By Jeanne Yacoubou, MS
VRG Research Director

Long-time VRG members recently asked us why “…almost every item we pick up to read the ingredients have a disclaimer saying that the item was made on shared equipment that also processes eggs, soy, peanuts and wheat.”

The Food Allergen Labeling and Consumer Protection Act of 2004, (FALCPA), is the reason why manufacturers must list on food labels any of the eight allergens, (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans), determined by the Food and Drug Administration (FDA) to be potentially harmful to the majority of allergy sufferers. Because highly sensitive individuals could have adverse reactions to even very small quantities of allergen present in food due to cross-contamination from equipment on which food containing the allergen was previously manufactured, some companies voluntarily indicate that shared equipment was used. Doing so may protect the manufacturer from legal liability if an adverse reaction occurs from a food product which does not contain the allergen as an intended ingredient but was produced on shared equipment.

Currently FALCPA does not require a “may contain” statement or anything similar such as a shared equipment disclaimer. (Question 13 on this FAQ page: http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm106890.htm#q10 and Question 16 on this one: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059116.htm) FDA emphasizes only that

FDA advised that advisory labeling such as “may contain [allergen]” should not be used as a substitute for adherence to current Good Manufacturing Practices (cGMPs). In addition, any advisory statement such as “may contain [allergen]” must be truthful and not misleading.

However, in the statement of the Act, there is a paragraph that states that FDA is aware of cross-contamination of major allergens due to shared equipment and requires further research into the subject. (Section 204 on this page: http://www.fda.gov/food/labelingnutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm106187.htm).

In December 2005, FDA added this further clarification to its FAQ page (Question 18): http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059116.htm:
Is a major food allergen that has been unintentionally added to a food as the result of cross-contact subject to FALCPA’s labeling requirements?
No. FALCPA’s labeling requirements do not apply to major food allergens that are unintentionally added to a food as the result of cross-contact. In the context of food allergens, “cross-contact ” occurs when a residue or other trace amount of an allergenic food is unintentionally incorporated into another food that is not intended to contain that allergenic food. Cross-contact may result from customary methods of growing and harvesting crops, as well as from the use of shared storage, transportation, or production equipment.

The Act states in Section 202 that undeclared allergens have become more frequent resulting in more FDA food recalls. FDA provides current information about undeclared allergens in specific food products on its website: http://www.fda.gov/safety/recalls/default.htm. According to Food Safety News, undeclared allergens accounted for more than one in three food recalls during the last quarter of 2011: http://www.foodsafetynews.com/2012/02/recalls-of-fda-regulated-foods-spiked-up-last-quarter/#.UT0aCjdhuSp

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please use your own best judgement about whether a product is suitable for you. Further research or confirmation may be warranted.

To purchase our Guide to Food Ingredients, please visit our website: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=8

For information on food ingredients, fast food, and for other information of interest to vegetarians and vegans, please subscribe to our enewsletter at http://www.vrg.org/vrgnews/

To support VRG research, you can donate at http://www.vrg.org/donate

Matt Ruscigno, MPH, RD, is a vegan dietitian who is especially knowledgeable about sports nutrition. Below is his schedule of talks for the next few months. If he’s in your area, try to get to one of his events — Matt is an engaging and knowledgeable speaker!

Adding Plant-Based Meals to Your Sports Nutrition Plan: The How and Why
Wednesday March 13th at 6pm Hi-Tec Bikes, San Diego, CA

Plant-based and Powerful: What We Know About Vegan Athletes
Saturday March 23rd Mission Viejo Hospital, Mission Viejo, CA
Part of the Orange District Dietetic Association Fundraiser; May require registration.

The Unathletic Vegan Athlete, Is that Even Possible? How Being Physically Active Can Have Nothing to do with Sports
Tuesday March 26th at 4-6 pm Austin Peay University, Clarksville, TN
Hosted by the APU Sociology Department and Tucker Brown, PhD.

Film Screening on Vegan Athletes
Wednesday March 27th at 7 pm Compassion Over Killing Headquarters, Washington, DC
Limited seating, reservations required!

Plant-Based Nutrition Discussion
Thursday March 28th at 7 pm, Sticky Fingers Bakery, Washington, DC.
Hosted with Compassion Over Killing
Limited seating, please get there early!

Athletes and Plant-based Nutrition: Get Real Science From An Expert*
Wednesday April 3rd 7-9 pm Jivamukti Yoga, New York City, NY
Presented by The Discerning Brute
$5 suggested donation.

Sports Nutrition: What We Know About Plant-based Athletes
Thursday, May 2nd, 2-3pm Boise, Idaho
Idaho Dietetic Association Annual Meeting. Requires conference registration.

Athletes and Plant-based Nutrition: Get Real Science From An Expert
Friday or Saturday May 3rd or 4th, Portland, Oregon
Details TBD

One $500 award; two $250 awards!

The Rules:

Create and submit a video relating what you want to tell others about vegetarianism and/or veganism.

Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and vegetarianism, vegetarianism and animal rights, or other vegetarian topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others.

Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

DEADLINE: April 20, 2013

Click here to read the rest of the scholarship rules and apply »

Kristen Palana was one of last year’s winners for her video “Veggie Propaganda.” Kristen said the video is a fun and sharable animated music video she made, and is a quirky, sing-song animation that puts a spotlight on animals, our relationship with them and their rights. The video explores childhood myths about animals vs. the reality of their lives in a human-centered world, where our food really comes from and how by simply eating less meat individuals can make an astounding positive impact on their health, their finances and the environment.

Looking for ideas on how to make regular recipes vegetarian, or a good veggie burger recipe?

To complement her article in the March 2013 issue of MASSAGE Magazine, “A Vegetarian Diet: Good for Your Body, Good for the Planet,” Nancy Berkoff, R.D., VRG’s Food Service Advisor, has written this online article with substitution ideas and several recipes: http://www.massagemag.com/News/massage-news.php?id=13698&catid=337&title=vegetarian-recipes

By Valerie Shore, VRG intern

Many people would be surprised to find a vegetarian dish at a BBQ restaurant that’s not a side or something like grilled cheese – but Hempen Hill BBQ has a plethora of vegetarian dishes, from their Smoked Tofu with soba buckwheat noodles to their “Vicken” Ravioli (roasted vegetable ravioli with artichoke hearts and vegan “chicken” strips.)

A lot of these options are made possible by the Proprietor herself, Kathy Reeder, who is a 20-year vegetarian. It may seem surprising, a vegetarian co-owning a BBQ restaurant, but Kathy simply compares herself to Johnny Depp’s character in the movie “Blow” – “I don’t do my own product.” She does recognize, however, that not everyone is like her, and “it takes all kinds to make the world go round.” As for including vegetarian items on the menu, Kathy says that it was a no-brainer from day one: Hempen Hill BBQ is an extension of her own family life, and vegetarianism is part of that life. The inspiration for the Smoked Tofu recipe even came from her own personal days of camping, so there is a personal touch with many of the vegetarian recipes.

Kathy also credits many of the recipe ideas to their head chef, Jason Vogel, who created many of the vegetarian dishes on the menu and continually meets Kathy’s challenges to create meatless dishes with unconventional ingredients. Vegetarians and vegans come through their restaurant daily, according to Kathy, and all of the vegetarian menu items can be made vegan with a simple request. Other vegetarian menu items include the “Tree Hugger” veggie burger, the Exotic ‘ShroomPasta, and Veggemite – potato and cheddar pierogies, as well as many appetizer options. Hempen Hill BBQ is located in Hagerstown, Maryland, at Fountain Head Plaza.

For more vegan, vegetarian, and veg-friendly dining in the greater Baltimore area, click here.

By Jeanne Yacoubou, MS
VRG Research Director

The VRG received a question in February 2013 from a supermarket which asked if gelatin derived from the bones and hides of cows, pigs or fish was used to clarify (fine or make clear) apple juice. We contacted several companies for an answer. They all said “no gelatin.”

A customer service representative at Apple & Eve told us by phone that “no gelatin or anything from animals is used at all in clarification.” A representative at Mott’s Apple Juice informed us that “no animal substance including gelatin is ever used in clarification…we use ultrafiltration techniques with ceramic membrane cartridges.”

Juicy Juice stated through a live chat that “Our product is a 100% juice product; therefore there is no gelatin in our product.” Another Juicy Juice consumer response representative replied to us by email with further information:

We use a variety of filters as well as thermo processing… During the filtration process, Juicy Juice does employ enzymes to clarify our juice. However, all enzymes are extracted from bacteria and do not contain animal byproducts.

The VRG found a 2004 article from the Indian Journal of Biotechnology that stated mostly fungal polygalacturonases (pectinolytic enzymes that break down the cloudiness-stabilizing pectins in the juice) are used today in industrial processes for juice clarification. The article described on page 573 the preparation of the fungal growth medium used in the experiments as containing a small amount of casein hydrosylate (a dairy ingredient): http://nopr.niscair.res.in/bitstream/123456789/5903/1/IJBT%203%284%29%20573-576.pdf
It is not known how common dairy ingredients are in the preparation of microbial enzymes used in juice clarification.
More information on the types and uses of enzymes in fruit juice production may be found here: http://www.enzymes.co.uk/fruit-juices.php

Additional information about the juice clarification process may be found in a 2007 article published in Latin American Applied Research: http://www.scielo.org.ar/pdf/laar/v37n4/v37n4a06.pdf According to this article, fining (clarifying) agents

modify clarity, color, flavor and/or stability of juices. They are grouped according to their general nature in (i) Earths (bentonite, kaolin); (ii) Proteins (gelatin, isinglass, casein, albumen); (iii) Polysaccharides (agars); (iv) Carbons; (v) Synthetic polymers (PVPP, nylon); (vi) Silicon dioxide (kieselsols); and (vii) Others, including metal chelators, enzymes, etc.

Readers may be interested in a related VRG blog post on gelatin used in some UK beverages: http://www.vrg.org/blog/2012/02/15/beta-carotene-in-us-beverages-not-stabilized-with-gelatin-unlike-some-products-in-the-uk/

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

Pulse Canada has put out a new set of large-scale recipes designed specifically for the foodservice and healthcare industries. You may want to share these with your school, company, hospital, or other foodservice. Several of these recipes are vegetarian and vegan including Beet and Bean Borscht, Hearty Bean Soup, Rustic Lentil Soup, Northern Black Bean and Grain Salad, and Lentil Hummus.

For information, see: http://www.pulsecanada.com/food-health/foodservice/scale-up-recipes

For more foodservice recipes, visit: http://www.vrg.org/fsupdate/index.htm

Passover is coming up in late March this year, and we’ve got lots of great vegan recipes to share with your friends and family. Below are a few recipes to get you started, and we have lots more in these books:

• No Cholesterol Passover Recipes
• Vegan Passover Recipes
• The Lowfat Jewish Vegetarian Cookbook

If you would prefer to order over the phone, you can call us at (410) 366-8343, Monday-Friday, 9-5.

Matzo Meal Pancakes
From No Cholesterol Passover Recipes by Debra Wasserman

Makes 8 small pancakes

3 small ripe bananas, peeled
½ cup matzo meal
¾ cup water
2 teaspoons oil

Mash bananas in a small bowl. Add matzo meal and water. Mix well. Heat oil in a frying pan over medium heat. Form 8 small pancakes in heated pan and fry for about 10 minutes until brown on both sides.

Pear and Apple Slaw
From Vegan Passover Recipes by Nancy Berkoff

(Serves 5-6)

1 pound (about 3 cups) fresh pears
½ cup (about 4 ounces) green or tart apple
2 Tablespoons lemon juice
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
2 Tablespoons oil
1 Tablespoon vinegar
½ teaspoon black pepper

Wash and dice pears and apples (don’t peel) and toss with lemon juice. Add green and red cabbage and toss. In a cup, mix oil, vinegar and pepper until combined. Toss with vegetables until well coated. Chill for at least 30 minutes before serving.

Note: Make a double batch of this recipe, as the flavor gets even better the second day!

Syrian-Style Okra with Dried Fruit
From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman

(Serves 4)

½ pound okra, chopped
½ small onion, finely chopped
1 teaspoon oil
1 Tablespoon water
1½ cups dried fruit (about 8 ounces prunes, apricots, and/or raisins, etc.)
½ cup prune juice
½ cup tomato juice
¼ lemon, minced (rind and fruit)

Stir-fry okra and onion with oil and water in a large frying pan for 5 minutes over medium heat. Add dried fruit, juices, and lemon. Simmer 15 minutes, stirring often. Serve warm or chilled.

Oh, and don’t forget… Star K (orthodox) said quinoa can be used if certified Kosher for Passover. The OU on their website says it can be a local decision, so ask your rabbi. You easily can make sweet or spicy dishes with this grain or simply use it instead of rice as a base for vegetable-based dishes you are preparing.

Check out this new Toyota commercial that features Bryant Terry, author of Vegan Soul Kitchen: http://afro-vegan.tumblr.com/post/42851944789/here-is-the-scion-commercial-that-features-me-it

To order Vegan Soul Kitchen, go to: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=30

By Jeanne Yacoubou
VRG Research Director

Lipases are enzymes used to impart distinct aromas and flavors to certain cheeses through the breakdown of milkfat.

Traditionally, most lipases originated from cow and pig pancreatic glands as well as the pre-gastric juices of calves, lambs or baby goats. Animal lipases are predominantly used in artisanal European cheeses that traditionally contained lipases and are very common in the United States in certain cheese varieties possessing lipase-derived flavors.

Microbial lipases derived exclusively from yeast, bacteria or fungi without any animal genetic origin have become commercially available and are commonly used in a wide variety of industries including several food industries. Lipase researchers reported in a 2011 article in the Indian Journal of Science and Technology that mostly microbial lipases are used commercially today while animal lipases are used in approximately 18% of all applications.

Kraft told us in August 2012 that animal lipase and animal rennet are common in many Kraft products. If “lipase” appears on their label, it is animal lipase. Their customer service representative said “microbial enzymes” on a Kraft package means that more than one type of enzyme may be present; if so, one type could be animal while the other is microbial. Organic Valley told us in August 2012 that animal lipases are used in certain Organic Valley cheeses.

Dairy cheese-eating vegetarians should keep in mind that most European and many American cheese varieties including Parmesan, Romano, and provolone are made with animal lipase. Microbial lipases created without any animal gene recombinant technology are not preferred by most cheese makers due to poor taste results in the final cheese products. However, large cheese companies may still use microbial lipase because they want the byproduct of cheese production: kosher whey used widely in packaged foods.

Lipases are critical in the production of concentrated cheese flavors known as enzyme modified cheeses (EMC) and enzyme modified dairy ingredients (EMDI). EMC and EMDI are found in many types of packaged foods. It appears that they may be labeled as “natural flavors” with no mention of enzymes on an ingredient statement. (By contrast, when lipases are used in cheese, the ingredient label must state “enzyme” although further information on enzyme type is not mandatory.)

From our informal survey of vegan cheese crafters and companies in November 2012, non-dairy cheeses are not typically flavored with lipases. Companies are generally unwilling to share specific information about their flavor profiles.

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please use your own best judgement about whether a product is suitable for you. Further research or confirmation may be warranted.

To purchase our Guide to Food Ingredients, please visit our website: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=8

For information on food ingredients, fast food, and for other information of interest to vegetarians and vegans, please subscribe to our enewsletter at http://www.vrg.org/vrgnews/

To support VRG research, you can donate at http://www.vrg.org/donate

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