By Jeanne Yacoubou, MS

A food industry newsletter reported that Heinz Australia uses beef gelatin to clarify (i.e., make clear) its apple juice: http://www.foodproductiondaily.com/Processing/Hindus-outraged-by-beef-and-alcohol-use-in-Heinz-juice-manufacturing

Background on Juice Clarification
Many juices need to be clarified (fined) in order to eliminate a variety of suspended particles that make juice cloudy. Animal-derived clarifying agents include gelatin, isinglass (fish-derived), casein (a milk protein) or albumen (egg-derived).

Interested readers may learn more about the clarification process and find a list of common clarifying agents in the Introduction of the following article: http://www.scielo.org.ar/scielo.php?pid=S0327-07932007000400006&script=sci_arttext

Read here about the clarifying agent classification cited in the previous article: http://www.apps.fst.vt.edu/extension/enology/downloads/bentonite01.pdf

More information on clarification methods can be found here: http://www5.agr.gc.ca/resources/prod/doc/pdf/apple-jus_de_pomme_fs_eng.pdf

Heinz Australia Apple Juice
We emailed Heinz Australia several times to confirm the report that their apple juice was clarified with beef gelatin but received no response. The juice appeared to be the Golden Circle brand.

Then we contacted the Vegetarian/Vegan Society of Queensland to confirm that this information was accurate. Group member Maureen replied by email that it was correct and directed us to another report in an Australian newspaper:
http://www.brisbanetimes.com.au/queensland/no-beef-or-alcohol-in-our-juice-says-golden-circle-20140728-zxu6k.html

Heinz North America: Initial Calls
The VRG wanted to know if Heinz North America also clarified their apple juice with gelatin. We first called the Heinz consumer service line in September 2014. We were told that “juice is not clarified with gelatin.” When we asked how it was clarified we were told that it was “proprietary information” and to call corporate headquarters for more information.

The VRG’s initial call to Heinz’ main office led to our leaving several voicemail messages to corporate employees. Our web searches suggested that Heinz North America manufactured juice only in Canada so we called the customer service line at Heinz Canada in an attempt to get more information.

Heinz North America: Follow Up Calls
After some conflicting information over a several month period, The VRG received a call back in a timely manner from a manager at the Heinz Canada consumer call center and was informed that “ascorbic acid is listed on the label and used to prevent the juice from turning brown.” In response The VRG agreed that ascorbic acid keeps the juice from turning brown while it is on the shelf or in the refrigerator after opening but wanted to know if some other substance was used during the manufacturing process to remove any initial cloudiness. The manager took our questions and said she’d ask another department and get back to us.

The next day we received a call from the same manager stating that she had contacted the “R&D Department” and was told that

“gelatin is not used” to clarify the juice. She said that the R&D Department had told her “there is a filtration step through a mesh screen to help clarify the juice.”

While doing follow-up, we received this information from a Heinz Canada Quality Technologist:

“Heinz Apple Juice is only distributed and sold in Canada… We only sell the 4.5 oz. Heinz Apple Juice and 1Liter Heinz Apple Juice in Canada. Heinz does not sell any other apple juices in Canada.”

The Senior Technologist mentioned that Heinz produces a 1L pear juice that is also gelatin-free. She said,

“The 1L apple and pear juices are manufactured and sold only in Canada…The 4.5 oz. apple juice is manufactured in the USA and sold only in Canada…”

We asked if the American and Canadian manufacturing processes were identical and gelatin-free. The VRG received this response:

“Our Regulatory Team has advised that the apple juice concentrate used in our apple juices uses pectinase and amylase as processing aids. These items have been reviewed against our internal Heinz Vegetarian Policy, and determined that these are vegetarian…Neither [the American nor the Canadian] plant uses pectinase and amylase. These enzymes are used in the vendor process to make the apple juice concentrate, which is an ingredient in the Heinz Apple Juice. The same apple juice concentrate is used in the Heinz Apple Juice products (4.5 oz. and 1L) made by both plants…There are in-line screens in batching at the co-packers making the finished products.”

Heinz’ Arthur’s Smoothies
http://www.arthursfresh.com/en/products.aspx

After hearing some conflicting statements, we received this information from the Canadian Senior Technologist about Heinz’ Arthur Smoothies, which contain apple juice:

“I have confirmed with Marketing that Arthur’s Smoothies are NOT available in the US currently…the apple juice used in the Arthur’s Smoothies is not filtered and does not use enzymes or gelatin…Arthur’s does not sell a product called Arthur’s Apple Juice. We only sell apple juice under the Heinz brand, not the Arthur’s brand…All our Arthur’s Smoothies products contain apple juice…All Arthur’s Smoothies are Heinz products (i.e. all Arthur’s Smoothies bear the Arthur’s brand, but these are all owned by Heinz; we have no Smoothies on the market that bear a Heinz logo). We make the following smoothies in various sizes:

•Arthur’s Carrot Energizer
•Arthur’s Grape Wildberry
•Arthur’s Green Energy
•Arthur’s Mango
•Arthur’s Pineapple Coconut
•Arthur’s Strawberry Banana
•Arthur’s Strawberry Rainforest
•Arthur’s Very Berry

The apple juice used in Arthur’s Smoothies is not filtered by the vendor. The Arthur’s Smoothies do pass through an in-line screen at the co-packer during batching.”

The Heinz Canada Senior Technologist summarized all of this information for The VRG in the following table:

Heinz Vinegar Clarification
Regarding the clarification of Heinz Vinegar a Heinz Senior Manager in the United States told us that “diatomaceous earth is used for vinegar.”

For more ingredient information, see:
http://www.vrg.org/ingredients/index.php
http://www.vrg.org/ingredients/#vinegar

To support The Vegetarian Resource Group research, donate at: www.vrg.org/donate
or join at:
http://www.vrg.org/member/2013sv.php

The contents of this posting, our website, and our other publications, including Vegetarian 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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Kraft in 2024 will be releasing for retail sales Not Mac & Cheese, that won’t have dairy. The vegan cheese sauce is made with fava bean protein and coconut oil powder.

For more information, see https://apnews.com/article/kraft-mac-cheese-plantbased-dairy-c709b37044fedc653e2851e864e9f3bf

According to the AP Wire Service, the dry mix is higher in fat. See: https://apnews.com/article/kraft-mac-cheese-plantbased-dairy-c709b37044fedc653e2851e864e9f3bf

Also, make sure to check the saturated fat content on the box label, once it is released.

This appears to be a foodservice version from KraftHeinz NotCo: https://www.foodservicedirect.com/kraft-heinz-notco-plant-based-macaroni-cheese-white-cheddar-fresh-15-75-pound-257264.html?gad_source=1&gclid=EAIaIQobChMIn6SGjL_7ggMVSkpHAR1igwOYEAQYBSABEgIWNPD_BwE

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.

A reader sent us this Kraft Shareholder proposal and Kraft’s response. If you are a Kraft shareholder, you may want to take a close look when you vote.

SHAREHOLDER PROPOSALS In accordance with SEC rules, we are including the following shareholder proposals (Proposals 4 and 5), along with the supporting statement of the shareholder proponents. Kraft Heinz is not responsible for any inaccuracies in the shareholder proposal and supporting statement. The Board recommends that you vote AGAINST such proposals for the reasons set forth in the Kraft Heinz’s Statements in Opposition, which follows each of the Proposals 4 and 5 below. In accordance with Rule 14a-8(l)(1), the names, addresses and shareholdings of the filers of these proposals will be supplied upon request. ************************************************************************PROPOSAL 4. SHAREHOLDER PROPOSAL – PROTEIN DIVERSIFICATION WHEREAS: Consumers are eating less meat and demanding more plant proteins—many out of concern for the environment, animal welfare, and/or their own health. Companies with limited exposure to sustainable protein options may face a number of business risks including reputational damage due to changing consumer expectations and a loss of market share to competitors who have more rapidly adapted to an evolving market. Consider that: • In 2018, sales of plant-based meat alternatives increased 24% over the prior year, resulting in $3.3 billion in sales. Conversely, sales of animal-protein products increased only 2% during the same time frame. • Segment growth for plant-based products is expected to increase by 7.7% annually over next 5 years ii and is projected to make up one third of the protein market by 2054.iii • 70% of omnivores are substituting a non-meat protein in meals at least once per week.iv Kraft Heinz notes in its 10-K that “The food and beverage industry is highly competitive across all of our product offerings… We may also need to increase or reallocate spending on marketing, retail trade incentives, materials, advertising, and new product innovation to maintain or increase market share.” Given the competitive marketplace, many competitors are increasingly incorporating plant-based acquisitions and product reformulation within growth strategies. Unilever has a public strategy to offer more plant-based options, highlighted by the reformulation of iconic products such as Hellman’s mayonnaise and Ben & Jerry’s ice cream. Campbell’s has joined the Plant Based Foods Association, a group that works to expand the market for plant-based foods, and CEO Mark Clouse specifically cited plant-based products within the strategy for growth, noting that “Our engagement with consumers inspired us to evolve some of our traditional recipes, and we’ve crafted new products that deliver more whole grains, vegetables, lean protein and plant-based options.” Currently, Kraft Heinz mentions plant-based protein once within its publicly available materials as a component of the company’s push towards “Better Nutrition”. This page of the sustainability report simply i https://plantbasedfoods.org/consumer-access/nielsen-data-release-2018/ ii https://www.alliedmarketresearch.com/press-release/globalmeat-substitute-market.html iii https://www.globenewswire.com/news-release/2015/02/24/920807/0/en/Alternative-Proteins-to-Claim-aThird-of- the-Market-by-2054.html iv https://chicagohealthonline.com/shining-light-plant-proteins/ 27 has pictures of products Kraft Heinz produces that fall under the category of plant-based without discussion of the Company’s broader goals and strategies. Kraft Heinz’s portfolio is largely reliant on products with animal-protein bases and has yet to reformulate to offer plant-based alternatives, positioning the firm behind some competitors. By increasing disclosure regarding Kraft Heinz’s approach toward protein diversification, investors would be better positioned to evaluate the Company’s direction within a rapidly evolving market. RESOLVED: Shareholders of Kraft Heinz request the Board to issue a report at reasonable cost, omitting confidential information, detailing the Company’s long-term strategy towards protein diversification within its product catalogue. SUPPORTING STATEMENT: Although we defer to management for the precise contents, investors believe that meaningful disclosure within the report could include: • Quantitative metrics detailing the sales of alternative protein products; • Details regarding capital allocation for research and development; and • How these considerations inform the growth strategy of the Company, including quantitative company-wide goals to diversify protein sources and reformulate existing product offerings. KRAFT HEINZ’S STATEMENT IN OPPOSITION TO PROPOSAL 4 At The Kraft Heinz Company, we believe in living our Vision – To Be the Best Food Company, Growing a Better World. From our quality controls to the relationships we have with our growers and suppliers, we are committed to responsible business practices extending to every facet of our business, and continuous evaluation to identify better and more sustainable ways to operate. We believe in making the foods people love even better. Finding ways to improve our products is something we do every day, because consumers should feel good about eating our products and serving them to their families. We remain committed to improving the nutrition and wellness profiles of our products to support consumers’ wants and needs through product renovation, innovation and nutrition resources. Some of our efforts include: • Kraft Heinz follows guidelines for nutrition & wellness that focus on ingredients to limit, and will expand these nutrition guidelines globally with a target to achieve 70 percent compliance by 2023. We are also focused on increasing beneficial nutrients/food groups/ingredients and other wellness attributes to give consumers options that support a healthier lifestyle. • Kraft Heinz is committed to simplifying our ingredient lines by offering products with no artificial dyes, flavors and/or preservatives, including: Oscar Mayer Hot Dogs, Kraft Macaroni and Cheese, Philadelphia Cream Cheese, Capri Sun Juice Drinks, Polly-O String Cheese, Oscar Mayer Natural Deli Meats, Jell-O Simply Good, and SmartMade meals. • We offer a variety of low or reduced-calorie products, including Capri Sun Roarin’ Waters, SugarFree Jell-O Desserts, Philadelphia Light Cream Cheese, Kraft Fat-Free Mayonnaise, Fat-Free Miracle Whip, Kraft 2% Milk Cheeses, Kraft Lite and Fat-Free Salad Dressings and lean meat options including Oscar Mayer Lean Beef Hot Dogs and Deli Fresh Honey Smoked Turkey Breast. Additionally, our Smart Ones and SmartMade meals offer balanced options to help manage calories.

With respect to sustainable protein supply chains, we are aware of increasing consumer demand for plantbased protein options, and we continue to invest in and innovate our plant-based protein offerings. One example is through our BOCA brand. Founded in 1979 and acquired by us in 2000, BOCA products have a soy protein base and help consumers who desire meatless alternatives get protein, fiber and other nutrients from a competitively-priced brand. We have helped grow the BOCA business through innovation, redesigned packaging, improved formulas and increased consumer marketing. As a result, we have expanded the line of products from BOCA Meatless Burgers to a diverse family of products, including BOCA Veggie Ground Crumbles, BOCA Chik’n Patties, BOCA Chik’n Nuggets, BOCA Falafel Bites, BOCA Skillet Meals and other various vegan and non-GMO soy options.

Beyond our investment in the BOCA business, we are supporting disruptive innovation to add more convenience, variety, flavor to our portfolio. For example, Springboard, a platform we launched in 2016 to nurture, scale and accelerate growth of disruptive brands, recently graduated its second incubator program class, which includes brands like BRAMI, a freshly marinated Italian lupini bean snack, KA POP!, ancient grain popped chips and Tiny Giants, a plant-based yogurt. We believe such efforts, as well as those further described in the Kraft Heinz CSR Report published in December 2017, reflect our commitment to improve and diversify our product categories to satisfy a broad spectrum of consumer preferences. Given our public statements, track record and current programs related to diversification of our products, we believe the additional report requested by this stockholder proposal is unnecessary, not in our stockholders’ best interests and redundant to our current practices and initiatives. For the foregoing reasons, the Board unanimously recommends that you vote AGAINST this proposal 

By Jeanne Yacoubou, MS

An Australian vegetarian planning an upcoming visit to the United States emailed The VRG in April 2015 about whether gelatin, rennet and carmine must be labeled on food packages. Various sources that she had consulted left her with questions so she turned to us for clarification.

Gelatin

A common gelling agent and thickener, gelatin is derived from the bones and skins of cows, pigs, or fish.When used as a food or beverage ingredient gelatin must appear on a food package’s label. Source (bovine, porcine or fish) does not have to be specified.

When used as an incidental additive or as a processing aid in insignificant amounts gelatin is exempt from food labeling requirements. This is the case when gelatin is used as a clarifying agent in wine, beer or juice or used as a carrier in juice or soft drinks (FDA, VRG 1, VRG 2).

Carmine

A red-to-purple coloring pigment obtained from dried bodies of the female insect Coccus cacti, carmine (or cochineal) must be labeled in a packaged food or beverage product because it is a potential allergen (FDA).

Rennet

An enzyme used in cheese production, rennet must be declared on a food label. It may appear simply as “enzymes.” Source (animal, plant or microbial) does not have to be stated (FDA).

Note

The information provided above applies only to labeling of pre-packaged food and beverage products. In 2014, the FDA issued labeling requirements pertaining to restaurant foods which will go in effect on December 1, 2015. Nothing is stated about ingredient labeling of foods served at restaurants or at similar establishments (FDA).

According to this FDA document patrons may request information about restaurant food on an individual basis. Whenever there’s doubt about a specific food ingredient, we recommend that you visit the restaurant website or call and ask to speak to a manager.

The contents of this posting, our website and our other publications, including Vegetarian 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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

To support The Vegetarian Resource Group research, donate at:
http://www.vrg.org/member/donate_buttons.php

By Jeanne Yacoubou, MS
VRG Research Director

In recent months, national convenience store chain 7-Eleven® has introduced a “healthy, fresh” line of foods intended to appeal to health-conscious consumers. It is intended to go beyond the fresh fruit (such as bananas) that the some 7-Eleven® stores have offered for many years to include healthier snack and meal packs.

The VRG contacted 7-Eleven® in February 2013 for a list of the vegetarian and vegan options in their fresh food line. We received this reply:

Vegetarian-Friendly Foods at 7-Eleven Stores

These products should be available at the 7-Eleven Inc. stores that have our
daily-delivered, fresh-foods program, which is about 95% of our U.S. stores.

Bistro Protein Snack Pack – celery and carrot sticks, grapes, cubed cheese,
hummus and little, soft pita bread rounds. The cheese is from Sargento® with
vegetarian rennet.
Celery and carrot sticks with a separately packaged portion pack of ranch
dressing (milk and cheese)
Yoplait® yogurt parfaits with only fresh (not frozen) strawberries, and
strawberry + blueberries
Macaroni salad
Potato salad
Several varieties and sizes of bean and cheese burritos
1-oz. size of string cheese, 2-oz. size bar of Borden’s® yellow cheese
Hard-boiled eggs with packaged salt and pepper
A side salad with no meat

We also offer many types of juice drinks and beverages.

The VRG asked 7-Eleven® if it were possible to purchase a bean burrito without cheese. We were told that “For manufactured (previously frozen) fast food burritos, [o]ur burritos contain meat or meat and beans. The vegetarian-friendly option is our freshly-made, delivered daily burrito option “Bean & Cheese,” always together. There is no vegan option.” (The cheese is not in a side cup that can be left off; the cheese is mixed with the beans inside of the flour tortilla.)

Regarding the salsa available at stores, we learned from 7-Eleven® that “The Heinz® salsa and Del Monte® pico de gallo that 7-Eleven® recommends its stores use are vegan friendly – all veggies. These are in a condiment station where customers can help themselves.”

Lastly, 7-Eleven® told us that “We continue to look at new food items that can meet our guests’ snack and meal needs.” Consumers interested in seeing 7-Eleven® expand its fresh food line to include vegan options are encouraged to contact the chain directly through the 7-Eleven® website: http://corp.7-eleven.com/ContactUs/tabid/184/Default.aspx

Readers may find out more about 7-Eleven® healthier snack and meal options here:
http://www.nytimes.com/2012/12/25/business/7-eleven-stores-focus-on-healthier-food-options.html?_r=1&adxnnl=1&adxnnlx=1356707700-8H1rDprhmmuaiIzAzaMI/Q&

The contents of this article, our website, and our other publications, including the Vegetarian 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgement about whether a product is suitable for you. Further research or confirmation may be warranted.

For the latest news on fast food and quick service chains, visit: http://www.vrg.org/fastfoodinfo.php