By Jeanne Yacoubou, MS
VRG Research Director

This entry was just added to our Food Ingredients Guide:

Defoaming agent
Alternate names: defoamer, antifoaming agent, antifoamer, foam inhibitor
Commercial source: petrochemical-mineral, petrochemical-vegetable, vegetable, animal
Used in: cane and sugar beet processing; fermentation used to make enzymes, amino acids, etc.; processing of baked goods, coffee, fruit juice, instant soups and noodles and many other products; many industrial applications
Used for: reducing, eliminating or preventing the formation of foam during the processing of foodstuffs (e.g., cane sugar) and during a food or beverage product’s manufacture or consumption
Definition: Used widely in many food industries, defoamers control undesirable foam production.
Common Examples: dimethylpolysiloxane, polysorbate 60, polyethylene glycol, hydroxylated lecithin, magnesium stearate, fatty acids
Manufacturers: Organic Defoamer Group, Emerald Performance Materials
Classification: Typically Vegan
Definition added: October 2013

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

By Jeanne Yacoubou, MS
VRG Research Director

We received an inquiry from a vegan who was considering taking injectable vitamin B-12 (cyanocobalamin). Before starting treatment she wanted to be sure that it was derived from a non-animal source and that no animal products had been involved in manufacture. The VRG contacted several suppliers and manufacturers of injectable vitamin B-12 in June and July 2013 to find out.

An American Reagent pharmacist told us that the injectable vitamin B-12 that they carry “…is manufactured in China and put in vials in the United States.” She didn’t know how it was produced and stated that she could not find out.

APP Pharmaceuticals also sells vitamin B-12. A clinical/technical support representative told us that their injectable vitamin B-12 is “… a fermentation product made using microorganisms…milk/egg is not present in the product as potential allergens…” After requesting more information from their vendor regarding genetic modifications and growth media, the same clinical/technical support representative called us back to say that their vendor replied by email stating that the injectable vitamin B-12 is “acceptable for vegan use…contains no milk/egg in final product. Genetic engineering is used but the final product is GMO-free.”

The medical information department at Sandoz Canada told The VRG by phone that their injectable vitamin B-12 is made by “a fermentation process without animal components.” The representative told us that she couldn’t access any more information.

Canadian Cytex Pharmaceuticals stated that their injectable vitamin B-12 is a “fermentation product from bacteria…the bacteria have been genetically engineered…no dairy or egg is used in the growth media. [The vitamin B-12] is made in Italy.”

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.

For more information on vitamins, sweeteners, and other food ingredients as well as the processing methods used to make them, visit
http://www.vrg.org/ingredients/index.php.

According to Seapoint Farms, their dry roasted line of edamame is now available in select 7-Eleven stores nationwide. In September, 7-Eleven launched a snack shelf that will include 4oz packs of Seapoint Farms product, along with other healthy on-the-go items. Seapoint Farms on their website states, “All of our products are Vegan; we use no animal products or bi-products of any kind.”

The contents of this listing, 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.

For information about food in quick service chains, see: http://www.vrg.org/fastfoodinfo.php

These vegan restaurants were recently added to our online restaurant guide. To find restaurants in your area, visit: http://www.vrg.org/restaurant/index.php.

enVie: A Vegan Kitchen
http://enviehalifax.com/
5775 Charles St., Halifax, NS B3K 1K7
(902) 492-4077
Vegan/natural foods. enVie is a vegan restaurant with a small lounge. The menu is ever-changing but focuses on locally-sourced foods. They offer raw foods, daily specials, and gluten free options. Enjoy dishes like Seitan Picatta, Raw Zucchini Bolognese, or their Quinoa and Mushroom Burger. enVie is located on the corner of Agricola and Charles in the North End of Halifax. Open Tuesday through Saturday for lunch and dinner. Open Sunday for lunch. Closed Monday. Full service, take-out, delivery, beer/wine/alcohol, VISA/MC/AMEX/DISC, $$.

Goldie’s
http://www.goodgoldies.com/
550 Cookman Ave., Ste. 101, Asbury Park, NJ 07712
(732) 774-5575
Vegan/organic. Goldie’s features creative vegan cuisine to dine on amid a background of shimmering and earthy decor. The menu moves from Small Plates to Salads to Plates to Desserts. Enjoy dishes like Lebanese Couscous Salad, White Bean & Vegetable Pot Pie, and Caramelized Tempeh. Reservations are strongly recommended. Open nightly for dinner through late night service. Full service, beer/wine/alcohol, VISA/MC, $$-$$$.

Lil’ Buddha Tea
http://www.lilbuddhatea.com/
274 Lark St., Albany, NY 12210
(518) 443-0029
Vegan/tea shop/café/organic. Lil’ Buddha Tea is a vegan café and gourmet tea shop with a welcoming, cozy ambiance. They feature over 100 organic teas in bulk loose leaf to take home or to enjoy there served hot or iced. Their menu is vegan and includes an eclectic variety of options, from Belgian Waffles to Hemp Tabouli Salad. Free Wi-Fi is available. Enjoy outdoor seating on their sidewalk tables in the summertime. Reservations are accepted. Please note that Lil’ Buddha’s store hours vary from when they serve food and there is no food service on Sunday (beverages only). Open Monday through Saturday for lunch and dinner. Open Sunday for beverages only. Counter service, take-out, catering, fresh juices, smoothies, soymilk, special beverages, VISA/MC/AMEX/DISC, $.

The Lunch Room
http://thelunchrooma2.tumblr.com/
407 N. 5th Ave., Ann Arbor, MI 48104
(734) 224-8859
Vegan/eclectic. The Lunch Room strives to provide diverse vegan dishes that are appetizing to your taste buds as well as your wallet. Enjoy foods such as BBQ Tofu Sliders, Mac & ‘Cheese,’ Tempeh Reuben, and Pad Thai. Dinner specials and bakery items do rotate, so check their online menu before you head to the restaurant. Outdoor seating is available. The Lunch Room is located in Kerrytown Market & Shops. Open Monday and Tuesday for lunch and dinner. Open Wednesday for three meals. Open Thursday and Friday for lunch and dinner. Open Saturday for brunch and dinner. Open Sunday for brunch. Full service, take-out, delivery, catering, smoothies, soymilk, special beverages, VISA/MC/AMEX/DISC, $-$$.

Nature Vegetarian Restaurant
http://www.naturevegetarianrestaurant.com/
1116 Franklin St., Oakland, CA 94607
(510) 238-9688
Vegan/Chinese. Nature Vegetarian’s motto is “Your health is your wealth.” They uphold this phrase by cooking without MSG and with less salt and oil. They serve authentic Chinese cuisine that is completely vegan and really delicious. Try tasty foods like Pea Sprout with Bamboo Truffle, Pumpkin Curry, Corn & Bean Cake Soup, or Veggie Kung Pao Prawn. Nature Vegetarian is a family-owned restaurant with friendly staff and inexpensive prices. They offer terrific weekday lunch specials too. Open daily for lunch and dinner. Full service, take-out, catering, VISA/MC/AMEX/DISC, $.

Vegan Sofritas are now available at Chipotle in Colorado, Utah, and Idaho, in addition to prior test sites. Keep supporting these so that they are added to the rest of the country. For more information, see:

• http://www.chipotle.com/en-us/html/sofritas.html
• http://www.vrg.org/blog/2013/07/30/chipotle-expands-vegan-sofritas-to-entire-northwest/

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.

More fast food information can be found at: http://www.vrg.org/fastfoodinfo.php

There are just a few seats left for the vegan networking dinner we’re hosting during the annual meeting of the Academy of Nutrition and Dietetics! The restaurant is walking distance to the Convention Center. VRG’s Nutrition Advisor Reed Mangels and VRG staff will participate in a discussion. Reserve your space today!

WHERE
Café Th
2108 Pease Street
Houston, TX 77003

WHEN
Sunday, October 20, 2013, 6 PM

MENU
Spring rolls with tofu
Vegetable Noodle Soup with rice noodles, tofu, and vegetables including squash, portabello mushrooms, and bok choy
Yellow Curry with cauliflower, green beans, carrots, and potatoes
Vermicelli with Lemongrass
Stir-Fried Tofu with tomatoes, onions, and bell peppers
Rice
Tea

Cost: $25 per person. Includes tax and tip.

Menu subject to change. Please reserve early as seating is limited. Please send $25 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Or pay online at www.vrg.org/donate and write in Th Dinner and the attendees’ names in the comments. Or call (410) 366-8343 between 9 AM and 5 PM Eastern time, Monday to Friday to pay with a Visa or MasterCard. Refunds only if we can replace your seat.

By Reed Mangels, PhD, RD

An upcoming issue of Vegetarian Journal will include an article about plant milk. We’d like to give you a sneak peak at what we found about soy milks. To subscribe to Vegetarian Journal, go to http://www.vrg.org/member/

We were able to find more than 80 different varieties of soymilk on grocery aisles and in the refrigerated section of grocery stores. In general, soymilks have more protein, and often more calories than other plant milks, making them a good choice for people who have higher protein needs – pregnant and lactating women, older people, elite athletes, and others. For some children, soymilks can be a very easy way to get in some extra calories and protein.

Many products are labeled as organic and/or contain organic soybeans. Silk makes both organic and non-organic soymilks. 8th Continent products do not appear to be organic.

To see detailed information about everything from the number of calories to how much vitamin B12 is added, to which sweeteners are used in
soymilks from Earth Balance, Eden Foods, 8th Continent, Pacific, Silk, Soy Dream, Trader Joe’s, Westsoy, Whole Foods, and Zensoy, take a look at http://www.vrg.org/nutrition/milk_alternatives/soymilk_table.pdf.

Thanks to VRG interns Candice Kalinski and Gabrielle Rapsis for helping to collect product information.

By Jeanne Yacoubou, MS
VRG Research Director

The VRG noticed “gellan gum” listed on the ingredient statements of several popular non-dairy beverages including Tree of Life®, Silk® and Pacific® products.

We asked KeHE® the parent company of Tree of Life® about its Vanilla Almond Beverage. We received a call back from a KeHE® customer service representative (KeHE® is the parent company) in August 2013 that the gellan gum in their almond beverage “…is not made of animal products…gellan gum is made from a bacterial culture [and] used as a thickening agent…It is a non-GMO product.” The ingredient statement can be seen here: http://www.iherb.com/Tree-of-Life-Unsweetened-Vanilla-Almond-Beverage-32-fl-oz-946-ml/42622

Silk® lists gellan gum as an ingredient in its almondmilks. A Silk® customer service representative told us on the phone in August 2013 that their almondmilk products are often described as “vegan.” The website states that their almondmilks are “free of dairy, soy, lactose, gluten, casein, egg and MSG.” http://silk.com/products/vanilla-almondmilk#

Pacific® states on its website FAQ page that “Gellan gum is an all-natural ingredient approved for use in organic products. It is obtained through a natural fermentation process. It acts as a thickening agent and will bind water. We add it to our beverages to keep water from separating out and forming a layer on top of the beverage.” Pacific® offers several non-dairy beverages containing gellan gum: http://www.pacificfoods.com/food/non-dairy-beverages/nut-grain-beverages/all-natural-hazelnut-original.aspx. The United States Department of Agriculture’s National Organic Program under the recommendation of the National Organic Standards Board added gellan gum (high-acyl form only) in 2010 to its National List of Allowed and Prohibited Substances approved for use in organic foods and beverages: http://www.gpo.gov/fdsys/pkg/FR-2010-12-13/pdf/2010-31196.pdf. This means that gellan gum can be an ingredient in a USDA Organic- or USDA Made with Organic Ingredients-labeled food or beverage product even if the gellan gum is not USDA-certified organic. Its listing is located in section § 205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s))” of the following document: http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=6f623e1de5457587ccdfec12bc34ed1c&rgn=div5&view=text&node=7:3.1.1.9.32&idno=7.

The VRG contacted CP Kelco the leading manufacturer of gellan gum for more information about its manufacturing process. We were told on the phone by a customer service specialist that gellan gum “…is produced by bacterial fermentation…on corn syrup…it is a non-GMO product.” A statement provided to us by CP Kelco reads in part:

CP Kelco’s…gellan gum…[is] not considered “bioengineered food” as defined by the United States Food and Drug Administration’s proposed rule governing such foods.

CP Kelco’s…gellan gum [is] produced by fermentation. CP Kelco’s products offermentation are produced using bacteria that have not been genetically modified as defined in EU Directive 2001/18. No raw materials produced from or by GMO have been used for standardizing the ready-to sell product.

A product information sheet provided to The VRG by CP Kelco describes gellan gum as “suitable” for those on vegetarian or vegan diets. Food grade and personal care gellan gum products manufactured by this company are certified kosher and halal.

Here is more on gellan gum from the CP Kelco website: http://www.cpkelco.com/products-gellan-gum.html

Source: Biofermentation using a sugar source
Function: Gelling, texturizing, stabilizing, suspending, film-forming
and structuring
Description: Gellan gum is a polysaccharide produced by fermentation of
a pure culture of Sphingomonas elodea. The composition and structure of
native gellan gum produced by commercial fermentation is identical to
the naturally occurring polysaccharide formed by Sphingomonas elodea on
plants of Lily pad varieties.

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.

By Jeanne Yacoubou, MS
VRG Research Director

Available only in Canada, Santa Fe and Mediterranean Signature McWraps® debuted in late August 2013. The VRG spoke with Ontario Customer Relations Specialist Diana in September 2013 to find out more information about the new wraps. We were told that both wraps can be made to order without milk- and egg-containing components such as the cheeses and sauces. All of the components’ ingredients are listed on McDonald’s Canada website: http://www1.mcdonalds.ca/NutritionCalculator/IngredientFactsEN.pdf

Santa Fe Signature McWrap®
As stated on the McDonald’s Canada website, the Santa Fe McWrap® is made with “…tomatoes, red onions, shredded lettuce, fire roasted corn & black beans, with crispy tortilla strips. Topped with Monterey and cheddar cheese, with chili lime glaze and southwest sauce – all wrapped in a warm whole wheat soft-shell tortilla.”

We learned that the black beans do not contain meat or animal-based flavors. (In the Ingredient Facts document, the beans are listed under the entry for “Southwest Salad Vegetable Blend.”) The Monterey and cheddar cheeses are made with microbial enzymes. The chili lime glaze is listed as containing plant-based natural flavors and appears all-vegetable from the website Ingredients Facts document. Also from that listing, the southwest sauce contains “frozen egg yolk.”

Diana called us back within thirty-six hours of our initial conversation with answers to more of our questions about the McWraps®. Regarding the McWraps®, she stated that: (1) “The ‘flavoring preparation’ in the whole wheat tortilla is not animal-based”; and (2) “The natural flavor in the chili lime tri-colored tortilla strips is not animal-sourced.” The tortilla is listed in the Ingredient Facts document as containing monoglycerides of an unspecified source. The tortilla dough conditioner ingredients do not include L-cysteine.

Mediterranean Signature McWrap®
The McDonald’s Canada website states that the Mediterranean McWrap® contains “…tomatoes, cucumbers, red onions, shredded lettuce and feta cheese, topped with roasted garlic hummus and feta sauce, all wrapped in a warm whole wheat soft-shell tortilla.” The Ingredients Facts document lists this menu item as containing “Lemon Crispy Onions” as well. Customer Relations Specialist Diana confirmed this.

According to the website’s Ingredients Facts document, it appears that the hummus is all-vegetable. The Lemon Crispy Onions in the Mediterranean McWrap® are listed as containing natural flavors of an unspecified source.

Customer Relations Specialist Diana told us in her call back to us that the feta cheese crumbles and the feta in the Mediterranean sauce contain “lipase that is animal-based.” On the Ingredients Facts document, the Mediterranean sauce is also listed as containing “frozen egg yolk.”The McDonald’s Canada website contains a FAQ page which states that there are thousands of consumer questions on it along with responses from McDonald’s Canada. http://yourquestions.mcdonalds.ca/ The page lists inquirers’ locations and often shows their thumbnail photos. There is a search function on this page for easy information retrieval. Many questions are specific to certain menu items but several are quite general (and candid) about McDonald’s Canada policy on a wide range of food topics. There are questions related to vegetarian and vegan issues.

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 judgrment about whether a product is suitable for you. Further research or confirmation may be warranted.

Fast food and quick service chain ingredient and menu item updates are located here: http://www.vrg.org/fastfoodinfo.php

Reviewed by Debra Wasserman

What I like about this book is that instructions are given for both outdoor and indoor grills. Apartment dwellers can enjoy grilled vegan cuisine, too!

Chapter 1 offers helpful information for those that are new to grilling. The last chapter of the book includes recipes for marinades and other condiments.

Next, dive into all the wonderful recipes. Starters include Roasted Garlic, Cajun Mushrooms, Stuffed Jalapeño Chiles, and Grilled Baby Artichokes. You can prepare side dishes including Mexican Slaw, Ethiopian Bean Skillet, or Asian Sesame Noodles.

Be sure to move on to Soups and Sandwiches including Roasted Corn Chowder and Teriyaki Portobello Burgers. Some main dishes offered are Red-Eye Tofu Steaks, Seitan Ribz, Quinoa-Stuffed Poblanos, Broccoli and Cheeze Calzones, and Porcini and Sausage Paella.

Finally, don’t forget to prepare dessert over a grill. Enjoy Maple-Glazed Grapefruit or Pineapple and Pomegranate Couscous Cakes.

Grills Gone Vegan (ISBN 978-1-57067-290-3) is a 188-page book. It is published by Book Publishing Company. You can purchase this book from our online catalog here.