By Eric C. Sharer, MPH, RD, CDN

VRG recently received this question:
I’m an oncology dietitian and have a patient who is trying to follow a vegan diet, but also has short bowel syndrome due to several intestinal resections. Do you have any information about how someone could follow a vegan short bowel syndrome diet?

Here are some suggestions.

Where I used to work, we had a fair number of significant bowel resections and short bowel syndrome. We often recommended that they follow as close to a plant-based diet as possible. However, a whole-foods plant based diet can be tricky with bowel resections. Everyone was different, but often they were able to build up pretty good tolerance to whole plant foods. 

Fiber

• This can be one of the trickiest components of a vegan diet for patients with bowel resections. I have found that generally soluble fiber is more tolerated than insoluble fiber due to the function of the insoluble putting a lot of pressure on the digestive tract. I would recommend small amounts of fiber spread out through the day in small and frequent meals instead of just a few large meals per day. Soups can be a great place to start. Getting the vegetables well cooked and even blending the soups can help. For extreme cases of  bowel resections, the blended soup can also be strained through a cheesecloth to remove most of the fiber.
• The patient may need to focus on more of the processed grains/grain products (white rice, white bread, white rice pasta, etc.) for now until they can determine how they handle whole grains. I have found that many patients tolerate starchy vegetables, especially  potatoes and sweet potatoes/yams better than grains.
• In terms of legumes/pulses, often people tolerate the smaller legumes/pulses better than larger legumes. They can try split red lentils cooked and puréed into a soup or tomato sauce or well cooked black beans. They can try techniques to reduce the gas from the beans such as cooking the beans in kombu, rinsing the beans before and after soaking, and buying canned beans that contain kombu such as the Eden brand. Beans can be tricky for some, so usually recommend that people start with a very small amount at a time such as 1 Tbsp. Depending on symptoms they can gradually increase the volume over time.

Protein

• See above for discussion on beans. Often patients have to rely on low fiber plant-based protein options such as protein powder used in smoothies, cooking with protein powders such as pea protein (which often has 0g of fiber per serving).
• Tofu is often well tolerated
• A low fiber moderate to low fat veggie burger or meat alternative can also be a great option.

Fat

• Too much fat at one time can also exacerbate their symptoms, so they want to have small amounts of fat throughout the day instead of concentrated high fat meals..
• Some patients do not tolerate plant fats very well so I would recommend they try 100% coconut based MCT oil. It can be added to smoothies, sauces, soups, starch side, etc. The MCT generally require very little digestion/lipase so it often is a great option to help get nourishment in.

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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

By Skyler Kilmer

When I tell people that I eat a vegan diet, one of the very first questions that I get asked is, “Wow, isn’t that expensive?” My answer to this question is, “It depends.” Eating a vegan diet can get quite costly if we’re buying lots of mock meats, vegan “cheeses,” and other processed plant-based foods. But a vegan diet doesn’t have to be expensive. Essential staples that I keep in my pantry are also some of the least costly items at the grocery store. Foods such as beans, lentils, rice, pasta, and canned sauces are in many budget recipes. For numerous Americans who live under the poverty line, the misconception that vegan foods are expensive is a barrier to a lifestyle change.

The Dollar Tree is an option for grocery shopping on a budget because these stores offer a range of products that are nutritious, plant-based, and $1 or less. My biggest tip for shopping at Dollar Tree is to remember that it’s not a grocery store; instead, it’s a store that has a lot of groceries. Because of this, there are a few things to consider:

– Fresh fruits and vegetables are not available at most Dollar Tree stores. This menu will contain frozen or canned fruits and vegetables. Frozen produce is often nutritionally similar to fresh fruits and vegetables (1).

– Products are in smaller packages, so buying multiples of the same foods will probably be necessary.

– Some nutrients may be harder to find in foods at the Dollar Tree. Pay special attention to vitamin D, vitamin B12, zinc, iron, and calcium.

With these considerations, I’ve created a one-week menu that will feed a family of 4 (2 adults and two children who are 8- and 16-years-old). In November 2019 at the Dollar Tree in Greece, NY, this menu cost $116.

One Week Vegan Menu Using Foods from Dollar Tree To see the One Week Vegan Menu Using Foods from Dollar Tree, visit: https://www.vrg.org/nutrition/one-week-vegan-menu-using-foods-from-dollar-tree.pdf

Recipes

Tex-Mex Hash (serves 8)

1 Tablespoon vegetable oil (available at the dollar store, or use whatever oil is already on hand)

Two 32-oz packages frozen shoestring fries

Four 14-oz packages frozen peppers & onions

Two 15-oz cans black beans, drained and rinsed

Two 1-oz packets taco seasoning

10-oz can diced tomatoes with chilies, drained

In a pan, sauté peppers & onions and shoestring fries in oil until the fries are golden brown. Add beans and taco seasoning and stir until taco seasoning is well distributed. Cook until beans are warm. Serve topped with diced tomatoes.

Breakfast Burrito (serves four)

4 tortillas

Leftovers from Tex-Mex Hash (about half the recipe)

Spoon leftover hash into tortillas

Pancakes (serves 4)

by Reed Mangels, PhD, RD

1¾ cups all-purpose flour

1 Tablespoon + 2¼ teaspoons baking powder

3/8 teaspoon salt

1½ Tablespoons sugar

1¾ cups soymilk

5½ Tablespoons oil, divided

Combine flour, baking powder, salt, and sugar in a large bowl. Add 3½ Tablespoons of oil and mix until flour is moistened. Place the remaining 2 Tablespoons of oil in a large skillet and heat on medium-high heat. When the oil is hot, pour batter into circles about 4 inches across. Pancakes are ready to turn when the batter is bubbling almost to the middle. Flip and cook on the other side about 2 more minutes or until golden brown.

Sautéed Garbanzo Bean Wrap (serves 4)

1 Tablespoon vegetable oil

2 cups garbanzo beans

2 cups frozen spinach, thawed

2 teaspoons minced garlic

4 tortillas

In a pan, sauté beans, thawed spinach, and garlic in oil until spinach is warm and beans are slightly crispy. Add sautéed mixture to a tortilla, roll up, and serve.

Peanut Butter & Jelly Roll-Up (serves 1)

2 Tablespoons peanut butter

3 Tablespoons jelly

1 tortilla

Spread peanut butter and jelly onto tortilla. Roll tortilla into a log. Slice into approximately ½-inch slices.

Tuscan-Inspired Gnocchi (serves 4)

Two 17.6-oz packages gnocchi (the brand sold at most Dollar Trees is plant-based, but double check your packaging)

1 Tablespoon vegetable oil

Half 10-oz package frozen spinach

15-oz can garbanzo beans, rinsed and drained

1 Tablespoon minced garlic

1 handful sundried tomatoes

Cook gnocchi according to package instructions. Sauté spinach and beans with garlic in oil. Add tomatoes. Top gnocchi with veggies.

Beans & Rice Soup (serves 8)

1 Tablespoon vegetable oil

1 Tablespoon minced garlic

Two 10-oz packages frozen mixed vegetables

Two 10-oz packages frozen pepper and onions

12 cups vegetable broth

2 cups dried beans, soaked overnight, and drained

2 cups white rice (if brown rice is available, this adds even more nutrients to the dish)

Salt and pepper to taste

In a large pot, sauté garlic, vegetables, peppers, and onions in oil. Add beans and vegetable broth, heat until boiling and reduce heat to simmer for 30 minutes. Add rice and bring back to a boil, reduce heat and simmer for 30 more minutes. Add salt and pepper to taste. Make sure rice and beans are cooked to the desired texture. Serve immediately or freeze for later.

Chili Fries (serves 4)

10-oz package frozen peppers & onions

Vegetable oil for sautéing

Two 15-oz cans kidney beans, rinsed and drained

15-oz can tomato sauce

10-oz can diced tomatoes

3 Tablespoons chili powder

32-oz package frozen French fries

In a large pot, sauté peppers and onions in oil until peppers are soft and onions are translucent. Add kidney beans, tomato sauce, diced tomato, and chili powder. Simmer until warm and well flavored. Bake fries according to package instructions. Top fries with chili.

Broccoli Stir-Fry with Garbanzo Beans (serves 4)

1 Tablespoon vegetable oil

Two 10-oz packages broccoli stir-fry mix

Two 15-oz cans of garbanzo beans, rinsed and drained

In a frying pan, sauté stir-fry mix until veggies are soft. Add garbanzo beans and heat until warm. Season as desired, I think soy sauce will taste good if you have it, but salt and pepper to taste are also delicious. 

Lentil Sloppy Rice (serves 8)

2 cups dry lentils, sorted and rinsed

2 cups white rice, uncooked 

Water for cooking lentils and rice

Two 15-oz cans sloppy joe sauce

Cook lentils according to package instructions. Cook rice according to package instructions. Stir sloppy joe sauce into lentils, and simmer. Place lentils on top of rice and serve.

Lentil Bolognese (serves 8)

1 Tablespoon vegetable oil

10-oz package frozen peppers and onions

1 Tablespoon minced garlic

½ cup canned mushrooms

10-oz can diced tomatoes

1 cup vegetable broth

1 lb. lentils, cooked using package instructions

1 teaspoon paprika

1 teaspoon dried basil

1 teaspoon dried oregano

1-lb. box pasta

In a large pot, sauté peppers, onions, and garlic for 4-5 minutes in oil. Add mushrooms, diced tomatoes, and vegetable broth, bring to a boil and reduce heat to simmer. Stir in lentils and spices. Simmer until all flavors combine. Cook pasta according to package instructions. Top pasta with Bolognese sauce.

Reference 

1. Brown MJ. Fresh vs frozen fruit and vegetables — Which are healthier? Published 2017. https://www.healthline.com/nutrition/fresh-vs-frozen-fruit-and-vegetables

For more information:

https://www.vrg.org/journal/vj2006issue2/2006_issue2_mealplans.php

https://www.vrg.org/journal/vj2003issue1/2003_issue1_quick.php

I’d like to be vegan but I’ve heard it’s expensive. Is this true?

https://www.vrg.org/journal/vj2009issue1/2009_issue1_rising_prices.php

https://www.nytimes.com/2019/11/15/opinion/sunday/tulsa-dollar-stores.html

Research by Jeanne Yacoubou, MS

The Vegetarian Resource Group received comments from two readers regarding xanthan gum in Annie’s salad dressings. Our readers reported that several of Annie’s dressings contain xanthan gum made using an enzyme from chicken eggs.

Annie’s told one reader:
“For Annie’s dressings where an animal enzyme is used to make the xanthan gum, the enzyme is derived from chicken. We do not make a vegan claim on these dressings for this reason. The dressings that contain xanthan gum made from chicken enzymes are:
1. Asian Sesame Dressing – Organic 8 oz.
2. Chile Lime Vinaigrette – Organic 8 oz.
3. Oil & Vinegar – Organic 8 oz.
4. Red Wine & Olive Oil Vinaigrette – Organic 8 oz.
5. Roasted Garlic Vinaigrette – Organic 8 oz.
6. Shiitake & Sesame Vinaigrette 8 oz.
7. Shiitake & Sesame Vinaigrette – Organic 8 oz.
8. Shiitake & Sesame Vinaigrette 16 oz.”

Annie’s also said, “We chose to change our xanthan gum so that we could meet the Non-GMO Projects Standards.”

In addition, Annie’s relayed: “Our dressings contain several types of xanthan gums that have different functionality based on the type of dressing. During the making of xanthan gum, an enzyme is used. Some xanthan gums use a vegetable enzyme, and some use an animal enzyme. While the enzyme is no longer present in the final product, we only label our dressings “vegan” if all ingredients, including the xanthan gum processing enzyme, come from non-animal sources.”

“For Annie’s Dressings where an animal enzyme is used to make the xanthan gum, the enzyme comes from a chicken egg. We do not make a vegan claim on these dressings for this reason.”

Because xanthan gum is usually considered vegan, we were curious to find out more about Annie’s xanthan gum, seemingly made with a chicken egg enzyme. (It appears that the enzyme is from the egg, not from a chicken that has hatched.) From a multitude of inquiries, rephrasing of questions, putting together responses we and our readers received, and talking to a food scientist knowledgeable about xanthan gum, this is information we pieced together.

When using the filter tool for “vegan” on Annie’s website, we generated the following list of salad dressings, which all were labeled as vegan, contained xanthan gum, and were non-GMO certified: Poppy Papaya Seed, Green Garlic, Goddess, French, Lemon Chive Vinaigrette, Lite Goddess, and Tuscany Italian. Other dressings that are not identified as vegan also contain xanthan gum and are non-GMO certified. This seems consistent with Annie’s statement that “Our dressings contain several types of xanthan gums that have different functionality based on the type of dressing. … Some xanthan gums use a vegetable enzyme, and some use an animal enzyme.”

According to a knowledgeable food scientist, xanthan gum is used in salad dressing to:

•    add viscosity so that when you stop shaking the bottle, the dressing thickens and when you shake it, the dressing thins.
•    help it “cling” to the salad.
•    promote enhanced mouthfeel
•    suspend spices.

Production of xanthan gum does not require the use of enzymes. Enzymes are used to make the purification process more efficient. The enzymes used to produce xanthan gum (called proteases and lysozymes) originally came from dairy but today are commonly from bacterial, fungal, or plant sources. As processing aids, enzymes are not in finished food products except possibly in very small (i.e., residual) amounts.

Several companies told us that xanthan gum is not commercially manufactured today from egg whites as a starting material. Even considering what we were told by Annie’s, this statement is still true.

Those companies also told us that egg enzymes aren’t used as processing aids.

However, if what Annie’s is saying is happening, at least one company is using egg enzymes as a processing aid in the manufacture of xanthan gum. If a reader can locate this company, please let us know.

GMO
“GMO” is an abbreviation for genetically modified organism. This means that genetic material from one organism was inserted into that of another. After replication, the receiving organism expresses the new genetic information in appearance or in the production of a certain desired substance. In this case, it would be xanthan gum.

The Non-GMO Project, which certifies products with its non-GMO Project Standard told us: “If there were GMO material in either the microbes or the corn, but in the finished product the xanthan gum made up less than 0.9% of the product, by weight percentage, the ingredient could be “micro-exempted”, and the product would also be compliant with the Standard.”

A food scientist told us: A manufacturer would rarely use xanthan gum at 0.9% or above. From a product development perspective, xanthan gum is typically used in most products, not just salad dressings, at 0.5% or less due to its high viscosity.

ALLERGY LABELING
Annie’s does not claim on its labels that any of its salad dressings discussed in this article contains an egg ingredient. Such a statement is required under the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) if an egg ingredient is present in the final product, because egg is considered a major allergen. See: https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa

Some food companies will alert consumers to the fact that a major allergen was involved in the manufacturing process – and possibly present, if at all, only residually in the final product – by stating it on the label. Annie’s has not taken this step concerning its xanthan gum. As mentioned above, Annie’s has said that the enzyme from the xanthan gum processing is not in the final product.

NOTE: The VRG thanks our readers who alerted us that a food company is using xanthan gum that’s been processed with an egg enzyme even though the egg enzyme does not appear to be present in the final product.

For information about other ingredients, see: https://www.vrg.org/ingredients/index.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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own. We live in an imperfect world and humans are not perfect. Do the best you can in your situation but remember that since veganism is about creating a more peaceful and healthier society, ingredient information should never be used to be discouraged about what you can do, to be critical or judgmental of others, or to justify a diet bad for your health.

By Jeanne Yacoubou, MS

The Vegetarian Resource Group (VRG) investigated toilet paper brands in November & December 2018 at the request of an online reader. Here is what we learned.

Charmin® by Proctor & Gamble®
The following FAQ appears on Charmin’s website:
Q: Does Charmin contain animal derived ingredients?
A: Charmin may contain animal derived ingredients. Whenever possible, P&G uses plant-derived or synthetically-derived ingredients to substitute for animal derived materials (ADMs). In those cases where ADMs are necessary for product performance, P&G requires that all our suppliers provide ADMs that are safe and compliant with all regulations and industry guidelines.

Of all companies we asked, only P&G told us explicitly that there are “animal-derived materials” (ADMs) in all of their toilet tissue.

A Consumer Care Rep told The VRG:
“Trace amounts of ADMs are in all Charmin bathroom tissue. There is no bathroom tissue without it…What the ADMs are is proprietary.”

The VRG then pursued a different line of inquiry. We asked Charmin if the company could reveal what the ADMs are NOT. We specifically asked if gelatin could be ruled out. We asked the question in this way to see if we could learn anything at all about the identity of their animal-derived materials.

For further clarification, we also asked two more questions:

1. Is Charmin toilet tissue kosher?
2. Which animal(s) is the source of the animal-derived materials?

Their Consumer Care Rep told us:
“We can’t confirm whether our bath tissue is kosher or not. Beef or pork is the source of the ADMs.”

We asked again whether gelatin could be the animal-derived material. The rep stated that she had received no direct response about this nor any more information from the Charmin department which fields consumer questions that the reps can’t answer.

VRG speculation: Given the “beef or pork” answer from Charmin, an answer that we’ve received many times from other companies selling various products, an educated guess would be that Charmin’s ADM is most likely gelatin, stearic acid or a stearic acid derivative. These are the animal-derived ingredients which make many other products non-vegan.

Today, gelatin, stearic acid and stearic acid derivatives are the most common ingredients derived from beef and pork. They are used in many food or personal care products. All three serve as “glue” in holding together other ingredients in all sorts of edible products like confections, desserts and pharmaceutical pills. In the case of toilet paper, the “glue” is needed to keep the paper fibers together.

Cottonelle® & Scott® Toilet Paper by Kimberly-Clarke®
There is nothing that we could locate on the Kimberly-Clarke website about animal-derived ingredients in Cottonelle toilet tissue.

Here’s the email we received:
“We would like to inform you that our products are composed of 100% virgin fibers along with processing aids. The processing aids are not directly manufactured from animal ingredients and none are intentionally added.

Some manufacturers of the raw materials use processing aids, fillers, or additives that may be synthesized from animal derived components.

Since these components may be present in trace amounts, and furthermore, are subjected to such intense processing heat, any possible animal derived component would be of no biological significance.

To learn more about the ingredients we put in our products, please visit the KCC website. A link is provided for you below:
https://www.kimberly-clark.com/en-us/brands/ingredients”

After reading this email, The VRG called KCC again for clarification. We were confused by the suggestion that the paper fibers are the sole “raw material” although a later sentence suggests there are “raw materials” (that is, more than one) in the final product.

Furthermore, it appeared that the raw materials had possibly been processed with ADMs.

Unfortunately, upon followup, we received the exact same email with no additional information.

Until we receive a definitive reply from KCC, The VRG cannot be absolutely sure that no ADMs were ever used at some point in the manufacture of the raw materials used to make their toilet tissue.

Quilted Northern® and Angel Soft® by Georgia-Pacific®
We learned from the Quilted Northern website that the three plies in their toilet paper are held together by pressure using “…a proprietary mechanical bonding process…” Furthermore, the FAQ states that the toilet tissue is “primarily made of virgin wood pulp.”

The Angel Soft website did not give ingredient or processing information. When we called both companies, we spoke with the same person. He assured us: “There are no animal ingredients at all in our toilet tissue. There are no animal products in the glue.”

Seventh Generation®
Seventh Generation’s toilet tissue is unlike all the others in that it is 100% recycled.

We chatted online. Here is our Q&A:
The VRG: Does your toilet paper contain animal-derived materials like gelatin?
Seventh Generation: We do not use any animal-derived ingredients in any of our products!
The VRG: Including the glues?
Seventh Generation: Including the adhesives
The VRG: Just the paper products or all of your products?
Seventh Generation: All of our products!
The VRG: So you’re a vegan company?
Seventh Generation: Yes. All of our products are considered vegan.

Grove Collaborative® Tree-Free Bath Tissue
Grove offers an alternative to virgin or recycled wood pulp with its bamboo-sugar cane product.

We corresponded with Grove. Here is our Q&A:
The VRG: Are there any animal-derived materials in your toilet paper? Maybe to hold fibers together? Or maybe in the adhesive? Like gelatin?
Grove: There are no animal-derived materials that we are aware of. In reviewing the ingredients of the adhesive used… there was nothing like gelatin listed.
The VRG: For those concerned about the environmental degradation due to sugar plantations, from where do you source your sugar cane fibers?
Grove: The sugarcane we use for our product is actually a byproduct from sugar manufacturing in China that we upcycle to make paper products.
The VRG: How much sugar cane material is in the product versus bamboo? A ballpark percentage is fine.
Grove: Currently it’s about 50/50 bamboo/sugarcane.
The VRG: Are you thinking of making an all-bamboo product? Or with something other than sugar cane materials? Like what?
Grove: Yes, we are exploring the option of using 100% bamboo for a couple products. Given the need for a long fiber and a short fiber, not all product can successfully be made using 100% bamboo.
The VRG: Is your product certified pesticide-free? Like USDA Organic certified?
Grove: It is not officially certified pesticide-free, but bamboo naturally has anti-fungal and antibacterial properties deeming pesticides unnecessary.

Related VRG Articles
Here are some VRG articles on gelatin, stearic acid or stearic acid derivatives in other products:
• Mint Table

• Skittles & Starburst

• UK beverages

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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Ingredient information is not meant to discourage people from being vegetarian, to say someone is or is not vegetarian, or to give company staff and businesses a hard time. That would defeat the goal of vegetarians and vegans trying to create a kinder world. We live in an imperfect world, do the best we can, and strive to do better. We each make different decisions about what is appropriate for ourselves, where to draw lines, and what is practical for our situation. However, ingredient research can be used as an aid in meeting your needs or the needs of your clients and customers. To label items vegetarian and vegan, it’s best for full disclosure and to make sure all the ingredients are vegetarian and vegan.

By Jeanne Yacoubou, MS

The BevVeg! Label for vegan beverages, food, and consumer products was created in November 2017 by Founder and CEO, Carissa Kranz, Esq., a vegan from birth. She, along with fellow vegan lawyers, Alyse Bentz and Penny Furr, hope to set a higher standard for companies wanting to call their products vegan. BevVeg! is an intended play on words to imply BE VEG.

“BevVeg! certification logo means our research reveals: No animal ingredients or animal by-products used in the processing, clarification, filtration, de-acidification, or manufacturing before bottling or packaging. We also investigate whether the product manufacturing, bottling, and packaging is from a shared facility, or outsourced or sub-licensed to a facility that may compromise the vegan integrity or cause cross-contamination. If sugar is used, we require proof that manufacturer uses zero bone char (often disguised as “natural charcoal”). Likewise, we require proof from source ingredient manufacturers to ensure those listed parent ingredients also maintain vegan integrity. No animal testing on the BevVeg! certified product.”

Kranz elaborated on her Group’s vegan standard by adding: “…we look into all source ingredients without outlining different subsections of ingredients allowed or disallowed, and without breaking down eligible products or enzymes, etc. We research every ingredient and every product and each new product is in its own universe of evaluation. We separate out each file and investigate that file according to our standard. We are constantly surprised at labels and ingredients and processes and truly feel our standard, as is, is what we are comfortable working with as it allows us to set a standard and use an attorney’s mind to make sure it’s aligned…we look into all flavors, colors, agents, enzymes, etc. I think our standard is clear that all of that is considered, and not rounded down to zero, like the law allows.”

In describing The BevVeg! logo, Kranz wrote to The Vegetarian Resource Group that the BevVeg! Label is “different from all other vegan labels in that ours is the only one created and administered by attorneys.”

She stated in an email:
“We are a law firm. Lawyers, by nature, are regulators. We bring credibility and legitimacy to the vegan standard. We raise the standard.”

BevVeg! was founded to provide consumers with much needed transparency. Ms. Kranz said: “If you see the BevVeg! logo on a product, the consumer can trust that the product has been cross examined and investigated as part of a legal disclosure process.”

In October 2018, The VRG spoke with Kranz & Bentz about their label and methods. Kranz elaborated:

“BevVeg! is a law firm that researches and certifies vegan food, beverage, and product claims. Right now, the law does not regulate what is claimed ‘vegan’… As attorneys, we drafted a vegan standard for an industry that is in need of a vegan definition…We require disclosures that the law, as of today, does not [demand]. A vegan would say those disclosures are [necessary].

“BevVeg! certification is based on a high standard of vegan integrity. Use of the BevVeg! logo is only licensed to products in alignment with our vegan standard based on our extensive due diligence…and certification process. We have made the paperwork and disclosure process a legal process. There is no simple form to fill out. This is about tracing product ingredients, source ingredients and manufacturing processes. Furthermore, this certification requires diligent documentation of these practices…The BevVeg! label signifies that attorneys have completed their due diligence and audited the products.

“Companies seeking the BevVeg! vegan certification mark establish an attorney-client relationship with us, which gives rise to attorney-client privilege…We are not here to expose them…We must have full disclosures about all ingredients, processing, bottling, and packaging before we certify and license use of the BevVeg! logo.

“Consumers…want truth, transparency, and authenticity in labeling…[They] should feel at ease when they see the BevVeg! certified logo knowing that those products have been audited by attorneys and determined to be in alignment with the BevVeg! vegan standard based on extensive due diligence, research and cross examination.”

The VRG asked if BevVeg! requires details on how companies manufacture their products or if they simply ask for a signed statement declaring “no animal ingredients or animal byproducts involved.” Kranz informed us:

“The law firm asks for details and we ask for signed affidavits. We encourage companies to be forthcoming in describing their methods…”

Bentz elaborated on this to The VRG by stating that BevVeg! must know all details about how the product was manufactured, “including, for example, the names of the yeast or bacterial strains involved in production; ingredients in any growth media used to grow microbes; or if any animal-derived genetic material were used…Without knowing the details…BevVeg! will not certify a product as vegan.”

Below are written responses from BevVeg! to our questions:

The VRG: Which types of products do you certify?
BevVeg!: We certify all types of products (e.g. beverages, food, soaps, makeup, etc.) We have two distinct trademarked logos. One for all products and one specifically for beverages.

The VRG: How long have you been certifying beverages?
BevVeg!: Our company was founded in 2017 and has been certifying beverages since its inception.

The VRG: How many beverages are currently certified by you?
BevVeg!: We have certified beverages worldwide from South Africa to Italy to America, and our list is growing daily. For the most up-to-date information on our certified beverages, we encourage consumers to download our free app. Through the app, consumers can access our searchable database, which identifies certified beverages as “BevVeg! Certified Vegan.”

The following are some examples of recently certified with the BevVeg logo found on the app:
• wines from Connecticut winery Priam Vineyards
• O.R.E. Raw Vegan Gin
• The Vice Wine from Napa
• United Nations of Wine (Leopard Frog) from South Africa
• Bellissima Prosecco, Christie Brinkley’s wine line from Italy.

The VRG: Do you certify vegan only (not vegetarian)?
BevVeg!: At this time, we certify vegan only.

The VRG: Do you perform any ingredient verification beyond a company’s signed list? If you use a checklist of any type, please attach.
BevVeg!: Any statements by company representatives in connection with their application are considered legal representations…We require that company representatives sign an affidavit certifying that all of the information contained in the application is true and correct under penalty of perjury.

We do not have a simple checklist, nor do we have a simple application. Each application is custom tailored …That’s what makes us unique.

The VRG: Since you are mainly basing your label on legal representations, what is the penalty for false information? What remedy would you pursue? What is in the legal agreement?
BevVeg!: As part of the application process, companies must sign an affidavit swearing that all information provided to us for purposes of certifying their products as vegan is true and correct.

… Any companies that knowingly submit false information in connection with an application are banned from bearing our certification mark or applying for certification in the future. Furthermore, in the event we discover that a company has lied on their application, we would immediately rescind our authorization to use the BevVeg! certification mark. Per our application, in the event any information submitted as part of an application for vegan certification is found to be incorrect, the company must immediately publish a correction on their websites letting consumers know that their vegan certification has been rescinded. [VRG note: Italics are Ms. Kranz’.]

As a law firm, we are able to establish attorney-client privilege with our clients (i.e., the companies who apply for certification). The attorney-client privilege is intended to enable companies to be completely transparent with us as they seek certification. We do not penalize companies who fail to meet our standard. Rather, we seek to counsel them and advise them on way to improve their ingredients and processes so that they will be able to meet our vegan standard in the near future.

We make it clear to companies seeking certification that there is no penalty for not meeting our vegan standard. Because of the attorney-client privilege, we do not disclose which companies are seeking certification and which companies have failed to meet our vegan standard. Also, we keep our application fees minimal so that companies don’t feel any sort of financial pressure to lie on their applications. In the event a product does not meet our vegan standard, the annual licensing fee will be completely refunded for that product.

We believe this creates a strong incentive for companies to be transparent and forthcoming on their applications.

The VRG: Do you perform an on-site inspection? Do you announce it at the start of the certification process?
BevVeg!: Yes. At the start of the application process, companies are notified that we reserve the right to complete an on-site inspection, and that we do not have to provide any prior notice…If we believe pertinent information may be gleaned through a site visit or if we feel that an on-site inspection is necessary to verify the company’s claims, then an on-site inspection will take place. Inspections are unannounced. However, out of respect for our clients, inspections typically take place during normal business hours. Many new account leads begin with on-site visits…before the application process even begins. Also, all certified products are subject to random on-site inspection, as necessary, and we trace the ingredients…to the manufacturer that supplied those ingredients…

The VRG: You said: “… all certified products are subject to random on-site inspection…” Can you please clarify?
BevVeg!: We have completed inspections. For many of our recently certified products, we have conducted an on-site inspection at the time the company applied for certification, or immediately after. In addition to this initial inspection, we require that companies agree to random on-site inspections.

That being said, on-site inspections are only a small part of the process, and, in our experience, only yield so much information. While an on-site inspection can be helpful for evaluating practices at a particular facility, many food manufacturers use ingredients from third parties. A site visit would yield little to no valuable information regarding whether these outsourced ingredients meet our vegan standard. Because we are able to establish attorney-client privilege with our clients, they feel more comfortable disclosing their suppliers to us so that we can thoroughly investigate each and every ingredient used.

The VRG: Do you have a food technologist who evaluates company information?
BevVeg!: We are a law firm, and each application is reviewed by a team of attorneys. Like many law firms, we reserve the right to engage outside consultants and experts when we believe it is appropriate to do so. These consultants may include food technologists and other specialized personnel.

At this time, however, we do not feel a full-time food technologist is necessary for our purposes. There is no litmus test to determine whether a product is vegan or not. No scientific test exists to confirm trace animal products. At BevVeg!, our focus is on disclosures and transparency into processes and ingredients that are not currently investigated under the law.

Furthermore, many of the larger companies seeking certification have their own certification team. Together, we research and strategize with those teams to figure out how these companies can best meet the BevVeg! vegan standard, without it being cost prohibitive. For these types of major accounts, we do not need our own food technologist as those accounts are well staffed with in house liaisons.

The VRG: How often do you make sure a product formulation or processes hasn’t changed?
BevVeg!: If we determine that a product meets our vegan standard, we grant them a license to use our certification mark for a one-year period. Companies must apply for certification every year, and notify us immediately if anything changes in the meantime.

The VRG: Is it in the contract that companies have to notify you immediately of changes?
BevVeg!: Yes. The affidavit certifies future intent to uphold the BevVeg! vegan standard. In other words, companies must swear that they will uphold the BevVeg! vegan standard. In the event a company elects to modify any ingredients or processes used in the creation of the certified product, the company is instructed to notify BevVeg! immediately.

The VRG: Do you charge fees (based on annual revenue and/or number of products)?
BevVeg!: For new applications (i.e., applications for product not previously certified by BevVeg!), the application fee is $150 per product. For renewals only (i.e., applications for products certified by BevVeg! during the preceding 12-month period), the application fee is $50 per product. If approved, the annual licensing fee for use of the BevVeg! certification logo is $250 per product certified.

The VRG: Are meat, fish, poultry or animal slaughter byproducts used in products or manufacturing?
BevVeg!: No.

The VRG: Do you inquire about cow bone char as a filter? Are gelatin & collagen also screened for? Do you specifically ask about any others? Which?
BevVeg!: Yes. We require that companies list all ingredients and their manufacturers. We then independently verify whether or not those ingredients are vegan…Research into the…ingredients, [manufacturing) processes and packaging are key.

The VRG: Do you specifically refer to “processing aids” in your questions or just ask if certain ingredients are IN the final product?
BevVeg!: We require detailed disclosures regarding the entire process used. For example, while fining agents are typically filtered out before bottling, we require that companies identify any and all fining agents. If shared machinery is used, we also require that companies describe processes used to clean the equipment to prevent cross contamination. We do not want any trace animal products in the final product, so processing aids are absolutely part of our certification deliberations.

The VRG: Are eggs or egg products permitted?
BevVeg!: No.

The VRG: Do you specifically ask about albumen as well as eggs as processing aids which may or may not be in the final product?
BevVeg!: Yes. We ask companies to provide a complete list of ingredients and processing aids. The use of albumen or egg whites at any stage of the manufacturing process is not permitted.

The VRG: Are milk or milk products permitted?
BevVeg!: No.

The VRG: Do you specifically ask about casein and whey as well as milk as processing aids which may or may not be in the final product?
BevVeg!: Yes. We ask companies to provide a complete list of all ingredients and processing aids. The use of whey, casein or any milk products at any stage of the manufacturing process is not permitted.

The VRG: Are animal-derived genetically modified organisms (GMOs) permitted?
BevVeg!: No.

The VRG: Have any microorganisms, fruits, grains, etc. used to make the final beverage product undergone any modifications through the insertion of genetic material that originated from animals, animal or dairy products and/or animal byproducts?
BevVeg!: [GMO] ingredients that may have involved animal genes or substances are prohibited.

The VRG: Are contaminated equipment safeguards taken?
BevVeg!: Yes. As noted above, in the event shared equipment is used, companies must describe in detail any cleaning methods used to prevent cross contamination. After careful review, we determine whether such methods are acceptable.

The VRG: Are any of the beverages that you certify manufactured on equipment (including fermentation tanks) that is used to make non-vegan products or products that are processed with animal or dairy ingredients although nothing non-vegetable remains in the final product?
BevVeg!: If any shared equipment is used, companies are asked to describe in great detail the measures taken to prevent cross contamination. These questions are asked as part of our cross examination and the answers are considered during our certification deliberations.

The VRG: Besides equipment mentioned in the preceding question, are there separate preparation utensils (spoons, bowls, etc.) for vegan-only products?
BevVeg!: If any non-vegan products (products that either contain animal ingredients or products that are made using animal ingredients even though the animal byproduct is not present in the final product) are made in the same facility, the company must describe in detail all measures taken to prevent cross contamination. If the product is bottled off site, the company must provide the name of the facility used to bottle the product so that we can research the risk of cross contamination prior to bottling. All representations are made by legal representatives, signed, notarized, verified and made under penalty of perjury.

For more information and an up-to-date list of certified products, readers may refer to the BevVeg! app available for download and on their website. [For app download, the following link: https://itunes.apple.com/us/app/bevveg-vegan-beverage-guide/id1359972316?mt=8. For website, www.bevveg.com]

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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

See more labeling information here:
https://www.vrg.org/journal/vj2006issue3/2006_issue3_labels.php
https://www.vrg.org/ingredients/index.php

Photo from The Pizza Plant

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: VRG Online Veggie Restaurant Guide

To support the updating of this online restaurant guide, please donate at:
Donate to The Vegetarian Resource Group

Here are some new additions to VRG’s guide:

El Cactus Veggie-Vegan
18 W. Pacific Ave.
Henderson, NV 89015
This all-vegan Mexican restaurant has tacos to be sure, but also pambazo, albondigas, guajolotas, and more! The portions are generous, the prices are reasonable, and the flavors are amazing. Their aim is to make you feel like at you’re at your abuelitas house!

Heart Choices Café
4127 6 St. NE
Calgary, AB T2E 6V5 Canada
This place has great choices, whether you’re looking for a hot sandwich or a curry. Choices include green and yellow curries, satay skewers, Beyond burgers, and French dip sandwiches. Everything is 100% vegan, including the poutine and the mac and cheese!

Rabbits Café
555 SW Oak St., Ste. 6
Portland, OR 97204
Rabbits Cafe is a small breakfast and lunch spot that you may have to search for, as it’s located inside the Bancorp Tower on the bottom floor. Once you’re there though, they have a range of rice and kale bowls, wraps, smoothies, and salads to choose from. Arrive before 11am to try their biscuits and gravy or one of several varieties of tofu scramble. Seating is limited, but you can always order your meal to go!

Raw Fresno
2405 Capitol St., Ste. 103
Fresno, CA 93721
Tacos, wraps, veggie burgers, and salads made from fresh, local ingredients are just a few of the many offerings at Raw Fresno. There’s also fresh smoothies, blended drinks, and delicious desserts. Make sure to leave room for the brownie sandwich or the cheesecake!

Root & Bloom
423 Elmwood Ave.
Buffalo, NY 14222
West coast vibes meets east coast comfort food style of café in Buffalo! The food is vegan, free of processed ingredients, and local and organic when available. They have homemade cinnamon rolls, pancakes, waffles, and eggless omelets for breakfast and brunch, just to name a few options. For dinner, choices include jackfruit sliders, salads, and vegan mac and cheese.

Sol Sips
203 Wilson Ave.
Brooklyn, NY 11237
Sol Sips is changing up the drink game with innovative “Bevs” like raw hot coco, root brews, fresh nut milks, smoothies, and milkshakes. The entire restaurant uses agave and maple syrup as the sweeteners. Order a Bacon, egg, and cheese sandwich made with chickpea eggs, tempeh bacon, and violife cheddar cheese, or head over on the weekends to get pancakes for brunch. The locally sourced ingredients are fresh and the food is made to order.

The Pizza Plant
55 S Madison Ave.
Pasadena, CA 91101
From Stuffed Avocados and Jalapeño Poppers to the Not Your Grandma’s Pizza, The Pizza Plant is the vegan pizzeria we’ve all been waiting for. Choose from a pre-designed pizza, or create your own from a list of crust, sauce, cheese, and topping options. There are also salad options, and every salad and pizza has two size possibilities.

The Thai Vegan Café
9679 MacLeod Trail SW
Calgary, AB T2J 0P6 Canada
While the focus here is clearly on Thai favorites, that’s not all on the menu at this latest offering from Hearts Choices. Consider the BBQ “pulled pork,” made from jackfruit and topped with caramelized onions and house-made slaw. But if Thai is what you came for, try the Pad Thai or Tom Kah Pak. Either way, why not end your meal with a cashew cheeze cake? It’s all vegan, and many of the dishes also have gluten-free options.

By Jeanne Yacoubou, MS

In Fall 2017 The VRG received an intriguing email from an anonymous writer with this directive: “Please change xanthan gum to ‘sometimes vegan’ on your ingredient list (http://www.vrg.org/ingredients/). Xanthan gum is sometimes processed with egg whites. Thank you.”

Xanthan gum to the best of our knowledge is vegan. It is produced by bacterial fermentation. It is used to thicken food products or, as an emulsifier, to help water- & oil-based ingredients stay together.

This was the first time we had ever heard that xanthan gum is processed with egg whites. Xanthan gum is sometimes used in place of egg whites in recipes with ingredients that would separate if not for some kind of binder. Or possibly the emailer meant to say that egg was a component of the bacterial growth medium or used as a processing aid during manufacture.

To clarify matters, we asked the inquirer for his/her information source. In a follow-up email the writer provided us with a Facebook® post about a questionably vegan frozen dessert at Weis® Frozen Foods of Australia https://www.weis.com.au/products/weis-sorbet/dark-choc stating: “Attached is a screenshot confirming that at least one company used to use non-vegan xanthan gum.”

Weis Frozen Foods of Australia
The VRG followed up by contacting Weis and several vegan groups in Australia. Tuija, member of Animal Rights Advocates® and Vegan Perth® responded. www.ara.org.au www.veganperth.org.au. Zade, member of the Vegetarian & Vegan Society of Queensland® also replied. https://www.vegsoc.org.au/

They offered to contact Weis on our behalf expressing personal interest & an intent to inform their members.

Tuija and Zade relayed the same response that Weis sent to The VRG (see below).

Stewart Eddie, New Products Manager at Weis, replied in an email with the same information that appeared in the Facebook post reprinted above.

Next to the line about the Dark Chocolate and Coconut Sorbet Exotics Stewart added the following:

“*Dark Chocolate and Coconut Sorbet Exotics – 21 March 2018 or later –please note this product is no longer being manufactured.” He then went on to say:
“We have recently changed the supply of one of our ingredients, xanthan Gum, to ensure that our dairy free products are, and continue to be, suitable for vegans. To make the point clear, our sorbets never had xanthan gum derived from egg whites. There was a risk of cross contamination at the manufacturer of the xanthan gum. We risk assessed and deemed inappropriate to uphold a claim of suitable for vegans. These products are now going on shelf and are available to purchase from most major retailers.

We have also introduced a new range in August 2017 called Weis Real Good, Feel Good. This range of 2 tubs and 3 bars are also vegan friendly…”

The VRG followed up by asking: “We believe that the concern relates to the possibility of a processing aid derived from egg whites used to manufacture xanthan gum, not that the xanthan gum is sourced directly from egg whites. Can you confirm that your new xanthan supplier does not use this processing aid?”
Stewart replied: “We have verified our current supplier’s ingredients are indeed vegan suitable.”

So it appears to The VRG that Weis’ sorbet never had xanthan gum derived from egg whites nor processed with egg whites.

We found this information from an Australian group that has done some ingredient investigations.

On its xanthan gum page, it states:

“Originally, we had xanthan gum listed as a vegan friendly additive but after doing some research, we have removed it from the vegan list.

As with most food additives, there is not one hard and fast answer. It is possible to obtain vegan friendly xanthan gum, but it is also a smart idea not to assume that all xanthan gum is vegan friendly. Why isn’t it vegan friendly if it is derived from bacterial fermentation? The issue lies in the manufacturing process, or more specifically, during the clarification of the additive. As described in the patent for xanthan gum a patent for purifying xanthan gum, chicken lysozyme can be used. Additionally, in some instances, we found certain xanthan gum had been derived from fermentation of whey (a dairy by-product).”

This declassification of xanthan gum as vegan appears to be based on academic research. No information was provided on current manufacturers producing xanthan gum using egg whites.

We looked into the links concerning xanthan gum. We found an additional patent which contains the same passage as the link about animal-derived enzymes which could be used to manufacture xanthan gum.
https://patents.google.com/patent/US5994107
https://patents.google.com/patent/US5595892A/en

Here is the pertinent passage from these patent applications filed in the 1990s:
“As for lysozymes, there are known animal lysozymes, such as, egg white lysozymes of chickens, ducks, quails, turkeys, and geese, spleen lysozymes of dogs and rats, and lysozymes present in human urine (of leukemia patients), human milk, and tears. Plant lysozymes have been found in turnips, cabbages, and papaya juice. For the present invention, however, the origins of the enzymes are of little importance.”

In these patents, “Lysozyme Taiyo” was used. It is identified as a product of Taiyo Chemical Co.®

This 1998 book reference also refers to Taiyo Chemical Co. in the context of a lysozyme sourced from egg white.
https://books.google.com/books?id=X-DW_jzg2LgC&pg=PA229&lpg=PA229&dq=Lysozyme+Taiyo%22+of+Taiyo+Chemical&source=bl&ots=DOmv_I5o7S&sig=TrcZMcgYH-Wu5-6Oz_Gjge9A_XI&hl=en&sa=X&ved=0ahUKEwjA6PH98ILbAhVFnFkKHStoAGUQ6AEIKTAA#v=onepage&q=Lysozyme%20Taiyo%22%20of%20Taiyo%20Chemical&f=false

Both the patents and the book are dated from the 1990s. This fact alone raises our suspicions about whether it’s true today on a commercial basis.

Taiyo Chemical Co.
We looked up Taiyo Chemical Co. to see if they produce an egg white-derived lysozyme today. Although the company may have done so in its beginnings during the 1950s there is no mention of such a product today.
http://www.taiyo-chemicals.co.jp/en/

Also cited was a 1977 article on whey used in xanthan production titled “Xanthan Gum from Acid Whey”: https://pubs.acs.org/doi/abs/10.1021/bk-1977-0045.ch003 Again, the date raises the question of current practice.

What Current Xanthan Gum Manufacturers Say – No Egg Whites Ever
The VRG contacted three companies which manufacturer xanthan gum.

Cargill® did not respond to our inquiry at all.

We spoke with Tom at AEP Colloids® http://www.aepcolloids.com/products/xanthan-gum/ in January 2018. He told us in response to our question about egg whites in xanthan gum production: “Egg whites are never used. We use corn. Others may use other carbohydrates such as cane sugar.”

We also communicated by email with Jason from CP Kelco® Co. in February 2018. https://www.cpkelco.com/products/xanthan-gum/

He attached a letter to his reply from Cheryl Van Dyne, Director, Global Regulatory Affairs at CP Kelco. It stated: “Xanthan gum is a polysaccharide produced by bacterial fermentation of a pure culture of Xanthomonas campestris with protein and carbohydrate sources, such as but not limited to soy or corn analogs.”

We followed up by asking specifically if egg whites or cane sugar were used. Jason replied by attaching the product information sheet for xanthan gum. He prefaced the attachment by saying “The answers you requested can be found in the attached document.”

The document stated that xanthan gum was “suitable for a vegetarian diet.” It also stated that xanthan gum was “not suitable for a vegan diet.”

The reason why CP Kelco’s xanthan gum is not vegan was given later on in the document in a table on allergens and xanthan gum production. It’s clear from the table that xanthan gum is not declared vegan because it is manufactured in a factory with and on the same equipment as products containing egg. However, the xanthan gum is not cross-contaminated with egg products nor are egg products used to make it.

Corn is included in this allergen table because it serves as the growth medium for the bacteria making the xanthan gum. Cane sugar is not included since it is not one of the eight allergens which must be declared according to the FDA. However, CP Kelco included other substances in their table which are not FDA-regulated allergens such as corn.

I asked Jason if cane sugar’s absence from the list meant that cane sugar could not be a food source. Jason replied “Correct.”

Here’s a video on xanthan gum production at CP Kelco’s plant. https://www.youtube.com/watch?time_continue=12&v=x4q1qXX4yhI

General Conclusion about Xanthan Gum Manufacture
Neither egg nor milk products are used in xanthan gum’s manufacture. They are not used as either growth media or as processing aids.

CP Kelco states in its product information document that xanthan gum is not considered vegan because it is produced on machinery where egg products had been.

However, CP Kelco follows good manufacturing practices (GMPs) as they state in their product information document. In between product runs, machinery is thoroughly sanitized. There may be very slight residues present but all reasonable precautions dictated by GMPs had been taken to avoid any cross-contamination.

It seem in order to protect itself from legal liability in case someone with an egg allergy or a vegan consumes CP Kelco’s xanthan gum and tries to sue the company claiming they had been misinformed or misled, CP Kelco does not call it “vegan.”

As we’ve shown in the case of other ingredients, https://www.vrg.org/blog/2018/03/30/vegan-l-cysteine-update-l-cysteine-as-an-anti-browning-agent-for-pre-cut-fruit/ commercial manufacture is different from what happens in research laboratories. It may be true that animal- or dairy-derived ingredients could theoretically be used to produce certain ingredients on an industrial scale. There may even be patents on these procedures.

However, if non-animal and non-dairy alternatives are available, companies today in 2018 seem to often choose them over animal/dairy sources to manufacture their ingredients.

There are several reasons for this. Here are a few:
-Non-animal/dairy sources may be cheaper.
-There’s a more consistent supply of non-animal/dairy sources.
-There’s more consistent quality of non-animal/dairy sources.
-It’s easier to get religious certifications on non-animal/dairy sources.
-There are consumer concerns about animal-carried illnesses (such as BSE or Bird Flu) that consumers may have related to animal- or dairy-derived ingredients.

In light of this analysis, The Vegetarian Resource Group believes that the vegan classification of xanthan gum is correct. If you have documentation otherwise from companies currently producing xanthan gum, please share with us. https://www.vrg.org/ingredients/index.php#xanthan_gum

The contents of this 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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

More ingredient information is at https://www.vrg.org/ingredients/index.php

photo from: L’Artisane

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: VRG Online Veggie Restaurant Guide

To support the updating of this online restaurant guide, please donate at:
Donate to The Vegetarian Resource Group

Here are some new additions to VRG’s guide:

Dellz on the Macon
2021 Reynolds Ave.
North Charleston, SC 29405
Dellz on the Macon serves a variety of all-vegan fare like freshly squeezed juices, smoothies, and savory items like mock-meat taco bowls and pizzas. The restaurant, however, aims to be more than just a place to eat; it strives to create social change. Dellz is an oasis in the middle of a food desert. With its nutritious options priced on a sliding scale, the restaurant serves as a more affordable and healthier food outlet for members of the surrounding community. The restaurant also serves as a community-building space where young local creatives to meet and express their ideas.

Garlik Vegan
3754 Brevard Rd.
Horse Shoe, NC 28742
Garlik Vegan is family run. Come for their Pizza made with an in-house dough noted for its crust. Specialty pizzas include a white, Alfredo Chik’n, Buffalo Tempeh and The Hawaiian. Sandwiches include the Chick’n Philly Cheese, BLT, and even Chickpea salad. Desserts and Beverages are also plentiful, with coffee provided from the local ShareWell Coffee CO. Decor is playful, food presentation is bright and shareworthy all with friendly service.

L’Artisane
7423 Collins Ave.
Miami Beach, FL 33141
L’Artisane, located in North Beach, is a French-inspired bakery and coffeehouse. Classic French pastries like croissants, pain au chocolat, tartlettes, and a variety of petits gâteaux are painstakingly recreated at this all-vegan restaurant. The bakery also serves standard bistro items like salads, sandwiches, and quiches. Gluten-free items are clearly marked. Catering and delivery are available with advanced notice.

Pure Joy Kitchen
519 NW Colorado Ave.
Bend, OR 97701
Pure Joy Kitchen is free of gluten, processed sweeteners and additives. Their menu is divided into Pure Smoothies, Elixirs, Pure Breakfast, Pure Desserts, Pure eats (entrees) and Enhancements (snacks). Recommendations include the banana bread smoothie, the mate Latte, the Chia Breakfast bowl.

SaVeg Café
637 11 Ave. SW
Calgary, AB T2R 0E1 Canada
SaVeg Café (pronounced ‘savage’) is a family owned, vegan cafe located in Downtown Calgary. The menu is heavily inspired by Korean cuisine. Items on the breakfast menu are served until 11 am and include favorites like scrambled tofu, burritos, bagel sandwiches and sweet quinoa bowls. Wraps and burgers are introductions on the lunch menu, followed by main dishes like tofu rice bowls and Japchae, which is Korean savory ‘glass’ noodles with vegetable and bean curd slices. Salad rolls, bakes goods, and snacks are other menu options along with green, fruit, and specialty smoothies.

Turning Natural
1380 H St. NE
Washington, DC 20002
Plus several other locations in Washington, DC and the Maryland suburbs of Washington, DC
This restaurant serves up delicious juice-bar fare like smoothies, salads, and acai bowls, but it’s the mission of the restaurant that makes the place truly unique. The owner, Jerri Evans, continued the legacy of Turning Natural after her mother, the founder, passed away. Her mother had a passion for creating fresh and healthy food during her battle with cancer. After realizing that many lives could be saved if healthy food was available in her community, Evans continues to bring affordable, accessible, nutritious food to DC and Maryland neighborhoods that are located in food deserts.

Vegan East
2179 4th St.
White Bear Lake, MN 55110
Vegan East, located inside of the Avalon Mall, is an all-vegan bakery offering all sorts of baked goods: cookies, cakes, brownies, pastries, and much more. With unique dessert options like chocolate salted caramel cupcakes and strawberry jam rolls, it’s no surprise that the bakery has had lines out the door ever since its opening. Desserts can be bought in-store or ordered online. Gluten-free options are also available.

By Jeanne Yacoubou, MS

In 2006, three Greek childhood friends opened full-service Cava Mezze http://www.cavamezze.com/ in their Rockville, MD hometown followed by other locations in Washington, DC, Maryland, and Virginia. The restaurants featured small plate (mezze) Greek dining.

As a spin-off on Cava Mezze, the founders launched in 2011 Cava Grill http://cava.com/, a fast-casual, Greek- and Mediterranean-inspired restaurant chain with locations in the Delaware/Maryland/Virginia region. Since then DC-based Cava has expanded to the New York City area and California with plans to open locations in North Carolina, Texas, and Massachusetts by 2018. As of December 2017, there are approximately forty Cava Grill locations in the United States according to their website: http://cava.com/locations

Since late 2008, Cava’s dips & spreads are sold at specialty markets nationwide: http://cava.com/products/where-to-buy

The VRG corresponded by email with Megan Vlasho, Customer Experience Manager, and Zach Korte, Food Safety Quality Engineer at Cava Grill, to find out more about its vegan menu items. Here is what we learned between July to November 2017. Our questions are arranged by Cava’s menu item categories as they appear on the chain’s website.

Base:
The VRG: Does your pita or mini-pita contain milk, whey, or any dairy ingredient?
Cava: No, none of our pitas contain dairy.

The VRG: Does your pita or mini-pita contain sugar?
Cava: They contain sugar.

The VRG: Do you use organic sugar in your pita breads making them from scratch? If you use a premix or premade dough, do you know if the sugar in the pita is non-cow bone char processed?
Cava: We get our pita bread from a third party, so I’ll have to ask them about their sugar.

Zach wrote: I’ve been in contact with our pita supplier. They state that they are 100% vegetarian, and they are halal-certified, which ensures no animal products are present in the final product. Their suppliers, including sugar, are confidential, so they could not share the information about bone char processing.

The VRG: Is L-cysteine used as a dough conditioner in your pita or mini-pita?
Cava: Our supplier … (said) In the past it was made from sugar beets; however this has recently changed and they are now using the ingredient which is made from feathers.

The VRG: Do you use meat stock or broths to cook the rice?
Cava: Vegetable broth.

Dips + Spreads:
The VRG: Do you make your hummus starting from dry garbanzo beans?
Cava: We use canned chickpeas in our hummus.

The VRG: Is the hummus all-vegetable?
Cava: We have a number of hummus options.
[VRG Note: Complete hummus ingredient information is presented by clicking on entries shown here: http://cava.com/products.]

The VRG: Does the roasted red pepper hummus contain cheese?
Cava: No.

The VRG: Does the harissa sauce contain mayonnaise or any dairy?
Cava: No.
[VRG Note: Cava’s other menu offerings in this category: Tzatziki Sauce, Eggplant & Red Pepper Dip, and Crazy Feta contain dairy.]

The VRG: Is your feta cheese made with animal rennet?
Cava: I spoke with our feta supplier and they use vegetarian microbial rennet.

The VRG: Does your feta cheese contain animal lipase?
Cava: [It contains] an animal-based lipase.

The VRG: Does your feta cheese contain any other animal-derived enzymes?
Cava: [The lipase is] the only animal-derived enzyme in the product.

The VRG: Does the yogurt in your Tzatziki Sauce and the Eggplant & Red Pepper Dip contain any animal-derived enzymes or cultures?
Cava: The yogurt in our dips & spreads is manufactured using non-animal enzymes and cultures.

Protein:
The VRG: Is the falafel all-vegetable? Is it prepared away from all meats?
Cava: Our beef meatballs, lamb meatballs, and falafel are prepared using the same prep equipment (bowls) but they are thoroughly washed and sanitized between their use with different recipes.

The VRG: Is the falafel fried in fresh oil? If so, which type of oil?
Cava: The falafel is fried in canola oil, which is changed on a regular basis and only used to fry our falafel, pita chips, and pita crisps toppings.

The VRG: Are the pita chips made from the pita bread?
Cava: Yes.

The VRG: Are the roasted vegetables prepared in animal fats or in contact with meats during storage and/or preparation?
Cava: No.

Toppings:
The VRG: Are the pickled onions and/or pickled banana peppers made with vinaigrette?
Cava: No, but our pickled onions do contain sugar.

The VRG: Does the cabbage slaw contain vinaigrette?
Cava: No. It uses olive oil and lemon juice.

The VRG: Are the tomato + cucumber and the tomato + onion salads all-vegetable?
Cava: Yes.

The VRG: Is the Cauliflower Quinoa Tabbouleh all-vegetable?
Cava: Yes, with the addition of olive oil, herbs, and seasoning.

The VRG: Is the White Bean Salad all-vegetable?
Cava: Yes, with the addition of olive oil, herbs, and seasoning.

Dressings:
The VRG: Are the following dressings all-vegetable?
•Apricot Dill
•Greek Vinaigrette
•Lemon Herb Tahini
•Green Harissa
Cava: Yes.

The VRG: Do they contain added sugar?
Cava: Yes to all but our Summer Spicy Apricot contains agave.

Later we asked for a sugar update:
The VRG: Has Cava begun using 100% USDA Organic sugar that is never filtered through cow bone char?
Cava: We switched to organic sugar, which does not use bone char, about a month ago.
[VRG Note: We received this reply on October 10, 2017.]

The VRG: Looking again at your allergen page and menu, I noticed “mezze” on the allergen page (in the “base + extras” table) but did not see it on your menu. What specifically is “mezze” and how is it vegetarian?
Cava: “Mezze” on our menu refers to your choice of three dips + pita chips, which are all vegetarian. Ingredient specifications for each of our dips can be found on our Allergens page.

Cava offers some seasonal menu items. Viewing its Fall 2017 menu, The VRG asked the following about fall menu offerings.

The VRG: Are the following all-vegetable?
•Greek Minestrone Soup with Harissa
•Juices: Apple Cinnamon Sage, Cucumber Mint, Blackberry Orange Shrub, Rosemary Limeade
•Seasonal Roasted Vegetables
•Carrots & Currants topping
•Yellow Pepper Tahini dressing
Cava: Yes, all those menu items contain only vegetables/vegetarian ingredients.

The VRG: Do the fall menu items listed in the previous question contain sugar?
Cava: The rosemary limeade contains organic cane sugar. The shrub and cucumber mint juices contain agave.

The VRG: Do any of your menu items contain honey?
Cava: None of our menu items contain honey.

Interested readers may find out more about Cava Grill:
https://www.forbes.com/sites/meggentaylor/2016/07/13/is-cava-grill-the-next-shake-shack-for-fast-casual-mediterranean-inspired-cuisine/#5081a21366de

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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

By Jeanne Yacoubou, MS

The Vegetarian Resource Group received an email inquiry from Theresa with a question about ingredients in pain relievers. She wrote:

“I went shopping yesterday for Tylenol and Motrin…Tylenol and Excedrin Migraine both had pregelatinized starch in them…I have three bottles of Excedrin Migraine and two do not have that ingredient. I called both companies and…was…told that it was high quality bovine gelatin—GREAT! I can’t believe that gelatin is…a needed ingredient in pain killers…Just thought it was weird that only one out of three products had that ingredient…

…I did find an alternative solution for now. The Target® brand of tension headache medication did not have gelatin in it.

Thanks for your continued research into this.”

Pain Reliever Ingredients
When analyzing the entire ingredient statements for these products, the first thing that we noticed was a major difference between tablet and gel capsule formulations.

Tablets may contain pregelatinized starch which is never animal-derived. (See next section for more about this ingredient.) Gel capsules most often contain gelatin (thus, their name) which is animal-derived. Despite their seemingly similar names, however, these two ingredients are not the same. [VRG Note: Gelatin alternatives that are vegan exist. Seaweed-derived agar agar may serve as a suitable substitute for gelatin. Hydroxypropyl methylcellulose (HPMC or hypromellose), sourced from wood or cotton with petrochemical-derived parts, is another vegan alternative to gelatin.] See: http://www.orisonchem.com/hpmc.html

Pregelatinized Starch in Foods
“Pregelatinized” refers to the process by which an ingredient such as starch or flour is pre-cooked, dried, and ground into flake or powder form. Pregelatinized starch is widely used in the food industry (soup mixes, sauces, etc.). Its ability to dissolve in cold liquids and achieve viscosity simplifies the manufacturing process. The most common starches used are corn, tapioca, and potato starches.

Diane Andrick in the Customer Advocacy Department of Tate & Lyle Ingredients Americas LLC, a major manufacturer of pregelatinized starch, told The VRG in November 2017:
“Gelatinizing starches allow them to be used in different food applications than starches that are processed otherwise.

I can assure you that no gelatin is used in the production of our prejel starches. They are all both kosher- and halal- certified. Halal certification is not given to products using gelatin. Our T&L products are vegan and vegetarian. The vegetarian status below is on our specification sheet [for our product Miragel® 463].
Vegetarian Status
vegetarian: suitable
vegan: suitable
ovo-vegetarian: suitable
lacto-vegetarian: suitable
lacto-ovo-vegetarian: suitable”
https://www.tateandlyle.com/ingredient/mira-gel-starch

Pregelatinized Starch in Pharmaceuticals
In the pharmaceutical industry, pregelatinized starch is commonly used as a binder in tablet manufacturing. There are other functions as well. See, for example, this weblink for more information starting on the bottom of page 2548 and following: http://www.jpharmsci.org/article/S0022-3549(15)00249-X/pdf
See also: https://www.colorcon.com/products-formulation/all-products/excipients/tablets/starch-1500

Pregelatinized starches also have many other applications such as in the mining, textile, and construction industries: http://www.grainprocessing.com/industrial-starch-products/pregelatinized-starches.html

To learn more about pregelatinized starches:
https://www.cargill.com/food-bev/ap/pregelatinized-starches
http://www.galam.co.il/food-beverages/products/pre-gelatinized-starches
http://www.paramesubiotech.com/pregelatinized-maize-starch-food-grade.htm
http://www.viscostarch.com/pregelatinized-starch-food.php

VRG Comment on Theresa’s Inquiry
Based on our research into pregelatinized starch, VRG inquirer Theresa received inaccurate information when she called pain reliever companies about pregelatinized starch. It is not from bovine gelatin. Below is what we learned from several companies which manufacture pain relievers when we called in November 2017.

Tylenol
We first submitted a contact request form on Tylenol’s website about pregelatinized starch and magnesium stearate. We received a reply:
“At this time, we unfortunately do not have that information available to us at the Consumer Care Center.”

In order to obtain some ingredient information we then called Johnson & Johnson® manufacturer of Tylenol. We asked specifically about their Cold + Flu Severe® caplets containing pregelatinized starch and magnesium stearate:
https://www.tylenol.com/products/tylenol-cold-flu-severe-caplets#ingredients

The customer Service Representative told us that their pregelatinized starch was “plant-based starch.”

We then asked about magnesium stearate. She read from her database:
“Q: ‘Does this product contain animal or animal byproducts?’ A: ‘No.’”
She did not have specific information on magnesium stearate.

Excedrin
The VRG first submitted a contact request form on Excedrin’s website about its ingredients. The email reply instructed us to call their consumer line for information.

So we called GlaxoSmithKline® manufacturer of Excedrin. We wanted to know more about the ingredients in:
https://www.excedrin.com/content/dam/cf-consumer-healthcare/excedrin/en_US/documents/PM_DRUGFACTS_0923.pdf#zoom=100

Readers may note the disclaimer at the top of the first page in this weblink that states that when a product’s label ingredients differ from what is on the website for that product, the website information is the most current.

This Excedrin product contains stearic acid, magnesium stearate, zinc stearate, and pregelatinized corn starch.

On our first call we were told that she had “no information on animal derivatives.” She sent our questions about stearic acid, magnesium stearate, zinc stearate, and pregelatinized corn starch to their medical information team and stated that she would get back to us.

On a second call, we were told that “bovine or porcine gelatin” is used “in all Excedrin products where there is gelatin.” He also relayed that “one or more ingredients in Excedrin may be derived from material of animal origin (beef or pork derivatives).” We asked if this statement were true for all Excedrin products and was told “yes.” He also volunteered that “Glycerin is plant-derived in all GSK products.”

On our third call it was stated that the medical information team had repeated what was said on the second call. There was no new information on the specific ingredients that we had inquired about.

Motrin
We also contacted Johnson & Johnson by phone about its Motrin pain relievers. https://www.motrin.com/products/motrin-ib

Table 1. Motrin Products & Ingredients
Product Ingredients
Motrin IB liquid gels gelatin
Motrin IB caplets magnesium stearate, stearic acid, shellac, pregelatinized starch
Motrin PM caplets magnesium stearate, lactose monohydrate, pregelatinized starch

The VRG first attempted to obtain animal ingredient source information through the Motrin’s website contact request form. We asked if magnesium stearate and stearic acid were derived from animal sources. This is what we received in an email reply:

Regarding Motrin IB caplets, Johnson & Johnson’s Consumer Care Center wrote:

…At this time, we are unable to confirm the absence of the ingredients which you are inquiring about in this product. We make every effort to provide information that is as comprehensive as possible. This is sometimes complicated as the source of an ingredient or mixture(s) used at very low levels in our products may change from time to time. When we are unable to confirm the presence or absence of specific allergens or ingredients right away, this information is provided to our product development department for future consideration.”
Regarding Motrin PM caplets, the Johnson & Johnson Consumer Care Center stated in an email:

“The lactose monohydrate is derived from milk. We also were not able to confirm if there were any other animal-derived ingredients in the caplets.”

In order to gather some more information we then called Johnson & Johnson. We spoke about the Motrin IB caplets. The representative stated that “No animal ingredient or animal byproducts are in this product” but had no specific source information for each ingredient.

However, another representative was able to state the following about the ingredients in the Motrin IB caplets:
•Magnesium stearate is an ink printing agent.
•Stearic acid serves as a lubricant in the product’s coating.
•Shellac is a coating agent.

She had no source information for shellac.

It appears from her general statement (if accurate) given previously about this product being free of animal ingredients that the manufacturer does not consider shellac to be derived from an animal source. We know that shellac is derived from insects. http://www.vrg.org/blog/2010/11/30/q-a-on-shellac/

The representative identified the pregelatinized starch as cornstarch.

We were also told that Motrin PM caplets contain dairy in the form of lactose monohydrate. There is no allergen statement on the package because “due to FDA regulations an allergen statement does not have to be on the package.”

We pursued further and asked if the lack of an allergen statement were possible because of the small quantity of lactose present or the non-requirement of an allergen statement on pharmaceuticals. The rep did not have further information regarding this point.

Target
The Target website did not list label ingredients.
https://www.target.com/p/acetaminophen-tension-headache-coated-caplets-compare-to-excedrin-tension-headache-100ct-up-up-153/-/A-15041896

We found them here:
gel capsules: https://www.drugs.com/otc/117325/tension-headache-relief.html
colloidal silicon dioxide, FD&C blue #1, FD&C red #40, gelatin, hydroxypropyl cellulose, hypromellose, magnesium stearate, microcrystalline cellulose, polyethylene glycol, povidone, pregelatinized starch, propylene glycol, shellac glaze, simethicone, sodium starch glycolate, stearic acid, titanium dioxide

tablets: https://www.drugs.com/otc/121489/tension-headache-relief.html
corn starch, crospovidone, D&C red #27 aluminum lake, FD&C blue #2 aluminum lake, FD&C yellow #6 aluminum lake, magnesium stearate, microcrystalline cellulose, polyethylene glycol, polyvinyl alcohol, povidone, sodium starch glycolate, stearic acid, talc, titanium dioxide

On our first call, the Target representative stated that he had no list of ingredients and immediately transferred us to his supervisor. She sent my questions to another department for a reply.

After one week we called again for an update and spoke with a Target representative. He checked and said there were not yet any updates and sent me to the Minnesota corporate office customer service department. She again wrote down my questions and said they would get back to me soon.

A few days later, I received an email which stated:
“I was able to get in contact with the manufacturer in regards to your inquiry. They were able to advise that the pregelatinized starch is vegetable-based. Also, the magnesium stearate and stearic acid are plant-based as well.”

As mentioned previously, this product’s formulation differs significantly between the tablet and gel capsule. However, note that the Target brand gel capsules contain both gelatin and pregelatinized starch. Consumers who inquire about this or similar products should emphasize this difference in their email or phone inquiry to avoid being mistakenly told that gelatin’s source information applies to pregelatinized starch as well. (VRG inquirer Theresa had been told this about pregelatinized starch when calling the consumer information line.)

Possibly Animal-Derived Ingredients in Pain Relievers
Vegans and vegetarians should be aware that other ingredients in common pain killers may be animal-derived.

Gelatin is common in capsule forms. Insect-derived shellac was listed in some pain relievers such as Motrin IB caplets.
https://www.motrin.com/products/motrin-ib

Other common ingredients that could be animal-derived include
•stearic acid
•magnesium stearate
•zinc stearate
•lactose monohydrate

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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

To support this type of detailed research, please consider donating to The Vegetarian Resource Group here: https://www.givedirect.org/donate/?cid=1565