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Course:FNH200/Assignments/2026/Chapman's ice cream sandwich -regular vs no added sugar

2026-07-23T03:35:33Z

VaibhavGrover:

== Introduction ==
Chapman's is a Canadian, family-owned company that was founded in 1973 in Markdale, Ontario.<ref name=":0">{{Cite web|date=Access date July 21, 2026|title=Chapman's|url=https://www.chapmans.ca/|url-status=live|access-date=July 21, 2026|website=Chapman's}}</ref> It is Canada's largest independent ice cream manufacturer and is known for producing a wide variety of frozen desserts, including traditional, low-fat, lactose-free, and no-sugar-added products. <ref name=":0" /> The two products we selected were Regular Vanilla Ice Cream Sandwiches vs. No sugar added Vanilla Ice Cream Sandwiches because they are similar vanilla ice cream sandwiches but differ in their formulations to meet different consumer preferences, allowing for a comparison of their ingredients, food additives, and the use of fat and sugar substitutes.

== Pictures ==
{| class="wikitable"
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Sugar Added
|-
|[[File:Screenshot 2026-07-17 at 2.47.54 PM.png|thumb|463x463px|center|Figure 1: Box<ref name=":0" /> ]]
|[[File:Screenshot 2026-07-20 at 3.22.39 PM.png|thumb|center|366x366px|Figure 4: Box<ref name=":0" /> ]]
|-
|[[File:Screenshot 2026-07-17 at 3.05.59 PM.png|center|thumb|411x411px|Figure 2: Ingredients and Nutrition Facts<ref name=":0" />]][[File:Screenshot 2026-07-22 at 3.34.05 PM.png|center|thumb|French<ref name=":0" /> ]]
|[[File:Screenshot 2026-07-20 at 7.01.29 PM.png|center|thumb|Figure 5: Ingredients and Nutrition Facts<ref name=":0" />|413x413px]][[File:Screenshot 2026-07-22 at 3.34.43 PM.png|center|thumb|French<ref name=":0" />|285x285px]]
|-
|[[File:Screenshot 2026-07-20 at 6.57.50 PM.png|center|thumb|Figure 3: Additional Labelling<ref name=":0" /> ]]
|[[File:Screenshot 2026-07-20 at 7.00.28 PM.png|center|thumb|371x371px|Figure 6: Additional Labelling<ref name=":0" /> ]]
|}

== Ingredient lists (4 points)==

=== 1. Ingredients ===
{| class="wikitable"
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Sugar Added
|-
|'''''Ice cream ingredients:'''''
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
'''''Wafer ingredients:'''''
* Enriched wheat flour
* Sugars (sugar, glucose-fructose, dextrose)
* Caramel colour
* Palm oil
* Corn flour
* Cocoa
* Modified corn starch
* Baking soda
* Salt
* Mono and diglycerides
* Soy lecithin
|'''''Ice cream ingredients:'''''
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
'''''Wafer ingredients:'''''
* Enriched wheat flour
* Isomalt
* Sorbitol
* Caramel colour
* Palm oil
* Cocoa
* Corn flour
* Modified corn starch
* Soy lecithin
* Salt
* Natural flavour
* Baking soda
* Sucralose
|}

=== 2. Fat substitutes, sugar substitutes, and/or additives used ===
{| class="wikitable"
!
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Sugar Added
|-
|'''Sugar Substitutes'''
<nowiki>*</nowiki>Considered additives as well
|None
|
* Maltitol syrup
* Sucralose
* Isomalt
* Sorbitol
|-
|'''Fat Substitutes'''
|None
|None
|-
|'''Additives'''
|
* Mono and diglycerides
* Carrageenan
* Caramel colour
* Baking soda
* Soy lecithin
* Carob bean gum
* Cellulose gum
* Guar gum
* Modified corn starch
|
* Mono and diglycerides
* Carrageenan
* Caramel colour
* Baking soda
* Soy lecithin
* '''Lactase'''
* Carob bean gum
* Cellulose gum
* Guar gum
* Modified corn starch
|}

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

Both Chapman's Ice Cream Sandwich Regular and Chapman's Ice Cream Sandwich No Sugar Added use the same primary fat sources (fresh cream and palm oil). Therefore, neither product contains ingredients that are functioning as fat substitutes<ref name=":0" /><ref name=":3">Chan, Judy. (2026). “3.1.1 Types of Fat Substitutes.” ''Canvas''. University of British Columbia. Accessed July 22, 2026.</ref>. If fat substitutes were used in a reduced-fat product, they would typically<ref name=":3" /><ref>O’Connor, T. P., and O’Brien, N. M. (2016). “Fat Replacers.” In ''Reference Module in Food Science''. Elsevier.</ref>:

* Provide a creamy texture and prevent the product from becoming thin or watery
* Improve product stability
* Retain moisture and extend shelf life
* Maintain flavour and mouthfeel while reducing calories
* Withstand processing such as mixing, heating, and freezing

'''Sugar Substitutes<ref name=":1" />''':

The regular ice cream sandwich uses sugar, glucose, glucose-fructose, and dextrose as sweetening agents. The No Sugar Added option replaces these with sweeteners:

* '''Maltitol syrup''' is a sugar alcohol that provides bulk and sweetness similar to sugar. It also contributes to texture and helps retain moisture.
* '''Sucralose''' is a high-intensity sweetener that is 600 times sweeter than sucrose. Provides sweetness without adding significant calories. Because it is much sweeter than sugar, only a small amount is needed.
* '''Isomalt''' is a sugar alcohol that adds sweetness and bulk while helping maintain the texture of the wafer.
* '''Sorbitol''' is a sugar alcohol that acts as both a sweetener and a humectant, helping retain moisture and keep the product soft.

'''Additives: (cite additives page canvas and health canada food additives page)'''

* '''Mono- and diglycerides''' are emulsifiers that help mix the fat and water components, creating a smooth and uniform texture.
* '''Carrageenan''' is a stabilizer and thickener that helps prevent ingredient separation, improves creaminess, and contributes to a smooth texture.
* '''Caramel colour''' provides the brown colour of the wafer, giving it a consistent appearance.
* '''Baking soda''' acts as a leavening agent in the wafer, helping create a lighter texture.
* '''Soy lecithin''' is an emulsifier that improves mixing and helps create a smooth texture in the wafer.
* '''Lactase''' (found only in the No Sugar Added product) is an enzyme that breaks down lactose into glucose and galactose. This reduces the lactose content and increases sweetness without adding sugar, making the product more suitable for many people with lactose intolerance.
* '''Carob bean gum''' acts as a stabilizer and thickener. It helps prevent large ice crystals from forming during freezing, giving the ice cream a smoother texture.
* '''Cellulose gum''' increases viscosity, improves creaminess, and helps prevent ingredient separation during storage.
* '''Guar gum''' thickens the ice cream mixture, improves mouthfeel, and slows ice crystal growth, resulting in a smoother product.
* '''Modified corn starch''' binds water and increases viscosity, adding body to the product while improving texture and stability.

=== '''4. Compare and contrast the lists of the two products and explain differences''' ===
Both Chapman’s Regular and No Sugar Added Ice Cream Sandwiches have very similar ingredient lists. Both products contain many of the same core ingredients, including dairy ingredients (fresh cream and modified milk ingredients), emulsifiers (mono- and diglycerides and soy lecithin), palm oil, stabilizers and thickening agents (cellulose gum, carrageenan, carob bean gum and guar gum), flour and starch ingredients (enriched wheat flour, corn flour and modified corn starch), cocoa, caramel colour, baking soda, salt, and natural flavourings.<ref>Health Canada. (April 21, 2006). "[https://publications.gc.ca/collections/collection_2015/sc-hc/H164-57-2007-eng.pdf H164-57-2007-eng.pdf]".

Government of Canada, "''Food Additive Dictionary."'' Accessed July 19, 2026.</ref>

The primary difference is in the sugar. The regular ice cream sandwiches contain sugar and glucose in the ice cream, and sugar, glucose-fructose, and dextrose in the wafer. In contrast, the No Sugar Added ice cream sandwiches contain sucralose and maltitol syrup in the ice cream, and sucralose, sorbitol, and isomalt in the wafer. Maltitol syrup, sorbitol, and isomalt are sugar alcohols that act as bulk sweeteners.<ref name=":1" /> They provide sweetness, texture, and volume while containing fewer calories than sugar.<ref name=":1" /> However, unlike the other sweeteners, sugar alcohols are less sweet than sugar (e.g., sorbitol is 60% as sweet as sucrose).<ref name=":1" /> Sucralose is a non-caloric sweetener that tastes similar to sugar but is 600 times sweeter than sucrose.<ref name=":1" /> Because only a very small amount is needed, sucralose provides sweetness comparable to sugar while reducing the overall calorie content of the product.<ref name=":1">Chan, Judy. (2026). "''3.1.2 Types of Sugar Substitutes - Sweeteners."'' Canvas. University of British Columbia. Accessed July 19, 2026</ref>

Another difference in the No Sugar Added Ice Cream Sandwiches is the addition of skim milk powder and lactase. Skim milk powder is commonly used in ice cream to adjust the protein-to-fat ratio. The proteins in skim milk powder can also help to stabilize the ice cream by forming a stable film around the air bubbles that may be produced during manufacturing. It can also help enhance the ice cream's creaminess.<ref>Health Canada. (October 05, 2022). https://cdc-ccl.ca/en/node/798 Skim Milk Powder, Government of Canada. Accessed July 19, 2026.</ref> It also contains lactase, an enzyme that breaks down lactose into glucose and galactose, which are perceived as sweeter than lactose. This enhances sweetness while also making the lactose easier to digest for many individuals with lactose intolerance. This is another way the No Sugar Added ice cream sandwiches can maintain sweetness without the addition of extra sugars.<ref>Kuddus M, Cristóbal Noé Aguilar. (2022). https://www.sciencedirect.com/science/chapter/edited-volume/pii/B9780323899291000366?via%3Dihub Emerging Trends and Future Prospective in Enzyme Technology. Accessed July 19, 2026.</ref>

Overall, the two products have very similar ingredient lists and are formulated to provide a similar taste and texture. The regular ice cream sandwiches rely on traditional sugars for sweetness, whereas the No Sugar Added ice cream sandwiches use a combination of sugar alcohols and sucralose to replace added sugars while maintaining sweetness. They also include skim milk powder and lactase to help maintain the product's texture, creaminess, and sweetness.

== Labels (1 points) ==

=== '''1. Provide detailed description of the information found on the labels'''<ref name=":2" /> ===
{| class="wikitable"
|
|'''Chapman’s Ice Cream Sandwich Regular & Chapman’s Ice Cream Sandwich No Sugar Added'''
|-
|'''Bilingual'''
|Mandatory information is provided in both English and French.
|-
|'''Common name'''
|The common name, "Ice Cream Sandwich" or "No Sugar Added Ice Cream Sandwich", is clearly displayed.
|-
|'''Country of origin'''
|Since the product is not imported, this information is not required on the label. It does include a "Proud Canadian Company" statement, which is a voluntary advertising claim used to promote the company's Canadian identity.
|-
|'''Date Markings & Storage Instructions'''
|Both products include a Best Before date and storage instructions indicating that the product should be kept frozen.
|-
|'''Identity & Principal Place of Business'''
|The label identifies the manufacturer, Chapman's Ice Cream, and lists the principal place of business as Markdale, Ontario.
|-
|'''Legibility and Location'''
|All required information is clearly printed, easy to read, and displayed in the appropriate location on the package.
|-
|'''Net Quantity'''
|The regular product contains 12 x 120 mL ice cream sandwiches, while the No Sugar Added product contains 6 x 120 mL ice cream sandwiches.
|-
|'''Nutrition Facts'''
|The nutritional facts are listed, such as the calories, the amount of fat (saturated and trans fats), cholesterol, sodium, carbohydrate, fiber, sugars, protein, calcium, iron, and the percentage of daily value.
|-
|'''List of Ingredients'''
|Ingredients are listed in descending order by weight.
|-
|'''Allergen Info'''
|Both products include allergen statements such as "Peanut free" and "Egg free" to provide additional information for consumers with allergies.
|-
|'''Sweeteners'''
|The No Sugar Added product lists maltitol syrup, isomalt, sorbitol, and sucralose (Figure 5). The Regular product does not contain sugar substitutes.
|-
|'''Food Additives'''
|Clearly listed in the ingredients, and can be seen in Figure 2 & 5.
|-
|'''Claims and Statements'''
|There have not been any nutrient content or diet-related claims for the two products.
The No Sugar Added product makes the statement "No Sugar Added". Both products contain the statements "Egg Free" and Peanut Free".
|-
| '''Irradiation'''
|Neither product is irradiated.
|}

=== '''2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.''' ===
Based on the information displayed on both packages, Chapman’s Super Sandwich Vanilla Ice Cream and Chapman’s No Sugar Added Vanilla Ice Cream Sandwiches comply with the regulatory requirements discussed in Lesson 4. Both products include a common name, net quantity, Nutrition Facts Table, list of ingredients, allergen declaration, and the name and principal place of business of the manufacturer. These are core labelling requirements for consumer prepackaged foods sold in Canada.<ref name=":2">Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/requirements-checklist “Food labelling requirements checklist.”] ''Government of Canada'', “Core labelling requirements.” Accessed July 18, 2026.</ref> The mandatory label information is also displayed in English and French, as required under Canadian regulations.<ref>Canadian Food Inspection Agency (September 3, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling “Bilingual food labelling.”] ''Government of Canada'', “Consumer prepackaged food.” Accessed July 18, 2026.</ref> Ingredients are identified by their common names and listed in descending order by weight, while priority allergens such as milk, wheat, and soy are clearly declared.<ref>Canadian Food Inspection Agency (February 11, 2026). [https://inspection.canada.ca/en/food-labels/labelling/industry/list-ingredients-and-allergens “List of ingredients and allergens on food labels.”] ''Government of Canada'', “Manner of declaring.” Accessed July 18, 2026.</ref>

The alternative product also makes the claims "No Sugar Added" and "Lactose Free." The "No Sugar Added" claim appears appropriate because the product uses sweeteners such as maltitol syrup, isomalt, sorbitol, and sucralose instead of added sugars. Health Canada allows this claim when no sugar-based ingredients are added, the sugar content is not increased in another way, and the regular reference product contains added sugar.<ref>Health Canada (September 2, 2025). [https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html “Table of Permitted Nutrient Content Statements and Claims.”] ''Government of Canada'', item 40, “No added sugars.” Accessed July 18, 2026.</ref> The alternative product also contains the enzyme lactase, which breaks down lactose into glucose and galactose. According to the Canadian Food Inspection Agency (CFIA), a food labelled lactose-free must have no detectable lactose when tested using an acceptable analytical method.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/composition-and-quality#s7c2 “Food composition and quality claims.”] ''Government of Canada'', “Lactose-free and lactose-reduced claims.” Accessed July 18, 2026.</ref> However, "lactose-free" does not mean "dairy-free" because the product still contains milk ingredients.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/composition-and-quality “Food composition and quality claims.”] ''Government of Canada'', “Non-dairy or dairy-free claims.” Accessed July 18, 2026.</ref>

Lastly, both packages display a "High in saturated fat" symbol on the front. As of January 1, 2026, many packaged foods that are high in saturated fat, sugars, or sodium must display a front-of-package nutrition symbol.<ref>Health Canada (January 5, 2026). [https://www.canada.ca/en/health-canada/services/food-nutrition/nutrition-labelling/front-package.html “Nutrition labelling: Front-of-package nutrition symbol.”] ''Government of Canada'', “Foods that must have a front-of-package nutrition symbol.” Accessed July 18, 2026.</ref> Therefore, the symbols on both products appear to comply with the current front-of-package labelling requirement.

==References==
<references/>

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

Course:FNH200/Assignments/2026/Chapman's ice cream sandwich -regular vs no added sugar

2026-07-21T06:35:16Z

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

== Introduction ==
Chapman's is a Canadian, family-owned company that was founded in 1973 in Markdale, Ontario. It is Canada's largest independent ice cream manufacturer and is known for producing a wide variety of frozen desserts, including traditional, low-fat, lactose-free, and no sugar added products. The two products we selected were Regular Vanilla Ice Cream Sandwiches vs. No sugar added Vanilla Ice Cream Sandwiches because they are similar vanilla ice cream sandwiches but differ in their formulations to meet different consumer preferences, allowing for a comparison of their ingredients, food additives, and the use of fat and sugar substitute

== Pictures ==
{| class="wikitable"
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Added Sugar
|-
|[[File:Screenshot 2026-07-17 at 2.47.54 PM.png|thumb|463x463px|center|Figure 1: Box]]
|[[File:Screenshot 2026-07-20 at 3.22.39 PM.png|thumb|center|366x366px|Figure 4: Box]]
|-
|[[File:Screenshot 2026-07-17 at 3.05.59 PM.png|center|thumb|346x346px|Figure 2: Ingredients and Nutrition Facts]]
|[[File:Screenshot 2026-07-20 at 7.01.29 PM.png|center|thumb|Figure 5: Ingredients and Nutrition Facts|336x336px]]
|-
|[[File:Screenshot 2026-07-20 at 6.57.50 PM.png|center|thumb|Figure 3: Additional Labelling]]
|[[File:Screenshot 2026-07-20 at 7.00.28 PM.png|center|thumb|371x371px|Figure 6: Additional Labelling]]
|}

== Ingredient lists (4 points)==

=== 1. Ingredients ===
{| class="wikitable"
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Added Sugar
|-
|'''''Ice cream ingredients:'''''
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
'''''Wafer ingredients:'''''
* Enriched wheat flour
* Sugars (sugar, glucose-fructose, dextrose)
* Caramel colour
* Palm oil
* Corn flour
* Cocoa
* Modified corn starch
* Baking soda
* Salt
* Mono and diglycerides
* Soy lecithin
|'''''Ice cream ingredients:'''''
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
'''''Wafer ingredients:'''''
* Enriched wheat flour
* Isomalt
* Sorbitol
* Caramel colour
* Palm oil
* Cocoa
* Corn flour
* Modified corn starch
* Soy lecithin
* Salt
* Natural flavour
* Baking soda
* Sucralose
|}

=== 2. Fat substitutes, sugar substitutes, and/or additives used ===
{| class="wikitable"
!
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Added Sugar
|-
|'''Sugar Substitutes'''
<nowiki>*</nowiki>Considered additives as well
|None
|
* Maltitol syrup
* Sucralose
* Isomalt
* Sorbitol
|-
|'''Fat Substitutes'''
<nowiki>*</nowiki>Considered additives as well
|Carbohydrate based
* Carob bean gum
* Cellulose gum
* Guar gum
* Modified corn starch
|Carbohydrate based
* Carob bean gum
* Cellulose gum
* Guar gum
* Modified corn starch
|-
|'''Additives'''
|
* Mono and diglycerides
* Carrageenan
* Caramel colour
* Baking soda
* Soy lecithin
|
* Mono and diglycerides
* Carrageenan
* Caramel colour
* Baking soda
* Soy lecithin
* Lactase
|}

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

Both "Chapman's Ice Cream Sandwich Regular" and "Chapman's Ice Cream Sandwich No Added Sugar" have the same fat sources so there is no fat substitute. In a scenario where fat substitutes are used they should

* Provide a creamy texture, preventing the product from becoming thin or watery.

* Help prevent mixing of ingredients
* Maintain shelf life. Retain moisture, preventing it from drying out.
* Enhance taste without significantly increasing calories.
* Withstand processing (mixing, heating, freezing) without breaking down.

Some functionality provided by existing fat sources is as follows:
* Carob bean gum acts as a stabilizer and thickener. It helps prevent large ice crystals from forming during freezing, giving the ice cream a smoother texture.
* Cellulose gum increases viscosity, improves creaminess, and helps prevent ingredient separation during storage.
* Guar gum thickens the ice cream mixture, improves mouthfeel, and slows ice crystal growth, resulting in a smoother product.
* Modified corn starch binds water and adds body to the product, helping replace some of the texture normally provided by fat while improving stability.

Sugar Substitutes:

The regular ice cream sandwich uses sugar, glucose, glucose-fructose, and dextrose as its primary sweeteners. The "No Added Sugar" option replaces these added sugars with several sugar substitutes:

* Maltitol syrup is a sugar alcohol that provides bulk and sweetness similar to sugar. It also contributes to texture and helps maintain moisture.
* Sucralose is a high-intensity sweetener that provides sweetness without adding significant calories. Because it is much sweeter than sugar, only a small amount is needed.
* Isomalt is a sugar alcohol that adds sweetness and bulk while helping maintain the texture of the wafer.
* Sorbitol is a sugar alcohol that acts as both a sweetener and a humectant, helping retain moisture and keep the product soft.

Additives:

* Mono- and diglycerides are emulsifiers that help mix the fat and water components, creating a smooth and uniform texture.
* Carrageenan is a stabilizer and thickener that helps prevent separation and improves the creaminess of the ice cream.
* Caramel colour provides the brown colour of the wafer, giving it a consistent appearance.
* Baking soda acts as a leavening agent in the wafer, helping create a lighter texture.
* Soy lecithin is an emulsifier that improves mixing and helps create a smooth texture in the wafer.
* Lactase (found only in the no sugar added product) breaks down lactose into glucose and galactose, making the product suitable for people with lactose intolerance while also contributing a slightly sweeter taste.

=== '''4. Compare and contrast the lists of the two products and explain differences''' ===
Both Chapman’s Regular and No Added Sugar Ice Cream Sandwiches have very similar ingredient lists. They both have many of the same core ingredients, including dairy products (fresh cream and modified milk ingredients), emulsifiers (mono- and diglycerides and soy lecithin), palm oil, thickening and gelling agents (cellulose gum, carrageenan, carob bean gum and guar gum), flour and starch ingredients (enriched wheat flour, corn flour and modified corn starch), cocoa, caramel colour, baking soda, salt, and natural flavourings.<ref>Health Canada. (April 21, 2006). "[https://publications.gc.ca/collections/collection_2015/sc-hc/H164-57-2007-eng.pdf H164-57-2007-eng.pdf]".

Government of Canada, "''Food Additive Dictionary."'' Accessed July 19, 2026.</ref>

The primary difference is in the sugar. The regular ice cream sandwiches use sugar and glucose in the ice cream, and sugar, glucose-fructose, and dextrose in the wafer. Whereas the no sugar added ice cream sandwiches have sucralose and malitol syrup in the ice cream, and sucralose, sorbitol, and isomalt in the wafer. Malitol syrup, sorbitol, and isomalt are sugar alcohols. They are low-calorie sweeteners that are mainly used as bulk sweeteners and are 60% as sweet as sucrose. Since they are less sweet than other sweeteners, sucralose is also added. Sucralose is a non-caloric sweetener that tastes similar to sugar but is 600 times sweeter than sucrose. Therefore, it achieves sweetness comparable to regular ice cream sandwiches without adding as many calories.<ref>Chan, Judy. (2026). "''3.1.2 Types of Sugar Substitutes - Sweeteners."'' Canvas. University of British Columbia. Accessed July 19, 2026</ref>

Another difference in the no-added-sugar ice cream sandwiches is the addition of skim milk powder and lactase. Skim milk powder is commonly used in ice cream to adjust the protein-to-fat ratio. The proteins in skim milk powder can also help to stabilize the ice cream by forming a stable film around the air bubbles that may be produced during manufacturing. It can also help improve the creaminess of the ice cream.<ref>Health Canada. (October 05, 2022). https://cdc-ccl.ca/en/node/798 Skim Milk Powder, Government of Canada. Accessed July 19, 2026.</ref> It also contains lactase, an enzyme that breaks down lactose. Lactase breaks down lactose into glucose and galactose. Glucose and galactose combined are three to four times sweeter than lactose and are more easily digested. This is another way the no added sugar ice cream sandwiches can maintain sweetness without the addition of extra sugars.<ref>Kuddus M, Cristóbal Noé Aguilar. (2022). https://www.sciencedirect.com/science/chapter/edited-volume/pii/B9780323899291000366?via%3Dihub Emerging Trends and Future Prospective in Enzyme Technology. Accessed July 19, 2026.</ref>

Overall, the two products have similar ingredients, aiming to provide similar taste and texture. The regular ice cream sandwiches rely on traditional sugars for sweetness, whereas the no sugar added sandwiches have a combination of sugar alcohols, sucralose, and additional dairy ingredients.

== Labels (1 points) ==

=== '''1. Provide detailed description of the information found on the labels''' ===
{| class="wikitable"
|
|'''Chapman’s Ice Cream Sandwich Regular vs Chapman’s Ice Cream Sandwich No Added Sugar'''
|-
|'''Common name'''
|Chapmans Ice cream sandwich is clearly labelled on both products, indicated exactly what product they are looking at
|-
|'''Bilingual'''
|Mandatory information is displayed in bilingual labelling (English and French?)
|-
|'''Country of origin'''
|Both products displayed they originated in Canada
|-
|'''Date Markings & Storage Instructions'''
|The best before date is written on the box? They must be stored in the freezer
|-
|'''Name & Principle Place of Business'''
|The principle place of business is Markdale, Ontario.
|-
|'''Legibility and Location'''
|All required information is clearly written on the packaging and can be found in local grocery stores
|-
|'''Net Quantity'''
|The net quantity is 12 x 120mL for regular ice cream sandwiches and 6 x 120 mL for no sugar added ice cream sandwiches
|-
|'''Nutrition Facts'''
|The nutritional facts are listed such as the calories, the amount of fat (saturated and trans fats), cholesterol, sodium, carbohydrate, fiber, sugars, protein, calcium, iron, and the percentage of daily value.
|-
|'''List of Ingredients'''
|Both products list ingredients in descending order by weight.
|-
|'''Allergen Info'''
|Both products label contains “peanut free and egg free”. This means it is safe for those with allergies or those who do not eat eggs. This is important for the consumer safety.
|-
|'''Sweetners'''
|Clearly listed in the ingredients, and can be seen in Image 2 & 5
|-
|'''Food Additives'''
|Clearly listed in the ingredients, and can be seen in Image 2 & 5
|-
|'''Claims and Statements'''
|There have not been any nutrient content or diet related claims for the two products that we used for this assignment
|-
| '''Irradiation'''
|
|}

=== '''2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.''' ===
Based on the information shown on both packages, Chapman’s Super Sandwich Vanilla Ice Cream and Chapman’s Lactose Free No Sugar Added Vanilla Ice Cream Sandwiches appear to comply with the regulatory requirements we have learned in Lesson 4. Both products include a common name, net quantity, Nutrition Facts table, list of ingredients, allergen declaration, and the name and principal place of business of the manufacturer. These are core labelling requirements for consumer prepackaged foods sold in Canada.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/requirements-checklist “Food labelling requirements checklist.”] ''Government of Canada'', “Core labelling requirements.” Accessed July 18, 2026.</ref> The mandatory label information is also displayed in English and French, as required under Canadian regulations.<ref>Canadian Food Inspection Agency (September 3, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling “Bilingual food labelling.”] ''Government of Canada'', “Consumer prepackaged food.” Accessed July 18, 2026.</ref> Ingredients are identified by their common names and listed in descending order by weight, while priority allergens such as milk, wheat, and soy are clearly shown.<ref>Canadian Food Inspection Agency (February 11, 2026). [https://inspection.canada.ca/en/food-labels/labelling/industry/list-ingredients-and-allergens “List of ingredients and allergens on food labels.”] ''Government of Canada'', “Manner of declaring.” Accessed July 18, 2026.</ref>

The alternative product also makes the claims "No Sugar Added" and "Lactose Free." The "No Sugar Added" claim appears appropriate because the product uses maltitol syrup, isomalt, sorbitol, and sucralose instead of traditional added sugars. Health Canada allows this claim when no sugars-based ingredients are added, the sugar content is not increased in another way, and the regular reference product contains added sugar.<ref>Health Canada (September 2, 2025). [https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html “Table of Permitted Nutrient Content Statements and Claims.”] ''Government of Canada'', item 40, “No added sugars.” Accessed July 18, 2026.</ref> The alternative product also contains lactase, an enzyme that breaks down lactose. According to the Canadian Food Inspection Agency (CFIA), a food labelled lactose-free must have no detectable lactose when tested using an acceptable analytical method.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/composition-and-quality#s7c2 “Food composition and quality claims.”] ''Government of Canada'', “Lactose-free and lactose-reduced claims.” Accessed July 18, 2026.</ref> However, "lactose-free" does not mean "dairy-free" because the product still contains milk ingredients.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/composition-and-quality “Food composition and quality claims.”] ''Government of Canada'', “Non-dairy or dairy-free claims.” Accessed July 18, 2026.</ref>

Lastly, both packages display a "High in saturated fat" symbol on the front. As of January 1, 2026, many packaged foods that are high in saturated fat, sugars, or sodium must display a front-of-package nutrition symbol.<ref>Health Canada (January 5, 2026). [https://www.canada.ca/en/health-canada/services/food-nutrition/nutrition-labelling/front-package.html “Nutrition labelling: Front-of-package nutrition symbol.”] ''Government of Canada'', “Foods that must have a front-of-package nutrition symbol.” Accessed July 18, 2026.</ref> Therefore, the symbols on both products appear to fulfill the current front-of-package labelling requirement.

==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/Chapman's ice cream sandwich -regular vs no added sugar

2026-07-21T06:22:35Z

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

== Introduction ==
Chapman's is a Canadian, family-owned company that was founded in 1973 in Markdale, Ontario. It is Canada's largest independent ice cream manufacturer and is known for producing a wide variety of frozen desserts, including traditional, low-fat, lactose-free, and no sugar added products. The two products we selected were Regular Vanilla Ice Cream Sandwiches vs. No sugar added Vanilla Ice Cream Sandwiches because they are similar vanilla ice cream sandwiches but differ in their formulations to meet different consumer preferences, allowing for a comparison of their ingredients, food additives, and the use of fat and sugar substitute

== Pictures ==
{| class="wikitable"
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Added Sugar
|-
|[[File:Screenshot 2026-07-17 at 2.47.54 PM.png|thumb|463x463px|center|Figure 1: Box]]
|[[File:Screenshot 2026-07-20 at 3.22.39 PM.png|thumb|center|366x366px|Figure 4: Box]]
|-
|[[File:Screenshot 2026-07-17 at 3.05.59 PM.png|center|thumb|346x346px|Figure 2: Ingredients and Nutrition Facts]]
|[[File:Screenshot 2026-07-20 at 7.01.29 PM.png|center|thumb|Figure 5: Ingredients and Nutrition Facts|336x336px]]
|-
|[[File:Screenshot 2026-07-20 at 6.57.50 PM.png|center|thumb|Figure 3: Additional Labelling]]
|[[File:Screenshot 2026-07-20 at 7.00.28 PM.png|center|thumb|371x371px|Figure 6: Additional Labelling]]
|}

== Ingredient lists (4 points)==

=== 1. Ingredients ===
{| class="wikitable"
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Added Sugar
|-
|'''''Ice cream ingredients:'''''
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
'''''Wafer ingredients:'''''
* Enriched wheat flour
* Sugars (sugar, glucose-fructose, dextrose)
* Caramel colour
* Palm oil
* Corn flour
* Cocoa
* Modified corn starch
* Baking soda
* Salt
* Mono and diglycerides
* Soy lecithin
|'''''Ice cream ingredients:'''''
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
'''''Wafer ingredients:'''''
* Enriched wheat flour
* Isomalt
* Sorbitol
* Caramel colour
* Palm oil
* Cocoa
* Corn flour
* Modified corn starch
* Soy lecithin
* Salt
* Natural flavour
* Baking soda
* Sucralose
|}

=== 2. Fat substitutes, sugar substitutes, and/or additives used ===
{| class="wikitable"
!
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Added Sugar
|-
|'''Sugar Substitutes'''
<nowiki>*</nowiki>Considered additives as well
|None
|
* Maltitol syrup
* Sucralose
* Isomalt
* Sorbitol
|-
|'''Fat Substitutes'''
<nowiki>*</nowiki>Considered additives as well
|Carbohydrate based
* Carob bean gum
* Cellulose gum
* Guar gum
* Modified corn starch
|Carbohydrate based
* Carob bean gum
* Cellulose gum
* Guar gum
* Modified corn starch
|-
|'''Additives'''
|
* Mono and diglycerides
* Carrageenan
* Caramel colour
* Baking soda
* Soy lecithin
|
* Mono and diglycerides
* Carrageenan
* Caramel colour
* Baking soda
* Soy lecithin
* Lactase
|}

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

Both "Chapman's Ice Cream Sandwich Regular" and "Chapman's Ice Cream Sandwich No Added Sugar" have the same fat sources so there is no fat substitute. In a scenario where fat substitutes are used they should

* Provide a creamy texture, preventing the product from becoming thin or watery.

* Help prevent mixing of ingredients
* Maintain shelf life. Retain moisture, preventing it from drying out.
* Enhance taste without significantly increasing calories.
* Withstand processing (mixing, heating, freezing) without breaking down.

Some functionality provided by existing fat sources is as follows:
* Carob bean gum acts as a stabilizer and thickener. It helps prevent large ice crystals from forming during freezing, giving the ice cream a smoother texture.
* Cellulose gum increases viscosity, improves creaminess, and helps prevent ingredient separation during storage.
* Guar gum thickens the ice cream mixture, improves mouthfeel, and slows ice crystal growth, resulting in a smoother product.
* Modified corn starch binds water and adds body to the product, helping replace some of the texture normally provided by fat while improving stability.

Sugar Substitutes:

* Maltitol syrup is a sugar alcohol that provides bulk and sweetness similar to sugar. It also contributes to texture and helps maintain moisture.
* Sucralose is a high-intensity sweetener that provides sweetness without adding significant calories. Because it is much sweeter than sugar, only a small amount is needed.
* Isomalt is a sugar alcohol that adds sweetness and bulk while helping maintain the texture of the wafer.
* Sorbitol is a sugar alcohol that acts as both a sweetener and a humectant, helping retain moisture and keep the product soft.

Additives:

* Mono- and diglycerides are emulsifiers that help mix the fat and water components, creating a smooth and uniform texture.
* Carrageenan is a stabilizer and thickener that helps prevent separation and improves the creaminess of the ice cream.
* Caramel colour provides the brown colour of the wafer, giving it a consistent appearance.
* Baking soda acts as a leavening agent in the wafer, helping create a lighter texture.
* Soy lecithin is an emulsifier that improves mixing and helps create a smooth texture in the wafer.
* Lactase (found only in the no sugar added product) breaks down lactose into glucose and galactose, making the product suitable for people with lactose intolerance while also contributing a slightly sweeter taste.

=== '''4. Compare and contrast the lists of the two products and explain differences''' ===
Both Chapman’s Regular and No Added Sugar Ice Cream Sandwiches have very similar ingredient lists. They both have many of the same core ingredients, including dairy products (fresh cream and modified milk ingredients), emulsifiers (mono- and diglycerides and soy lecithin), palm oil, thickening and gelling agents (cellulose gum, carrageenan, carob bean gum and guar gum), flour and starch ingredients (enriched wheat flour, corn flour and modified corn starch), cocoa, caramel colour, baking soda, salt, and natural flavourings.<ref>Health Canada. (April 21, 2006). "[https://publications.gc.ca/collections/collection_2015/sc-hc/H164-57-2007-eng.pdf H164-57-2007-eng.pdf]".

Government of Canada, "''Food Additive Dictionary."'' Accessed July 19, 2026.</ref>

The primary difference is in the sugar. The regular ice cream sandwiches use sugar and glucose in the ice cream, and sugar, glucose-fructose, and dextrose in the wafer. Whereas the no sugar added ice cream sandwiches have sucralose and malitol syrup in the ice cream, and sucralose, sorbitol, and isomalt in the wafer. Malitol syrup, sorbitol, and isomalt are sugar alcohols. They are low-calorie sweeteners that are mainly used as bulk sweeteners and are 60% as sweet as sucrose. Since they are less sweet than other sweeteners, sucralose is also added. Sucralose is a non-caloric sweetener that tastes similar to sugar but is 600 times sweeter than sucrose. Therefore, it achieves sweetness comparable to regular ice cream sandwiches without adding as many calories.<ref>Chan, Judy. (2026). "''3.1.2 Types of Sugar Substitutes - Sweeteners."'' Canvas. University of British Columbia. Accessed July 19, 2026</ref>

Another difference in the no-added-sugar ice cream sandwiches is the addition of skim milk powder and lactase. Skim milk powder is commonly used in ice cream to adjust the protein-to-fat ratio. The proteins in skim milk powder can also help to stabilize the ice cream by forming a stable film around the air bubbles that may be produced during manufacturing. It can also help improve the creaminess of the ice cream.<ref>Health Canada. (October 05, 2022). https://cdc-ccl.ca/en/node/798 Skim Milk Powder, Government of Canada. Accessed July 19, 2026.</ref> It also contains lactase, an enzyme that breaks down lactose. Lactase breaks down lactose into glucose and galactose. Glucose and galactose combined are three to four times sweeter than lactose and are more easily digested. This is another way the no added sugar ice cream sandwiches can maintain sweetness without the addition of extra sugars.<ref>Kuddus M, Cristóbal Noé Aguilar. (2022). https://www.sciencedirect.com/science/chapter/edited-volume/pii/B9780323899291000366?via%3Dihub Emerging Trends and Future Prospective in Enzyme Technology. Accessed July 19, 2026.</ref>

Overall, the two products have similar ingredients, aiming to provide similar taste and texture. The regular ice cream sandwiches rely on traditional sugars for sweetness, whereas the no sugar added sandwiches have a combination of sugar alcohols, sucralose, and additional dairy ingredients.

== Labels (1 points) ==

=== '''1. Provide detailed description of the information found on the labels''' ===
{| class="wikitable"
|
|'''Chapman’s Ice Cream Sandwich Regular vs Chapman’s Ice Cream Sandwich No Added Sugar'''
|-
|'''Common name'''
|Chapmans Ice cream sandwich is clearly labelled on both products, indicated exactly what product they are looking at
|-
|'''Bilingual'''
|Mandatory information is displayed in bilingual labelling (English and French?)
|-
|'''Country of origin'''
|Both products displayed they originated in Canada
|-
|'''Date Markings & Storage Instructions'''
|The best before date is written on the box? They must be stored in the freezer
|-
|'''Name & Principle Place of Business'''
|The principle place of business is Markdale, Ontario.
|-
|'''Legibility and Location'''
|All required information is clearly written on the packaging and can be found in local grocery stores
|-
|'''Net Quantity'''
|The net quantity is 12 x 120mL for regular ice cream sandwiches and 6 x 120 mL for no sugar added ice cream sandwiches
|-
|'''Nutrition Facts'''
|The nutritional facts are listed such as the calories, the amount of fat (saturated and trans fats), cholesterol, sodium, carbohydrate, fiber, sugars, protein, calcium, iron, and the percentage of daily value.
|-
|'''List of Ingredients'''
|Both products list ingredients in descending order by weight.
|-
|'''Allergen Info'''
|Both products label contains “peanut free and egg free”. This means it is safe for those with allergies or those who do not eat eggs. This is important for the consumer safety.
|-
|'''Sweetners'''
|Clearly listed in the ingredients, and can be seen in Image 2 & 5
|-
|'''Food Additives'''
|Clearly listed in the ingredients, and can be seen in Image 2 & 5
|-
|'''Claims and Statements'''
|There have not been any nutrient content or diet related claims for the two products that we used for this assignment
|-
| '''Irradiation'''
|
|}

=== '''2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.''' ===
Based on the information shown on both packages, Chapman’s Super Sandwich Vanilla Ice Cream and Chapman’s Lactose Free No Sugar Added Vanilla Ice Cream Sandwiches appear to comply with the regulatory requirements we have learned in Lesson 4. Both products include a common name, net quantity, Nutrition Facts table, list of ingredients, allergen declaration, and the name and principal place of business of the manufacturer. These are core labelling requirements for consumer prepackaged foods sold in Canada.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/requirements-checklist “Food labelling requirements checklist.”] ''Government of Canada'', “Core labelling requirements.” Accessed July 18, 2026.</ref> The mandatory label information is also displayed in English and French, as required under Canadian regulations.<ref>Canadian Food Inspection Agency (September 3, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling “Bilingual food labelling.”] ''Government of Canada'', “Consumer prepackaged food.” Accessed July 18, 2026.</ref> Ingredients are identified by their common names and listed in descending order by weight, while priority allergens such as milk, wheat, and soy are clearly shown.<ref>Canadian Food Inspection Agency (February 11, 2026). [https://inspection.canada.ca/en/food-labels/labelling/industry/list-ingredients-and-allergens “List of ingredients and allergens on food labels.”] ''Government of Canada'', “Manner of declaring.” Accessed July 18, 2026.</ref>

The alternative product also makes the claims "No Sugar Added" and "Lactose Free." The "No Sugar Added" claim appears appropriate because the product uses maltitol syrup, isomalt, sorbitol, and sucralose instead of traditional added sugars. Health Canada allows this claim when no sugars-based ingredients are added, the sugar content is not increased in another way, and the regular reference product contains added sugar.<ref>Health Canada (September 2, 2025). [https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html “Table of Permitted Nutrient Content Statements and Claims.”] ''Government of Canada'', item 40, “No added sugars.” Accessed July 18, 2026.</ref> The alternative product also contains lactase, an enzyme that breaks down lactose. According to the Canadian Food Inspection Agency (CFIA), a food labelled lactose-free must have no detectable lactose when tested using an acceptable analytical method.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/composition-and-quality#s7c2 “Food composition and quality claims.”] ''Government of Canada'', “Lactose-free and lactose-reduced claims.” Accessed July 18, 2026.</ref> However, "lactose-free" does not mean "dairy-free" because the product still contains milk ingredients.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/composition-and-quality “Food composition and quality claims.”] ''Government of Canada'', “Non-dairy or dairy-free claims.” Accessed July 18, 2026.</ref>

Lastly, both packages display a "High in saturated fat" symbol on the front. As of January 1, 2026, many packaged foods that are high in saturated fat, sugars, or sodium must display a front-of-package nutrition symbol.<ref>Health Canada (January 5, 2026). [https://www.canada.ca/en/health-canada/services/food-nutrition/nutrition-labelling/front-package.html “Nutrition labelling: Front-of-package nutrition symbol.”] ''Government of Canada'', “Foods that must have a front-of-package nutrition symbol.” Accessed July 18, 2026.</ref> Therefore, the symbols on both products appear to fulfill the current front-of-package labelling requirement.

==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/Chapman's ice cream sandwich -regular vs no added sugar

2026-07-21T05:41:46Z

VaibhavGrover:

== Introduction ==
Chapman's is a Canadian, family-owned company that was founded in 1973 in Markdale, Ontario. It is Canada's largest independent ice cream manufacturer and is known for producing a wide variety of frozen desserts, including traditional, low-fat, lactose-free, and no sugar added products. The two products we selected were Regular Vanilla Ice Cream Sandwiches vs. No sugar added Vanilla Ice Cream Sandwiches because they are similar vanilla ice cream sandwiches but differ in their formulations to meet different consumer preferences, allowing for a comparison of their ingredients, food additives, and the use of fat and sugar substitute

== Pictures ==
{| class="wikitable"
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Added Sugar
|-
|[[File:Screenshot 2026-07-17 at 2.47.54 PM.png|thumb|463x463px|center|Figure 1: Box]]
|[[File:Screenshot 2026-07-20 at 3.22.39 PM.png|thumb|center|366x366px|Figure 4: Box]]
|-
|[[File:Screenshot 2026-07-17 at 3.05.59 PM.png|center|thumb|346x346px|Figure 2: Ingredients and Nutrition Facts]]
|[[File:Screenshot 2026-07-20 at 7.01.29 PM.png|center|thumb|Figure 5: Ingredients and Nutrition Facts|336x336px]]
|-
|[[File:Screenshot 2026-07-20 at 6.57.50 PM.png|center|thumb|Figure 3: Additional Labelling]]
|[[File:Screenshot 2026-07-20 at 7.00.28 PM.png|center|thumb|371x371px|Figure 6: Additional Labelling]]
|}

== Ingredient lists (4 points)==

=== 1. Ingredients ===
{| class="wikitable"
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Added Sugar
|-
|'''''Ice cream ingredients:'''''
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
'''''Wafer ingredients:'''''
* Enriched wheat flour
* Sugars (sugar, glucose-fructose, dextrose)
* Caramel colour
* Palm oil
* Corn flour
* Cocoa
* Modified corn starch
* Baking soda
* Salt
* Mono and diglycerides
* Soy lecithin
|'''''Ice cream ingredients:'''''
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
'''''Wafer ingredients:'''''
* Enriched wheat flour
* Isomalt
* Sorbitol
* Caramel colour
* Palm oil
* Cocoa
* Corn flour
* Modified corn starch
* Soy lecithin
* Salt
* Natural flavour
* Baking soda
* Sucralose
|}

=== 2. Fat substitutes, sugar substitutes, and/or additives used ===
{| class="wikitable"
!
!Chapman's Ice Cream Sandwich Regular
!Chapman's Ice Cream Sandwich No Added Sugar
|-
|'''Sugar Substitutes'''
<nowiki>*</nowiki>Considered additives as well
|None
|
* Maltitol syrup
* Sucralose
* Isomalt
* Sorbitol
|-
|'''Fat Substitutes'''
<nowiki>*</nowiki>Considered additives as well
|Carbohydrate based
* Carob bean gum
* Cellulose gum
* Guar gum
* Modified corn starch
|Carbohydrate based
* Carob bean gum
* Cellulose gum
* Guar gum
* Modified corn starch
|-
|'''Additives'''
|
* Mono and diglycerides
* Carrageenan
* Caramel colour
* Baking soda
* Soy lecithin
|
* Mono and diglycerides
* Carrageenan
* Caramel colour
* Baking soda
* Soy lecithin
* Lactase
|}

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

Sugar Substitutes

Additives

=== '''4. Compare and contrast the lists of the two products and explain differences''' ===
Both Chapman’s Regular and No Added Sugar Ice Cream Sandwiches have very similar ingredient lists. They both have many of the same core ingredients, including dairy products (fresh cream and modified milk ingredients), emulsifiers (mono- and diglycerides and soy lecithin), palm oil, thickening and gelling agents (cellulose gum, carrageenan, carob bean gum and guar gum), flour and starch ingredients (enriched wheat flour, corn flour and modified corn starch), cocoa, caramel colour, baking soda, salt, and natural flavourings.<ref>Health Canada. (April 21, 2006). "[https://publications.gc.ca/collections/collection_2015/sc-hc/H164-57-2007-eng.pdf H164-57-2007-eng.pdf]".

Government of Canada, "''Food Additive Dictionary."'' Accessed July 19, 2026.</ref>

The primary difference is in the sugar. The regular ice cream sandwiches use sugar and glucose in the ice cream, and sugar, glucose-fructose, and dextrose in the wafer. Whereas the no sugar added ice cream sandwiches have sucralose and malitol syrup in the ice cream, and sucralose, sorbitol, and isomalt in the wafer. Malitol syrup, sorbitol, and isomalt are sugar alcohols. They are low-calorie sweeteners that are mainly used as bulk sweeteners and are 60% as sweet as sucrose. Since they are less sweet than other sweeteners, sucralose is also added. Sucralose is a non-caloric sweetener that tastes similar to sugar but is 600 times sweeter than sucrose. Therefore, it achieves sweetness comparable to regular ice cream sandwiches without adding as many calories.<ref>Chan, Judy. (2026). "''3.1.2 Types of Sugar Substitutes - Sweeteners."'' Canvas. University of British Columbia. Accessed July 19, 2026</ref>

Another difference in the no-added-sugar ice cream sandwiches is the addition of skim milk powder and lactase. Skim milk powder is commonly used in ice cream to adjust the protein-to-fat ratio. The proteins in skim milk powder can also help to stabilize the ice cream by forming a stable film around the air bubbles that may be produced during manufacturing. It can also help improve the creaminess of the ice cream.<ref>Health Canada. (October 05, 2022). https://cdc-ccl.ca/en/node/798 Skim Milk Powder, Government of Canada. Accessed July 19, 2026.</ref> It also contains lactase, an enzyme that breaks down lactose. Lactase breaks down lactose into glucose and galactose. Glucose and galactose combined are three to four times sweeter than lactose and are more easily digested. This is another way the no added sugar ice cream sandwiches can maintain sweetness without the addition of extra sugars.<ref>Kuddus M, Cristóbal Noé Aguilar. (2022). https://www.sciencedirect.com/science/chapter/edited-volume/pii/B9780323899291000366?via%3Dihub Emerging Trends and Future Prospective in Enzyme Technology. Accessed July 19, 2026.</ref>

Overall, the two products have similar ingredients, aiming to provide similar taste and texture. The regular ice cream sandwiches rely on traditional sugars for sweetness, whereas the no sugar added sandwiches have a combination of sugar alcohols, sucralose, and additional dairy ingredients.

== Labels (1 points) ==

=== '''1. Provide detailed description of the information found on the labels''' ===
{| class="wikitable"
|
|'''Chapman’s Ice Cream Sandwich Regular vs Chapman’s Ice Cream Sandwich No Added Sugar'''
|-
|'''Common name'''
|Chapmans Ice cream sandwich is clearly labelled on both products, indicated exactly what product they are looking at
|-
|'''Bilingual'''
|Mandatory information is displayed in bilingual labelling (English and French?)
|-
|'''Country of origin'''
|Both products displayed they originated in Canada
|-
|'''Date Markings & Storage Instructions'''
|The best before date is written on the box? They must be stored in the freezer
|-
|'''Name & Principle Place of Business'''
|The principle place of business is Markdale, Ontario.
|-
|'''Legibility and Location'''
|All required information is clearly written on the packaging and can be found in local grocery stores
|-
|'''Net Quantity'''
|The net quantity is 12 x 120mL for regular ice cream sandwiches and 6 x 120 mL for no sugar added ice cream sandwiches
|-
|'''Nutrition Facts'''
|The nutritional facts are listed such as the calories, the amount of fat (saturated and trans fats), cholesterol, sodium, carbohydrate, fiber, sugars, protein, calcium, iron, and the percentage of daily value.
|-
|'''List of Ingredients'''
|Both products list ingredients in descending order by weight.
|-
|'''Allergen Info'''
|Both products label contains “peanut free and egg free”. This means it is safe for those with allergies or those who do not eat eggs. This is important for the consumer safety.
|-
|'''Sweetners'''
|Clearly listed in the ingredients, and can be seen in Image 2 & 5
|-
|'''Food Additives'''
|Clearly listed in the ingredients, and can be seen in Image 2 & 5
|-
|'''Claims and Statements'''
|There have not been any nutrient content or diet related claims for the two products that we used for this assignment
|-
| '''Irradiation'''
|
|}

=== '''2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.''' ===
Based on the information shown on both packages, Chapman’s Super Sandwich Vanilla Ice Cream and Chapman’s Lactose Free No Sugar Added Vanilla Ice Cream Sandwiches appear to comply with the regulatory requirements we have learned in Lesson 4. Both products include a common name, net quantity, Nutrition Facts table, list of ingredients, allergen declaration, and the name and principal place of business of the manufacturer. These are core labelling requirements for consumer prepackaged foods sold in Canada.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/requirements-checklist “Food labelling requirements checklist.”] ''Government of Canada'', “Core labelling requirements.” Accessed July 18, 2026.</ref> The mandatory label information is also displayed in English and French, as required under Canadian regulations.<ref>Canadian Food Inspection Agency (September 3, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling “Bilingual food labelling.”] ''Government of Canada'', “Consumer prepackaged food.” Accessed July 18, 2026.</ref> Ingredients are identified by their common names and listed in descending order by weight, while priority allergens such as milk, wheat, and soy are clearly shown.<ref>Canadian Food Inspection Agency (February 11, 2026). [https://inspection.canada.ca/en/food-labels/labelling/industry/list-ingredients-and-allergens “List of ingredients and allergens on food labels.”] ''Government of Canada'', “Manner of declaring.” Accessed July 18, 2026.</ref>

The alternative product also makes the claims "No Sugar Added" and "Lactose Free." The "No Sugar Added" claim appears appropriate because the product uses maltitol syrup, isomalt, sorbitol, and sucralose instead of traditional added sugars. Health Canada allows this claim when no sugars-based ingredients are added, the sugar content is not increased in another way, and the regular reference product contains added sugar.<ref>Health Canada (September 2, 2025). [https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html “Table of Permitted Nutrient Content Statements and Claims.”] ''Government of Canada'', item 40, “No added sugars.” Accessed July 18, 2026.</ref> The alternative product also contains lactase, an enzyme that breaks down lactose. According to the Canadian Food Inspection Agency (CFIA), a food labelled lactose-free must have no detectable lactose when tested using an acceptable analytical method.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/composition-and-quality#s7c2 “Food composition and quality claims.”] ''Government of Canada'', “Lactose-free and lactose-reduced claims.” Accessed July 18, 2026.</ref> However, "lactose-free" does not mean "dairy-free" because the product still contains milk ingredients.<ref>Canadian Food Inspection Agency (January 15, 2025). [https://inspection.canada.ca/en/food-labels/labelling/industry/composition-and-quality “Food composition and quality claims.”] ''Government of Canada'', “Non-dairy or dairy-free claims.” Accessed July 18, 2026.</ref>

Lastly, both packages display a "High in saturated fat" symbol on the front. As of January 1, 2026, many packaged foods that are high in saturated fat, sugars, or sodium must display a front-of-package nutrition symbol.<ref>Health Canada (January 5, 2026). [https://www.canada.ca/en/health-canada/services/food-nutrition/nutrition-labelling/front-package.html “Nutrition labelling: Front-of-package nutrition symbol.”] ''Government of Canada'', “Foods that must have a front-of-package nutrition symbol.” Accessed July 18, 2026.</ref> Therefore, the symbols on both products appear to fulfill the current front-of-package labelling requirement.

==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/>

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[[Category:Food_Science]]