Frequently Asked Questions
Retail
- How do the product claims between the varieties compare?
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Fat-Free Lite Regular Extra Creamy Sugar-Free Positives -- -- With real cream/ with dairy/ contains dairy With real cream/ with dairy/ contains dairy -- Natural Flavors Natural Flavors Natural Flavors Natural Flavors Natural Flavors Kosher Kosher Kosher Kosher Kosher Absence of Negatives Gluten-free Gluten-free Gluten-free Gluten-free Gluten-free Fat-free -- -- -- -- -- -- -- -- Sugar-free Low sodium Sodium-free Sodium-free Low sodium Sodium-free 0 g trans fat per serving 0 g trans fat per serving 0 g trans fat per serving 0 g trans fat per serving 0 g trans fat per serving 0 g lactose per serving 0 g lactose per serving 0 g lactose per serving 0 g lactose per serving 0 g lactose per serving Cholesterol-free Cholesterol-free skim milk*, light cream* Cholesterol-free skim milk*, light cream* Cholesterol-free skim milk*, light cream* Cholesterol-free skim milk*, light cream* Relative Claims -- 50% less fat than average whipped topping (Lite Whipped Topping 1 g fat; Average Whipped Topping 2 g fat) -- -- 50% less fat than average whipped topping (Lite Whipped Topping 1 g fat; Average Whipped Topping 2 g fat) -- 33% less fat than our regular whipped topping (Lite Whipped Topping 1 g fat; Regular Whipped Topping 1.5 g fat) -- -- 33% less fat than our regular whipped topping (Lite Whipped Topping 1 g fat; Regular Whipped Topping 1.5 g fat) *Adds a trivial amount of cholesterol
Consumer
- What's the story behind High Fructose Corn Syrup?
High fructose corn syrup is derived from corn and was developed as a competitively priced alternative to cane sugar. The chemical composition and taste of high fructose corn syrup is nearly identical to cane sugar.
High fructose corn syrup received much attention from the media when in 2004 two professors suggested that high fructose corn syrup might be metabolized differently than cane sugar. They thought this possibly contributed to the rise of obesity in the United States, as the product came into wide usage about the time that per capita weight started to increase. (Other changes in lifestyle - such as mechanization of traditional jobs and "super-sizing" food servings also occurred during this period). Professor Barry M. Popkin has since retracted this suggestion, stating that they were wrong. The American Medical Association and American Dietetic Association concur - finding no evidence that high fructose corn syrup contributes more to obesity than any other caloric sweetener. For this reason, major food manufacturers have continued to use high fructose corn sweetener as a safe and economical replacement for cane sugar.