Tomat-O-Red® (Lycopene) and Ultra Stable Red™ (Anthocyanin): Plant-Derived Natural Red Color Alternatives to Carmine

by Jeanne Yacoubou, MS
VRG Research Director

Introduction

Consumer demand for natural, non-insect-derived red food and beverage color has grown rapidly in recent months. As observed in April 2012 in the case of Starbucks, (http://www.vrg.org/blog/2012/04/10/starbucks-%E2%80%9Creviewing-alternatives%E2%80%9D-to-cochineal/), people are becoming more vocal. Vegetarians and vegans join people with carmine allergies, people following kosher dietary restrictions, and people just disgusted by the thought of an insect ingredient in their food and beverages in requesting that companies change their red coloring source. Many companies are responding to the request by reformulating ingredient profiles using vegetable-based red coloring agents instead of carmine (also known as cochineal). Here are two vegan and natural carmine alternatives that are currently commercially available.

Tomat-O-Red®

Starbucks announced in April 2012 that it will use lycopene as a carmine alternative in its red and pink foods and drinks. http://blogs.starbucks.com/blogs/customer/archive/2012/04/19/cochineal-extract-update.aspx.

According to a May 2012 article in FoodNavigator-USA, LycoRed, maker of Tomat-O-Red®, a lycopene red coloring agent, reports “…a ten-fold increase in inquiries in a two-month period” by food, beverage, and cosmetic companies, both large and small, looking to replace carmine with Tomat-O-Red®. As a result, LycoRed has doubled production levels to keep up with the demand for a vegan, halal- and kosher-certified natural red food and beverage coloring.

LycoRed, a global corporation headquartered in Israel, began production of Tomat-O-Red® from tomatoes several years ago. According to the company, “It is vegan, kosher and halal. It is also a highly stable red food coloring that is quickly replacing synthetics and other red colorings around the globe.” In Tomat-O-Red®, lycopene is the carotenoid responsible for the red color. Carotenoids are a large class of compounds that have antioxidant properties (i.e., they terminate or inhibit chemical reactions in the body that may result in cell damage or death).

LycoRed told us by email in July 2012 that Tomat-O-Red® is coated with a system of emulsifiers that “are derived from sugar, palm oil, and sunflower oil.” The emulsifiers induce color stability of Tomat-O-Red® through different temperature, pH, light or various processing conditions. It is also stable in the presence of ascorbic acid (vitamin C) unlike anthocyanins (see below). Ready-to-use formulations of Tomat-O-Red® produce shades from cherry to strawberry red. Tomat-O-Red® oleoresin (an oil-based extract) may produce yellow to orange shades. It may be used in soft drinks, juices, yogurt, smoothies, ice cream, confectionery, chewing gums, sauces, cake icings, and meat analogs. Tomat-O-Red® is listed on ingredient labels as “tomato concentrate” or “tomato lycopene color.”

The VRG asked LycoRed how well their product compares with carmine in different food and beverage applications. They responded:
Lycopene becomes orange in high content of fat and is sensitive to oxygen, therefore we developed unique formulations to resolve these issues. Our formulations can replace carmine in viscous food products even with high fat levels (up to 18%). Tomat-O-Red® is more stable for long exposure to heat than carmine and is not sensitive to low pH [as carmine is].

On the company’s The Red Blog, LycoRed posted an entry specifically about how Tomat-O-Red® is a carmine alternative: http://www.lycored.com/site/LiveBlog/TabId/152/PostId/2/Tomato-Lycopene—carmine-alternative.aspx
A May 2012 LycoRed press release is also informative: http://www.prnewswire.com/news-releases/lycoreds-production-of-tomat-o-red-doubles-to-meet-growing-demand-153111095.html LycoRed told us that their product is “price competitive” with carmine although they pointed out that the price of carmine fluctuates according to supply.

Price and Usage Comparison with Carmine

To find out more specific details on price and usage, we looked to other companies for answers. A senior employee of Food Ingredient Solutions told The VRG in July 2012 that for “…the standard intermediate grade > 50% [carmine]…the price is around $80-90/kg. It was a bit lower several years ago, then spiked up to several times this for a couple of years.”

When asked how much carmine versus vegetable pigment would be needed to produce a pink color in strawberry yogurt, the Food Ingredient Solutions employee calculated that approximately ten times more vegetable pigment than carmine would be used “…to obtain the same depth of shade, though the color might not be as bright i.e. have as high an L* value.” (As an example, for a 6 oz. container of strawberry yogurt, 0.2 oz. of carmine would be needed as compared to 2 oz. of vegetable pigment based on his projection of a 0.03% (w/v) solution of carminic acid or a 0.3% (w/v) solution of the vegetable pigment needed to give a pink hue.)

Food Ingredient Solutions also told us about how they formulate their vegetable-based colors and offered a general price comparison to carmine:

We basically encapsulate vegetable dyes (beet juice or red radish juice) in a rice protein matrix and micronize it. This allows us to make a suitable replacement for carmine in tablet coatings, panned candies, seasoning and other powder blends, frostings, cosmetics, compound coatings (aka white chocolate) and certain other applications where lakes would be used, though not beverages which sometimes uses the lake version of carmine though we have other alternatives for this. The cost in use of the pigments is several times that of carmine, and the stability is good but not the same.

Lastly, we received Food Ingredient Solutions’ comments on carmine as a food and beverage colorant: “Carmine has a number of issues from an allergen, kosher and origin perspective. However, it is a very stable color which has been used in foods and textiles for several thousand years and it remains a good option for replacing synthetic azo dyes (cf. Southampton study) in certain applications where nothing else works and a color is preferred.”

Ultra Stable Red™
Chr. Hansen a global company headquartered in Denmark introduced Ultra Stable RedTM in late August 2012: http://www.chr-hansen.com/news-media/singlenews/ensure-the-attractiveness-of-your-naturally-colored-red-beverages.html and http://www.foodnavigator.com/Science-Nutrition/Chr-Hansen-breakthrough-for-natural-reds

Made only from plant materials, Ultra Stable Red™ compounds “…are based on new…anthocyanin blends combining stabilizing technology. The solutions are ideal for coloring…carbonated soft drinks, juice-based drinks, sports and energy drinks, and vitamin waters,” according to the company press release introducing this range of natural, plant-based color ingredients. Ultra Stable Red™ is said to be 30-40% more stable (i.e., less likely to fade or change color), compared to other anthocyanin colors. Moreover, the greater color stability of Ultra Stable Red™ eliminates the need for expensive UV filters in beverage bottles to prevent or deter fading of natural red colors.

Chr. Hansen also reports that they “…have secured the supply of the new Ultra Stable Red™ colors from day one. Because we control the entire value chain from raw materials to customer delivery we can scale supply up and down according to customer demand.” Common sources of anthocyanins include several types of berries, red grapes, black carrot, and purple corn. No further information was available from Chr. Hansen about the specific fruits and/or vegetables present in Ultra Stable Red™.

The VRG spoke with a Chr. Hansen natural colors technical division employee located in Wisconsin in October 2012. She emphasized that because Ultra Stable Red™ is a new product developed in another country, she had limited knowledge about it. She stated that the coloring agent is “application…and…low pH dependent.” Thus far, she knew only of it being tested in beverages but predicted that it might work in yogurt. She thought that Ultra Stable Red™ was “less expensive than carmine but higher in price than artificial [red colorants].”

A Chr. Hansen account manager in the color department in Wisconsin responded to our November 2012 email inquiry regarding how well Ultra Stable Red™ would impart a stable, red color in candy or baked goods at neutral or higher pH. She replied in this manner: “I have contacted our R&D and had them test the product. The Ultra Stable Red™ would work in low pH candy but at a neutral to basic pH it would not work.”

Readers may visit http://www.beveragedaily.com/Formulation/Chr.-Hansen-sees-red-in-Asia-as-vibrant-natural-colors-step-off-the-shelf for more information on Ultra Stable Red™.

Consumers may want to ask companies using insect-based colorings in their products to try some of these alternatives.

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/

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

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Today a child came home from school and informed her mother that she’s becoming a vegetarian.

Today someone is confused and anxious because his doctor suggested following a vegan diet to treat his health condition, and he doesn’t know how to begin.

Today someone is thrilled to find out that she is pregnant, but also apprehensive because she isn’t sure that her vegan diet provides adequate nutrition for her developing child.

By making a generous year-end gift today, you will help us continue to be the trusted source of information that vegans and vegetarians turn to. Please support The Vegetarian Resource Group and join our efforts to broaden awareness, educate, and instill values of ethical and environmental responsibility through vegan research and outreach.

Today is your last day to make your tax-deductible donation for 2012 to VRG!

Please donate now by visiting http://www.vrg.org/donate

Here are a few ways your gift helps further The VRG mission:

• $22 – Buys 200 brochures or 100 restaurant guides for outreach to students.
• $45 – Pays for one email entry device to use at VRG outreach booths for visitors who want to sign up for more information.
• $100 – Helps pay for registration and a table at a community festival.
• $250 – Allows us to give away 125 copies of Vegetarian Journal at conferences, festivals, to student groups, etc.
• $500 – Become a Life Member of The Vegetarian Resource Group.
• $1,000 – Helps fund restaurant and ingredient research.
• $5,000 – Helps pay for registration and a booth at a professional nutrition conference.
• $10,000 – Enrolls donor as a VRG Patron and supports long-term programming.

The Vegetarian Resource Group works year-round to make it easier to live healthy vegan and vegetarian lives. Thank you so much for your support.

To donate, visit: http://www.vrg.org/donate

Call: (410) 366-8343

or write:
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203

By Amanda Gilley, VRG Intern

The Vegetarian Resource Group participated in a community health fair that was hosted by the Excel Academy @ Francis M. Wood High School in Baltimore City, which is in one of the more impoverished neighborhoods in Baltimore. Overall this event was a huge success. This event was open to students, parents, and the community.

The VRG first heard of this health fair and the opportunity to attend from a school teacher, who attended the VRG Thanksgiving Potluck and who is vegan. She came with another teacher who is vegan and has been a longstanding member of the VRG. Because this school has two vegan teachers on staff, many of the students were familiar with the word vegan and said they have been interested in trying veggie burgers and vegetarian products that they see in the grocery store. Many of the students were also familiar with the vegetarian friendly restaurants that were listed on our Greater Baltimore Area Dining Guide. Some of the students were very interested in the educational materials that we had to give away because they are interested in incorporating more vegetables into their diet and see vegetarian diets as being a healthy lifestyle choice.

To support vegetarian outreach like this, please donate at http://www.vrg.org/donate

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.

Happy Healthy Human
http://www.happyhealthyhuman.com/
1869 South Patrick Dr., Indian Harbour Beach, FL 32937
(321) 779-0077
Vegan/raw foods/organic. Located in the Harbour Villa of Indian Harbour Beach, this raw vegan café features not only a full menu of healthy options, but also has seasoned, experienced staff members who are more than happy to help you improve your vegan lifestyle. Happy Healthy Human goes above and beyond your average restaurant, featuring weekly organic produce boxes as well as consultation services for those interested in the raw vegan lifestyle. If you’re in the market for food that not only tastes amazing, but makes you feel amazing, Happy Healthy Human promises to deliver. Open Monday through Friday for three meals. Open Saturday for brunch and dinner. Closed Sunday. Full service, take-out, delivery, catering, fresh juices, smoothies, VISA/MC/DISC, $-$$.

Kate’s Café
http://www.katescafe.net/
27 Broadway Ave., Mystic, CT 06355
(860) 245-5832
Vegan/café. Kate’s Café offers such delicious foods as BBQ Tempeh, Seitan Sliders, Smoky Chickpea Burger, and Mexican Black Bean Quinoa Salad. For breakfast, enjoy Scrambled Tofu or a Waffle Panini. Kate’s is a cozy little eatery with good food and great prices. Open Tuesday through Sunday for breakfast and lunch. Closed Monday. Full service, take-out, VISA/MC/AMEX/DISC, $-$$.

Localita & The Badasserie
http://localita.co/
817 S. Los Angeles St., Los Angeles, CA 90014
(213) 623-3223
Vegan/eclectic. This self-proclaimed hole-in-the-wall is a casual, quick service eatery offering an all-vegan menu. A must-try is The Sir Nasty, a vegan sausage patty dressed in vegan cheddar, chipotle sauce, red onion, maple syrup, and Sriracha sauce on a sprouted multigrain English muffin. You can even text your order for pick-up or delivery! Localita & The Badasserie is located in downtown LA. Open Monday through Saturday for breakfast, lunch, and early dinner. Closed Sunday. Counter service, take-out, delivery, catering, fresh juices, smoothies, VISA/MC/AMEX/DISC, $-$$.

Loving Hut Express
http://www.lovinghutvancouver.ca
Pacific Blvd., Vancouver, BC V6B 5E7
(604) 780-1029
Vegan/food cart. Loving Hut Express is an all-vegan food cart that serves gourmet sandwiches and burgers. Try menu items such as the Crispy Chick’n Burger, Sunshine Teriyaki Burger, or Philly’s Dream. Loving Hut is an international vegan restaurant chain with the slogan, “Be Veg. Go Green. Save the Planet.” It was created with a vision that all beings could live in peace, love, and harmony with each other and the planet. Loving Hut Express is located in front of the Roundhouse Community Center by the corner of Pacific Boulevard and Davie Street in Yaletown. Make sure to check online before going as hours may vary. Open Wednesday and Thursday for lunch. Open Friday through Sunday for lunch and dinner. Closed Monday and Tuesday. Take-out, catering, VISA/MC, $.

By Jeanne Yacoubou, MS
VRG Research Director

An online reader asked us if a cow bone char filter is used in the manufacture of SPLENDA® Brand Sweetener (a brand name for sucralose), an artificial sweetener found in a wide variety of foods and beverages.

According to http://www.splenda.com/faq/no-calorie-sweetener#3, SPLENDA® Brand Sweetener is made “…through a patented, multi-step process that starts with sugar and converts it to a no-calorie, non-carbohydrate sweetener. The process selectively replaces three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms.” http://www.splenda.com/faq/no-calorie-sweetener#19 also indicates that SPLENDA® contains small amounts of dextrose and/or maltodextrin (VRG note: both usually corn-derived).

Tate & Lyle, the British creator and current major manufacturer of SPLENDA® Brand Sweetener, describes its production methods on its website. http://www.tateandlyle.com/aboutus/ourindustry/pages/sucralose.aspx
This page specifies that the company “…uses ordinary granulated sugar, similar to that used in the home, as the starting material.”

A specialist in the technical resource division for bulk ingredients at Tate & Lyle in August, 2012 when talking about SPLENDA® told us that “no animal-sourced carbon is used in the processing of the sugar or the manufacturing process of our sucralose.”

The Tate & Lyle resource specialist told us by phone in October 2012 that he had contacted his supplier and was told that “…no bone char is used. The cane sugar comes from Australia and is further processed in Singapore.”

In November 2012 The VRG contacted CSR/Sugar Australia, http://www.sugaraustralia.com.au/, a company which described itself to us by email as “…the leading supplier of quality refined sugar products. We service the industrial and consumer sugar market and market the CSR Sugar brand. Sugar Australia produces over 700,000 tons of refined sugar a year, from our two refineries in Melbourne and Mackay.

Refined sugar is produced from raw sugar and the Australian raw sugar industry is one of the largest in the world. The Australian industry produces 4.6 million [metric] tons (10.1 billion pounds) of raw sugar annually and over 70 percent of this is exported. Sugar Australia is the largest domestic customer of Australian raw sugar, and the largest exporter of Australian refined sugar.” (By comparison according to the United States Department of Agriculture (USDA), http://www.ers.usda.gov/topics/crops/sugar-sweeteners/background.aspx, the United States produces approximately 3.6 million short tons (7.2 billion pounds) of raw sugarcane annually.)

Sugar Australia also told us that they “…export to many different countries; however, we do not export to South or North America.”
When asked about their decolorization methods, Sugar Australia told us that “[O]ur CSR/Sugar Australia refined white sugar is made at our Sugar Australia refineries in Melbourne, Victoria, and Mackay, Queensland. Both sites use a number of purification steps towards converting the bulk non-food grade raw sugar into the food grade white refined sugar product. The major decolourising step uses granular activated carbon that is derived from coal. This replaced the bone charcoal decolourisation step (which used to use roasted cow bones) that was used until about 1990.

I assume your concern is in relation to the use of animal products. I can state that no animal products at all are used in the sugar refining process by us.

We also have Halal certification and Kosher certifications for our range of sugar products.”

The VRG contacted the Australian Vegetarian Society to see if they could confirm our findings. The AVS president received a reply from Sugar Australia to his inquiry: “I would like to know if you use cow bone char as a refining process, or indeed if you use any animal products at any stage of processing.”

Narelle in the Customer Service Department at Sugar Australia in November 2012 replied to AVS: “I can confirm that we do not use any animal products in our refining process. We use carbon in our processes however this is not sourced from any animal products or byproducts.”

We also asked JK Sucralose, Inc., http://www.jksucralose.com/, the second major sucralose company based in China. An employee at the New Jersey office of JK Sucralose told The VRG by phone in July 2012 that “cane sugar is always used.” No further information was available on how the cane sugar used to make sucralose was processed.

Interested readers may find our 2007 sugar article of interest: http://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php. In this article, The VRG reported that leading sugar companies in the United States process most cane sugar through cow bone char filters in order to decolorize it.

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/

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

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
Follow us on Twitter: http://twitter.com/VegResourceGrp

Give a holiday gift that lasts all year long: a $25 gift membership to The Vegetarian Resource Group! We’ll also send a free Vegans Know How to Party book ($24.95 value) along with the quarterly Vegetarian Journal.

Go to http://www.vrg.org/donate

Under comments, write in the recipient of the gift, his/her address, any message you want us to include with the gift, and mention to send the free Vegans Know How to Party book.

Your gift membership is a great present and helps us continue vegan and vegetarian projects. Give four memberships and the fifth one is free.

You can also place your order by calling us at (410) 366-8343 Monday to Friday, 9 AM to 5 PM, Eastern Time.

A reader asked about her vegetarian teen daughter doing a summer exchange program in Cost Rica. One program told her it would be hard to accommodate a vegetarian.

For information on a vegetarian student in Costa Rica, see
http://www.vrg.org/blog/2012/06/01/can-an-exchange-student-live-on-a-vegan-diet-in-costa-rica/

Sarah Alper, a VRG volunteer who is a sophomore in college and is planning to study in Latin America next year, writes:

I’m not sure that I know any vegans who’ve studied abroad in Costa Rica, especially through programs for high school students. The main program that comes to mind as being a possibility is Living Routes (http://www.livingroutes.org/), which focuses on sustainability and has semester programs in CR as well as summer programs in Brazil, Peru, and Australia. I know they accept gap year (before college) kids; I am not sure about students under 18. From their website, it sounds like they’re very amenable to vegan participants:

“Q. What is the food like on the programs?
A. Almost all meals are included in the cost of the program, and consist of healthy vegetarian fare made from local ingredients. There are vegan options and a good deal of the food is organically grown in the host communities. Homestay families make an effort to accommodate special dietary needs as well.”

The School for Field Studies (http://www.fieldstudies.org/) has a summer program in Costa Rica, but I think it’s intended for undergrads–perhaps something to keep in mind for the future. According to their website, vegan students have successfully participated in the past:

“Student Dietary Preferences, such as a vegan or vegetarian diet may be accommodated, but the variety of food may be limited due to the location of the program, travel schedules, etc. Due to the group nature of the SFS experience, the cooks are unable to prepare individual meals. Although past vegan students have found our meals to be both delicious and sufficient, please be prepared to bear any additional costs associated with veganism or any special dietary requirements.”

Based on what I know about the typical Costa Rican diet, which includes lots of rice and beans, as well as fresh fruit, as opposed to that of other countries in Latin America where meat is more central, it seems relatively easy to follow a vegan diet in Costa Rica.

“Where do you get your calcium?”

While you may not hear it as often as the ubiquitous protein question, nevertheless, calcium and dairy products are inextricably linked in the minds of most people. Fortunately, there are a wide variety of calcium rich foods that don’t come from a cow. VRG’s newly-updated article Calcium in the Vegan Diet contains a list of vegan sources of calcium, as well as sample menus that provide more than the recommended 1,000 mg per day.

Calcium in the Vegan Diet is excerpted from the newly released 5th Edition of Simply Vegan. For a limited time, we’re offering 50% off the cover price when you order 5 copies from our online bookstore. For more information about vegan nutrition, visit the Nutrition section of our website.

The Vegetarian Resource Group relies upon the generosity of our supporters. Please Donate so we can continue to provide vital nutrition information like this.

Thanks to VRG volunteer Alan Polster for converting this update into HTML!

We recently sent to the printer the fifth edition of Simply Vegan. VRG’s nutrition advisor Reed Mangels, PhD, RD, has completely updated the nutrition section, with information about Protein, Fat, Calcium, Iron, Vitamin B-12, Sources of Omega-3 Fatty Acids, Pregnancy and the Vegan Diet, and more.

Plus we’ve added the new four color My Vegan Plate (VRG’s vegan version of the U.S.D.A. My Plate) to the center of the book.

Simply Vegan also features 160 vegan recipes that can be prepared quickly, sample menus, and an updated cruelty-free shopping list.

With 100,000 copies in print, the pioneering Simply Vegan was one of the first popular vegan cookbooks. It’s so gratifying to us the number of vegan business owners in their 20’s and 30’s who tell us how much Simply Vegan helped them when they first became vegan. This updated edition should continue to be of assistance to thousands of people who are interested in becoming vegan, but need simple recipes and easy to understand nutrition information.

If you order five copies of the updated 224-page Simply Vegan, we will send them to you at half price. We pay shipping in the U.S. For orders form outside of the U.S. please email [email protected] to inquire about additional postage cost. These books make a great gift for friends and relatives. Or sell them to your clients or give away at group meetings. ($40 for five books; $16 for one copy).

Your purchase of Simply Vegan supports VRG outreach and promotes vegetarian diets in a totally positive and healthy way. Thank you.

• Click here to order Simply Vegan from our online bookstore.
• Click here to order the Simply Vegan – 5 Pack.

By Gianna Mautone, VRG Intern

As a senior at Loyola University Maryland in Baltimore, I have seen our dining services transition over the past four years toward a more student-oriented menu. As a vegetarian myself, and conscious about eating healthy, well-balanced meals, I have learned to be creative when purchasing meals on campus to suit my dietary preferences. Loyola Dining implements surveys and student forums in order to hear students’ voices about what they desire for meal options at school. There is also a student dining committee that all students are invited to join. I have found that Loyola’s dining services truly try to make accommodations based off of student input and preferences.

Loyola does not have a mandatory meal plan like some colleges, but rather, all items are a la carte (paid for individually). This option can be an advantage for students with special dietary preferences because students are able to pick and choose items from various dining establishments on campus, without feeling restricted to buy from a set location or to use up dining ‘points’ for the day.

Dining options on campus include a number of chain establishments such as Moe’s Southwest Grill, WoW Cafe and Wingery, Boar’s Head Deli, Starbucks, and Red Mango. Other dining locations include Vocelli Pizza, Savor (homestyle cooking), Ikigaii Sushi, Iggy’s Market (offering packaged market and convenience items) and Iggy’s Express (offering homestyle meals), as well as a pasta bar, salad bar, Bagels & Spreads counter, and Simply To Go items. Each dining establishment on campus offers vegetarian options, though finding vegan options may require more creativity. It is possible to dine on campus as a vegan, though, and there is always a possibility to have your voice heard in order to implement further changes to Loyola’s dining options.

Below is a sampling of the vegetarian and vegan options available across Loyola’s campus for each meal of the day.

Breakfast:

• In the morning, Loyola’s dining cafe offers fresh oatmeal with vegan toppings. Some vegetarian breakfast items such as pancakes are also available, though not much on the vegan front.
• Starbucks offers soymilk as a vegan option in drinks. Starbucks’ oatmeal, which is made with water and served with a choice of nuts and/or dried fruit makes for a satisfying vegan breakfast.
• Packaged granola bars and energy bars are also always available for purchase, including ‘Cliff’ bars (most of which are vegan).
• ‘Simply To Go’ fresh cut fruit cups offered daily.
• ‘Naked’ juices (most of which are vegan, besides “Protein Zone” smoothies, which contain Whey, a milk-derived protein).

Lunch & Dinner:

• Loyola’s salad bar offers an extensive selection of vegetarian options, and is priced by weight. Vegan toppings include a variety of fresh greens, raw veggies, tofu, beans, hummus, sundried tomatoes, artichoke hearts, fresh fruit, pita bread, etc. There are also soups offered daily, usually one of which is vegetarian.
• Savor is a homestyle cooking option that offers a rotating menu. Each day should include vegetarian options such as, Mediterranean Vegetable Pita, Mediterranean Vegetable Burger, Falafel, and Polenta Stuffed Pepper. Roasted vegetables, couscous barley salad, potatoes and Mediterranean salad are some of the veggie sides available.
• Moe’s Southwest Grill serves burritos, burrito bowls, tacos, quesadillas, etc. No matter which Southwestern variety you select, the individual toppings/fillings are up to you, making it easy to customize a vegan meal. An example vegan option would be rice, beans, guacamole, tofu, salsa, lettuce, and tomato served in a bowl. Filling, satisfying, and vegan!
• Ikigaii Sushi – Our sushi bar hand-prepares rolls every day. Vegetable sushi, spring rolls (wrapped in rice paper), and fresh seaweed salad are delicious vegan options.
• Iggy’s offers prepared foods, with a more home-cooked feel. While the menu offerings are always changing, there should consistently be vegetarian options available. I enjoy the roasted, seasoned veggies from Iggy’s. Other vegetarian options may include rice, couscous and barley dishes with veggies, baked beans, chickpea salad, and polenta. Iggy’s is also an on-campus market where packaged items, snacks, and bulk bins are available.
• Boar’s Head Deli offers a variety of vegetable toppings and cheese that create a substantial sandwich or wrap. The cheese can be left off for a vegan sub, though this is not a very substantial meal option.
• Vocelli’s Pizza offers Italian cuisine, with vegetarian options including vegetarian ciabatta, Mediterranean salad, and veggie pizza. Vegan options are limited, aside from pasta with marinara sauce and a Mediterranean salad, without cheese.
• Bagels and Spreads – Bagels are a quick vegan option, though peanut butter and jelly are probably the only vegan spreads available.

Nearby off-campus locations that are vegan/vegetarian friendly do accept the student ‘Evergreen’ cards (from which money is deducted with each purchase). Off-campus dining is a convenient option that allows you to mix up your meals while also getting the opportunity to enjoy the surrounding community. Often, there will be formal dinners on campus for student groups, organizations, or awards ceremonies. For these catered events, students and staff always have a vegetarian and vegan option. Be sure to communicate your dietary preferences, because the catering staff is equipped to meet students’ needs.

While it is not difficult to find vegetarian options at Loyola, I have yet to see extensive vegan options (such as vegan desserts and dairy-alternatives) on campus. As I previously mentioned, Loyola’s Dining Services are accommodating to student feedback, so inquiring and getting your voice heard is important if there is something more that you wish to see on campus.