Mints from A – Z
By Jeanne Yacoubou, MS

Mints A-Z Table See:
http://www.vrg.org/ingredients/doc/mint_table_final_3.pdf
In the Comments section of the accompanying Mint Table A-Z there are links to company webpages most of which contain ingredient information.

We have chosen links that are the fastest way to access ingredient information although it may take some further navigation from the given links to get there. Readers may have to click on the product’s image, scroll down the page, or open one of the following from the listed link (since they didn’t have their own designated link): FAQ, Ingredient Information, Nutrition Information or similar tabs in order to access ingredient lists.

In several instances where company websites did not indicate ingredients, we have provided links to retailer sites which do provide ingredient statements. If a link to ingredient information directs to a third-party website, The Vegetarian Resource Group contacted the company that owns the particular mint brand to confirm ingredient sources with that company.

The VRG also read labels in stores or reviewed photos of the ingredient labels on mint packages using Google® Images. This ingredient information is included in the Table.

Of all the canvassed companies only one never responded despite numerous attempts by email, website contact form and phone. Two responded with incomplete information to our numerous requests. We asked a couple of friends of VRG to call or write as independent consumers from their own computers, email accounts and phones in order to see if these companies would reply to them. Our friends also received no response or an insufficient response.

Although some of the brands are manufactured by companies headquartered in other countries, almost all are available for purchase in American stores or online by U.S.-based retailers.

A note about foreign companies: All of the companies which either never responded or supplied only incomplete information are headquartered in foreign countries. Those foreign companies with American offices were also contacted at their U.S. locations to no avail. However, several foreign companies writing from abroad and/or from their U.S. offices were very helpful in providing ingredient source information about their mint products.

As with all food and beverage products, companies may change ingredient formulations based on supply, taste or consumer demand. Always consult the product’s label to be sure of what is in a particular package. Call the company when in doubt and be ready to provide the product’s SKU number. We have tried to provide links to all of the mints’ ingredient labels. At the time of this writing in February 2016 the links are current.

Background Information

Here’s a How It’s Made segment that takes viewers inside a mint manufacturing plant. https://www.youtube.com/watch?v=QstxI4NJl_E

For more background information on mint production: http://www.thefoodindustrydigest.com/food-market-segments/food-market-segments-2/candy-market/mint-candy-information/

For information on the United States Department of Agriculture’s (USDA) mint ingredient specifications, see section 5.3.11: http://www.ams.usda.gov/sites/default/files/media/CID%20Candy%20and%20Chocolate%20Confections.pdf

See part one of this article at : http://www.vrg.org/blog/2016/02/23/stearic-acid-and-stearates-in-mints-almost-all-vegetable-sourced-part-1-of-3/

See part two of this article at: http://www.vrg.org/blog/2016/03/01/stearic-acid-and-stearates-in-mints-almost-all-vegetable-sourced-part-2-of-3-by-jeanne-yacoubou-ms/

See the Mint A-Z Table at: http://www.vrg.org/ingredients/doc/mint_table_final_3.pdf

The contents of this posting, 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 statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

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

The contents of this 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 statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own. – See more at: http://www.vrg.org/blog/2015/05/29/how-often-do-americans-eat-vegetarian-meals-and-how-many-adults-in-the-u-s-are-vegetarian-2/#sthash.NyOofMEC.dpuf

The contents of this 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 statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own. – See more at: http://www.vrg.org/blog/2015/05/29/how-often-do-americans-eat-vegetarian-meals-and-how-many-adults-in-the-u-s-are-vegetarian-2/#sthash.NyOofMEC.dpuf

Chef Nancy Berkoff serves up several vegan tempeh recipes in the recent issue of Vegetarian Journal, published by The Vegetarian Resource Group. Try preparing Breakfast Tempeh, Tempeh Sausage, Tempeh Noodle Soup, Grilled Tempeh Salad with Peas and Pineapple, Tempeh in a Roll, and Tempeh on Toast.

The complete article can be read here:
http://www.vrg.org/journal/vj2016issue1/2016_issue1_cooking_tempeh.php

To subscribe to Vegetarian Journal visit:
http://www.vrg.org/member/2013sv.php

Jo Stepaniak has written another terrific vegan cookbook. Some vegans need to be on a gluten-free diet for health reasons and this book will be tremendously helpful to them. To start off, you’ll find a list of gluten-containing grains and related foods that should be avoided. Next, there’s a list of gluten-free grains and related foods vegans can use instead. You will also find a chapter on gluten-free baking basics and recipes for a GF all-purpose flour mix, GF pizza crust, GF pie crust, etc.

In the recipe section you’ll find 70 different dishes you can prepare from breads to breakfasts to soups and salads to gravies and main dishes. And of course, you’ll find a selection of desserts you can prepare at home.

Some of the recipes include vanilla-current scones, gluten-free chapatis, breakfast grits, tri-color quinoa salad, millet chili, miso white sauce, spinach and chickpea curry, pad Thai mashup, glazed lemon pound cake, and super-fudgy brownies. Nutritional analyses are also provided.

You can purchase this cookbook from The Vegetarian Resource Group at:
http://www.vrg.org/bookstore/index.php?main_page=index&cPath=1&sort=20a&page=4

Chef Nancy Berkoff offers a number of creative taco filling suggestions in a recent Vegetarian Journal article. No longer do you need to only make bean tacos!

To see the complete article, visit:
http://www.vrg.org/journal/vj2016issue1/2016_issue1_cooking_tips.php

To subscribe to Vegetarian Journal, go to:
http://www.vrg.org/member/2013sv.php

For Animal Outreach Tour Crew. For information, see
http://www.idealist.org/view/job/7dhPh6GFfgnp/

Pie Five Pizza is rolling out Daiya Classic Blend Shreds at Pie Five restaurants nationwide.

According to their website:

“Are your crusts vegan/vegetarian?”
Some are; see below:

Whole Grain Thin — Vegan
Crispy Artisan Thin — Vegan
Classic Pan — Vegetarian (contains milk)
Gluten Free — Vegan
Our sauces are vegan, except for Alfredo, Buffalo Ranch, and Ranch which are vegetarian

For locations, see:
http://www.piefivepizza.com/locations/

By Madeline St. John

There are a few reasons why Hawai’i is considered paradise. I presume to say that the food is one of them. Unfortunately for the vegan crowd, many local Hawai’i favorites are meat-based—locals love their seafood and their SPAM. However, on the flip side, Hawai’i has a great diversity of culinary influences, inspired by the many cultures that have shaped the islands, so when it comes to vegan fare, there is a wide variety of options.

One great facet of Hawai’i is the fresh fruit, of which there is abundance and a wide variety. Go to a farmer’s market—there are quite a few of them—and pick up some tropical delights. My favorites include: pineapple (of course), apple bananas (smaller, tangy-er, and sweeter than your typical banana), lychee (spiky and red on the outside, juicy and delicious on the inside), and papaya (cut it in half, spoon out the seeds, then scoop the rest of it into your mouth; you can also use it as a bowl, fill it with some non-dairy yogurt for breakfast or sorbet for dessert).

While fruit is the highlight of my vegan experience, fresh vegetables are also in good supply. Locally-grown greens and tomatoes make fantastic, flavorful salads. Sweet Maui onions are a must-try. Another local favorite is soybeans, or edamame, cooked with sea salt. You pinch the pods and pop the beans into your mouth. So ono! (Delicious in Hawaiian!)

Fresh, home-cooked, medium-grain rice is a staple in Hawai’i. Pretty much every household has a rice cooker. While I enjoy simply eating warm rice with uncooked tofu, drizzled with some shoyu (“soy sauce” in other parts of the U.S.), others may opt for more complex flavors. Vegetable stir-fry with onions, garlic, tofu, and some kind of sauce, eaten over rice, is one of my go-to dishes when cooking at home. In a sweeter incarnation of rice, mochi is a tender, chewy cake made of rice. Sweet and soft, mochi makes a delicious vegan dessert. Just make sure you avoid butter mochi and the pink ones (which use red food coloring and are fairly common).

Along with rice, tofu takes center stage in my experience as a vegan in Hawai’i. It is incredibly versatile, and easy to find. My family typically buys boxes of four blocks at a time, from Costco. One somewhat surprising virtue of tofu is its ability to make great desserts–especially chocolate mousse. I imagine (I have yet to try it) that vegan chocolate mousse would be wonderful when combined with a slice of haupia (How-PEE-a). A type of coconut pudding, Haupia is a traditional Hawaiian dessert. It is rather easy to make at home, but it is also sold in some stores and restaurants. Because it sometimes uses coconut milk as its base, it can be vegan. Check the ingredients when eating out.

Another traditional Hawaiian food that happens to be vegan is poi. This is a purple paste made from ground taro root. While I find it delicious, I have heard it may be an acquired taste. It is a starch, so try eating it with some salty, flavorful protein. A spoonful of sugar also helps it go down (this is how I ate it as a kid, and still do at times).

While it is not descended from ancient Hawaiian tradition, shave ice is a very popular local dessert (and its popularity seems to be spreading across the Mainland, with Kona Shave Ice trucks). Consisting basically of sugary syrup drizzled over shaved ice, this makes for a great post-beach treat. “The Local,” a new shave ice place in Kailua, on O’ahu, serves up syrups made from actual fruit. They offer flavors like lychee and pickled mango that will give you a true taste of the islands, and it is the most distinctive, flavorful ice I have ever had.

Poke (POH-kay) is another dish that is close to many hearts in Hawai’i. While it has come to be associated with the raw fish dish, “poke” comes from a Hawaiian word meaning “to cut crosswise into pieces.” Foodland, a grocery store chain famous for its fresh fish poke, also offers a tofu poke option. While this is tasty, I found that a more-than-satisfactory substitute could be made at home (and have included the recipe along with a photo of the dish!)

Growing up, my family did not eat out very much. For the most part, we bought groceries and cooked food at home. When we did eat out, we typically went to a small restaurant in Kailua or Kaneohe, on the Windward side of Oahu. Just in case you happen to find yourself there, in search of vegan or vegetarian options, here are a couple recommendations.

Saigon Noodle House, located in Enchanted Lake shopping center, is a brightly lit Vietnamese restaurant, with a friendly owner, generous servings, and a vegetarian section of their menu. While I am not sure how many of their offerings are entirely vegan, their tofu vegetable sandwiches and green papaya salads are two tasty options. Ba-le is another Vietnamese chain restaurant, located across the islands, that offers vegetarian options and is known for its delicious bread.

Castle Hospital, also on the Windward side, is run by Seventh-day Adventists. Because of this, their cafeteria is entirely vegetarian. The cafeteria is buffet-style, with a variety of refrigerated and hot plate options.

Windward Community College’s recently opened Uala Leaf Café, located on campus in Kaneohe, offers a vegan option daily and is open Monday-Friday from 11 to 1:30. Their monthly menu can be found online.

Happy vegan eating!

Tofu Poke
1 cube tofu (about 12-14 ounces)
Shoyu (soy sauce) to taste
3 green onion stalks
About a teaspoon of sesame seeds
Garlic powder, chili powder, and ginger powder to taste
Squirt of juice from a local fruit that tastes like a lime (i.e. just use lemon or lime juice)

I cut the tofu into cubes, chopped the green onion stalks, mixed all of the ingredients together gently, and eat it over warm rice. Yum!

Shop at TheVegetarianSite During the Month of March 2016 and Support The Vegetarian Resource Group!

For the month of March, TheVegetarianSite will donate a portion of your purchase to The Vegetarian Resource Group. TheVegetarianSite offers non-leather shoes and clothing, cruelty free personal care products, books, videos, food, and more. We thank them, and we’d like to thank you for supporting The Vegetarian Resource Group!

Save the date: VEGETARIAN RESOURCE GROUP VEGAN THAI DINNER IN BOSTON AT MY THAI VEGAN CAFE
Sunday, October 16, 2016, 6 PM

The Vegetarian Resource Group will host a vegan Thai dinner
at My Thai Vegan Café in Boston on Sunday, October 16, 2016 during the
annual meeting of The Academy of Nutrition and Dietetics. Meet VRG
advisors Reed Mangels PhD RD, Catherine Conway MS RD, Debra Wasserman,
and vegetarian dietitians from around the country. All are welcome.

MENU:
Tom Kha, Thai Coconut Soup with tofu
Thai Mango Salad
Nam Prik Kaeng Kari with tofu (Yellow Curry) and brown rice
Pad See Ew. Wide rice noodles with Chinese broccoli and vegan gluten.
Fruit cocktail for dessert or other fruit
Tea and cold water

This will be a plated sit down dinner.

TO RESERVE: Send $30 person (includes tax and tip) (Under eight is half
price) with names of attendees to The Vegetarian Resource Group,
P.O. Box 1463,
Baltimore, MD 21203.
Call (410) 366-8343.

You can also pay at www.vrg.org/donate and write Boston Dinner in the Comments.
Refunds after September 30th only if your seat can be replaced.

Hope to see you there!

Companies Using Animal-Based Stearic Acid/Stearate Compounds

The Vegetarian Resource Group already reported on Wrigley’s use of tallow- and lard-derived stearic acid in Life Savers Pep O Mint®, Spear O Mint®, and Wint O Green® flavors. http://www.vrg.org/blog/2015/11/18/stearic-acid-in-life-savers-mints-derived-from-tallow-lard/ We also pointed out in that article that the magnesium stearate in some of their products is palm oil-derived.

Hershey’s told us by phone and email that their magnesium stearate is “usually” derived from animal fat. They were not able to elaborate further when we asked if “usually” meant something closer to 51% or 99%.

Mondelēz International told us by phone and email that their magnesium stearate could be sourced from “either animal or plant.” They were unable to be more specific although we made several attempts at clarification.

Look for future articles on this subject. See part 1 of this article here:
http://www.vrg.org/blog/2016/02/23/stearic-acid-and-stearates-in-mints-almost-all-vegetable-sourced-part-1-of-3/

The contents of this posting, 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 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.