{"id":18414,"date":"2021-12-02T10:00:53","date_gmt":"2021-12-02T15:00:53","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=18414"},"modified":"2021-11-18T09:49:16","modified_gmt":"2021-11-18T14:49:16","slug":"l-cysteine-in-dominos-pizzas-is-still-microbial","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/12\/02\/l-cysteine-in-dominos-pizzas-is-still-microbial\/","title":{"rendered":"L-Cysteine in Domino’s Pizzas is Still Microbial"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

By Jeanne Yacoubou, MS<\/p>\n\n\n\n

The Vegetarian Resource Group recently received a request from\nan online reader about Domino\u2019s Pizza\nIngredients<\/a>. <\/p>\n\n\n\n

So we reached out to Spencer Breidinger, Manager of Global Product Quality and Regulatory Compliance –\nSupply Chain Services at Domino’s. We asked him about the dough\nconditioner L-cysteine present in most of their crusts:<\/p>\n\n\n\n

\u201cIs L-cysteine in your pizza crust dough derived from feathers\nor hair? If not, what is the source of L-cysteine?\u201d <\/p>\n\n\n\n

(Readers should note, as we’ve reported in articles<\/a> over the years, that most\nL-cysteine in commercial food products today is derived from poultry feathers\nor human hair.)<\/p>\n\n\n\n

Spencer Breidinger replied:<\/p>\n\n\n\n

\u201c…All L-cysteine in any dough\nproduct is synthetic and not derived from any animal sources. This has been our\nstandard for over 20 years.\u201d <\/p>\n\n\n\n

The VRG followed up by asking for more\nclarification on the term \u201csynthetic\u201d as it relates to L-cysteine. <\/p>\n\n\n\n

In response, Spencer forwarded us a statement\ndated January 15, 2020, from Steve Lutes, VP Global QA & Health\/Safety at\nDomino’s Pizza. Here it is in its entirety:<\/p>\n\n\n\n

\u201cThe L-cysteine and enzymes in all our dough\nand crust varieties are microbial and\/or vegetable-sourced. We do not source\nthese ingredients from animal sources. Our dough does contain sweet dairy whey,\nwhich is a derivative from cow’s milk. Our gluten-free crust does not contain\nL-cysteine or any of the 8 FDA-recognized allergens, including milk. While\nthere is no animal by-product (other than whey) in any of our crusts, we do\nhave products in our stores which contain them (such as pepperoni and cheese).\nWe make all our products in the same kitchens; and even as clean as we keep\nthem, there may be those items present. Therefore, we cannot guarantee that\npizzas made are entirely free from animal by-product.\u201d<\/p>\n\n\n\n

Readers with additional questions about menu items or\ningredients at Domino’s should contact the restaurant chain directly.<\/p>\n\n\n\n

For information about other\nchains, see https:\/\/www.vrg.org\/fastfoodinfo.php<\/a><\/p>\n\n\n\n

For information on veg\nrestaurants, go to https:\/\/www.vrg.org\/restaurant\/index.php<\/a><\/p>\n\n\n\n

The contents of this\nposting, our website and our other publications, including Vegetarian Journal,\nare not intended to provide personal medical advice. Medical advice should be\nobtained from a qualified health professional. We often depend on product and\ningredient information from company statements. It is impossible to be 100%\nsure about a statement, info can change, people have different views, and\nmistakes can be made. Please use your best judgment about whether a product is\nsuitable for you. To be sure, do further research or confirmation on your own.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Jeanne Yacoubou, MS The Vegetarian Resource Group recently received a request from an online reader about Domino\u2019s Pizza Ingredients. So we reached out to Spencer Breidinger, Manager of Global Product Quality and Regulatory Compliance – Supply Chain Services at Domino’s. We asked him about the dough conditioner L-cysteine present in most of their crusts: […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18414","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18414","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=18414"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18414\/revisions"}],"predecessor-version":[{"id":18416,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18414\/revisions\/18416"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=18414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=18414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=18414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}