By Jeanne Yacoubou, MS
VRG Research Director

An online reader asked us if maltitol was a vegan ingredient. Maltitol is one of many polyols (sugar alcohols) used as sugar substitutes. Sugar alcohols are common in confections and baked goods. They are also widely used in the pharmaceutical industry. The VRG reported on another common polyol, glycerol, in September 2012: http://www.vrg.org/blog/2012/09/24/glycerol-and-mono-and-diglyceride-updates-mostly-vegetable-derived/

Here is a list of some common polyols (other than glycerol) found in food:

• Erythritol
• Isomalt
• Lactitol
• Maltitol
• Mannitol
• Sorbitol
• Xylitol

In July and August 2012, The VRG contacted several companies which manufacture polyols. The unanimous opinion was that they are all vegetable-derived. The notable exception is lactitol which is derived from cow’s milk.

A marketing department representative from Ingredion, (formerly Corn Products International, Inc.), a manufacturer of several polyols, told us that they use corn. Cargill told us: “Besides the isomalt which is only produced in Germany from sugar, the rest of the polyols in the United States are produced from corn. Erythritol can be produced from other carbohydrate sources (i.e. sugar), but currently is only produced from corn.” A sales representative from Danisco stated that xylitol may be a by-product of the paper industry, coming from hardwood trees.

A general manager at Mitsubishi Shoji Foodtech Co., Ltd. based in Japan told us by email that “all of the [following] polyols are of non-animal/vegetable origin:
maltitol, sorbitol: from corn or cassava starch; erythritol, mannitol: from sugar; xylitol: from xylose or corn cob.”

A document that we received in August 2012 from a Customer Care Assistant from DuPont Danisco, one of only a few manufacturers of lactitol, stated that they use lactose from cow’s milk to manufacture lactitol. Another employee of the company told The VRG that lactitol “…is becoming very common in oral health products, and in the food industry…there is a growing demand for it.”

A polyol specialist at Cargill told us in July 2012 when we asked if cow bone char filters were ever used in polyol processing: “I am not aware of bone char being used. Decolorization is normally done via activated carbon and ion exchange resin.”

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.

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/

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By Whitney Blomquist, VRG Intern

In preparing to attend the 2012 Natural Products Expo, I had the opportunity to view a webinar sponsored by New Hope 360 and Natural Foods Merchandiser. This webinar discussed the current natural products market and how the gap between natural and conventional retailers is rapidly narrowing. Concerns mentioned by the presenters included:

• Sales increases for supplement stores, with reasons linked to a larger product mix and increased retail space
• Decreased sales for health food stores
• Increased internet retailers
• Increasing competitive threats from large retailers

Though there may be competition between avenues of distribution, after attending the Natural Products Expo in Baltimore, Maryland, it was clear from the crowds and enthusiasm amongst attendees that the natural products industry is flourishing. I had the opportunity to interact with activist, entrepreneurs, established businessmen and women and fellow non-profit workers.

The VRG’s booth was located in a back corner of the ‘New Products’ showroom this year. Last year we had been placed in a prime location so we were expecting a little less interaction at this expo. To our surprise we were even busier than last year!

We distributed information and offered resources to many different companies and individuals. Organizations wanted to work with us to get the word out about their product or service or distribute our resources to their consumers.

An employee of Choc and Nut, who came to visit VRG’s booth, discussed his efforts to break into the American food market with us. Look for an upcoming product review for his vegan version of Nutella.

Geetha Pai was looking for resources that could help her expand her operations. Geetha puts on cooking demos to show people how to cook healthy meals for their families and she founded a company that sells eco-friendly, handmade baskets and bags whose profits are shared with charities. She explained what an impact her cooking classes have on these families and filled us in on her charity work. Geetha was similar to so many that stopped by our booth at the Natural Foods Expo, sharing amazing stories with us and taking away useful information that will benefit their endeavors.

Walking around the expo was a great adventure and I discovered so many new products. For example, EdgyBurger’s vegan butternut squash, spinach and quinoa burger, washed down with Suvva Juice, a sweet, cacao based fruit juice was a pallet pleaser. My favorite treat was Maggie’s Conscious Vegan Cuisine black beluga lentils with Thai green curry. It was delicious!

I tried some samples from Lavera, a cosmetic company that offers over 100 vegan products. The organic wild rose and organic macadamia nut moisturizing cream truly moisturizes and smells great too! Andrew Eisenberg from Awearables, LLC introduced me to the new vegan alert wristband for children; a stylish wristband for little vegans that alert adults of children’s allergies or diet practices. I had the chance to chat with the founder of Smile Squared, a company that sells bamboo toothbrushes. For every toothbrush Smile Squared sells they send a toothbrush to a child in need who doesn’t own one, a simple idea that is making a huge difference!

I was exposed to the difficulties faced by those trying to break into the natural products market and how important it is to network with everyone you meet. For 30 years, VRG has always been happy when we can help new, innovative businesses.

The Natural Products Expo brought together businesspeople with similar interests and values, establishing connections that will continue to grow. I look forward to witnessing additional development of vegan products at next year’s show.

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.

Desert Roots Kitchen
414 S. Mill Ave., Ste. 111, Tempe, AZ 85281
(480) 382-0228
Vegan. Desert Roots Kitchen offers an ever-changing vegan menu of global cuisine. Using as many local ingredients as possible, the restaurant caters to all allergens including gluten-free, soy-free, and nut-free. They are a great place for a quiet lunch. Outdoor patio seating is available. Desert Roots is located in the Mill Avenue Shops Courtyard in downtown Tempe. Open Monday through Friday for breakfast and lunch. Closed Saturday and Sunday. Limited service, take-out, catering, smoothies, soymilk, VISA/MC/AMEX/DISC, $.

Dulce Vegan Bakery & Café
1994 Hosea L. Williams Dr., NE, Atlanta, GA 30317
(404) 624-7417
Vegan/bakery/café. Dulce Vegan offers completely vegan desserts that are allergy-friendly and free of processed sugars. This bakery/café also serves vegan sandwiches, soups, salads, breakfast items, coffee and tea. Try the ‘chicken’ salad sandwich made with tempeh, almonds and cranberries followed by a slice of moist coconut cake. These cruelty-free treats will not disappoint! Dulce is located in the Kirkwood neighborhood of Atlanta. Open Tuesday through Saturday for breakfast, lunch, and early dinner. Open Sunday for breakfast and lunch. Closed Monday. Counter service, take-out, catering, espresso/cappuccino, VISA/MC/DISC, $.

Feel Good Guru
917 Queen St., W., Toronto, ON M6J 1G5
(647) 748-5800
Vegan/organic/raw foods/juice bar. Feel Good Guru is an all-vegan eatery offering organic and local raw foods. Try menu items like Raw Karma Pizza, the Earth Burger, Feel Good Falafel, or the Make Kale Not War Salad. They are primarily a take-out restaurant with just four seats, however, there is a huge park across the street where they encourage people to dine al fresco on the restaurant’s handmade picnic blankets. Feel Good is eco-conscious and even uses bikes for delivery (Queen West area). Open Tuesday through Sunday for lunch and dinner. Closed Monday. Counter service, take-out, delivery, catering, fresh juices, smoothies, soymilk, VISA/MC, $-$$.

Radical Eats
3903 Fulton St., Houston, TX 77009
(713) 697-8719
Vegan/Mexican. Radical Eats is a completely vegan restaurant serving Mexican cuisine with a side of punk rock! Try their famous vegan tamales or the all-you-can-eat Sunday brunch buffet. They use local ingredients, support area farmers, and even have their own community garden. Visit their website to view their calendar of events and home delivery options, or let them cater your next event! Radical Eats is located in the Northside Village area of Houston. The restaurant is closed between lunch and dinner, so please call ahead for hours. Open Tuesday through Saturday for three meals. Open Sunday for brunch. Closed Monday. Limited service, take-out, delivery, catering, VISA/MC/DISC, $-$$.

Please help us keep our restaurant guide current and accurate. Restaurants continually change locations, new ones open, and others close. To let us know about any restaurants we should add, delete, or if our existing entry should be changed, please complete the form here:
http://www.vrg.org/travel/restupdate.php

If you would like to volunteer with maintaining and updating The Vegetarian Resource Group restaurant guide, please email us at [email protected]. Thank you!>

Successful vegan restaurant is for sale in the Southern California resort town of Ojai. This completely turnkey establishment has a fully-equipped kitchen and a beautiful outdoor patio. $90,000. Only serious buyers should inquire. For more information, please contact Rick at [email protected].

If you’re in Philadelphia in early October, be sure to sign up for these events sponsored by the Vegetarian Nutrition Dietetic Practice Group. Both events are open to the public. Advance registration is appreciated. Both events will be held at Friends Center, 1501 Cherry Street, Philadelphia, PA 19102 (Friends Center is a red brick building on the northwest corner of 15th and Cherry Streets, only a block away from the convention center).

Vegucated Documentary
*Friday, October 5 @ 6:00p*
Screening of Vegucated an award-winning documentary that follows three meat and cheese loving New Yorkers who agree to adopt a vegan diet for six weeks. VRG Advisor Reed Mangels will be a panelist for a post-film discussion.

Powered By Plants: What We Know About Vegan Athletes
Enette Larson-Meyer, PhD, RD and Matt Ruscigno, MPH, RD
*Saturday, October 6 @ Noon-1:15pm*

Vegan Diets: What the Experts Say About Vitamin B12, Minerals, Protein, and Essential Fats
Ginny Messina, MPH, RD and Jack Norris, RD
*Saturday, October 6 @ 1:30-3:00pm*

*Register here: http://www.eatright.org/dpgevents

By Jeanne Yacoubou, MS
VRG Research Director

Glycerol, (also known as glycerin or glycerine), is a common ingredient or common starting material of other ingredients found in many foods and personal care products. When fat molecules, such as triglycerides, are broken down in a chemical reaction, glycerol is formed. Animal fats (e.g., beef tallow) or vegetable oils are the common starting materials for glycerin formation.

The VRG wanted to determine how much of the commercial production of glycerol today is from animal fats. We contacted Cargill, a leading glycerin manufacturer, in July 2012. We spoke with a senior employee in the Dressings, Sauces, and Oils division. We were told that “…ever since the 1950s, when animal-based sources were becoming less popular, vegetable oils have been used to produce the vast majority of glycerol today…In the last thirty years, palm oil from Indonesia has become a common source today…Personal care products may still use tallow but it’s small, too, today.”

A glycerin product manager at Cargill provided some data to support the general trends noted above. He wrote in a July 2012 email that “[T]otal glycerin usage in the United States is about 45 million lbs. per month. Approximately 30% is non-kosher tallow-based and 70% would be vegetable-based. That includes imports of vegetable-based glycerol and all the glycerin made here in the United States.”
Mono- and diglycerides, used in most breads and baked goods as well as in a wide variety of other foods, are formed by chemically joining glycerol to fatty acids found in animal fats or vegetable oils. The mono-and diglycerides principally act as emulsifiers, preventing breads and baked goods from crumbling or going stale, and/or keeping oil and water components of a food together (e.g., in salad dressings). Based on the data given above, the percentage of vegetable oil-sourced mono- and diglycerides commercially used today in the United States is also approximately 70%. Collected data from other sources are in agreement with this estimation (see our Guide to Food Ingredients).

Glycerol also has many industrial uses. There is renewed interest in it as an antifreeze component because it is a renewable resource unlike other common antifreeze components. http://www.astmnewsroom.org/default.aspx?pageid=2115&year=2010&category=Standards%2FTechnical

Glycerin is a by-product of biodiesel production. This “waste glycerin,” (and, to a lesser extent, that produced from used cooking oil, which is increasingly being used as a biofuel today), has greatly increased the supply of glycerin in the market. Much work is currently being done on ways to produce biofuels from waste glycerol. See, for example: http://www.sciencedaily.com/releases/2007/06/070626115246.htm, http://www.environmental-expert.com/news/is-glycerine-primed-to-end-fossil-fuel-domination-250532, and http://www.asme.org/kb/news—articles/articles/renewable-energy/waste-not-used-cooking-oil-energy-source

To purchase our Guide to Food Ingredients, please visit: http://www.vrg.org/ingredients

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

There are many ways to stay connected to The Vegetarian Resource Group!
Get our blog delivered right to your inbox: http://feeds.feedburner.com/TheVRGBlog
Like us on Facebook: http://www.facebook.com/thevegetarianresourcegroup
And follow us on Twitter: http://twitter.com/VegResourceGrp

A reader sent us this information from the burger chain Smashburger:

Thank you for contacting Smashburger where we strive to be every city’s favorite burger place. Unfortunately, our Black Bean Burger is not vegan. I have listed out the ingredients that can be found in the Black Bean patty below.

Black Bean Patty:

• Black beans
• Red Onions
• Jalapenos
• Hot Sauce
• Cilantro
• Eggs
• Cheddar Cheese
• Cumin
• Garlic Seasoning
• Tortilla Chips
• Croutons

Vegan Drinks has kindly made us their beneficiary for September. If you are in NYC one week from today, please come and say hi!

Thursday, September 27, 2012
7pm-10pm
Fontana’s Bar [21+]
105 Eldridge Street, Lower East Side, NYC [map]
Benefits The Vegetarian Resource Group
DJ Grand Format
Food from La Pirata Kitchen

By Jeanne Yacoubou, MS
VRG Research Director

Since their 2011 debut, the Vegetarian Seasoned Seitan Gyro and the Vegetarian Seasoned Seitan Sausage created by Taft Foodmasters have expanded into several different market venues and their reach is ever-growing. As of August 2012, these high-protein, wheat-based foods are available in approximately forty restaurants and supermarkets in the New York City area.

Jessica Taft, founder and CEO of Taft Foodmasters, created the seasoned seitan. She told the VRG that most of her clients, recognizing her product’s versatility, create new menu items using the Seasoned Seitan as the dishes’ centerpiece. Taft mentioned most recently to us that the executive chef at Manhattan’s Fairway Markets “…is busy creating fabulous recipes with the Seasoned Seitan…Starting October 1, 2012, it will be at their deli counters.”

The most popular way restaurants are serving the original Seasoned Seitan is as a seitan gyro served in a pita or wrap with lettuce, tomatoes, onions and tzatziki sauce (either yogurt- or soy-based).

Other restaurateurs put their own signature spin on dishes featuring Taft’s Seasoned Seitan. For example, Sao Mai Vietnamese Cuisine offers Seasoned Seitan in its Banh Mi Chay sandwich with its own unique sauce. Tian at the Riverbank serves it in a variety of sauces including spice orange, escabache, tomatillo thai chili, or citrus ginger sauces. Taft related to us that while dining once at Tian at the Riverbank, “I have personally been there when the chef made a fabulous ‘flash sautéed’ seasoned seitan with mole sauce (a typically all-vegetable Mexican sauce). It was delicious!”

In September 2012, Taft told the VRG: “We just got into our first Chicago restaurant, Gyro-mena… [They are] so excited to bring the product on to please vegetarians (though we know you don’t have to be a vegetarian to eat one.) Chicago will be a giant market for us, being the hub of meat gyros. One executive of a gyro manufacturer said, ‘There are more Muslims than Greeks! And more and more young people are not eating lamb as their parents did.’” (Taft Foodmasters Seasoned Seitan is halal-certified and will be kosher-certified by the Vaad Harabonim of Queens in Fall 2012.)

Seasoned Seitan Gyro is also ideal for fast food-quick casual restaurants because it thaws easily and needs only to be heated for seconds before serving. The seitan comes infused with authentic Greek seasonings. Taft explained to The VRG that restaurants serving the seasoned seitan gyro may create their unique tzatziki sauce by using a wide variety of ingredients such as sour cream, yogurt, garlic or something very different.

Restaurants may serve the gyro in different ways. For example, Pita Grill offers feta cheese as a condiment in their gyro. Other restaurants serve the seitan gyro with French fries (as an “authentic” gyro) or rice pilaf. Price varies depending on the restaurant or supermarket, but $6 to $9 for a seitan gyro in a pita/wrap is typical.

Made by hand at Taft’s Queens, NY facility, the pre-cooked, frozen seitan may be purchased wholesale either pre-sliced, in cubes, ground, or in loaf or cone form. Because Taft’s Seasoned Seitan will keep for up to nine months, and keep refrigerated unopened for up to two weeks, it is an optimal high-protein stock item for distributors, schools, hospitals, institutions, and vendors as well as restaurants.

The Ingredients Statement for the Original Seasoned Seitan reads as follows: “vital wheat gluten, water, spices (see following), soy sauce, canola oil, kombu, garbanzo bean flour, dried malt, agave, lemon juice, sunflower lecithin. Spices: cumin seeds, coriander seeds, ginger, salt, clove, nutmeg, turmeric, parsley, chili, fenugreek, cinnamon, black pepper.” The Vegetarian Seasoned Seitan Sausage (“Italian Seitan”) contains the same main ingredients but has a different spice profile. The Seasoned Seitan Sausage may be used as a vegan, high-protein pizza topping or served in a sub/hero sandwich.

Taft’s seitan may be purchased unseasoned. As of September 2012, this is available only for foodservice. Those interested should contact Taft directly: http://taftfoodmasters.com

Taft told us in September 2012 that the unseasoned seitan “…is paired fabulously with Chinese restaurant sauces; e.g., sesame sauce, orange sauce, General Tso’s sauce. We are currently marketing it to the higher-end Chinese restaurants for use this way. We are not making the sauces, just consulting with restaurants on how they can use our seitan.” Price varies but $10-$14 for the seasoned seitan in an entrée, salad or platter is typical.

Taft Foodmasters plans to offer its Vegetarian Seasoned Seitan Gyro as a retail “heat-n-eat” kit. Distribution will begin in the Northeast United States by the end of 2012. Later, it will be available nationally. The kit will contain, according to Taft, “…bread, seasoned seitan gyro, and yogurt tzatziki sauce.” Taft’s goal is “to get Seasoned Seitan into mainstream restaurants and supermarkets everywhere under our own label as well as into private label items…[We want] to encourage people to include Seasoned Seitan Gyros and Sausage regularly in their diets as healthy and delicious high-protein foods…Above all, we want our Seasoned Seitan to be viewed not as a ‘meat substitute’ but rather for what it is in itself: an all-vegetable, nutritious and delicious high-protein food that everyone may enjoy: preservative- and chemical-free, with no trans fat or cholesterol, and little saturated fat per three-ounce serving.”

Recipe suggestions for Seasoned Seitan are available at http://taftfoodmasters.com/recipes/Recipes%20Using%20Taft%27s%20Seasonsed%20Seitan.pdf

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

There are many ways to stay connected to The Vegetarian Resource Group!
Get our blog delivered right to your inbox: http://feeds.feedburner.com/TheVRGBlog
Like us on Facebook: http://www.facebook.com/thevegetarianresourcegroup
And follow us on Twitter: http://twitter.com/VegResourceGrp

Vehicle Donation to Any Charity is a free, convenient service for converting that extra car, truck, or RV into a tax-deductible donation benefiting The Vegetarian Resource Group.

To learn more, visit: http://www.v-dac.com/org/?id=521279034. You can donate online or call 877-999-8322 to make your donation.