By Ashley Kerckhoff, B.S.

Hello, I’m Ashley and my family follows a whole food, plant-based, “vegan,” diet. We became vegan when I was pregnant with our now 16-month-old daughter. I originally made my commitment to this way of eating for environmental sustainability reasons, and later came to learn about all the amazing health implications that come as well. Feeding a young child (especially a toddler) can be tricky, especially when taking out an entire food group. But, that’s exactly what we did and I feel confident knowing that I’m putting nutritious and delicious foods in her little tummy.

I may not be the only mom in the vegan world that has encountered a similar situation at one point or another. During snack time at the park, a play-date, or another fun-filled mom and child outing, a question arises from the non-vegan mother inquiring about what snacks I feed my vegan child. To her surprise, we eat more than just fruit for snacks. I continue to tell her that I’ve come to find that my daughter loves a variety of different vegan snacks that are healthy, easy, and transportable. One great snack is hummus with either veggies or a whole-grain pita. My daughter is a late teether so softer veggies (like steamed carrots or tomatoes) is what we go towards. She also loves homemade vegan muffins (let your kids help make them, they will love it and it fills up play time on those rainy days!), Lara bars, green smoothies (get in those colorful veggies) and homemade protein balls (Plant-Powered Families by Dreena Burton has a great recipe). If your kiddo has plenty of teeth and you are confident your child can chew these items without choking, trail mix (nuts and dried fruit only) is another great, healthy snack! Also, I always make sure to add a good source of vitamin C to her snacks (as well as meals) in order to increase iron absorption.

What about breakfast hits for young children? Besides oatmeal or a sugary and processed cereal of some kind, most households enjoy animal products for breakfast whether it be eggs, yogurt, sausage, or bacon. What seems to be a HUGE hit with my daughter are smoothies! They are so versatile (not to mention quick and easy to make) with nutrition and flavor that both child and mom are happy! We tend do a combination of oats, frozen banana, almonds or peanut butter, chia or flax seeds, a pinch of cinnamon, and unsweetened soy milk (soy milk is usually fortified with vitamin B12, an essential supplement for vegans, which is why we give this non-dairy milk to our daughter). Full of amazing nutrients, this smoothie is both filling, tastes great, and is so quick to throw together on busy mornings. Adding a spoonful or two of canned pumpkin plus some nutmeg gives it a nice fall twist (and an extra serving of veggies!). My daughter also likes non-dairy yogurt such as unsweetened (to avoid all the added sugars) soy or coconut milk yogurt with added toppings like granola and seasonal fruit. Finding a great chia pudding recipe is also a huge life saver as its super easy to make, keeps well in the fridge for a while, and similar to yogurt, is a blank canvas for adding whatever whole food toppings your child likes. Little tip: get your young child involved in the topping-picking process. It gets them involved in the kitchen, lets them be creative, and teaches them about healthy eating. They will also be more likely to eat the snack if they help make it!

For more information, see:
http://www.vrg.org/nutshell/kids.php
https://www.facebook.com/groups/VRGparentsandkids/

You can also order the book Plant-Powered Families by Dreena Burton from The Vegetarian Resource Group Book catalog: http://www.vrg.org/catalog/

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

With over 20 locations mostly in Colorado but also in Texas, Virginia, Georgia, and Minnesota, Garbanzo offers several Mediterranean-inspired vegan menu options. See: http://www.eatgarbanzo.com/menu/

The Vegetarian Resource Group first spoke with Joe Chum, Director of Support Services at Garbanzo, in May 2017. We noted a few changes in their website soon after and followed up with Joe between June and October 2017.

Based on our multiple phone discussions and emails, we generated the following list of Garbanzo’s vegan menu options (excluding raw vegetables) according to the website menu scrolling from top to bottom:

Vegan Menu Options at Garbanzo
•pita bread* (white, wheat, gluten-free)
•tortilla* (white)
•falafel
•portobello mushrooms
•original hummus
•seasonal hummus
•tabbouleh salad
•tomato cucumber salad
•seasoned rice
•baba ganoush
•cilantro sauce
•red chili sauce
•Greek vinaigrette*
•tahini sauce
•homemade fries
•homemade chips
*Item contains sugar although information received from this chain differed during the months The VRG was conducting research. In the list above, the latest information obtained during October 2017 is presented. See Q&A below for more information.

According to page 5 of Garbanzo’s allergen sheet the Mediterranean garlic sauce contains egg (mayonnaise) and the Tzatziki sauce contains milk (yogurt). See:
http://www.eatgarbanzo.com/wp-content/uploads/2016/04/16-2300506_garbanzo_allergen_sheet_04-2016.pdf

In May 2017, Joe told us:
•“The pita bread does not contain milk.”
•“The seasoned rice used to contain chicken broth but it no longer does.”
•“There is no L-cysteine in the pita bread.” (L-cysteine is a dough conditioner that is most often derived from poultry feathers although microbial alternatives exist).
•“The flatbread contains dry milk.”
•“The portobello mushrooms are prepared in their own sauté pan away from meat products.”

Garbanzo’s Grab & Go Menu
Also in May 2017, Joe informed us that the Vegetarian Wrap on the Grab & Go menu (see their allergen sheet given above) “is usually made with the white or whole wheat tortilla and anything can go in it,” stated Joe. [VRG Note: In October 2017, Joe told us that Garbanzo offers only white tortillas.]

Also on the Grab & Go menu are
•Hummus & Veggie Snack Pack
•Greek Vegetarian Salad
[VRG Note: In September 2017, Joe told us this about the Greek Vegetarian Salad: “We no longer offer this item. It was just salad with Greek Vinaigrette dressing.”]

The VRG: Which bread is used for the Mediterranean Wrap?
Garbanzo: Usually tortilla bread is used.

The VRG: Is the flatbread ever used for the Mediterranean Wrap?
Garbanzo: Usually tortilla bread but if the locations use flat bread, sugar is in the flat bread.

The VRG: Are white or whole wheat tortillas available to make the Mediterranean burrito?
Garbanzo: Yes, but it depends on location. In general, only white is available.

Microingredient Questions for Garbanzo
The VRG: Is there any added sugar in the Greek vinaigrette (including sugar in its components)?
Garbanzo: There is sugar in the Greek vinaigrette.

The VRG: Is there any dairy including whey, casein, etc. in the Greek vinaigrette?
Garbanzo: There is no dairy in the Greek vinaigrette.

The VRG: Is there any added sugar in the baklava (including sugar in its components)?
Garbanzo: There is no sugar in the baklava but there is honey.

The VRG: Is there any dairy including whey, casein, etc. in the baklava?
Garbanzo: Yes, there is dairy in the baklava.

The VRG: Is there any added sugar in the tortillas?
Garbanzo: No.

The VRG: Is L-cysteine used as a dough conditioner in the tortillas?
Garbanzo: No.

The VRG: Does the seasonal hummus vary from time to time?
Garbanzo: Yes.

The VRG: If so, could there be dairy such as feta cheese in the seasonal hummus?
Garbanzo: There’s no plan to use feta cheese in our seasonal hummus at the moment. We are very careful on adding dairy to any of our menu items.

The VRG: Does your feta cheese contain rennet, an animal-derived enzyme? If not, what is its enzyme source?
Garbanzo: From our supplier (manufacturer): “Microbial enzymes and an animal lipase are used in the manufacturing of the [feta cheese].”

The VRG: Could there ever be animal ingredients or flavors in the seasonal hummus?
Garbanzo: No. We try to maintain most of our items to be gluten-free or vegan or at least vegetarian.

The VRG: You stated that there was no milk in the pita. Is there whey or any other dairy ingredient?
Garbanzo: There is no dairy in the pita.

The VRG: Is there added sugar in the pita?
Garbanzo: Yes. There has to be sugar to feed the yeast.

The VRG: Is the falafel deep fried in fresh oil away from all meats?
Garbanzo: Yes. We don’t use the fryers for any meat or animal products.

The VRG: Is the baba ganoush an all-vegetable dish?
Garbanzo: Yes, it has only roast eggplant purée, tahini, garlic, and salt.

The VRG: Is your sugar from sugar cane, beet sugar or some combination? [Note: Non-USDA Certified Organic cane sugar may have been processed through cow bone char.]
Garbanzo: Our sugar is from beet.

We followed up in June-October 2017 with these questions and emails.

The VRG: Are the gluten-free pita and the gyro pita all-vegan? No L-cysteine, whey, honey or other animal-derived ingredients in either of them?
Garbanzo: Gyro is not; pita is vegan.

The VRG: Is it true that you now offer the following breads:
•pita
•gluten-free pita
•gyro bread
•flatbread (some locations)
•tortilla (white, whole wheat)
Garbanzo:
•pita Yes
•gluten-free pita Yes
•gyro bread Same as Flatbread below
•flatbread (some locations) Correct
•tortilla (white, whole wheat) White only

The VRG: Which, if any, contains dairy including whey, casein or their derivatives?
Garbanzo: Flatbread

The VRG: Which, if any, contains sugar?
Garbanzo: They all have sugar.

The VRG recommends contacting this chain directly if diners have any additional questions for further clarification. Note that ingredients at all restaurants can change over time and there may be conflicts with what is on the website.

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.

For information on other restaurant chains, see:
www.vrg.org/fastfoodinfo.php

For information on vegetarian and vegan restaurants throughout the USA and Canada, see:
http://www.vrg.org/restaurant/index.php

By Emily Wood, RD CDN

If you are admitted to a hospital the last thing you want to have to worry about is “will they have something I can eat there?” After working in a hospital for 8 years I have heard it all (well maybe). Fortunately for vegans, more hospitals are shifting from “here eat this” to “what can I get for you today?” The increase in hospitals adapting Room Service style meal ordering is on the rise, which allows people to order what they want, when they want it. There is usually a set menu, however, having this type of meal ordering system allows a greater variety of food items to be offered on any given day, which allows people such as vegetarians and vegans to have a wider selection.

Upon any admission to a hospital you will be asked about food allergies, and a diet order will be placed for you by the doctor. This is a good time to mention any dietary restrictions, such as not eating meat, eggs, or dairy, so that these specifications can be in writing in your diet order. The kitchen must follow any instructions that are placed in the written diet order.

Something else to try is that certain hospitals may be willing to accommodate special requests that are within reason. For example, if you usually drink soy milk and they do not have any available, a kitchen supervisor may be able to run to the nearest grocery store to have some on hand during your stay. I’m not saying that all hospitals will do this, but it doesn’t hurt to ask.

Another option is to have your friends or family bring in food items for you. If this is something you would like them to do for you, then it is always a good idea to check with the doctor or nurses to get the “ok.” You do not want to bring in any food that may compromise your treatment or plan of care. One thing that I think is very important to mention, since vegans may incorporate many raw foods into our diet, is take extra caution eating raw foods if your immune system is compromised. When your immune system is not functioning like it should, it makes us more susceptible to the bacteria that may be present on raw foods, which may further worsen illness. Therefore, if you know your immune system is compromised, it is best to stick with cooked, canned, or processed foods only.

As a last remark, I want to point out that every hospital is required to have a Registered Dietitian on staff. Registered Dietitians are your food service advocates, and are there to give you guidance on food selection and uphold any food preferences you may have. So don’t be afraid to ask, we’re here to help!

Emily Wood, RD CDN is a Registered Dietitian in Buffalo, NY who is passionate about sustaining the environment, and helping people live happier, healthier lives through plant based eating.

By Jeanne Yacoubou, MS

The Maple Guild of Island Pond, VT has developed a steam-crafting process to transform maple sap into syrup making 55 gallons of syrup in less than three minutes. Find out more here: http://www.mapleguild.com/process

Unlike traditional maple syrup production which involves boiling sap at high, direct heat for a long period yielding a dark, caramel-tasting syrup, the steam-crafting process uses indirect heat and less energy converting sap to syrup more quickly and producing a syrup that is lighter in both color and taste.

The Maple Guild also innovates a host of food and beverage products including infused syrups, maple water, maple-sweetened iced teas, maple vinegar, and maple cream.

Different from some maple companies which purchase syrup from multiple small producers combining it into one large batch and selling it under their own label, The Maple Guild produces all of its maple syrup from start to finish on its own property. As the company states on its website: “We can even tell you what tree your syrup came from.”

The Vegetarian Resource Group asked The Maple Guild if their steam-crafting method involves an anti-foaming agent (also called a defoamer). Artisanal maple syrup producers traditionally used pig-derived lard although it is not too common today. Butter, milk or cream were also used in the past but are not typically used today.

The Maple Guild’s John Campbell, VP of Sales and Marketing, responded to us by email in June 2017 when we asked if they use an anti-foaming agent:
“We do not use any animal-derived anti-foaming agents. In fact we simply use the permeate that remains as we process sap into syrup as our anti-foaming agent . . . so it is all sap all the time!”

The VRG followed up with John by asking him to further explain what “permeate” is. He replied:
“As sap is processed into syrup utilizing our steam-crafting process, the water that is left over is known as permeate. We use this separated permeate water as our anti-foaming agent. Waste not!”

For more information on The Maple Guild see: http://www.foodnavigator-usa.com/Manufacturers/As-demand-for-maple-rises-The-Maple-Guild-invents-speedy-process?utm_source=newsletter_daily&utm_medium=email&utm_campaign=07-Apr-2017&c=yazB%2FDHFv2XAf93zZOHXlw%3D%3D&p2=

Common Defoamers in Maple Syrup Production
Today on a commercial scale, a plant-based product is most often used as a maple syrup defoamer.

Some farmers operate their own farms and sell only what they produce while other operations purchase syrup from small producers and resell. The VRG asked both types of businesses about their defoamers. Here is what we learned.

• Arnold Coombs of Coombs Family Farms® www.coombsfamilyfarms.com told us “We use an organic sunflower oil as a defoamer.”

• Ray Lewis of Square Deal Farms® squaredealfarm.org stated that “We use organic, GMO-free canola oil.”

• We asked Highland Sugar Works® owned by L.B. Maple Treat® http://www.lbmapletreat.com/ if they accept maple syrup defoamed by lard from any producers. They responded with: “No. We do not accept any maple syrup from any producers that use animal products as anti-foaming agents.”

When we followed up by asking: “Is Atmos® 300K (see below) permissible as a defoamer?” we learned “Yes, that is what everyone uses.”

• We also asked Leader Evaporator Company® www.leaderevaporator.com about defoamers and received a reply from Nola Gilbert who stated:
“We sell the Atmos 300K Defoamer. The Atmos is not approved for organic producers. Most organic producers use organic sunflower or organic safflower oil as a defoamer. There may be producers who still use lard, butter, milk or cream as defoamers, but most of the industry has moved towards commercially-produced defoaming agents or organic oil.”

Nola suggested that we contact Maple Specialists at the University of Vermont for more information about this topic. http://www.uvm.edu/extension/agriculture/maple

Here is what we learned from UVM Maple Specialist Extension Agent George Cook in July 2017:
“No animal-based defoamers are recommended. All recommended defoamers are vegetable oil-based. Organic producers do not use Atmos. They use organic safflower oil. Years ago, animal fat products were used…milk, cream, butter, etc. We do not recommend these today.”

Atmos 300K
Available commercially, Atmos 300K is an anti-foaming agent commonly used by many maple syrup producers. For example:
Sam Bascom of Bascom Maple Farms® www.BascomMaple.com told us that he uses Atmos® 300K: https://www.bascommaple.com/category/defoamer/

Sam sent us the MSDS sheet on Atmos 300K https://leaderevaporator.com/pdf_files/atmos-300k.pdf but he did not know if Atmos 300K’s mono- and diglycerides were vegetable-derived or not so we searched further.

The VRG contacted Vantage Specialty Ingredients®, http://www.rugerchemical.com/content/about-vantage-specialty-ingredients a distributor of Atmos 300K, to find out if the mono- and diglycerides in their formula are vegetable-derived. Robert Dowd of Vantage Specialty Ingredients sent us a Product Source Statement dated September 2016 about Atmos 300K from the manufacturer Corbion Caravan® http://www.corbion.com/: (see page 15 for listing https://www.noexperiencenecessarybook.com/bBZOq/emulsifier-solutions-corbion.html)
or
http://www.corbion.com/base/DownloadHelper/DownloadFile/8386

“Please be informed that the above-referenced product, manufactured by Corbion Caravan, is a mono- and diglyceride prepared from hydrogenated edible vegetable oils sourced from tall, palm and/or palm kernel.”

We followed up with Robert asking about the source of the tall oil which is listed in the Product Source Statement. Here is our question and his response:
Q: The Statement mentions tall oil as a mono- and diglyceride source. Tall oil is a byproduct of paper production. Is this what Corbion Caravan uses as its source? Or some other source?
A: Yes it is. It is the oil from trees.

For more information on tall oil:
http://www.gp-chemicals.com/Crude_Tall_Oil_Product_Category

Petrochemical-based propylene glycol is also an ingredient in Atmos 300K.

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:
www.vrg.org/donate

For information on other ingredients, see:
http://www.vrg.org/ingredients/index.php

By Jeanne Yacoubou, MS

Moe’s FAQ page presents some relevant information for its vegan guests (scrolling down to the last question under “Menu Inquiries” on this page): http://www.moes.com/faqs/

Q: I am a vegetarian/vegan. What are my menu options at Moe’s?

A: Do you like your tofu medium-rare or well done? Just kidding, but our commitment to vegetarians and vegans is no joke. We use only soybean oil and vegetable stock. Our organic tofu, beans, tortillas and rice are all vegan. Also there is no gelatin in the guacamole.

On the interactive nutrition page of Moe’s website, visitors select ingredients for burritos, tacos, quesadillas, nachos, stacks, burrito bowls, salads or breakfast offerings. The nutritional profile of their customized menu choice automatically populates in a template as they add components (such as tofu, black beans or guacamole). Increasing values in each nutrition category (for example: calories, grams of fat or protein) appear as guests add each component to their entrée: http://www.moes.com/food/nutrition/burritos/

Patrons may determine if there are animal allergens such as eggs or dairy in their menu preferences: http://www.moes.com/public/pdf/allergen.pdf

Moe’s general statement on potential cross-contamination of menu components also appears on the allergen page: http://www.moes.com/food/allergens

The VRG wished to learn more about the vegan menu options at Moe’s. We corresponded with Guest Relations Specialist Michael Corbett at Moe’s corporate office in March 2017. Here are our questions and Michael’s responses:

Q: Is your tofu prepared on a surface away from meat products?
A: Yes, it is cooked on a completely different grill than our meats and fish.

Q: Are your grilled vegetables prepared away from meat products?
A: Yes, they are cooked on a completely different grill than our meats and fish.

Q: Are your shells and/or chips fried in oil used to prepared animal products?
A: Our shells and chips are not prepared with the same oil or tools as our proteins. [VRG Note: Bolded and underlined “not” is Michael’s.]

Q: Do your tortillas contain any animal ingredients such as L-cysteine (which is usually animal-derived)?
A: No, they do not.

Q: Does your whole-grain tortilla contain honey?
A: Honey is not an ingredient in any of our products.

Q: Does your seasoned rice or beans (pinto and black) contain any animal-based flavors or fats?
A: No, they do not contain any animal-based flavors or fats.

Q: Is calcium stearate (which could be from animal fat) still an ingredient in Moe’s beans?
A: Yes, it is still an ingredient but it is not from animal fat.

Q: Which dressings and salsas contain only vegetable ingredients?
A: Moe’s Southwest vinaigrette, Hard Rock & Roll Sauce and all current salsas on the salsa bar are considered vegetarian friendly.

Q: When you call them “vegetarian friendly,” do you mean that the dressing, the sauce and the salsas are vegan (no animal ingredients at all; made only with all-vegetable ingredients)?
A: Our dressings, sauce, and salsas absolutely contain no animal ingredients.

Q: Is there any added sugar in the salsas, Southwest vinaigrette or in the Hard Rock and Roll Sauce?
A: Additionally, the dressings, sauces and salsas do not contain any added sugar.

Q: Which foods at Moe’s contain added sugar?
A: Moe’s desserts, rice, and beans contains added sugar.

Q: Do you know how your sugar’s been processed? Has it been filtered through cow bone char?
A: In the U.S., sugar companies use bone char derived from cows for this filtering and bleaching process. To make bone char, animal bones are heated at incredibly high temperatures and are reduced to carbon before being used in a refinery. The sugar does not actually contain bone char particles, but it does come into contact with them. “Refined sugar does not contain any bone particles and is therefore kosher certified. The bone char simply removes impurities from the sugar, but does not become a part of the sugar,” Caroline Pyevich reports in The Vegetarian Journal.

Q: Do you mean that the added sugar could have been filtered through cow bone char but you just don’t know for sure? 
A: Any added sugar in our products has been filtered through bone char. This is the most common method used by sugar companies in the U.S.

Q: Your FAQ page states that there is no gelatin in Moe’s guacamole. Does it contain any animal flavors or added sugar?
A: No, it does not contain any animal flavors or added sugar.

Since complete ingredient statements of entrée components do not appear on Moe’s website, guests with any other ingredient questions should contact this restaurant chain directly.

A feature of Moe’s website that we have not found on the sites of other fast casual chains is their presentation of how to find a Moe’s location in the US. To see a clickable listing of all restaurants with additional information on special offers (such as Moe Monday or if kids eat free) and services (such as Wi-Fi or catering) available at each one, guests should visit and scroll down to “Find a Moe’s”: http://www.moes.com/site-map/

For information on more restaurant chains, see http://www.vrg.org/fastfoodinfo.php
For information on vegetarian and vegan restaurants, see http://www.vrg.org/restaurant/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 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 www.vrg.org/donate

To join The Vegetarian Resource Group, go to http://www.vrg.org/member/2013sv.php

By Jeanne Yacoubou, MS
The 11th General Question on the Noodles & Company FAQ page http://www.noodles.com/faq/ viewed in April 2017 appeared as follows:

Q: I am a vegan. What menu items can I eat?

A: While there is no commonly accepted definition for vegan*, we define it as menu items that don’t contain meat, fish, dairy, eggs or other animal products. If your definition matches ours, try these menu items:
• Japanese Pan Noodles
• Tossed Green Side Salad with balsamic vinaigrette
• Penne Rosa without cream and cheese
• Whole Grain Tuscan Fresca without cheese
• Spaghetti with Marinara without cheese

*Our dishes may contain sugar and/or wine.

From this FAQ answer on vegan entrées, Noodles & Co. provides a link “for more information” titled Watching What You Are Eating? http://www.noodles.com/wp-content/uploads/2016/07/3634-WEB-NUTRITIONALS-0716_r2.pdf

Page 1 of this 11-page document repeats the FAQ information. On page 2 there is a chart titled “Here’s what you are eating” which displays a vegetarian icon “v” next to certain entrées and/or entrée components which are…“defined by us as dishes excluding meat and fish.” (The icon’s definition appears at the bottom of page 2.) This icon also appears on print menus in this chain’s restaurants. There is no analogous vegan icon at Noodles & Co.

At the end of the same FAQ answer there is a second link http://www.noodles.com/made-different/ that leads to a red rectangular button labeled “See our full ingredient list” (which appears on the left after a little downward scrolling from the page’s top). The ingredients are listed alphabetically by component in a seven-page document (which is a shortened version of the 11-page document mentioned above). This listing is the most up-to-date; the longer PDF lists ingredients of dish components and entrées which have recently been removed from the menu (see below for details).

http://www.noodles.com/wp-content/uploads/2017/03/INGREDIENT-STATEMENT_03.01.172.pdf

The first five pages consist of the ingredient statements for individual dish components. The remaining two pages comprise the Dish Reference Chart. Thus it is necessary to scroll up and down or to open the document in two separate tabs and move between them when analyzing the ingredients in each component of entrées in order to determine their vegan status.

Appearing on the bottom of pages 1 and 3 of the 11-page document under the subtitle “Of Interest” is this disclaimer:

We have peanuts, tree nuts, soy, milk, eggs, fish, shellfish and wheat/gluten in our restaurant, and there may be cross contact with your food because of shared cooking equipment. In addition, because we offer so many unique flavors, not every ingredient we use is listed in our menu descriptions.

From January 2017 through March 2017 The VRG corresponded with Danielle Moore, Director of Communications at Noodles & Company, for more information about this chain’s vegan menu offerings. For this article quoted information is from Danielle except if otherwise noted.

The VRG asked Danielle if the last disclaimer sentence implied that some ingredients were not listed on the chain’s website. She explained that “In the description of each dish we are highlighting the unique ingredients of each dish. However, under the ingredient list on the “Made Different” tab of our website we disclose the full ingredient list for each dish we have in our restaurants. Keep in mind we are always updating and changing our menu and there may be some delay between updates.”

Besides the asterisked reference to sugar and wine in their vegan FAQ placed immediately below their vegan entrée suggestions, (“*Our dishes may contain sugar and/or wine”), Noodles & Company states nothing else about sugar or wine (such as the sugar whitening method or wine clarifying agent) on their website.

We asked “When you state in your definition of ‘vegan’: ‘Our dishes may contain sugar and/or wine’ are you implying that your sugar and/or wine may have been processed with animal products or definitely have been so processed? Would your response differ on a case-by-case basis?”

Danielle replied:

“Based on the complexity of our supply chain we cannot guarantee which items on our supply chain may or may not contain sugar that has been processed through bone char or wine that had been processed through isinglass. This applies to all items [we serve containing sugar or wine].”

Readers may note that all of the dishes Noodles & Company lists in its vegan FAQ response contain sugar. The Penne Rosa and Fresca entrées are made with white cooking wine.
In the ingredient statement for the Japanese Pan Sauce used in the Japanese Pan Noodles dish, “sugar” appears three times. “Organic cane sugar,” which by definition has never been whitened through cow bone char, appears once. “Natural flavour” appears twice.

When The VRG asked if these natural flavors could have originated from animal sources, Noodles & Co. told us that
“Unfortunately, there are instances where supplier partners won’t disclose that level of detail with us so we cannot guarantee the source of all of our ingredients.”

Readers may note that natural flavors are also present in the balsamic vinaigrette for the side salad that is listed by Noodles & Co. in its vegan FAQ.

The VRG noticed in several places in the ingredient statements “natural flavor/flavour.”

We learned:
“As for the spelling of “flavor” this is merely to remain compliant with both Canadian and US labeling at the same time so our products may cross the border. This doesn’t mean that we have product coming from Canada.”
Noodles & Company offers seasoned tofu on its menu. We asked if, apart from its sugar and natural flavors (both of unconfirmed processing method or source) the seasoned tofu were vegan. Danielle replied “Correct.” Furthermore she added, “You can substitute or add tofu to any dish on our menu.”

The VRG wondered if a vegan guest could order unseasoned tofu, simply sautéed in oil with vegetables and possibly soy sauce or a few spices. Noodles & Company replied: “NO. We currently do not have restaurant procedures for this.”
At our request, Danielle later explained further: “Regarding the tofu, we cook all of our tofu in our Japanese Pan Noodle sauce which contains gluten. The restaurants do not prep tofu without it, so there is no way a guest can custom order the tofu without the sauce.”

(By saying this, Danielle also explained why “organic tofu” listed on the allergen chart on p. 2 of their 11-page PDF is marked as containing both wheat and gluten allergens. This listing is for seasoned tofu.)

Here is the complete ingredient statement for the Japanese Pan Sauce used on Noodle & Company’s tofu:
Water, Soy Sauce (Water, Salt, Sugar, Soybeans, Wheat, Molasses), Molasses, Rice Vinegar Dressing (Rice Vinegar, Water, Sugar, Salt), Lemon Juice (Water, Lemon Juice Concentrate and Lemon Oil), Sesame Oil, Sriracha (Chile, Distilled Vinegar, Water, Sugar, Salt, Garlic, Natural Flavour, Maltodextrin, Xanthan Gum and Citric Acid), Ginger, Natural Vegetable Base (Vegetables and Concentrated Vegetables [Carrot, Celery, Onion, Tomato], Yeast Extract, Salt, Organic Cane Sugar, Maltodextrin [from corn], Natural Flavour, Canola Oil, Barley Malt Extract [gluten], Dried Onion, Dried Potatoes, Dried Garlic), Modified Corn Starch, Garlic and Citric Acid as a Preservative
Also on page 2 of Noodles & Company’s informative PDF http://www.noodles.com/wp-content/uploads/2016/07/3634-WEB-NUTRITIONALS-0716_r2.pdf Bangkok Curry and Thai Curry Soup are listed with the vegetarian icon next to them. The Bangkok Curry contains sodium caseinate (a dairy derivative). One formulation of the Thai Curry Soup contains lactose (milk sugar). They both contain sugar and natural flavors.

In March 2017 The VRG noticed that these two dishes were no longer on the menu although they were still listed on p. 2 of the PDF file. Danielle relayed to us: “Yes, we did remove the Thai Curry Soup and the Bangkok Curry from our menu on February 15 [2017].”

As we were finalizing this article we noticed that the Whole Grain Tuscan Fresca no longer appeared on the website menu although this dish when ordered without cheese still appeared in the list of vegan entrées on the FAQ page under the 11th general question as mentioned in the first paragraph of this article.

We asked Danielle about the Whole Grain Tuscan Fresca and received this reply in March 2017: “It is no longer on the menu and cannot be ordered. That being said, we are bringing Pasta Fresca back on May 3.” For more information on Pasta Fresca please contact Noodles & Company directly.

Interested diners may note that the Pad Thai at Noodles & Company contains fish sauce.

Lastly, we inquired about kitchen protocols at Noodles & Company:

Q: Do your restaurants have specially-designated prep areas, cooking utensils, grilling surfaces and storage bins for all-vegetable ingredients vs. meat and/or dairy products?
A: Due to the nature of our menu and back of the house procedures we cannot guarantee complete removal of cross contact.

Ingredient-minded readers may note that Noodles & Company is one of the few fast casual restaurants that has a Prohibited Ingredient List. Carmine and cochineal (always insect-derived) and L-cysteine (usually animal-derived) appear on it. http://www.noodles.com/wp-content/uploads/2016/07/Prohibited-Ingredient-List_0716.pdf

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.

For more information on quick service chains, see http://www.vrg.org/fastfoodinfo.htm

For information on vegetarian and vegan restaurants, see http://www.vrg.org/restaurant/index.htm

To support The Vegetarian Resource Group research, donate at www.vrg.org/donate

Join at http://www.vrg.org/member/2013sv.php

By Julia Mathew, VRG Intern

Ariel Bangs is a vegan and gluten-free chef providing wholesome and nutritious food through her catering company, Healthy Creations. She also has a donut line called ‘FLAVORGASMS’ and is currently starting up her own donut shop in the Seattle, Washington area. Ariel will be featured in a future “Veggie Action” segment of the Vegetarian Journal. In the meantime, here is a full interview with Chef Ariel Bangs.

Q1: You seem to focus a lot on providing nourishing foods sourced from plant-based ingredients. How did you become vegan yourself? 

When I became vegan, I didn’t know that veganism existed or was a way of life. I am from an Italian, East Indian, and African American family where culture, healthy eating, herbalism, and natural health is our way of life. Over a short period of time I ate various meat dishes as I had always done, because animal consumption was a part of my lifestyle. After becoming ill, each time I tried to eat animals I stopped. I thought maybe I needed a break; I didn’t think it was food poisoning because I made each of the foods that I ate and growing up in a family of nourishers and healers, I knew that food poisoning was not it. So, I decided to stop eating animals for a while; in my mind I thought thirty days. At this time I lived in downtown Seattle, near Pike Place Market and fresh foods were easily available. Because I worked close to the market as well, and I worked in the athletic field, it was easy to stop by the market on my way home from work. My upbringing made the transition easier, mainly because in my family food was always grown, herbs and spices were our staples, and my mom made everything from scratch. My whole family did. My family members have always been farmers and nourishers. They focused on from scratch Italian cooking. My great grandmother came from Italy to Washington cooking all day by choice for our family. My mom, aunts, and uncles were blessed to smell calzones, spaghetti sauce, and other traditional dishes floating into their nostrils as they walked down the street home to my great grandmother’s love. The entire neighborhood was blessed as well.

Q2: How do you think your culinary education/background has affected your approach to veganism? 

My approach to veganism was affected more by my family’s way of life, than by my culinary background. When I was attending school, veganism, food allergies and such were not looked at as valid nor were they a focus until I requested it in each culinary task appointed to me. I always asked to create vegan and gluten-free dishes. I had one chef that encouraged me while I was in school, while the others would blatantly inform me “Sure, but if you do not create to the ability of my instructions and if the creations did not come out as instructed, I would be failed.” So, that was a challenge I happily took on and succeeded each time. The chef that encouraged me immensely is Chef Antoine Rondent at The Art Institute of Seattle. I appreciate every experience I was exposed to at AIS; it allowed me to have thicker skin and to believe in healing through food on a new level. Something changes when you are being instructed by chefs from France, Italy, and Four Star and Michelin Star establishments. As a woman in the culinary industry and a woman of color, you have to put in 300+%. My only regret about culinary school is that I felt I was not prepared for a career in the culinary industry, as I was unable to gain employment because I had no culinary work experience.

Q3: What is the story behind your company, Health Creations? How did you get started and what were your inspirations & goals for the company?

I didn’t intend to open a business; I wanted to help people that were afraid to eat due to their food illnesses and allergies. It’s scary when you don’t know you have an allergy or illness but everything you eat makes you sick. I have always researched about Monsanto, Dupont, GMO’s, healthy eating, nutrition in foods and culture; so it became second nature as people began asking me to help them. When I started HC, I met a woman that kept having miscarriages and I suggested a few dietary changes and questions to ask when visiting the doctor. From that moment on, I began giving her ideas, recipes and suggestions and that is how it all began. Then I continued meeting others and the more I shared, the more people would try to pay me. It took me about five years to accept others money because I was focused on helping people due to my knowledge and compassion. Now, years later, I cook for families with allergies and create vegan gluten-free donuts, through my donut company FLAVORGASMS. My goals are to continue to inspire and help people on a mobile platform, with my cooking classes, private chef services, and donut business.

Q4: Your company concentrates on Caribbean, Cuban, and Venezuelan cuisines. How did you go about ‘veganizing’ these cuisines and did you face any struggles along the way?

Almost all countries began anciently as vegan, because you grew your food and shared with the community. Many communities didn’t eat animals because the animals helped you till the land and other such activities. I researched a lot about which non-animal products were being grown and how they were eaten in the communities I studied. Then I started talking with elders and learning from them. After asking them if I could share what I learned, I started creating for others with the knowledge I had learned.

Q5: I’ve heard that you are currently starting up your own vegan bakery in Seattle. How do you think people (vegans and non-vegans alike) will respond to your new bakery?

My donut shop will not be just vegan, it will be gluten-free, and cater to other allergies, such as nut allergies. People are very receptive to the donuts, however right now most of the population that eats my donuts are non-vegan and gluten-free folks. I believe that those that will love my products will come from every walk of life, because they are a flavorgasmic enjoyment for those with allergies and everyone else.

Q6: I’ve heard great things about your donut company, Flavorgasms Donuts! Was it a true process of trial and error to create more wholesome donuts from bean, grain, and seed flours?

It is always food science when you are focusing on alternative ingredients, which for me is fun because I am a natural experimenter. Creating my mixtures has definitely been trial and error. As with catering to those with food allergies, you are constantly working to create mixtures and products that will be healthy and not harm them. My goal in my products and services is to always create deliciousness that does not taste like it is such (i.e., vegan, gluten-free, etc.)

Q7: How do you think your passion for gardening translates into your food?

Gardening is life; it is our connection to the Earth to the universe, and it is our job as humans to own this responsibility and to give as we receive. So, in gardening it is a cycle of beautiful life. Gardening began as therapy for me and continued to grow into a passionate love as I come from a family on both sides of farmers, herbalists, healers, and nourishers.

Q8: What tips would you give parents who are trying to get their children to shift to a vegan diet? Do you have any suggestions for quick, easy, and kid-friendly meals?

My best advice is to make eating a fun experience. Involve them in growing, harvesting, washing, and preparing meals. Eat what you want them to eat. Consume more fresh and whole foods, versus processed vegan foods. This is where I think we in the vegan community go wrong; we replace animal products with processed vegan products. It’s fine to enjoy them sparingly, but as regular parts of our diet, they are not designed for that. I think its best to start practicing making your own vegan meats out of nuts, seeds, beans, and whole grains. Play around with more whole grains like bulgur, quinoa, amaranth, millet, and GMO-free organic corn. Pick a new fruit and vegetable each week or month. Make it a game with the kids. Also pay attention to what kids have aversions to, because sometimes you can add those fruits and veggies to smoothies, popsicles, ice creams, etc. I offer online classes and spring up 30: a spring clean eating meal plan that compiles a group of people looking to transition into healthier eating,and whom need guidance, recipes, etc. as they take their journey.

Q9: How do you think your cooking and approach to food has transformed people’s view of veganism in your local community?

Because everyone is from a culture, loves some form of culture, and everyone loves to eat, it’s best in my opinion to educate, incorporate love of culture, and bring people together to connect, communicate, respect, and honor culture. While they are doing so, introduce them to the foods that most inspire all of this as one…culture. Because I am an educator in nature, people are drawn to me because I educate them while they are eating and being nourished. I also make the experience comforting, love filled and like being at grandma’s house.

Q10: What is your most popular dish and dessert? What sort of flavors do you think really entice consumers?

I cater to a wide audience. This week my beloved dishes are Pupusas, Curtido, Salsa, Japanese Sweet Potato Donuts, and Cacao Mole Donuts. It is hard to answer that because each consumer is different. Overall what entices customers are wonderful tasting products that are wholesome, taste great, have respect for the culture, and the food as a whole, whether you grow it, buy it or it is given to you, are beautiful. We eat with our eyes, nose, and ears before anything goes into our mouths.

By Jeanne Yacoubou, MS

There are several FAQs relevant to vegans placed under a “Special Notes” section which appear after clicking on any “Nutrition Information” or “Allergy Info” link found on this page of Pei Wei’s website:  https://www.peiwei.com/menu/nutrition (The FAQs can be seen at the bottom after scrolling through to the end from any one of those links.)

For reference, here is Pei Wei’s full menu: https://www.peiwei.com/menu/standard

Here are the reprinted FAQs:

Q: What are the vegetables that are served with a dish when Vegetables & Tofu is chosen as the option?
A: We serve broccoli, carrots and snap peas with our tofu when guests choose Vegetables & Tofu as the option.

Q: What kind of tofu do you serve when guests choose Vegetables & Tofu as their meat option?
A: We serve a firm, baked tofu that is dipped in soy sauce, very different from the more traditional silken tofu (served only in our Hot & Sour soup). This baked tofu has a smooth texture and tastes like the sauce you choose to add to it.

Q: What ingredient prevents so many of the sauces from being vegetarian?
A: Any sauce that is not marked with a “leaf,” our symbol for vegetarian, has something in the sauce that we cannot remove. Depending on the dish, it could be anything from chicken stock to oyster sauce or shrimp paste. If you would like to know the specific ingredient in a particular dish, please ask a manager.

Q: Do you have any dishes at Pei Wei that you claim to be 100% vegan?
A: The simple answer is no. There are varying degrees of vegetarian and vegan lifestyles. Our dishes marked vegetarian have no meat or animal byproducts in them; however, there are many vegans who do not eat sugar because it is processed using animal bones. We also use honey in our Teriyaki sauce, which is not considered vegan. For this reason, we are only able to claim a vegetarian status on our dishes.

Q: How can the Honey Seared dish be a vegetarian dish when it has honey in the name?
A: The “honey” in the name is used to describe the mild, sweet flavor of the sauce, but there is actually no honey in the Honey Seared dish.

For more information about the vegan menu options at Pei Wei, The VRG communicated with J. Sullivan, Director of Culinary Innovation at Pei Wei. Here are our questions and his responses.

Q: On your site next to the vegetarian icon appears: “Vegetarian Available Upon Request.” How do you define “vegetarian”?
A: We take the vegetarian designation very seriously at Pei Wei. Vegetarian menu items are those that can be prepared with tofu and/or vegetables and contain no animal products whatsoever – no hidden ingredients such as chicken stock, fish oil or animal fat that obviously a vegetarian would want to avoid. Our vegetarian dishes are also prepared with oil or water that has not come into contact with animal products.

Q: How do you define “vegan”?
A: At Pei Wei, we understand that there are varying degrees of vegetarian and vegan diets, so we adhere to the strictest standard when labeling something vegan. While dishes marked vegetarian have no meat or animal byproducts in them, many vegans do not eat sugar because it is processed using animal bones, so we wouldn’t consider a dish with sugar in it to be vegan. We also use honey – made from the toil of bees, and therefore not considered vegan – in our Teriyaki sauce. For those types of reasons, we claim a vegetarian status on most of our dishes rather than vegan.

Q: We understand your position about the sugar as the reason why you don’t wish to label any of your dishes as vegan. Is there any dish that would be vegan as you define it except for the sugar?
A: No. We are only able to claim a vegetarian status on our dishes.

Q: The Edamame Hummus small plate appears all-vegetable but it is not labeled with Pei Wei’s vegetarian icon. Why not?
A: The inclusion of won ton chips make the Edamame Hummus a non-vegetarian small plate.

Q: Can the won ton chips be left off of the Edamame Hummus dish thereby making it vegan?
A: Yes.

Q: What is it about the following that makes them non-vegan?
a. won ton chips (Edamame Hummus plate)
A: The chips contain eggs. The Edamame Hummus plate could be ordered without chips upon request.

b. vegetable spring rolls
A: The vegetable spring rolls are fried in the same fryer as pork egg rolls, crab wontons, etc.

c. traditional edamame
A: The traditional edamame can be prepared as vegetarian using fresh water to steam but that is also available on request.

The VRG also asked the Director of Culinary Innovation at Pei Wei about quinoa added to the menu in April 2016 initially slated to run for only a few months.
https://mediaprodpeiwei.blob.core.windows.net/contentimg/press/PeiWei_Press-Release-Pei-Wei-puts-quinoa-on-the-menu.pdf.

J. Sullivan informed us that “Quinoa was originally launched as a limited time offer. Due to its popularity among our guests, it now appears on the menu.”

Q: We noticed that the quinoa entry (listed after scrolling down to Substitutes for Rice on the Pei Wei table of allergy information for Rice and Noodle Bowls Items) indicates that milk and shellfish are present in quinoa. https://www.peiwei.com/menu/nutrition/standard/rice-and-noodle-bowls?allergy=true. Could you explain why shellfish and milk are indicated allergens for quinoa?

A: The allergen listing is meant to identify allergens for our guests that have food allergies/sensitivities. A dish is marked for the appropriate allergens based on ingredients and possible cross contamination during the preparation and cooking process. The recipe for the side of quinoa includes stir-frying the quinoa in our Kung Pao sauce, which contains oyster extract (shellfish) and sweet whey (milk) as ingredients.

Q: Is it possible to order a bowl of plain quinoa without any of the allergens listed for quinoa above in your table?

A: We take the health and safety of our guests seriously—we avoid promoting quinoa without the disclosure of possible cross-contamination with allergens during the preparation and cooking process.
We asked J. Sullivan if vegetables and tofu are prepared away from meat and seafood products with utensils and cookware that have been sanitized and initially received this response:

“As standard operating procedure, vegetables and tofu are not prepared separately from meat and seafood products with utensils and cookware that have been sanitized. However, the method or preparation can be adjusted at the request of a guest.”

The VRG requested further clarification about this statement and received this reply from the Director:

“To clarify, meat and tofu are prepared on the same surfaces with the same utensils but everything is sanitized between uses (i.e., meat and tofu are prepared separately in a rotation on the same, sanitized surfaces with sanitized utensils and cookware between use).”

Complete ingredient statements for Pei Wei’s sauces are not listed on the chain’s website. J. Sullivan stated:

“While Pei Wei doesn’t list the ingredients to sauces on our website, we are happy to work with our guests should they call guest services with any questions at 1-877-782-6356.”

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 www.vrg.org/donate
Join at http://www.vrg.org/member/2013sv.php

More than 1000 people came in 2016. They wanted the creamy mac ‘n cheese goodness… without the dairy. And the Mac ‘n Cheese Smackdown delivered. Now it’s back, and anchoring the city’s first citywide Vegan Weekend in Baltimore.

Baked, stove top, bubbly, or slow-cooked – mac ‘n cheese expresses the style of the individual making it. Experience the best Baltimore has to offer on Saturday February 18th at the 2nd Annual Vegan Mac ‘n Cheese Smackdown, where local chefs and cooks will compete for vegan-cheesy excellence. The Vegan Mac ‘n Cheese Smackdown will be held from 3:00 PM to 7:00 PM at the Baltimore City Community College, 2901 Liberty Heights Ave, Baltimore MD 21215.

Contestants’ vegan mac will be judged on mouth feel, taste and texture. Categories include Best Overall Mac ‘n Cheese, Best Gluten-Free, Best “From Scratch” (ie, no processed ingredients), People’s Choice, and Most Like Grandma’s. This event is open to the public and costs $10 in advance or $15 at the door. More than 1500 guests are expected to taste the city’s finest in vegan mac n’cheese! The Vegan Mac ‘n Cheese Smackdown is a fundraiser for THRIVE Baltimore.

Thrive Baltimore is a dynamic community resource center located in the Station North community of Baltimore City. Run by a collective of food, environmental and social justice activists, our mission is to provide education, resources and support to anyone interested in adopting a healthier, more sustainable lifestyle. Part of Thrive Baltimore’s mission is to provide free plant-based cooking demos, nutrition lectures, food tastings, film screenings and other fun, informational programming in an open, socially conscious environment that makes it a space where all are welcome. We’re dedicated to encouraging people to make healthier, kinder choices that will enable them to live more sustainable lifestyles.

The Smackdown is part of the first city-wide Vegan Weekend, featuring a veg food crawl around the city on Friday Feb. 17 with more than 20 Baltimore restaurants offering plant-based specials. On Saturday night, the fun continues with an AfterParty at Thrive Baltimore and on Sunday Feb. 19, local eateries will offer a Vegan Brunch, followed by a Vegan Pizza Party at Paulie Gee’s in Hampden.

Event sponsors include PEP Foods, Baltimore Vegan Drinks, A Well Fed World, Better Health Better Life, Open the Cages Alliance, Follow Your Heart, MOM’s Organic Market and EmbroidMe.

Website & Tickets:http://www.pepfoodsinc.com/fundraisers/#macncheese

By Jeanne Yacoubou, MS

Panera has a Featured Eat Well, Your Way Vegan Menu on its website where this restaurant chain’s working definition of “vegan” appears:

At Panera, [“vegan”] means no animal sources: no meat, fish, shellfish, milk, egg or honey products, and no enzymes and rennet from animal sources allowed.
https://www.panerabread.com/en-us/featured-menu/curated-menus.html#Vegan

Complete ingredient information is easily accessed under each item’s photo on Panera Bread’s website.

Sorbitan monostearate is an ingredient in Panera breads which is used in the production of the yeast in the breads. Since a part of this ingredient (i.e., the stearate) could be derived from tallow, we wanted to determine its origin. Panera told us in September 2016 that this ingredient is “vegetable-sourced.”
Here is a list compiled by The VRG of vegan bread products at Panera:

• Country
• Sourdough
• French Baguette
• Sea Salt Focaccia
• Ciabatta
• Sesame Semolina
• Rye

Sara Burnett, Director of Wellness and Food Policy at Panera Bread, confirmed that the dextrose in the French Baguette, Sea Salt Focaccia and Ciabatta “is wheat-based” (i.e., not derived from cane sugar).

Following are questions that The VRG asked Sara accompanied by her responses. The chain was
very helpful and willing to accommodate.

Q: Has the sugar and/or brown sugar in the following been filtered through cow bone char?
• Hoagie Roll
• Blueberry, Everything, Plain, and Sesame Bagels
• Steel Cut Oats with Apple Chips & Pecans
• Steel Cut Oats with Strawberries & Pecans
• White Balsamic With Apple-Flavored Vinaigrette in the Ancient Grain & Arugula Salad
• Roasted Tomato Sofrito Blend of the Modern Greek Salad with Quinoa
• Pickled red onions of the Greek Salad
• Balsamic Vinaigrette Dressing of the Seasonal Greens Salad and in the Kid’s Seasonal Greens Salad

A: My understanding is that there are two types of sugar sources (beet and cane). The cane sugar producers still employ the use of bone char (natural charcoal) for filtering, while beet sugar producers do not use bone char. We source both cane and beet sugars for our menu, so we cannot guarantee for all instances the sugar used in all products from all vendors that the bone char (natural charcoal) method is not used. [VRG Note: Today, most, though not all American-processed cane sugar is whitened through a cow bone char filter.]

Looking at all of the bagels’ ingredients The VRG notes that with the exception of the Blueberry, Everything, Plain and Sesame Bagels, all of which contain sugar and/or brown sugar, all of the other bagels at Panera Bread contain dairy and/or honey.

The VRG also asked Sara several specific questions about certain menu options which could be made vegan if one or two components were left off. We wanted to determine if these dishes arrived pre-made at the restaurant or were prepared in-house such that certain components including dairy products and sugar especially in dressings or sauces could be left off. We inquired:

Q: May the Ancient Grain & Arugula Salad (specify “without chicken”) be ordered without the White Balsamic with Apple-Flavored Vinaigrette?
Q: May the Greek Salad and the Kids Greek Salad be ordered without the feta cheese? Without the pickled red onions?
Q: May the Seasonal Greens Salad and the Kids Seasonal Greens Salad be ordered without the Balsamic Vinaigrette?
Q: May the Modern Greek Salad with Quinoa be ordered without the roasted tomato sofrito blend and feta cheese?
Q: May the Mediterranean Veggie Sandwich be ordered without the crumb topping and feta cheese?
Q: May the cinnamon sugar topping be left off of the Steel Cut Oatmeal with Apple Chips & Pecans and the Steel Cut Oatmeal with Strawberries & Pecans?
A: We welcome order modifications to our menu items, including those you’ve suggested…

Q: May the Power Almond Quinoa Oatmeal be ordered without honey?
A: Yes. The honey is not included in the base recipe.

Q: Is cinnamon without added sugar available in-store for your oatmeal dishes?
A: Yes.

Q: Are almond and/or soy milk options for your smoothies? Can someone purchase a fruit smoothie with almond and/or soy milk only?
A: Yes. We have almond milk available in-cafe that can be requested in a fruit smoothie…The smoothies just have to be requested as “no yogurt; add almond milk.” The smoothie bases are all dairy-free…We introduced a carrot pineapple smoothie this fall that is vegan.

Q: Is the natural flavor in the White Balsamic with Apple-Flavored Vinaigrette in the Ancient Grain & Arugula Salad all-vegetable?
A: Yes, [the natural flavor is] all-vegetable.

Q: Are the natural flavors in the smoothies, blueberry bagel and in the Mediterranean Veggie Sandwich from all-vegetable sources?
A: Natural flavors are all from botanical sources.

Q: Do you offer a non-dairy cream cheese spread for the bagels?
A: As for the non-dairy, we offer peanut butter and preserves in cafe upon request. We do not have a non-dairy “cream-cheese like” spread.

Q: On your Panera Kids Menu there is a peanut butter & jelly sandwich served on Classic White Bread which contains milk. Can a non-dairy bread be substituted?
A: All of our sandwiches can be made on any other bread on the menu.
On the vegan menu page of the Panera website appears the following disclaimer:

All items are prepared in the same kitchen area where non-vegan products are prepared. We can prepare your order as you would like it to be; however, we cannot guarantee there will be no cross-contact between our ingredients.
Panera’s Director of Wellness and Food Policy provided more detail about their kitchen protocol:
We portion all our meats in the same area as fruits/vegetables; however our practice is to wash surfaces and equipment in between the different ingredients being prepped. We store meat and plant ingredients on our lines side by side, however we do our best to prevent any cross contact between any and all ingredients. Similar to allergens, if a guest is highly concerned about preparation, they should ask to speak to a manager who can do their best to address the guest’s concerns.

Readers may also be interested to know about Panera Bread’s No No List: https://www.panerabread.com/content/dam/panerabread/documents/panera-no-no-list-05-2015.pdf

Glycerides, which could be animal-derived, will be permanently removed from Panera’s menu by the end of 2016. Several animal ingredients also appear on this list but are not currently in any menu items. These are carmine/cochineal, lard and L-cysteine. Panera states that its list is not exhaustive.

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.

For information on vegetarian and vegan restaurants, see http://www.vrg.org/restaurant/index.htm

For information on other chains, see http://www.vrg.org/fastfoodinfo.htm

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