By Jeanne Yacoubou, MS

The Vegetarian Resource Group received an inquiry from a reader asking for a sugar update. She wanted to know if cane sugar is still mostly processed in the United States through cow bone char as it was when we last reported on it.

We first asked the American Sugar Refining Group (ASR Group®), maker of C&H®, Domino® and Florida Crystals® Sugar. The company had told us in 2013 that the cane sugar processed in 2 of their 9 plants, in Yonkers, NY and in Orlando, FL, was bone char-free. We wanted to know if this was still accurate information, and if any other of their plants had converted to non-cow bone char methods of cane sugar decolorization in the last few years.

In July 2019, we emailed Domino these two questions through their web contact form:

1. How much of your sugar is whitened through cow bone char?
2. Can I know how your sugar has been processed from your package codes?

Here is the response we received from Domino Foods. [VRG Note: Please note that in this response, ASR Group refers to “bone char” as “animal-derived natural charcoal.”]

“…At ASR, we utilize natural charcoal to remove the color and impurities from the sugar liquor at our Chalmette (LA) and Crockett (CA) refineries. Natural charcoal is not used for decolorization at our Baltimore (MD) and Yonkers (NY) refineries…

The…refined sugar products manufactured from our process do not contain any actual impurity from the natural charcoal. We also market…Demerara Washed Raw Sugar and a certified organic sugar which are crystallized from pressed/filtered cane juice and not filtered via natural charcoal….”

In answer to followup questions, a Consumer Relation Specialist at Domino Foods said:
“…The production or lot code would determine which refinery our sugar is manufactured. Baltimore’s code starts with a 4 and Yonkers starts with a 1…”

“The code numbers for Chalmette, LA start with a 5, Crockett, CA starts with a 7.

Our refinery in South Bay, FL starts with a 6, which also does not use bone char.”

“C&H® Sugar from California is mostly in the West and some of the Midwest. Domino is largely in the East and Southeast. Florida Crystals® is South and East Coast.”

Based on all of the responses above, The VRG has assembled information received by the American Sugar Refining Group in the following table:

Table 1. ASR Group Processing Method and Plant Codes – August 2019

Plant Location Production (Lot) # Cow Bone Char Used U.S. Regions Where Sold
Crockett, CA 7 yes West, Midwest
Chalmette, LA 5 yes –
Yonkers, NY 1 no –
Baltimore, MD 4 no East, Southeast
South Bay, FL 6 no South, East Coast

Interested readers can check back to our website for more updates on cow bone char decolorization in cane sugar processing as we survey major sugar companies.

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

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

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

Visit https://www.blacksagesupply.com/ for their vegan leather tool belt used by workers in hair salons and their tool roll, which can be used to store different types of tools for various occupations.

Habichuelas sencillas y rápidas (Quick and Easy Bean Ideas) has been added to The Vegetarian Resource Group website. Please share with Spanish speaking friends.

See: https://www.vrg.org/nutshell/vegan_beans.php

It’s often cheaper to make food at home than to purchase it in a store. If you’re raising your children vegan, here’s some helpful articles that offer recipes for making wholesome baby food, as well as preparing healthy fast food for pre-schoolers and lunch box items for kids. See:

https://www.vrg.org/recipes/babyfood.htm

https://www.vrg.org/recipes/schoolers.htm#sauce

https://www.vrg.org/journal/vj2007issue4/2007_issue4_pb_j.php

According to the Tim Horton Canada website, they are carrying the Beyond Burger, BBQ Beyond Burger, and Beyond Sausage. They state the Beyond Sausage^™ patty is vegan, but of the three breakfast sandwiches, only the Beyond Sausage™ Lettuce Tomato is vegan, since the other sandwiches contain egg and cheese and therefore are not vegan.

The sausage contains: Water, Pea Protein, Canola Oil, Refined Coconut Oil, Flavour, Rice Protein, Dried Yeast, Methylcellulose, Mung Bean Protein, Sunflower Protein, Seasoning (spices, salt, garlic powder, yeast extract, onion powder, maltodextrin, flavour, gum arabic, sodium phosphate, paprika extract) Potassium Chloride, Apple Extract, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Vitamins And Minerals (Niacin [B3], Pyridoxine Hydrochloride [B6], Thiamine Hydrochloride [B1], Riboflavin [B2], Folic Acid [B9], Cyanocobalamin [B12], Calcium Pantothenate, Pyridoxine Hydrochloride, Biotin, Zinc Sulphate, Ferric Orthophosphate).

For more information, see https://www.timhortons.com/ca/en/menu/beyond-meat.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.

For info about other restaurant chains, see https://www.vrg.org/fastfoodinfo.php

To find vegan and vegetarian restaurants in the U.S. and Canada, go to https://www.vrg.org/restaurant/index.php

The Capital Region Vegan Network is hosting the Albany VegFest in upstate New York on Sunday, September 8^th 2019 between 10am and 5pm. The event is taking place at the Albany Capital Center, 55 Eagle Street, Albany, NY. The Vegetarian Resource Group will be having a table at this event. Be sure to stop by and say hello!

For more information on this event, see: https://capregionvegans.org/albany-vegfest/

According to the Hartman Group, over half of consumers (51%) have purchased plant-based milk, dairy, or meat in the last three months, and less than half of plant-based purchasers think of themselves as people who are limiting meat. One in 5 describes themselves as carnivores.

For information on the report see: http://store.hartman-group.com/food-technology-2019-from-plant-based-to-lab-grown/?hcampaign

The Vegetarian Resource Group will host a vegan dinner at Su Xing, about a six minute walk from the Pennsylvania Convention Center, on Sunday, October 27, 2019, during the annual meeting of The Academy of Nutrition and Dietetics. Meet vegetarian dietitians from around the country. The public is invited.

MENU
APPETIZER: seitan on stick with BQ sauce
SOUP: (choice of): hot and sour soup or tofu and vegetable soup
MAIN DISHES:
chow fun (rice noodle dish)
tofu with black bean sauce
stir-fried spinach
stir-fried string beans
rice
DESSERT: fruit
BEVERAGES: tea and water

MUST RESERVE AND PAY IN ADVANCE
Send $25 per person (includes tax and tip) with attendee names to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Call (410) 366-8343. Or pay at www.vrg.org/donate and write “Philadelphia VRG Dinner” and attendee names on the “Comments” box.

According to the (Pennsylvania) Altoona Mirror, http://www.altoonamirror.com/news/local-news/2019/08/side-benefit-trade-dispute-means-more-free-food-for-schools/ “This fall, U.S. school cafeterias are expecting shipments of free food courtesy of Trump’s trade disputes. The products are coming from the U.S. Department of Agriculture, which is giving away the $1.2 billion in food it’s buying to help farmers hurt by trade disputes.”

Expected at the Pennsylvania schools are truckloads of sliced ham, pulled pork, and Pork Picnic for further processing into pork patties. The PA State Department of Agriculture will be distributing the products.

By Autumn Hengen, Vegetarian Resource Group Intern

Taking the best care of your body is important before a big race, meet, or game. What you eat the night before will affect how you feel the day of the competition, including how much energy you have. You should plan ahead and consider what works best for you as an athlete.

Some people think they should fill-up on pasta, but it isn’t necessary to carb load. It is important to refrain from eating anything that may cause stomach distress. Many athletes prefer to stick to foods they already know their stomach can handle during a workout. Experimenting with new recipes may work best on days when you have a light workout, and use these times to add variety to your menus.

Athletes may have different nutrient requirements based on their sport and goals. Teens need calories for energy as well as growth. For more help, consult with your doctor or coach.

What should you consider when hosting a team dinner? What is the best way to fuel your non-vegan teammates the night before an event? Use ingredients that are familiar to everyone. You can set out vegetables, beans, and dressings separately and let guests be creative in building their own salads. Cooked grains or potatoes are good additions for more calories. Or offer pasta and several different veggie sauces. It may be best to avoid oily or greasy foods, as they take longer to digest and could cause stomach problems during a competition.

In my personal experience, my high performance teammates already avoid dairy the day before a meet, so they would be happy to find these vegan-friendly dishes. But steer clear of anything too acidic, as it can lead to indigestion and heartburn, and be especially careful about salad dressings. Offer different options so that everyone has something they know sits well through the competition, even when it comes to beverages. If you are nervous about what to have, ask your teammates or coaches ahead of time. You should always be thinking about hydration and keeping water readily available. Always follow the basic rules of food safety to prevent anyone from getting sick. Sharing a meal, along with the time spent hanging out and motivating each other, are all important to having a successful competition day!

Rules for food safety: https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety

Looking for recipes? Try:
https://www.vrg.org/journal/CookingAndRecipes.htm
https://www.vrg.org/recipes/

More information for athletes:
https://www.vrg.org/athlete/

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.