photo from McDonald’s

By Jeanne Yacoubou, MS

In April 2024, The VRG received an email from a long-time reader about McDonald’s French fries. She asked: “I’ve seen a lot of reports that say beef flavoring in the fries comes from beef meat, but others seem to say maybe it’s milk flavoring but is called beef flavoring as just the name but milk are the actual ingredients within the parenthesis. I’ve also seen that maybe McDonald’s used beef up until the early 2000s but it’s now milk-based … ”

This was referring to an earlier investigation by The VRG that led to the revelation that McDonald’s French fries contained a beef ingredient. We wrote at the time: “In February 1997, McDonald’s informed us by telephone that the natural flavor in their French fries is a ‘beef product.’ At that time, they declined to send us this information in writing. In July 1997, McDonald’s sent us a fax stating that ‘[t]he natural flavor used in French fries is from an animal source.’”

For an update from McDonald’s, we sent a request for information using their website contact form in May 2024 by asking: Is there any beef-derived ingredient in the natural flavor in your French fries?

We formulated this question based on the ingredient statement for French fries on the company website:

Ingredients: Potatoes, Vegetable Oil (Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [Wheat And Milk Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (maintain Color), Salt. *Natural Beef Flavor Contains Hydrolyzed Wheat And Hydrolyzed Milk As Starting Ingredients.

Contains: Wheat, Milk.

The VRG received a generic reply about the chain’s “sustainability efforts and commitment to the environment” that did not answer our question.

In December 2024, we tried again. We received another generic response, but this time it was about where on the company website you could find ingredient information. However, there was nothing specific about their French fries. We called the customer service line.

McDonald’s Customer Service Phone Line

When we asked if it were possible that there could be other ingredients present in the natural beef flavor derived from beef, such as tallow (beef fat), not listed in that statement, we were put on hold.

The consumer representative then returned to the line reiterating the ingredient statement information. After a few questions, she repeated that only milk and wheat derivatives were used in the natural beef flavor.

IF READERS RECEIVE THE SAME OR A DIFFERENT ANSWER WHEN INQUIRING, PLEASE LET US KNOW.

 Natural vs. Artificial Flavors

According to the USFDA, a natural flavor or a natural flavoring could be “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”

By contrast, USFDA uses similar language to define what an artificial flavor or artificial flavoring is, but using the word not: “…Any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in §§ 172.515(b) and 182.60 of this chapter except where these are derived from natural sources.”

Those latter two pages in the Code of Federal Regulations list the hundreds of synthetic flavoring substances and adjuvants – with complex chemical names – that are permissible in foods and which you see on many food labels today.

According to the USFDA, the main difference between natural and artificial flavors is that natural flavors must be derived from plant or animal material but artificial flavors are synthesized in a lab. In both cases, the flavors are chemicals.

An observant reader of the definitions above will notice that the USFDA acknowledges that natural and artificial flavors could have the same identity by stating that chemicals used in artificial flavors could also be found in nature with their phrase “…except where these are derived from natural sources.”

In other words, from a chemical point of view, these two kinds of flavors are indistinguishable in many cases. Whether they react similarly in the human body – referred to as bioavailability – is questioned by some people. There is some research that suggests artificial flavors are associated with negative health outcomes while their natural counterparts are not.

Since the natural flavor definition states animal ingredients could be contained in it, vegans and people with beef or dairy allergies want to know definitively if the natural beef flavor in McDonald’s French fries contains, well, beef.

Other issues surrounding natural vs. artificial flavors abound. For example:

• Natural flavors can contain synthetic chemicals as processing aids or incidental additives which do not have to be labeled. Synthetic solvents used to extract flavor components from plant materials, preservatives, or emulsifiers are common examples.
• Because artificial flavors usually contain fewer chemicals than their analogous natural flavors, and, consequently, are less expensive, companies may prefer to use artificial flavors to keep costs down.
• Natural flavors are required by USFDA to be labeled as artificial if they are added to foods in order to give them a taste different from their customary flavor. For example, a natural cranberry flavor in a croissant would be labeled as artificial since it provides a novel taste to this bread product.
• Most of the thousands of flavor chemicals – both natural and artificial – in foods are added without any USFDA regulation or review.
• Genetically modified ingredients (popularly known as GMOs) could be used in natural flavors. Labeling is not required.

The contents of this posting, our website and our other publications, including Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Power Quinoa Salad photo from Vegan 15

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org/restaurant

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

B&T’s Deli, 912 Montana Ave., Santa Monica, CA 90403

Self-proclaimed sandwich lovers, the owners of B&T’s celebrate Deli culture and strive to create the camaraderie of a beloved neighborhood deli. Serving house-made dishes, they aim to use organic, locally sourced ingredients whenever possible. There’s also a Kids Menu featuring house-made cinnamon pecan butter and seasonal jam on a toasted bagel and more. Here’s a small sampling of their many selections of Specialty Sandwiches: their take on an Italian Sub–The Meadow Soprano showcases marinated artichoke hearts with their garlic herb spread, fresh basil, balsamic vinaigrette and more; The Deli Club with seasonal maple glazed mushrooms and house-made, smoky, herbed Ranch; or The Wanda—marinated eggplant with horseradish aioli, salad fixings and Calabrian chilies. These are all served on Jyan Isaac ciabatta. Feeling more adventurous? Build Your Own Sando. Choose your Bread including bagel and sourdough options, ciabatta and more. Pick your Base from items like marinated zucchini, mushrooms or eggplant to name a few. Select from Spreads such as Garlic Herb, Everything Spice and others. The Works offers several salad fixings. Condiment choices include Cucumber Dill Aioli, Garlic Miso, Spicy Buffalo Sauce and lots more. There are Premium Add-ons too. Some Scrumptious Sides are Fresh Pea and Dill Pasta Salad, Celery Root Salad and Italian Cannellini Bean Salad to name a few.  Seeking a sweet ending? There are Chocolate Chips, PB Chocolate Chips and S’mores.

Fredo’s Vegan Tacos, 2047 Watsonville Rd., Castroville, CA 95012

Fredo’s Vegan Tacos is a food truck offering tacos and tamales with a variety of condiments. Fredo’s menu includes soy-based al pastor and asada, soy and pumpkin seed green chorizo, chickpea and sunflower seed red chorizo, and oyster mushroom tacos. Al pastor, green salsa, and chili verde tamales can be preordered for pickup on some Sundays.

My Mama’s Vegan II, Lexington Market, 112 N. Eutaw St., Baltimore, MD 21201

Located in the historic Lexington Market in downtown Baltimore City. Breakfast items include Croissant Sausage Egg & Cheese, French Toast Sausage Egg & Cheese Sandwich, Yo Egg Classic Ultimate Breakfast Sandwich (triple-stacked sandwich with fried Yo Egg, sausage, bacon, cheese, and grape jam), peach cobbler bread pudding French toast, and Honay Ole Bay Egg & Cheese Croissant (fried oyster mushrooms tossed in Honay Ole Bay sauce with Just Egg and cheese on a buttery croissant).  Sandwiches/Wraps include Fish Filet Sandwich, Shrimp Po’ Boy, and Chickn’ Salad Sandwich (chickn’ salad on triple-toasted Texas toast with mayo, lettuce, and tomato). Burgers include Bourbon Street Bacon Cheeseburger (with mayo, lettuce, tomato, onion, pickles, bourbon sauce and house-made sauce), Infamous Black Bean Burger, and Breakfast Burger.

PLNT Burger, 97 Harvard St., Brookline, MA 02446

PLNT Burger is a straight-forward vegan burger shop. The patties are Beyond Meat, the “cheeses” are vegan, and the fries are herb seasoned. Pair it with an oat milk based soft-serve or a sweet tea, and you’ve got a nostalgic masterpiece of a meal.

Rainbow Kitchen + Rebel Tonics, 10382 S. Jordan Gateway #150, South Jordan, UT 84095

With their first location in Maui, Rainbow Kitchen + Rebel Tonics recently came to the mainland, opening a café within Evolve Wellness Collective. The fact that they have grown to a second location from humble beginnings at farmers’ markets and as a food truck is a testament to their vibrant and eclectic menu that is the epitome of healthy food that not only makes one feel good but that also tastes good. With a focus on organic ingredients and local produce, using avocado, sesame, olive, and coconut oils, they will make sure you start your day off right, with breakfast options like the Killer Burrito made with in-house seitan, mung bean egg, and mushroom hash, served in a toasted tortilla, or Mochi Waffles, which are served on a stick and drizzled with macadamia nut whipped cream and raspberry maple syrup. Lunch options include the Bahn Mi Soba Noodle Salad and the Mac N’Cheeze made with a nut-free cheddar cream. The coffee menu takes espresso to a whole new level, with drinks like the Glow Espresso Tonic (tremella, turkey tail, espresso, maple syrup, and macadamia nut cream). The most unique offerings, however, are the “Dream Creams” (super-green mixtures blended to a gelato consistency) and the Jing Tonics (creamy adaptogen drinks that can be served hot or cold—like the Diamond Mind tonic, a blend of American ginseng, matcha, cordyceps, tea, sugar, and coconut cream).

The Uncanny, 3560 N. Mississippi Ave., Portland, OR 97227

The Uncanny is a fully vegan cocktail bar that also offers a rotating menu of sandwiches, salads, appetizers, and desserts. The house-made fried chick’n is made with seitan and is available as a sandwich, wrap, or dipping strips. Other items on the menu include a Hawaiian-style mac salad, a Caesar salad with fried capers, and a Cuban sando made with pulled jackfruit, melted cheese, and fries. Uncanny fries are loaded with beef, melted cheddar, relish, avocado, and super sauce. The house-made tiramisu is available as a sweet.

Vegan 15, TRYP Wyndham Hotel, 345 W. 35th St., New York, NY 10018

“At Vegan 15, we promise to deliver an experience like never before. Indulge in our culinary venture to bring affordable, delicious and healthy plant-based cuisine from across the world, to you!” Starters include Vegan Falafel (savory golden falafel with toasted pita, creamy hummus, and tahini dip), Meat-Free Mambo (saucy vegan meatballs in a toasted pita), and Vegan Crab Cakes. Several salads include Vegan Caesar and Power Quinoa Salad (organic quinoa and kale with creamy avocado, black bean salsa, savory vegan cheese, crunchy cucumber, and chickpeas). Wraps and Rolls include Vegan Falafel Wrap, Chickpea Masala Roll, and Vegan Chicken Pita Wrap (vegan chicken layered with fresh veggies and tangy sauce in a warm pita). Among the ten entrees are Sesame Ginger Chicken, Thai Vegetable Curry, Yoga Bowl (medley of curry chickpeas, plump yellow lentils, a fresh chopped salad, and basmati rice), and Vegan Veggie Biryani. Burgers and Subs are also included.

Fava beans are underutilized beans and should not be! Fava beans are sold fresh, frozen, canned, and dried. They are delicious. Previously, Chef Nancy Berkoff authored a recipe piece for VRG featuring fava beans. Recipes include: Breakfast Fava Spread; Fresh Fava Bean Moroccan Spread; Minestrone with Fava Beans; Classic Fava Bean Soup; and Springtime Fava Stew.

Find the recipes here: https://www.vrg.org/journal/vj2011issue3/2011_issue3_Fava.php

To subscribe to Vegan Journal in the USA only, go to: https://www.vrg.org/member/

istock photo of flax seed

There are many ways to substitute eggs in dishes. Chef Nancy Berkoff offers many suggestions including baking powder plus oil; chia seeds; flaxseeds; silken tofu; baking soda plus vinegar or lemon juice; plus more.

Read the article here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_cooking_tips.php

To subscribe to Vegan Journal in the USA only, go to: https://www.vrg.org/member/

by Reed Mangels, PhD, RD

On January 6, 2025 the U.S. Food and Drug Administration (FDA) released a draft of their proposed guidance for the food industry on how “plant-based alternatives to animal-derived foods” should be labeled. The number of types and varieties of “plant-based alternatives,” such as non-dairy cheese, vegan tuna, and veggie burgers has expanded greatly. The FDA has not, until now, provided any guidance for the wording that should be used on product labels of “plant-based alternatives.” These recommendations will go through a public comment period and a revision process before being implemented.

The FDA developed these draft recommendations to help both consumers and food manufacturers. Their stated intention for these recommendations is “to help ensure that consumers understand the nature or source of individual plant-based alternative foods, including differences among these products” in order for consumers to be able to make informed decisions. They also want to help the food industry “ensure that the labeling for, and names of their products are truthful and non-misleading and accurately describe the food.”

Here is what the FDA is proposing for labeling plant-based alternatives to eggs, seafood, poultry, meat, and dairy products. Plant milks are not included in this guidance since the FDA has already developed draft guidance for plant milks.

• When looking at the name of the food on the label, the consumer should be able to easily see that it is plant-based and what the main plant ingredient is.
• The food label should include the specific plant source(s) that the food contains. For example, the label on a plant yogurt should indicate whether it is soy-based or almond-based. This might be done by identifying the yogurt as “soy-based yogurt” or “almond-based yogurt instead of saying “plant-based yogurt” or “plant yogurt.” Apparently, the label should also indicate that the product is not dairy yogurt by using words like “plant-based,” “non-animal based” or “vegan” in addition to indicating the main plant source(s) the product contains.
• If wording is used on the label that suggests that a product is not derived from animals, such as “ChikN Patties,” it would be necessary to indicate what the product is, and the specific plant sources used in the food. For example, a label might read “ChikN Patties – Vegan Soy-based Patties.”
• The name of the food, including the main plant sources, would need to be in bold type on the principal display label. The food’s name should be printed so that the type used is at least half the size of the largest print on the label.

In their draft guidance, the FDA notes that FDA regulations do not currently define “vegetarian” or vegan” but state that the term “vegetarian” is “commonly used on food labels to communicate the food does not contain ingredients from meat, fish, or poultry but may contain dairy or eggs” and that “vegan is commonly used to communicate that the food does not contain any animal derived products (e.g., dairy products, eggs, etc.).” We were pleased to see this acknowledgement since it suggests that labeling products that don’t agree with these definitions as “vegetarian” or “vegan” could be viewed as misleading.

The FDA states that, when it is finalized, this guidance “should be viewed only as recommendations, unless specific regulatory or statutory requirements are cited.” The document also says that an alternative approach can be used ”if it satisfies the requirements of the applicable statutes and regulations” and provides contact information to discuss an alternative approach.

How do you think “plant-based alternatives to animal derived foods” should be identified? Do you agree with FDA’s recommendations or have other ideas? You can download the full text of the recommendations here. Electronic comments can be submitted to https://www.regulations.gov and should be submitted by May 7, 2025. The Vegetarian Resource Group will submit comments.

This post contains my personal understanding of the FDA’s draft guidance and should not be construed, viewed, or used as legal advice on product labeling to comply with this draft guidance.

Reference

U.S. Food and Drug Administration. Draft Guidance for Industry: Labeling of Plant-Based Alternatives to Animal-Derived Foods. Docket Number: FDA-2022-D-1102. https://www.fda.gov/media/184810/download. January 2025.

photo from Koshary Corner

As many of you know, The Vegetarian Resource Group is headquartered in Baltimore city, Maryland. We’re home to many wonderful vegan establishments including the following:

Cajou Creamery 411 N. Howard St., Baltimore, MD 21201

Cinnaholic The Rotunda, 727 W 40th St., Ste. 137, Baltimore, MD 21211

Corner Juice Bar and General Store 2400 Fleet St., Baltimore, MD 21224

Dodah’s Kitchen 1210 N. Charles St., Baltimore, MD 21201

Harmony Bakery 3446 Chestnut Ave., Baltimore, MD 21211

Koshary Corner R House, 301 W. 29th St., Baltimore, MD 21211

The Land of Kush 840 N. Eutaw St., Baltimore, MD 21201

My Mama’s Vegan II Lexington Market, 112 N. Eutaw St., Baltimore, MD 21201

Oleum 301 Light St., Baltimore, MD 21202

Plant Baked By Sarah 400 E. 29th St., Baltimore, MD 21218

Red Emma’s Bookstore Coffeehouse 3128 Greenmount Ave., Baltimore, MD 21218

Refocused Vegan 429 N. Eutaw St., Baltimore, MD 21201

Slutty Vegan 2424 Distillery St., #2124, Baltimore, MD 21230 (along with Bar Vegan next door)

Swap Out The Swine 5604 York Rd., Baltimore, MD 21212

Urban Lyfe Center and Juice Bar 3223 Eastern Ave., Baltimore, MD 21224

In addition to the above, Baltimore has other vegetarian restaurants and veggie-friendly eateries. Be sure to support them!

Miso soup with tofu photo from Freepik

Hiroko Kato, one of our former interns, was interviewed concerning vegetarianism/veganism and Japan. See https://www.zoomjapan.info/2023/11/14/n135-encounter-vegan-writer-kato-hiroko/

Here are articles that Hiroko wrote while a VRG intern.

https://www.vrg.org/journal/vj99sep/1999_sep_vegetarianism_japan.php

https://www.vrg.org/journal/vj99nov/1999_nov_japanese_holiday.php

https://www.vrg.org/journal/vj2003issue3/2003_issue3_noodles.php

For information on VRG internships, see https://www.vrg.org/student/index.php

photo from Freepik

Who isn’t trying to save money when preparing meals today? You might want to consider using lentils or split peas more frequently. Chef Nancy Berkoff offers a number of ideas for dishes using lentils or split peas in her Vegan Cooking Tips column that appears in each issue of Vegan Journal.

Nancy says, “Lentils taste great right out of the pot, especially with a sprinkle of chopped parsley or black pepper. Add hot lentils to rice, pasta, and pasta sauce or, when cooled, to salads. Here are some more lentil ideas:

• Combine cooked lentils and chopped bell peppers to make a chilled salad. Season with your favorite Mediterranean herbs and spices.
• Toss cold buckwheat noodles with cooked lentils, small broccoli florets, and chopped scallions. Dress with olive oil mixed with garlic and ginger.
• Create a Moroccan lentil soup by adding diced seasonal vegetables flavored with coriander, cumin, turmeric, and cayenne.
• Make lentil stew with cooked lentils, chopped fresh or canned tomatoes, sliced or chopped fresh mushrooms, diced potatoes or elbow pasta, and seasoned with basil, oregano, and parsley.”

As for split peas, Chef Berkoff offers these suggestions:

• Split pea soup is a classic, as is Purée Mongole (Mediterranean split pea soup), a split pea soup combined with chopped tomatoes.
• Dahl is an omnipresent South Asian side dish, made by sautéing cooked split peas with garlic and onion; then seasoning with ginger, turmeric, cumin, coriander, black pepper, and lemon juice; and simmering until slightly thickened.
• Preparation for mushy peas varies from family to family and region to region. Sometimes adding baking soda to the soaking water helps soften the peas. The Scandinavian version can include mashing cooked split peas with flour and vegan butter, while the British version may not use additional ingredients, only the mashed peas.
• If you have time to create a snack, crispy split peas can be made by soaking split peas for about four hours, draining, patting dry, and then frying in oil until crispy. Season with cumin or chili powder.

To read the entire column, visit https://www.vrg.org/journal/vj2024issue4/2024_issue4_cooking_tips.php

To subscribe to Vegan Journal in the USA only, go to: https://www.vrg.org/member/

Chef Nancy Berkoff previously shared the following suggestions in her Vegan Cooking Tips column of Vegan Journal.

Keep some brewed tea in the refrigerator to use for cooking, marinades, and to flavor sauces. Tea is a great flavoring for mushrooms, tofu, cooked grains, roasted vegetables, and smoothies.

There are so many teas from which to choose, with lots of varieties of white, green, and black, caffeinated, decaffeinated, and herbal. You can purchase white, green, or black tea and flavor it or purchase pre-flavored tea. Hot tea can be flavored with cinnamon, fresh or dried ginger, fresh or dried mint, lemon grass, lavender, dried rose petals, rosewater or orange blossom water, fresh or dried lemon or orange zest or peel, orange juice, pineapple juice or apple juice concentrate, dried cranberries, dried pineapple… the list goes on! You can pour brewed tea over your flavoring of choice, or you can brew the tea with the flavoring.

If you’d like extra garnish or flavor, place some frozen pineapple (still frozen) or mango into the tea while it is brewing. This will add to the flavor and texture. If there is an international market nearby (or browse the internet), try the following hot beverages:

Korean:
Roasted corn and roasted barley are sold in the tea section of Korean markets. The roasted corn has a naturally sweet flavor and a delicate yellow color. The barley has a nutty, full-roasted flavor and a golden brown color. Add several teaspoons to two cups of boiling water and allow to boil for 2-3 minutes. Some people like to brew the corn and barley together. While you are at the store, purchase dried chrysanthemum or jasmine flowers to use as a garnish for your hot grain beverage or tea. You can also brew the flowers on their own — they make a fragrant and flavorful hot brew! You can drink your floral teas iced, too. This also works as a cooking liquid for rice, green vegetables, and grains.

Japanese:
Peel and slice fresh ginger, letting several small slices steep in boiling water for several minutes. The ginger tea will take on a delicate, pale green color and have a mild but stimulating flavor. Ginger tea is said to be good for sore throats or hoarse voices and it can warm a crowd on cold nights. Garnish ginger tea with orange or grapefruit straws. (Peel fruit and cut lengthwise into square “straws.”) You can also put some frozen strawberries or raspberries in the tea while it is brewing. This will create a festive color and texture. A different spin on this would be a hot lemonade. If you have fresh lemons available, you can wash them, slice them thinly, and steep in boiling water with fresh ginger or frozen raspberries or strawberries (still frozen) and a sweetener of choice. If fresh lemons are not available, you can use refrigerated or frozen (unsweetened) lemon juice concentrate.

South African:
When brewed, rooibos looks like a cup of traditional black leaf tea and has a mild, pleasant taste. Taken from the bark of a tree that grows only in South Africa, rooibos has no caffeine, but lots of flavor. Look for it in natural foods stores. Rooibos also tastes great combined with a small amount of vanilla extract and sweetener, orange zest and coriander, or a small amount of maple syrup and white pepper for a really interesting beverage. Rooibos can be used for flavoring chocolate- and cherry-based desserts and fruit ices.

If you’d like to go beyond tea, combine brewed tea with hot rice or almond milk (soymilk can tend to curdle), cinnamon, ginger, black pepper (yes, black pepper), and green and black coriander to create a “chai latte.” This can also be done with brewed coffee. Any leftover can be frozen for a delicious latte ice or latte ice cubes to be served with cold beverages.

See the entire article here: https://www.vrg.org/journal/vj2016issue4/2016_issue4_cooking_tips.php

Please subscribe to Vegan Journal at: https://www.vrg.org/member/2013sv.php

Cheesy Mac Pie photo by Hannah Kaminsky

Vegan Journal article “Pies to Savor,” by Vegan Journal Senior Editor Hannah Kaminsky includes these recipes: Wholesome Whole Wheat Crust; Taco Pie; Cheesy Mac Pie; Primavera Pot Pie; Spaaghetti Squash and Meatball Pie; and Holiday Quiche. Read the entire article here: https://www.vrg.org/journal/vj2024issue4/2024_issue4_pies_to_savor.php

To subscribe to Vegan Journal in the USA only, visit: https://www.vrg.org/member/