web|title=Oikos Greek Yogurt, Vanilla, High Protein, Blended, 0% M.F.|url=https://www.walmart.ca/en/ip/Oikos-Greek-Yogurt-Vanilla-High-Protein-Blended-0-M-F/6000201925396|url-status=live|access-date=July 15, 2026|website=Walmart}}</ref>]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt.png|center|thumb|309x309px|Image 2: Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)<ref name=":3">{{Cite web|title=Oikos Pro High Protein Greek Yogurt, Vanilla, 13g protein|url=https://www.walmart.ca/en/ip/Oikos-Pro-High-Protein-Greek-Yogurt-Vanilla-13g-protein/3SDFKUJ5SWTS?classType=REGULAR&athbdg=L1200&from=/search|url-status=live|access-date=July 15, 2026|website=Walmart}}</ref>]]
[[File:Oikos High Protein Vanilla Greek Yogurt Ingredients.png|left|thumb|309x309px|Image 3: Oikos High Protein Vanilla Greek Yogurt Ingredient List Label<ref name=":2" />]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt Ingredients.png|center|thumb|316x316px|Image 4: Oikos PROTM High Protein Vanilla Greek Yogurt Ingredient List Label<ref name=":3" />]]
[[File:Oikos High Protein Vanilla Greek Yogurt Nutrition Facts.png|left|thumb|301x301px|Image 5: Oikos High Protein Vanilla Greek Yogurt Nutrition Facts Label<ref name=":2" />]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt Nutrition Facts.png|center|thumb|313x313px|Image 6: Oikos PROTM High Protein Vanilla Greek Yogurt Nutrition Facts Label<ref name=":3" />]][[File:FNH 200 Oikos Pro.jpg|thumb|Image 7: Oikos PROTM High Protein Vanilla Greek Yogurt Claims and Statements|none]]

== Ingredient Lists==

=== 1. Ingredients* ===
{| class="wikitable"
|+
!Oikos High Protein Vanilla Greek Yogurt<ref name=":0" />
!Oikos PROTM High Protein Vanilla Greek Yogurt<ref name=":1" />
|-
|
# Skim milk
# Active bacterial cultures
# Water
# Cane sugar
# Corn starch
# Natural vanilla flavour
# Locust bean gum
# Lemon juice concentrate
|
# Ultrafiltered skim milk
# Skim milk
# Milk protein concentrate
# Cream
# Active bacterial cultures
# Water
# Corn starch
# Natural flavour
# Pectin
# Stevia extract
# Sea salt
# Lemon juice concentrate
# Calcium citrate

|}
<nowiki>*</nowiki>ingredients listed in order

=== 2. Substitutes and Additives ===
{| class="wikitable"
|+
|
!Oikos High Protein Vanilla Greek Yogurt<ref name=":0" />
!Oikos PROTM High Protein Vanilla Greek Yogurt<ref name=":1" />
|-
!'''Fat Substitutes'''
|none
|none
|-
!'''Sugar Substitutes'''
|none
|stevia extract
|-
!'''Additives'''
|locust bean gum
|pectin, calcium citrate
|}

=== 3. Roles of Substitutes and Additives ===

The regular Oikos High Protein Vanilla Greek Yogurt uses cane sugar as its main sweetener. The sugar also helps balance its natural sourness and improves the overall mouthfeel. Corn starch and carob bean gum make the yogurt thickness and smoother, while preventing liquid whey from separating and forming on the surface. The vanilla preparation and natural vanilla flavour gives the yogurt its vanilla smell and taste. Meanwhile, lemon juice concentrate adds acidity to balance out the sweetness. Altogether, these ingredients create a creamy texture and consistent flavour.

The Oikos Pro Vanilla Greek Yogurt does not contain added sugar, so it uses stevia extract as a sugar substitute. Stevia provides sweetness without adding much sugar or many calories. Corn starch and pectin help thicken and stabilize the yogurt, while also preventing whey separation and giving it a smooth texture. Milk protein concentrate increases the protein content and also makes the yogurt thicker and creamier. Cream improves richness and mouthfeel, calcium citrate adds calcium, and sea salt enhances the vanilla flavour and balances the acidity. Neither yogurt contains a clear fat substitute, but ingredients such as starch, pectin, carob bean gum, milk protein concentrate, and cream help provide the creamy texture normally associated with fat.

=== 4. Compare and Contrast ===
This comparison examines two Greek yogurt products available in Canada: Oikos High Protein Vanilla Greek Yogurt 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar. These products were selected because they are closely related products within the same brand, flavour, and product category, with Oikos Pro representing an alternative to the original high-protein version. While both products emphasize high protein content, they differ in their use of fat, sweeteners, and food additives to achieve their nutritional and sensory characteristics. The comparison therefore provides an opportunity to evaluate the use of sugar substitutes, stabilizers, and regulatory labelling requirements in dairy products.

Similarities: Both products contain skim milk and active bacterial cultures in their yogurt ingredients, and water, corn starch, natural flavour, and lemon juice concentrate in their vanilla flavour preparation.

Main differences between the two products:

* Ultrafiltered skim milk (Oikos Pro) vs. skim milk (Regular Oikos). Ultrafiltered skim milk is passed through fine membranes to remove water and lactose, while regular skim milk utilizes standard separation. The filtration results in less sugar, the protein content being doubled, and a creamier texture.<ref name=":4">{{cite web|last=Massey|first=Sydney|date=16 April 2019|title=What is Ultrafiltered Milk?|url=https://bcdairy.ca/what-is-ultrafiltered-milk/|access-date=15 July 2026|website=BC Dairy|language=en}}</ref>
* Milk protein concentrate is added to the Oikos Pro to reach the 13 grams of protein. It is a dry power naturally derived from milk during the ultrafiltering process.<ref name=":4" />
* Cane sugar (Regular Oikos) vs. stevia extract (Oikos Pro). Cane sugar is a standard sweetener that balances the natural tartness of the yogurt while adding physical bulk and a thicker mouthfeel. The stevia extract is a high-intensity sweetener used in the Pro to provide the sweet vanilla flavour without adding extra sugar, carbohydrates, or calories, adhering to the natural and nutrient rich themes of the Pro.<ref name="stevia">{{cite web|last=Shoemaker|first=SaVanna|date=12 July 2023|title=Stevia vs. Sugar: Nutrition Facts, Calories, Carbs, and More|url=https://www.healthline.com/nutrition/stevia-vs-sugar|access-date=15 July 2026|website=Healthline|language=en}}</ref>
* No cream (Regular Oikos) vs. cream (Oikos Pro). The addition of cream in the Oikos Pro replaces the texture and mouthfeel that is lost to the absence of cane sugar. It acts as a lubricant and reduces the chalky or gritty texture caused by the high amounts of added dairy protein.
* Locust bean gum (Regular Oikos) vs. pectin (Oikos Pro). Both yogurts use corn starch to thicken the product, but the Pro swaps the locust bean gum for pectin. The pectin stabilizes the extra milk protein so it does not coagulate, ensuring the yogurt stays smooth, thick, and uniform.<ref>{{cite web|last=Shoemaker|first=SaVanna|date=22 November 2019|title=What Is Pectin? A Unique Fiber Explained|url=https://www.healthline.com/nutrition/pectin|access-date=15 July 2026|website=Healthline|language=en}}</ref><ref>{{cite web|last=Shoemaker|first=SaVanna|date=25 October 2019|title=What Is Locust Bean Gum, and Is It Vegan?|url=https://www.healthline.com/nutrition/locust-bean-gum|access-date=15 July 2026|website=Healthline|language=en}}</ref>
* The addition of sea salt and calcium citrate in the Oikos Pro is to balance the new formulation. The sea salt suppresses the slightly bitter and metallic aftertaste of the stevia extract. The calcium citrate is added to help the pectin form a strong gel structure (with calcium ions), boost the nutritional profile and value, and act as a pH buffer to keep the acidity stable which stops the yogurt from separating.<ref>{{cite web|date=9 August 2024|title=Pectin in Yogurt: A Comprehensive Review|url=https://gumstabilizer.com/pectin-in-yogurt/|access-date=15 July 2026|website=Gino Gums & Stabilizers|language=en}}</ref><ref>{{cite web|last=Streit|first=Lizzie|date=12 November 2019|title=Sea Salt: Uses, Benefits, and Downsides|url=https://www.healthline.com/nutrition/sea-salt-benefits|access-date=15 July 2026|website=Healthline|language=en}}</ref> 
== Labels ==

=== 1. Description of Labels ===
{| class="wikitable"
|+
!
!'''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)'''
|-
|'''Common Name'''
|It is commonly known as Oikos Vanilla Greek Yogurt and Oikos Vanilla Greek Yogurt Pro
|-
|'''Bilingualism'''
|Both of the labels have English and French labels on them since it is prepared in Canada
|-
|'''Country of Origin'''
|Both labels state that the country of origin is Canada
|-
|'''Date Markings and Storage Instructions'''
|There is a best before date on the label below the nutrition facts. The Oikos Vanilla Greek Yogurt expires August 6, 2026 whereas the Oikos Vanilla Greek Yogurt Pro expires August 17, 2026.
Both of these products need to be refrigerated at all times
|-
|'''Name and Principle Place of Business'''
|The name and principle place of business is Danone Inc., in Boucherville Quebec<ref>{{Cite web|title=Name and Principal Place of Business on Food Labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/name-and-principal-place-business|url-status=live|access-date=July 16, 2026|website=Government of Canada}}</ref>
|-
|'''Legibility and Location'''
|The information on the label can be easily read and the product is easily available in Canada
|-
|'''Net Quantity'''
|The net weight is 650g and is declared on at the front on the bottom of both the regular and Pro containers
|-
|'''Nutrition Facts'''
|The tables containes the required information such as calories, (saturated and trans) fat, carbohydrates, fibre, sugar, protein, cholesterol, sodium, potassium, calcium, and iron
As seen in image 5 and 6
|-
|'''Irradiation'''
|These products are not irradiated in Canada, so it is not on the labels<ref>{{Cite web|title=Irradiated Foods|url=https://inspection.canada.ca/en/food-labels/labelling/industry/irradiated-foods|url-status=live|access-date=July 16, 2026|website=Government of Canada}}</ref>
|-
|'''List of Ingredients and Allergens'''
|List of ingredients can be seen in image 3 and 4
Allergens just include milk
|-
|'''Sweeteners'''
|Only present in the Oikos Vanilla Greek Yogurt Pro, which is stevia extract
As seen in image 3 and 4
|-
|'''Food Additives'''
|Present in the Oikos Vanilla Greek Yogurt, which is locust bean gum
Present in the Oikos Vanilla Greek Yogurt Pro, which is pectin and calcium citrate

As seen in image 3 and 4
|-
|'''Claim and Statements'''
|There have not been any nutrient content or diet related claims for the Oikos Vanilla Greek yogurt
But, the Oikos Vanilla Greek Yogurt Pro claims to help "build strong muscles, build and repair body tissues, and contains no artificial flavours." As seen in image 7.
|}

=== 2. Compliance with Regulatory Requirements ===
Based on the regulatory requirements established by Health Canada and enforced by the Canadian Food Inspection Agency, both Oikos High Protein Greek Yogurt Vanilla 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar demonstrate compliance with mandatory labelling standards.<ref name=":5">Chan, J. (2026). ''FNH 200 Lesson 4: Food standards, regulations, and guides''. University of British Columbia. </ref> Both products use bilingual labelling in English and French for all mandatory information, including the list of ingredients and the Nutrition Facts table, as required by the Consumer Packaging and Labelling Act.<ref name=":5" /> <ref name=":6">{{Cite web|title=Health Claims on Food Labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/health-claims|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref> The labels clearly state the common name “Greek Yogurt,” which functions as the descriptive name for these unstandardized products, and they accurately declare a net quantity of 650 g in metric units.<ref name=":5" /> Additionally, the Oikos High Protein version satisfies the dairy-specific requirement to declare the percentage of milk fat prominently on the principal display panel by stating “0% M.F.”<ref name=":5" />

In contrast, Oikos Pro does not make a milk fat claim and therefore is not required to display a milk fat percentage on the principal display panel.<ref name=":5" /> Nevertheless, the product transparently declares cream in the ingredient list and reports 1 g of fat (1% Daily Value) in the Nutrition Facts table, ensuring consistency between the ingredient list and nutrient declaration. In addition, both the Oikos High Protein Greek Yogurt Vanilla 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar display date marking directly on the lid and provide manufacturer information and storage instructions under the ‘Nutrition Facts’ on the container such as ‘Keep Refrigerated,’ satisfying an additional labelling requirements for foods with a durable life of 90 days or less.<ref name=":5" /> The ingredient lists for both yogurts are presented in descending order of proportion by weight, and all included additives are permitted under Division 16 of the Food and Drug Regulations.<ref name=":5" /> Oikos High Protein contains locust bean gum as a stabilizing agent, while Oikos Pro utilizes pectin and calcium citrate, all of which are authorized for use in unstandardized dairy products.<ref>{{Cite web|title=Food and Drug Regulations|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.16.100-20160614.html|url-status=dead|access-date=July 17, 2026|website=Government of Canada}}</ref>

An important distinction exists in their sweetening strategies; the High Protein version uses cane sugar, whereas Oikos Pro uses stevia extract. Stevia is classified as a non-nutritive, high-intensity sweetener that provides minimal energy, allowing the “No Added Sugar” claim to remain legitimate as the product contains no “sugar-based ingredients” like sucrose or honey.<ref>Chan, J. (2026). ''FNH 200 Lesson 3: Fat and sugar substitutes''. University of British Columbia.</ref> Furthermore, both products make voluntary “High Protein” claims. To legally justify such statements, the yogurts must meet the criteria for an “excellent source of protein.”<ref name=":6" /><ref>{{Cite web|title=Nutrition Labelling — Table of Permitted Nutrient Content Statements and Claims|url=https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref>

Finally, both products include the mandatory Nutrition Facts table, which has been supplemented by front-of-package (FOP) nutrition symbols as of January 1, 2026, for foods high in saturated fat, sugars, or sodium.<ref name=":5" /> While plain yogurt is generally exempt from this symbol to encourage more calcium intake, flavored versions like these vanilla yogurts must display the symbol if a nutrient exceeds 15% of the Daily Value (DV).<ref name=":5" /><ref name=":7">{{Cite web|title=Nutrition Labelling: Front-of-package Nutrition Symbol|url=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|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref> The Oikos Pro Nutrition Facts table reveals it contains only 3% DV for sugar and 3% DV for saturated fat, placing it under the mandatory threshold.<ref name=":7" /> Similarly, the Oikos High Protein version declares 8g of sugar (8% DV) and 0g of saturated fat, suggesting that neither product exceeds the 15% DV threshold for sugars, saturated fat, or sodium and therefore none of the product require the mandatory front-of-package nutrition symbol.<ref name=":7" /> These labels therefore meet the safety and informational standards intended to prevent the creation of an inaccurate impression regarding the food’s character and legitimacy.
== 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.

<references/>

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

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-18T17:52:40Z

MayaQuay: /* 4. Compare and Contrast */

== Introduction: Food Products ==

=== '''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)''' ===
Oikos High Protein Vanilla Greek Yogurt is a thick and creamy Greek yogurt with an inviting vanilla flavour<ref name=":0">{{Cite web|title=High Protein Vanilla|url=https://www.oikos.ca/en/oikos-high-protein/high-protein-vanilla?_gl=1*1502yt*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDt-rw3ewUKfw0ujLjQvrm2V7xHTTZz7fHpbHPoKVxbVP3w1zrjcccEaAvEMEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>. It can be enjoyed on its own, with granola, or any toppings of choice, and can even be used in baking. Oikos Canada prepares their yogurt products in Canada with 100% Canadian milk and offer a wide range of yogurt products, from various milk fat percentage, PROTM, drinkable, lactose free, less sugar, high protein, and pleasure products<ref>{{Cite web|title=Products|url=https://www.oikos.ca/en/products?_gl=1*r1tg03*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDsbeYx9lLAXU0WT851qr8zxTvjy4FBvbnR0ISl-TEZYplx_xTcWFd0aAvlmEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>.

Our team compares ''Oikos High Protein Vanilla Greek Yogurt (0% M.F.)''<ref name=":0" /> with ''Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)''<ref name=":1">{{Cite web|title=High Protein Vanilla Yogurt|url=https://www.oikos.ca/en/oikos-pro/high-protein-vanilla-flavour-yogurts?_gl=1*1af3grw*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDugzb3lqXmUT09VFWp1p4D1FbG5Q73G5r1gf6lbSjIVyH_NcgaTsLgaAsXyEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=July 15, 2026|website=Oikos Canada}}</ref>.

''Oikos High Protein Vanilla Greek Yogurt'' highlights 11 grams of protein per 115 gram serving<ref name=":0" />, while ''Oikos PROTM High Protein Vanilla Greek Yogurt'' highlights 13 grams of protein per 115 gram serving, no added sugar, and no artificial flavours<ref name=":1" />.

== Product Pictures ==
[[File:Oikos High Protein Vanilla Greek Yogurt.png|left|thumb|320x320px|Image 1: Oikos High Protein Vanilla Greek Yogurt (0% M.F.)<ref name=":2">{{Cite web|title=Oikos Greek Yogurt, Vanilla, High Protein, Blended, 0% M.F.|url=https://www.walmart.ca/en/ip/Oikos-Greek-Yogurt-Vanilla-High-Protein-Blended-0-M-F/6000201925396|url-status=live|access-date=July 15, 2026|website=Walmart}}</ref>]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt.png|center|thumb|309x309px|Image 2: Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)<ref name=":3">{{Cite web|title=Oikos Pro High Protein Greek Yogurt, Vanilla, 13g protein|url=https://www.walmart.ca/en/ip/Oikos-Pro-High-Protein-Greek-Yogurt-Vanilla-13g-protein/3SDFKUJ5SWTS?classType=REGULAR&athbdg=L1200&from=/search|url-status=live|access-date=July 15, 2026|website=Walmart}}</ref>]]
[[File:Oikos High Protein Vanilla Greek Yogurt Ingredients.png|left|thumb|309x309px|Image 3: Oikos High Protein Vanilla Greek Yogurt Ingredient List Label<ref name=":2" />]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt Ingredients.png|center|thumb|316x316px|Image 4: Oikos PROTM High Protein Vanilla Greek Yogurt Ingredient List Label<ref name=":3" />]]
[[File:Oikos High Protein Vanilla Greek Yogurt Nutrition Facts.png|left|thumb|301x301px|Image 5: Oikos High Protein Vanilla Greek Yogurt Nutrition Facts Label<ref name=":2" />]]
[[File:Oikos ProTM High Protein Vanilla Greek Yogurt Nutrition Facts.png|center|thumb|313x313px|Image 6: Oikos PROTM High Protein Vanilla Greek Yogurt Nutrition Facts Label<ref name=":3" />]][[File:FNH 200 Oikos Pro.jpg|thumb|Image 7: Oikos PROTM High Protein Vanilla Greek Yogurt Claims and Statements|none]]

== Ingredient Lists==

=== 1. Ingredients* ===
{| class="wikitable"
|+
!Oikos High Protein Vanilla Greek Yogurt<ref name=":0" />
!Oikos PROTM High Protein Vanilla Greek Yogurt<ref name=":1" />
|-
|
# Skim milk
# Active bacterial cultures
# Water
# Cane sugar
# Corn starch
# Natural vanilla flavour
# Locust bean gum
# Lemon juice concentrate
|
# Ultrafiltered skim milk
# Skim milk
# Milk protein concentrate
# Cream
# Active bacterial cultures
# Water
# Corn starch
# Natural flavour
# Pectin
# Stevia extract
# Sea salt
# Lemon juice concentrate
# Calcium citrate

|}
<nowiki>*</nowiki>ingredients listed in order

=== 2. Substitutes and Additives ===
{| class="wikitable"
|+
|
!Oikos High Protein Vanilla Greek Yogurt<ref name=":0" />
!Oikos PROTM High Protein Vanilla Greek Yogurt<ref name=":1" />
|-
!'''Fat Substitutes'''
|none
|none
|-
!'''Sugar Substitutes'''
|none
|stevia extract
|-
!'''Additives'''
|locust bean gum
|pectin, calcium citrate
|}

=== 3. Roles of Substitutes and Additives ===

The regular Oikos High Protein Vanilla Greek Yogurt uses cane sugar as its main sweetener. The sugar also helps balance its natural sourness and improves the overall mouthfeel. Corn starch and carob bean gum make the yogurt thickness and smoother, while preventing liquid whey from separating and forming on the surface. The vanilla preparation and natural vanilla flavour gives the yogurt its vanilla smell and taste. Meanwhile, lemon juice concentrate adds acidity to balance out the sweetness. Altogether, these ingredients create a creamy texture and consistent flavour.

The Oikos Pro Vanilla Greek Yogurt does not contain added sugar, so it uses stevia extract as a sugar substitute. Stevia provides sweetness without adding much sugar or many calories. Corn starch and pectin help thicken and stabilize the yogurt, while also preventing whey separation and giving it a smooth texture. Milk protein concentrate increases the protein content and also makes the yogurt thicker and creamier. Cream improves richness and mouthfeel, calcium citrate adds calcium, and sea salt enhances the vanilla flavour and balances the acidity. Neither yogurt contains a clear fat substitute, but ingredients such as starch, pectin, carob bean gum, milk protein concentrate, and cream help provide the creamy texture normally associated with fat.

=== 4. Compare and Contrast ===
This comparison examines two Greek yogurt products available in Canada: Oikos High Protein Vanilla Greek Yogurt 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar. These products were selected because they are closely related products within the same brand, flavour, and product category, with Oikos Pro representing an alternative to the original high-protein version. While both products emphasize high protein content, they differ in their use of fat, sweeteners, and food additives to achieve their nutritional and sensory characteristics. The comparison therefore provides an opportunity to evaluate the use of sugar substitutes, stabilizers, and regulatory labelling requirements in dairy products.

Similarities: Both products contain skim milk and active bacterial cultures in their yogurt ingredients, and water, corn starch, natural flavour, and lemon juice concentrate in their vanilla flavour preparation.

Main differences between the two products:

* Ultrafiltered skim milk (Oikos Pro) vs. skim milk (Regular Oikos). Ultrafiltered skim milk is passed through fine membranes to remove water and lactose, while regular skim milk utilizes standard separation. The filtration results in less sugar, the protein content being doubled, and a creamier texture.<ref name=":4">{{cite web|last=Massey|first=Sydney|date=16 April 2019|title=What is Ultrafiltered Milk?|url=https://bcdairy.ca/what-is-ultrafiltered-milk/|access-date=15 July 2026|website=BC Dairy|language=en}}</ref>
* Milk protein concentrate is added to the Oikos Pro to reach the 13 grams of protein. It is a dry power naturally derived from milk during the ultrafiltering process.<ref name=":4" />
* Cane sugar (Regular Oikos) vs. stevia extract (Oikos Pro). Cane sugar is a standard sweetener that balances the natural tartness of the yogurt while adding physical bulk and a thicker mouthfeel. The stevia extract is a high-intensity sweetener used in the Pro to provide the sweet vanilla flavour without adding extra sugar, carbohydrates, or calories, adhering to the natural and nutrient rich themes of the Pro.<ref name="stevia">{{cite web|last=Shoemaker|first=SaVanna|date=12 July 2023|title=Stevia vs. Sugar: Nutrition Facts, Calories, Carbs, and More|url=https://www.healthline.com/nutrition/stevia-vs-sugar|access-date=15 July 2026|website=Healthline|language=en}}</ref>
* No cream (Regular Oikos) vs. cream (Oikos Pro). The addition of cream in the Oikos Pro replaces the texture and mouthfeel that is lost to the absence of cane sugar. It acts as a lubricant and reduces the chalky or gritty texture caused by the high amounts of added dairy protein.
* Locust bean gum (Regular Oikos) vs. pectin (Oikos Pro). Both yogurts use corn starch to thicken the product, but the Pro swaps the locust bean gum for pectin. The pectin stabilizes the extra milk protein so it does not coagulate, ensuring the yogurt stays smooth, thick, and uniform.<ref>{{cite web|last=Shoemaker|first=SaVanna|date=22 November 2019|title=What Is Pectin? A Unique Fiber Explained|url=https://www.healthline.com/nutrition/pectin|access-date=15 July 2026|website=Healthline|language=en}}</ref><ref>{{cite web|last=Shoemaker|first=SaVanna|date=25 October 2019|title=What Is Locust Bean Gum, and Is It Vegan?|url=https://www.healthline.com/nutrition/locust-bean-gum|access-date=15 July 2026|website=Healthline|language=en}}</ref>
* The addition of sea salt and calcium citrate in the Oikos Pro is to balance the new formulation. The sea salt suppresses the slightly bitter and metallic aftertaste of the stevia extract. The calcium citrate is added to help the pectin form a strong gel structure (with calcium ions), boost the nutritional profile and value, and act as a pH buffer to keep the acidity stable which stops the yogurt from separating.<ref>{{cite web|date=9 August 2024|title=Pectin in Yogurt: A Comprehensive Review|url=https://gumstabilizer.com/pectin-in-yogurt/|access-date=15 July 2026|website=Gino Gums & Stabilizers|language=en}}</ref><ref>{{cite web|last=Streit|first=Lizzie|date=12 November 2019|title=Sea Salt: Uses, Benefits, and Downsides|url=https://www.healthline.com/nutrition/sea-salt-benefits|access-date=15 July 2026|website=Healthline|language=en}}</ref> 
== Labels ==
{| class="wikitable"
|+
!
!'''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)'''
|-
|'''Common Name'''
|It is commonly known as Oikos Vanilla Greek Yogurt and Oikos Vanilla Greek Yogurt Pro
|-
|'''Bilingualism'''
|Both of the labels have English and French labels on them since it is prepared in Canada
|-
|'''Country of Origin'''
|Both labels state that the country of origin is Canada
|-
|'''Date Markings and Storage Instructions'''
|There is a best before date on the label below the nutrition facts. The Oikos Vanilla Greek Yogurt expires August 6, 2026 whereas the Oikos Vanilla Greek Yogurt Pro expires August 17, 2026.
Both of these products need to be refrigerated at all times
|-
|'''Name and Principle Place of Business'''
|The name and principle place of business is Danone Inc., in Boucherville Quebec<ref>{{Cite web|title=Name and Principal Place of Business on Food Labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/name-and-principal-place-business|url-status=live|access-date=July 16, 2026|website=Government of Canada}}</ref>
|-
|'''Legibility and Location'''
|The information on the label can be easily read and the product is easily available in Canada
|-
|'''Net Quantity'''
|The net weight is 650g and is declared on at the front on the bottom of both the regular and Pro containers
|-
|'''Nutrition Facts'''
|The tables containes the required information such as calories, (saturated and trans) fat, carbohydrates, fibre, sugar, protein, cholesterol, sodium, potassium, calcium, and iron
As seen in image 5 and 6
|-
|'''Irradiation'''
|These products are not irradiated in Canada, so it is not on the labels<ref>{{Cite web|title=Irradiated Foods|url=https://inspection.canada.ca/en/food-labels/labelling/industry/irradiated-foods|url-status=live|access-date=July 16, 2026|website=Government of Canada}}</ref>
|-
|'''List of Ingredients and Allergens'''
|List of ingredients can be seen in image 3 and 4
Allergens just include milk
|-
|'''Sweeteners'''
|Only present in the Oikos Vanilla Greek Yogurt Pro, which is stevia extract
As seen in image 3 and 4
|-
|'''Food Additives'''
|Present in the Oikos Vanilla Greek Yogurt, which is locust bean gum
Present in the Oikos Vanilla Greek Yogurt Pro, which is pectin and calcium citrate

As seen in image 3 and 4
|-
|'''Claim and Statements'''
|There have not been any nutrient content or diet related claims for the Oikos Vanilla Greek yogurt
But, the Oikos Vanilla Greek Yogurt Pro claims to help "build strong muscles, build and repair body tissues, and contains no artificial flavours." As seen in image 7.
|}
#Based on the regulatory requirements established by Health Canada and enforced by the Canadian Food Inspection Agency, both Oikos High Protein Greek Yogurt Vanilla 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar demonstrate compliance with mandatory labelling standards.<ref name=":5">Chan, J. (2026). ''FNH 200 Lesson 4: Food standards, regulations, and guides''. University of British Columbia. </ref> Both products use bilingual labelling in English and French for all mandatory information, including the list of ingredients and the Nutrition Facts table, as required by the Consumer Packaging and Labelling Act.<ref name=":5" /> <ref name=":6">{{Cite web|title=Health Claims on Food Labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/health-claims|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref> The labels clearly state the common name “Greek Yogurt,” which functions as the descriptive name for these unstandardized products, and they accurately declare a net quantity of 650 g in metric units.<ref name=":5" /> Additionally, the Oikos High Protein version satisfies the dairy-specific requirement to declare the percentage of milk fat prominently on the principal display panel by stating “0% M.F.”<ref name=":5" /> In contrast, Oikos Pro does not make a milk fat claim and therefore is not required to display a milk fat percentage on the principal display panel.<ref name=":5" /> Nevertheless, the product transparently declares cream in the ingredient list and reports 1 g of fat (1% Daily Value) in the Nutrition Facts table, ensuring consistency between the ingredient list and nutrient declaration. In addition, both the Oikos High Protein Greek Yogurt Vanilla 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar display date marking directly on the lid and provide manufacturer information and storage instructions under the ‘Nutrition Facts’ on the container such as ‘Keep Refrigerated,’ satisfying an additional labelling requirements for foods with a durable life of 90 days or less.<ref name=":5" /> The ingredient lists for both yogurts are presented in descending order of proportion by weight, and all included additives are permitted under Division 16 of the Food and Drug Regulations.<ref name=":5" /> Oikos High Protein contains locust bean gum as a stabilizing agent, while Oikos Pro utilizes pectin and calcium citrate, all of which are authorized for use in unstandardized dairy products.<ref>{{Cite web|title=Food and Drug Regulations|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.16.100-20160614.html|url-status=dead|access-date=July 17, 2026|website=Government of Canada}}</ref> An important distinction exists in their sweetening strategies; the High Protein version uses cane sugar, whereas Oikos Pro uses stevia extract. Stevia is classified as a non-nutritive, high-intensity sweetener that provides minimal energy, allowing the “No Added Sugar” claim to remain legitimate as the product contains no “sugar-based ingredients” like sucrose or honey.<ref>Chan, J. (2026). ''FNH 200 Lesson 3: Fat and sugar substitutes''. University of British Columbia.</ref> Furthermore, both products make voluntary “High Protein” claims. To legally justify such statements, the yogurts must meet the criteria for an “excellent source of protein.”<ref name=":6" /><ref>{{Cite web|title=Nutrition Labelling — Table of Permitted Nutrient Content Statements and Claims|url=https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref> Finally, both products include the mandatory Nutrition Facts table, which has been supplemented by front-of-package (FOP) nutrition symbols as of January 1, 2026, for foods high in saturated fat, sugars, or sodium.<ref name=":5" /> While plain yogurt is generally exempt from this symbol to encourage more calcium intake, flavored versions like these vanilla yogurts must display the symbol if a nutrient exceeds 15% of the Daily Value (DV).<ref name=":5" /><ref name=":7">{{Cite web|title=Nutrition Labelling: Front-of-package Nutrition Symbol|url=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|url-status=live|access-date=July 17, 2026|website=Government of Canada}}</ref> The Oikos Pro Nutrition Facts table reveals it contains only 3% DV for sugar and 3% DV for saturated fat, placing it under the mandatory threshold.<ref name=":7" /> Similarly, the Oikos High Protein version declares 8g of sugar (8% DV) and 0g of saturated fat, suggesting that neither product exceeds the 15% DV threshold for sugars, saturated fat, or sodium and therefore none of the product require the mandatory front-of-package nutrition symbol.<ref name=":7" /> These labels therefore meet the safety and informational standards intended to prevent the creation of an inaccurate impression regarding the food’s character and legitimacy.
== 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.

<references/>

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

Course:FNH200/Assignments/2026

2026-07-18T17:50:39Z

MayaQuay: /* Select a food product */

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

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

Due date:

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

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

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

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

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

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

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

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

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

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

</inputbox>

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

==Assignment Guidelines==

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

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

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

== What We Investigated ==
{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example from 2021)
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]
|-
|1
|Product Names (please link it to the proper page)
|-
|2
|Product Names (please link it to the proper page)
|-
|3
|Product Names (please link it to the proper page)
|-
|4
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026/Chapman%27s_ice_cream_sandwich_-regular_vs_no_added_sugar&veaction=edit Chapman's Ice Cream Sandwich-Regular vs No Added Sugar]
|-
|5
|Product Names (please link it to the proper page)
|-
|6
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FLay%27s_Chips_Classic+vs.+Baked+%28low+fat%29&create=Create+page&redirect=no Lay's Classic Chips vs Baked (less fat)]
|-
|7
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2026/Oikos_GreekYogurt_Vanilla Oikos High Protein Vanilla Greek Yogurt vs Oikos 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
|Product Names (please link it to the proper page)
|-
|11
|Product Names (please link it to the proper page)
|-
|12
|Product Names (please link it to the proper page)
|-
|13
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FTropicana_Orange+Juice_No+Pulp&create=Create+page&redirect=no Tropicana Orange Juice - Regular vs Reduced Sugar]
|-
|14
|Product Names (please link it to the proper page)
|-
|15
|Product Names (please link it to the proper page)
|-
|16
|Product Names (please link it to the proper page)
|-
|17
|Product Names (please link it to the proper page)
|-
|18
|Product Names (please link it to the proper page)
|-
|19
|Product Names (please link it to the proper page)
|-
|20
|Product Names (please link it to the proper page)
|-
|21
|Product Names (please link it to the proper page)
|-
|22
|Product Names (please link it to the proper page)
|-
|23
|Product Names (please link it to the proper page)
|-
|24
|Product Names (please link it to the proper page)
|-
|25
|[[Course:FNH200/Assignments/2026/RedBull EnergyDrink|Red Bull Energy Drink - Regular vs. Sugar-Free]]
|-
|26
|Product Names (please link it to the proper page)
|-
|27
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FDairyland+Cottage+Cheese+-+regular+vs+fat+free&create=Create+page&redirect=no Dairyland Cottage Cheese - regular vs fat free]
|-
|28
|Product Names (please link it to the proper page)
|-
|29
|Product Names (please link it to the proper page)
|-
|30
|Product Names (please link it to the proper page)
|-
|31
|Product Names (please link it to the proper page)
|-
|32
|Product Names (please link it to the proper page)
|-
|33
|Product Names (please link it to the proper page)
|-
|34
|Product Names (please link it to the proper page)
|-
|35
|Product Names (please link it to the proper page)
|-
|36
|Product Names (please link it to the proper page)
|}
'''Potential Resources:'''

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

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

Regulations under the Canada Agricultural Product Acts:

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

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

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

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

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

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

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

Food Additives:

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

Course:FNH200/Assignments/2026

2026-07-18T17:48:39Z

MayaQuay: /* Labels (1 points) */

{{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 ===
This comparison examines two Greek yogurt products available in Canada: Oikos High Protein Vanilla Greek Yogurt 0% M.F. and Oikos Pro Vanilla Greek Yogurt No Added Sugar. These products were selected because they are closely related products within the same brand, flavour, and product category, with Oikos Pro representing an alternative to the original high-protein version. While both products emphasize high protein content, they differ in their use of fat, sweeteners, and food additives to achieve their nutritional and sensory characteristics. The comparison therefore provides an opportunity to evaluate the use of sugar substitutes, stabilizers, and regulatory labelling requirements in dairy products.

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

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

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

== What We Investigated ==
{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example from 2021)
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]
|-
|1
|Product Names (please link it to the proper page)
|-
|2
|Product Names (please link it to the proper page)
|-
|3
|Product Names (please link it to the proper page)
|-
|4
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026/Chapman%27s_ice_cream_sandwich_-regular_vs_no_added_sugar&veaction=edit Chapman's Ice Cream Sandwich-Regular vs No Added Sugar]
|-
|5
|Product Names (please link it to the proper page)
|-
|6
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FLay%27s_Chips_Classic+vs.+Baked+%28low+fat%29&create=Create+page&redirect=no Lay's Classic Chips vs Baked (less fat)]
|-
|7
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2026/Oikos_GreekYogurt_Vanilla Oikos High Protein Vanilla Greek Yogurt vs Oikos 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
|Product Names (please link it to the proper page)
|-
|11
|Product Names (please link it to the proper page)
|-
|12
|Product Names (please link it to the proper page)
|-
|13
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FTropicana_Orange+Juice_No+Pulp&create=Create+page&redirect=no Tropicana Orange Juice - Regular vs Reduced Sugar]
|-
|14
|Product Names (please link it to the proper page)
|-
|15
|Product Names (please link it to the proper page)
|-
|16
|Product Names (please link it to the proper page)
|-
|17
|Product Names (please link it to the proper page)
|-
|18
|Product Names (please link it to the proper page)
|-
|19
|Product Names (please link it to the proper page)
|-
|20
|Product Names (please link it to the proper page)
|-
|21
|Product Names (please link it to the proper page)
|-
|22
|Product Names (please link it to the proper page)
|-
|23
|Product Names (please link it to the proper page)
|-
|24
|Product Names (please link it to the proper page)
|-
|25
|[[Course:FNH200/Assignments/2026/RedBull EnergyDrink|Red Bull Energy Drink - Regular vs. Sugar-Free]]
|-
|26
|Product Names (please link it to the proper page)
|-
|27
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FDairyland+Cottage+Cheese+-+regular+vs+fat+free&create=Create+page&redirect=no Dairyland Cottage Cheese - regular vs fat free]
|-
|28
|Product Names (please link it to the proper page)
|-
|29
|Product Names (please link it to the proper page)
|-
|30
|Product Names (please link it to the proper page)
|-
|31
|Product Names (please link it to the proper page)
|-
|32
|Product Names (please link it to the proper page)
|-
|33
|Product Names (please link it to the proper page)
|-
|34
|Product Names (please link it to the proper page)
|-
|35
|Product Names (please link it to the proper page)
|-
|36
|Product Names (please link it to the proper page)
|}
'''Potential Resources:'''

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

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

Regulations under the Canada Agricultural Product Acts:

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

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

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

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

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

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

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

Food Additives:

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

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T22:34:36Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T22:34:14Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T22:33:40Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T22:33:26Z

MayaQuay: /* 2. Substitutes and Additives */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T22:31:37Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:37:09Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:35:29Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:33:45Z

MayaQuay: /* 2. Substitutes and Additives */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:33:36Z

MayaQuay: /* 2. Substitutes and Additives */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:33:26Z

MayaQuay: /* 2. Substitutes and Additives */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:33:09Z

MayaQuay: /* 2. Substitutes and Additives */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:32:53Z

MayaQuay: /* 2. Substitutes and Additives */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:32:32Z

MayaQuay: /* 2. Substitutes and Additives */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:28:28Z

MayaQuay: /* Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar) */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:25:39Z

MayaQuay: /* Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar) */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:25:04Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:24:22Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:24:11Z

MayaQuay: /* Ingredient Lists */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:23:53Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:13:18Z

MayaQuay:

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:12:47Z

MayaQuay: /* Labels (1 points) */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T20:00:16Z

MayaQuay: /* Ingredient Lists */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T19:57:22Z

MayaQuay: /* Product Pictures */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T19:57:05Z

MayaQuay: /* Ingredient Lists */

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T19:56:36Z

MayaQuay: /* Product Pictures */

File:Oikos High Protein Vanilla Greek Yogurt Ingredients.png

2026-07-15T19:43:02Z

MayaQuay: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Oikos High Protein Vanilla Greek Yogurt Ingredients Label}}
|date=July 15, 2026
|source={{own}}
|author=[[User:MayaQuay|MayaQuay]]
|permission=
|other versions=
}}

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

File:Oikos High Protein Vanilla Greek Yogurt Nutrition Facts.png

2026-07-15T19:43:02Z

MayaQuay: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Oikos High Protein Vanilla Greek Yogurt Nutrition Facts Label}}
|date=July 15, 2026
|source={{own}}
|author=[[User:MayaQuay|MayaQuay]]
|permission=
|other versions=
}}

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

File:Oikos High Protein Vanilla Greek Yogurt.png

2026-07-15T19:43:02Z

MayaQuay: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Oikos High Protein Vanilla Greek Yogurt Product Label}}
|date=July 15, 2026
|source={{own}}
|author=[[User:MayaQuay|MayaQuay]]
|permission=
|other versions=
}}

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

File:Oikos ProTM High Protein Vanilla Greek Yogurt.png

2026-07-15T19:43:02Z

MayaQuay: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Oikos ProTM High Protein Vanilla Greek Yogurt Product Label}}
|date=July 15, 2026
|source={{own}}
|author=[[User:MayaQuay|MayaQuay]]
|permission=
|other versions=
}}

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

File:Oikos ProTM High Protein Vanilla Greek Yogurt Ingredients.png

2026-07-15T19:43:02Z

MayaQuay: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Oikos ProTM High Protein Vanilla Greek Yogurt Ingredients Label}}
|date=July 15, 2026
|source={{own}}
|author=[[User:MayaQuay|MayaQuay]]
|permission=
|other versions=
}}

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

File:Oikos ProTM High Protein Vanilla Greek Yogurt Nutrition Facts.png

2026-07-15T19:43:02Z

MayaQuay: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Oikos ProTM High Protein Vanilla Greek Yogurt Nutrition Facts Label}}
|date=July 15, 2026
|source={{own}}
|author=[[User:MayaQuay|MayaQuay]]
|permission=
|other versions=
}}

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

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T19:20:08Z

MayaQuay:

Course:FNH200/Assignments/2026

2026-07-15T19:13:43Z

MayaQuay: /* 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 ===
Select a food project available in Canada and one of its 'low fat', 'zero sugar', etc. alternative (no Coca-Cola nor Pepsi products please). Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. However, the two products that you are comparing should be similar, with one of them an alternative version of the other.

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

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

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

=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===
Please submit your individual component here on Canvas to protect your privacy and your personal opinion

== What We Investigated ==
{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example from 2021)
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]
|-
|1
|Product Names (please link it to the proper page)
|-
|2
|Product Names (please link it to the proper page)
|-
|3
|Product Names (please link it to the proper page)
|-
|4
|Product Names (please link it to the proper page)
|-
|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
|Product Names (please link it to the proper page)
|-
|11
|Product Names (please link it to the proper page)
|-
|12
|Product Names (please link it to the proper page)
|-
|13
|Product Names (please link it to the proper page)
|-
|14
|Product Names (please link it to the proper page)
|-
|15
|Product Names (please link it to the proper page)
|-
|16
|Product Names (please link it to the proper page)
|-
|17
|Product Names (please link it to the proper page)
|-
|18
|Product Names (please link it to the proper page)
|-
|19
|Product Names (please link it to the proper page)
|-
|20
|Product Names (please link it to the proper page)
|-
|21
|Product Names (please link it to the proper page)
|-
|22
|Product Names (please link it to the proper page)
|-
|23
|Product Names (please link it to the proper page)
|-
|24
|Product Names (please link it to the proper page)
|-
|25
|Product Names (please link it to the proper page)
|-
|26
|Product Names (please link it to the proper page)
|-
|27
|Product Names (please link it to the proper page)
|-
|28
|Product Names (please link it to the proper page)
|-
|29
|Product Names (please link it to the proper page)
|-
|30
|Product Names (please link it to the proper page)
|-
|31
|Product Names (please link it to the proper page)
|-
|32
|Product Names (please link it to the proper page)
|-
|33
|Product Names (please link it to the proper page)
|-
|34
|Product Names (please link it to the proper page)
|-
|35
|Product Names (please link it to the proper page)
|-
|36
|Product Names (please link it to the proper page)
|}
'''Potential Resources:'''

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

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

Regulations under the Canada Agricultural Product Acts:

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

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 GreekYogurt Vanilla

2026-07-15T19:13:11Z

MayaQuay: /* Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt */

== Introduction ==

=== '''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)''' ===
Oikos High Protein Vanilla Greek Yogurt is a thick and creamy Greek yogurt with an inviting vanilla flavour<ref name=":0">{{Cite web|title=High Protein Vanilla|url=https://www.oikos.ca/en/oikos-high-protein/high-protein-vanilla?_gl=1*1502yt*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDt-rw3ewUKfw0ujLjQvrm2V7xHTTZz7fHpbHPoKVxbVP3w1zrjcccEaAvEMEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=|website=Oikos Canada}}</ref>. It can be enjoyed on its own, with granola, or any toppings of choice, and can even be used in baking. Oikos Canada prepares their yogurt products in Canada with 100% Canadian milk and offer a wide range of yogurt products, from various milk fat percentage, PROTM, drinkable, lactose free, less sugar, high protein, and pleasure products<ref>{{Cite web|title=Products|url=https://www.oikos.ca/en/products?_gl=1*r1tg03*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDsbeYx9lLAXU0WT851qr8zxTvjy4FBvbnR0ISl-TEZYplx_xTcWFd0aAvlmEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=|website=Oikos Canada}}</ref>.

Our team compares Oikos High Protein Vanilla Greek Yogurt (0% M.F.)<ref name=":0" /> with Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)<ref name=":1">{{Cite web|title=High Protein Vanilla Yogurt|url=https://www.oikos.ca/en/oikos-pro/high-protein-vanilla-flavour-yogurts?_gl=1*1af3grw*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDugzb3lqXmUT09VFWp1p4D1FbG5Q73G5r1gf6lbSjIVyH_NcgaTsLgaAsXyEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|website=Oikos Canada}}</ref>.

Oikos High Protein Vanilla Greek Yogurt highlights 11 grams of protein per 115 gram serving<ref name=":0" />, while Oikos PROTM High Protein Vanilla Greek Yogurt highlights 13 grams of protein per 115 gram serving, no added sugar, and no artificial flavours<ref name=":1" />.

== 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]]

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T19:11:47Z

MayaQuay: /* Oikos High Protein Greek Yogurt, Vanilla vs. Oikos Pro High Protein Greek Yogurt, Vanilla */

== Introduction ==

=== '''Oikos High Protein Vanilla Greek Yogurt vs. Oikos PROTM High Protein Vanilla Greek Yogurt''' ===
Oikos High Protein Vanilla Greek Yogurt is a thick and creamy Greek yogurt with an inviting vanilla flavour<ref name=":0">{{Cite web|title=High Protein Vanilla|url=https://www.oikos.ca/en/oikos-high-protein/high-protein-vanilla?_gl=1*1502yt*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDt-rw3ewUKfw0ujLjQvrm2V7xHTTZz7fHpbHPoKVxbVP3w1zrjcccEaAvEMEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=|website=Oikos Canada}}</ref>. It can be enjoyed on its own, with granola, or any toppings of choice, and can even be used in baking. Oikos Canada prepares their yogurt products in Canada with 100% Canadian milk and offer a wide range of yogurt products, from various milk fat percentage, PROTM, drinkable, lactose free, less sugar, high protein, and pleasure products<ref>{{Cite web|title=Products|url=https://www.oikos.ca/en/products?_gl=1*r1tg03*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDsbeYx9lLAXU0WT851qr8zxTvjy4FBvbnR0ISl-TEZYplx_xTcWFd0aAvlmEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|access-date=|website=Oikos Canada}}</ref>.

Our team compares Oikos High Protein Vanilla Greek Yogurt (0% M.F.)<ref name=":0" /> with Oikos PROTM High Protein Vanilla Greek Yogurt (1% M.F.)<ref name=":1">{{Cite web|title=High Protein Vanilla Yogurt|url=https://www.oikos.ca/en/oikos-pro/high-protein-vanilla-flavour-yogurts?_gl=1*1af3grw*_up*MQ..*_gs*MQ..&gclid=Cj0KCQjw39zSBhDhARIsANammDugzb3lqXmUT09VFWp1p4D1FbG5Q73G5r1gf6lbSjIVyH_NcgaTsLgaAsXyEALw_wcB&gclsrc=aw.ds&gbraid=0AAAAADiZUHgzW6VRUjcP64296C3r9vaKt|url-status=live|website=Oikos Canada}}</ref>.

Oikos High Protein Vanilla Greek Yogurt highlights 11 grams of protein per 115 gram serving<ref name=":0" />, while Oikos PROTM High Protein Vanilla Greek Yogurt highlights 13 grams of protein per 115 gram serving, no added sugar, and no artificial flavours<ref name=":1" />.

== 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]]

Course:FNH200/Assignments/2026/Oikos GreekYogurt Vanilla

2026-07-15T18:54:40Z

MayaQuay: intro

== Introduction ==

=== '''Oikos High Protein Greek Yogurt, Vanilla vs. Oikos Pro High Protein Greek Yogurt, Vanilla''' ===
Oikos High Protein Greek Yogurt, Vanilla is a thick and creamy Greek yogurt with an inviting vanilla flavour. It can be enjoyed on its own, with granola or any toppings of choice, and can even be used in baking. Oikos Canada prepares their yogurt products in Canada with Canadian 100% milk and offer a wide range of yogurt products, from various milk fat percentage, PROTM, drinkable, lactose free, less sugar, high protein, and pleasure products.

Our team compares Oikos High Protein Greek Yogurt with Oikos Pro High Protein Greek Yogurt, both in the vanilla flavour with 0% M.F.

== 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]]

Course:FNH200/Assignments/2026

2026-07-15T18:38:48Z

MayaQuay: /* 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 ===
Select a food project available in Canada and one of its 'low fat', 'zero sugar', etc. alternative (no Coca-Cola nor Pepsi products please). Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. However, the two products that you are comparing should be similar, with one of them an alternative version of the other.

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

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

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

=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===
Please submit your individual component here on Canvas to protect your privacy and your personal opinion

== What We Investigated ==
{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example from 2021)
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]
|-
|1
|Product Names (please link it to the proper page)
|-
|2
|Product Names (please link it to the proper page)
|-
|3
|Product Names (please link it to the proper page)
|-
|4
|Product Names (please link it to the proper page)
|-
|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 Greek Yogurt vs Oikos Pro High Protein Greek Yogurt (no added sugar)]
|-
|8
|Product Names (please link it to the proper page)
|-
|9
|[[UBC Wiki:To Meat or Not to Meat? A Canadian Comparison of Beyond Beef® and Lean Ground Beef]]
|-
|10
|Product Names (please link it to the proper page)
|-
|11
|Product Names (please link it to the proper page)
|-
|12
|Product Names (please link it to the proper page)
|-
|13
|Product Names (please link it to the proper page)
|-
|14
|Product Names (please link it to the proper page)
|-
|15
|Product Names (please link it to the proper page)
|-
|16
|Product Names (please link it to the proper page)
|-
|17
|Product Names (please link it to the proper page)
|-
|18
|Product Names (please link it to the proper page)
|-
|19
|Product Names (please link it to the proper page)
|-
|20
|Product Names (please link it to the proper page)
|-
|21
|Product Names (please link it to the proper page)
|-
|22
|Product Names (please link it to the proper page)
|-
|23
|Product Names (please link it to the proper page)
|-
|24
|Product Names (please link it to the proper page)
|-
|25
|Product Names (please link it to the proper page)
|-
|26
|Product Names (please link it to the proper page)
|-
|27
|Product Names (please link it to the proper page)
|-
|28
|Product Names (please link it to the proper page)
|-
|29
|Product Names (please link it to the proper page)
|-
|30
|Product Names (please link it to the proper page)
|-
|31
|Product Names (please link it to the proper page)
|-
|32
|Product Names (please link it to the proper page)
|-
|33
|Product Names (please link it to the proper page)
|-
|34
|Product Names (please link it to the proper page)
|-
|35
|Product Names (please link it to the proper page)
|-
|36
|Product Names (please link it to the proper page)
|}
'''Potential Resources:'''

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

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

Regulations under the Canada Agricultural Product Acts:

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

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 GreekYogurt Vanilla

2026-07-15T18:35:38Z

MayaQuay: intro

== Introduction ==

=== '''Oikos High Protein Greek Yogurt, Vanilla vs. Oikos Pro High Protein Greek Yogurt, Vanilla''' ===
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]]