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Bake in a preheated 325, while a pasteleria provides sweet breads, Add the crab,Marketing Ahead Incorporated433 Fifth AvenueNew Yorktelephone (212) 686-9212fax (212) 686-0271,) Thin to desired consistency with water and season with salt and pepper, developed in Champagne, and when brown underneath, in southwest Spain, Cook slowly, and the wines spend many years in bottles in the bodegas before being released for sale, until tender but not brown, sun, peeled and coarsely chopped4 or 5 garlic cloves, house-made flan,2 teaspoon saffron1 bottle (8 oz, Tapas can vary from simple to complex and include cheese, cut into stripsIn a large skillet,s varied regions, the Spanish learned new wine-making techniques, oil, dips,2 cup of the sugar over moderate heat, and add the potato and egg mixture, as the tapa bars are called, heat 1&#47,2 ounces) condensed beef broth3 tablespoons each white wine vinegar and olive oil2 slices sourdough French bread1 small carrot, accompanied by cruets of oil and vinegar, They found these areas met their requirements and as the French prospered, clam juice, heavily scented with paprika and garlic, eggs, where Vega Scilia produces the most expensive Spanish wine on the market today,4 teaspoon cayenne2 teaspoon saltPinch saffronGarnish, garlic,From Tapas to Mezeby Joanne WeirThe author features more than 220 recipes for first courses from the Mediterranean shores of Spain,Olive oil is indispensable in preparing many of the recipes, Main course specials, Another area that makes top-notch wines is Penedes,for 15 minutes, and wine, minced1 large tomato, minced1 can (10-1&#47, salting lightly,Chorizothe most typical Spanish sausage,Foods and Cooking EquipmentAzafr噉saffron, the Middle East, Stigmas of a purple crocus flower,Turr枭an almond and honey candy of Arab origin that comes in a hard bar and in a soft marzipan-like form, spreading it with a pancake turner, broth, cooked and cracked or 8 very small lobster tails, minced1&#47, Heat the milk, Only Jerez has all the optimum conditions for sherry production with the complex interplay of air, fax, and candies, place a plate on top and invert, Heat through or keep warm in a low oven until serving time, Enterprising Frenchman came to Spain to renew their wine production when Phylloxera hit the French vineyards, vegetable dishes, Beat the eggs,until the onion is golden, 665-5th AvenueNew York,Bacalaodried salted codfish, and saut, where he goes regularly to meet his friends or business acquaintances, Chill, Fino -- very dry or dry, from Spain, near Barcelona, Turkey,The making of wine in Spain dates back over 2000 years, Add the remaining oil to the skillet, is widely distributed,2 pound baby asparagus, rosemary or oak for fragrance,WinesIdeally,Rice with Shellfish (Paella con Molluscs)makes 8 servings1 onion, and honey, Oloroso -- medium sweet, heat one tablespoon oil and brown the chicken well on all sides, diced avocadoPlace the cucumber, Maite Manjon, would place like a cover on one&#39, paella,Climate and grape variety are two of the components that make Rioja wines unique, Pour the mixture into the caramel-lined mold and place in a pan of hot water,2 cups milk6 eggs2 egg yolksZest of 1 lemonIn a saucepan, Garnish with peas and pimiento, until the sugar melts and turns amber, To serve, when Phoenician settlers introduced grape vines to the area, CA 90212phone (213) 658-7188fax (213) 658-1061For lodging in Spain,Fish and bean soups can make a meal, an Arab word for yellow, cooked1 package (10 ounces) frozen tiny peas, run a knife around the sides of the mold to loosen the custard,s wine glass, peeled and coarsely chopped1 sweet white onion, Gradually stir in the hot milk, Orange and lemon zest also play a role in flavoring sweets, peas, canapes, Transfer to a large paella pan or serving casserole, egg yolks, then beat in the remaining sugar and vanilla,Gazpacho Andalusianmakes 8 servings1 large cucumber, fish, however, saffron, shake pan to keep potatoes from sticking, wineries, introducing almonds, except for potatoes, which often come fried with an entree, pastries, both hot and cold, onion, cut in pieces1 garlic clove,Sherries are blended and fortified wines and fall into several styles, A helageria dispenses ice cream and a bomboneria is a candy shop, saut,s1840 Clement Street (Richmond District)San Francisco(415) 668-1184Over 40 tapas are served in this Spanish&#47, vinegar,Peruvian restaurant but paella is the dish to order and flan is the specialty dessert, garlic,s wines and sherries is included, although the Torres company in Cataluna is producing excellent ones for export, Add tomatoes and broth, rock or steamer clams, croutons, then slide back into the skillet and brown the other side, bread,onion,4 cups sugar3 1&#47,Traveling to SpainContact the Spanish Government Tourist Office for information on all aspects of travel to and in Spain, ideal for entertaining, add remaining oil, Game birds have wide appeal in Spain, about 20 minutes, or ground sweet red pepper,) This chain has an American representative,A third region is Valladolid, shaking the pan frequently, Return the chicken to the skillet, Beat together the eggs and egg yolks just until blended, and Cream -- sweet, Salads are served as first courses and are invariably offered undressed, passing condiments to be spooned into the soup, Most come from Jerez, chopped green onions, Tapas will be found in even the smallest bar in a tiny village, have vines under cultivation,3&#47, and pimiento, and pepper and saut, aging and tradition,A panaderia sells bread, Cover and simmer for 20 minutes, A beachside cafe is the place to find fine shellfish and tackle a tray of unshelled ultra-fresh crustaceans, but the production of quality wines is a more recent development, asparagus, unshucked1 crab,Rice with Chicken (Arroz Con Pollo)makes 4 to 6 servings2 tablespoons olive oil3 pound broiler-fryer, Jerez, A survey of Spain&#39, Cover and simmer over low heat until the chicken and rice are tender and the liquid is absorbed,3 cup olive oil4 large potatoes, cookies, Baby lamb and pig have reached cult status and are often prepared in a woodburning oven with thyme, Italy, Arrange prawns and clams on top, The word tapa, Let the custard cool, Add the rice,2 cup chopped onion1 green or red pepper, Manzanilla -- very dry,Tapasby Ann and Larry WalkerA tantalizing collection of tapas,Restaurants in the Bay AreaEsperpento3295-22nd Avenue (Mission District)San Francisco(415) 282-8867Lunch or dinner Monday through Saturday with a variety of tapas, Place a large round platter over the mold and quickly invert,Sherry takes its name from its place of origin, Chorizo is the best-loved Spanish sausage and blood sausage is also popular throughout Spain, diced2 cups chicken broth1 cup rice1&#47, Lower heat to medium, peeled and grated1&#47,Flanmakes about 8 servings1 1&#47, history,435-9869, Vegetables are not overly favored,4 cup olive oil1-1&#47,The Spanish Tableby Marimar TorresOver 200 recipes from all regions are included in this book along with an authoritative tour of Spain&#39, from the mountain villages and seaside ports to the fashionable restaurants, peeled and chopped1&#47, Paellas provide colorful and festive dishes for a crowd, A quantity of tapas can make an excellent meal, finely chopped2 garlic cloves, and Hugh Johnson This comprehensive color-enriched book covers the geography,Cazuelasglazed earthenware dishes, dating back to the last century,2 quart ring mold and quickly tilt the mold in all directions to coat the bottom and sides evenly,435-9700, Its history goes back thousands of years,Use your new-found knowledge of Spain by attempting the companion crossword puzzle to this article!, the wines of Spain are the best accompaniments to the regional dishes, All have restaurants that serve regional specialties, but do not boil, phone,Spanish brandies made by the French Cognac process are of exceptionally fine quality,Butifarra sausagea white sausage popular in Cataluna,8-inch thickCoarse salt1 large onion, 91&#47, add the potatoes and let sit a few minutes, tomatoes, restaurants, oven for one hour or until a knife inserted comes out clean, meaning cover or lid, Greece, peeled and sliced 1&#47,Piment枭paprika, Descriptions of visits to the vineyards of the great wine producers combine with entertaining accounts of the wine-making traditions of each region,s wineries, and recipes of Spain&#39,2 cup waterSalt and pepper to tasteCondiments, bring to a boil, and North Africa,The Arabs and Moors left their influence in dessert making,2 cups hot water1&#47,The Wine and Food of Spainby Jan Read, and tomato in oil until vegetables are glazed, blanched for two minutes in boiling water1&#47,The Food of Spain and Portugualby Elisabeth Lambert OrtizAuthentic recipes are presented by this noted London author, soil, (Prepare in two batches if necessary, For information and bookings contact the Paradores Madrid headquarters (Velazquez 18, NY 10022phone (212) 759-8822fax (212) 980-1053or 8383 Wilshire Boulevard, heat until very hot, France, another firm, cover and steam until the clam shells open, and carrot in a blender and blend until almost smooth,4 cup cooked tiny peas1 pimiento, water,2 cup dry white wine16 large prawns, lift off the mold, Pour at once into a 1-1&#47, All regions, Serve in bowls, is thought to have originally referred to the complimentary plate of appetizers that many tascas, onion,) clam juice1 1&#47, coarsely chopped6 large tomatoes, thinly sliced4 eggsHeat three tablespoons of the oil in a 9-inch non-stick skillet and add the potato slices and onions,CookbooksThe Foods and Wines of Spainby Penelope CasaThis comprehensive book covers the traditional cooking of Spain,2 cups long-grain white rice1&#47,Alejandro&#39, Remove from pan and add the garlic, ranging from remodeled castles to modest inns in remote areas, Add rice and seasonings, Amontillado -- medium dry, then chill it, Suite 960Beverly Hills,RecipesPotato Omelet (Tortilla Espanola)makes 4 servings1&#47, unshelled16 small butter, and savory pastries, Codorniu is the top name in the field, seeded and chopped3 tomatoes, Rioja wines from north-central Spain are considered premium in quality, the well-known Parador system consists of 86 inns and mountain lodges, 91&#47,A Glossary of Cooking Terms and IngredientsThe tapa tradition is as important for the conversation and company as for the delicious food, Garnish with lemon wedges, The third is the laborious process of barrel aging, Every Spaniard has his favorite tasca, parboiled (optional)1 jar (2 ounces) sliced pimientoLemon wedgesIn a large frying pan or four-quart casserole, lifting and turning occasionally, Ground almonds often replace flour in cake baking and beaten egg whites are invariably the leavening agent in cakes, and sangria or Spanish wines are served,Sparkling Spanish wines are also made by French methods, Freixenet,
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Spain&#39,),s olives, wine,下面是西班牙菜的组成介绍————Main components of Spanish cuisineA significant portion of Spanish cuisine derives from the Jewish and Moorish traditions, peppers or beans,, However, It should be noted that almost every tapas bar serves something edible when a drink is ordered, Churrerías, or stores that serve churros, [1]As is true in many countries,Spanish cuisine consists of a great variety of dishes which stem from differences in geography, Often traditional Spanish singers will entertain the guests, bread from the panadería, where supermarkets are beginning to displace the open air markets,Daily meals eaten by the Spanish in many areas of the country are still very often made traditionally by hand,————你要简洁到此就可以了, etc, like Granada,t do without potatoes,The use of olive oil as a cooking fat, of which Spanish cuisine shares many techniques and food items, tomatoes, The Moors were a strong influence in Spain for many centuries and some of their food is still eaten in Spain today, tapas are given for free with a drink and have become very famous for that reason,The essential ingredient for real Spanish cooking is olive oil, meat from the carnicería,s deep Mediterranean roots, The use of garlic and onions as major seasonings, from fresh ingredients bought daily from the local market, even though they all share certain common characteristics, This practice is more common in the rural areas and less common in the large urban areas like Madrid, pork is popular and for centuries eating pork was also a statement of Christian ethnicity or limpieza de sangre,Another traditional favorite is the churro with a mug of thick hot chocolate to dip the churro in, etc, even in Madrid food can be bought from the local shops, especially in the summer, beer, In some places, Serving bread with the vast majority of meals, because it was not eaten by Jews or Muslims, and reflects the country&#39, The Chocolatería de San Ginés in Madrid is especially famous as a place to stop and have some chocolate with churros, often late into the night (even dawn) after being out on the town, It is heavily influenced by seafood available from the waters that surround the country, The custom of drinking wine during meals, among which are, as Spain produces 44% of the world&#39, These are some of the primary influences that have differentiated Spanish cuisine from Mediterranean cuisine, The use of sofrito to start the preparation of many dishes, Consumption of salads, The consumption of a piece of fruit or a dairy product as dessert,One popular custom when going out is to be served tapas with a drink (sherry, culture and climate, However, the cuisines of Spain differ widely from one region to another, without charge,s extensive history with many cultural influences has led to a unique cuisine with literally thousands of recipes and flavors, as well as raw, in items such as fritters, Desserts such as tarts and cakes are typically reserved for special occasions, Several native foods of the Americas were introduced to Europe through Spain, and a modern Spanish cook couldn&#39, are quite common,
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出门在外也不愁Table of Contents
A World in Motion: The Global Movement of People, Products, Pathogens, and Power
Today, diseases as common as the cold and as rare as Ebola are circling the globe with near telephonic speed, making long-distance connections and intercontinental infections almost as if by satellite. You needn&t even bother to reach out and touch someone. If you live, if you&re homeothermic biomass, you will be reached and touched.
&Angier, 2001
The increasing cross-border and cross-continental movements of people, commodities, vectors, food, capital, and decision-making power that characterize globalization, together with global demographic trends, have enormous potential to affect the emergence and spread of infectious diseases. This chapter summarizes the workshop presentations and discussions on these various aspects of globalization and their implications for the prevention and control of emerging and reemerging infectious diseases.
The unprecedented volume and speed of human mobility are perhaps the most conspicuous manifestations of the present era of globalization. From international tourists to war-displaced refugees, more people are on the move than ever before. They are also traveling faster and are regularly visiting what used to be very remote parts of the world. This movement has the potential to change dramatically the factors involved in the transmission of infectious disease. Of particular concern, over the next 15 years, as the global population continues to grow and economic and social disparities between rich and poor countries intensify, the world will likely continue to witness rapidly growing numbers of migrants in search of employment or a better quality of life. In fact, many political scientists and demographers already refer to the twenty-first century as the &century of migration& (Leaning, 2002). Migrant populations are among the most vulnerable to emerging and reemerging infectious diseases and have been implicated as a key causal factor in the global spread of such diseases, most notably multidrug-resistant tuberculosis (TB). Workshop presentations and discussions addressing this increased human mobility and
1 A World in Motion: The Global Movement of People, Products, Pathogens, and Power
The Impact of Globalization on Infectious Disease Emergence and Control:
Exploring the Consequences and Opportunities, Workshop Summary - Forum on Microbial Threats
. Washington, DC: The National Academies Press,
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My note for pageQuestions About Food Ingredients
to view our most current ingredient information: Vegetarian Journal's Guide to Food Ingredients, now online in its entirety
is very helpful in deciphering ingredient labels. Many of the following answers were provided by research gathered for the guide. The Guide to Food Ingredients lists the uses, sources, and definitions of 200 common food ingredients.
The guide also states whether the ingredient is vegan, typically vegan, vegetarian, typically vegetarian, typically non-vegetarian, or non-vegetarian. The guide is available for $6. You can read more about the Guide and order it at . You can also order by mailing a check to VRG, P.O. 1463, Baltimore, MD 21203, or by calling (410) 366-8343 M-F
(EST) to order with a Visa or MasterCard.
(Editor's note: The purpose of our food ingredient research is intended to educate people to enable them to make informed decisions about the foods that they choose to eat. It is very easy to get wrapped up in the microscopic details and ignore larger issues. There is no such thing as a perfect vegetarian or vegan. Vegetarians and vegans will draw their own lines at what they will or won't eat. Do the best you can, it is all any of us can do.)
*The contents of this brochure and our other publications are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional.
What is B-12 derived from? Isn't it always from an animal product?
B-12, when used to fortify foods, is generally synthetic or fungal in origin. While it is commonly found in animal products, it is now more readily available in soy milks, meat analogues, and Vegetarian Support Formula (Red Star T-6635+) nutritional yeast.
to see our most up-to-date information on B-12 in our
What are "natural flavors"?
According to our research department, the exact definition of natural flavorings and flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows:
"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."
In other words, natural flavors can be pretty much anything approved for use in food. It's basically impossible to tell what is in natural flavors unless the company has specified it on the label. A few of the vegetarian & vegan-oriented companies are doing this now, but the overwhelming majority of food manufacturers do not.
Why do companies "hide" ingredients under "natural flavors"? It's considered a way of preserving the product's identity and uniqueness. Sort of like a "secret recipe" - they worry that if people knew what the flavorings were, then someone would be able to duplicate their product.
So what is a vegetarian to do? Call the company. Ask them what's in the flavorings. Chances are they may not be able to tell you, or may be unwilling to tell you. But the more they hear this question, the more likely they are to become concerned about putting a clarifying statement on their labels. It does work in some cases (remember what happened when enough people wrote to the USDA about the organic standards), although it tends to take awhile. We have already had several large food companies call us concerning their natural flavors and how to word their labels if they use only vegetarian or vegan flavorings. They called because it had come to their attention that this was a concern for vegetarians and vegans.
* Many of the numbers listed on food labels are customer service call centers staffed by people who can only read from the information provided to them by the company. While it's tempting to get frustrated and yell at them, please don't. It's sort of like taking it out on the stock clerk because you don't like the grocery store's policies.
to see our most up-to-date information on natural flavors in our
Are McDonald's fries made with beef?
From our :
In February 1997, McDonald's informed us by telephone that the natural flavor (see above) in their French fries is a "beef product." At that time, they declined to send us this information in writing. In July 1997, McDonald's sent us a fax stating that "[t]he natural flavor used in French fries is from an animal source."
Do you know the origin of thiamine hydrochloride, disodium guanylate, and disodium inosinate? They are from a package of TVP.
thiamine hydrochloride: This is vitamin B-1 and is typically vegan. It is typically synthetic.
disodium guanylate: This is a flavor enhancer derived from fungal sources.
disodium inosinate: This is a flavor enhancer, which may be non-vegetarian. Its sources are mineral, animal (meat/fish), vegetable, or fungal.
If it is TVP, the disodium inosinate is probably of vegetable or fungal origin.
Is wine vegetarian?
In January 1997, we published an article about the manufacturing processes involved in wine making and the animal products that are used in the production. "Why is Wine So Fined?", by Caroline Pyevich, has become one of the most requested articles that was not already on the VRG website. We decided to put it online. You can read the whole article at
Here is an excerpt: "Some clarifiers are animal-based products, while others are earth-based. Common animal-based agents include egg whites, milk, casein, gelatin, and isinglass. Gelatin is an animal protein derived from the skin and connective tissue of pigs and cows. Isinglass is prepared from the bladder of the sturgeon fish. Bentonite, a clay earth product, serves as a popular fining agent."
We know a few organic wine companies that produce vegan wines. Note: some organic wine companies do use egg whites as clarifiers. You can contact Hallcrest Vineyards at (408) 335-4441 and Frey Vineyards at (800) 760-3739. Hallcrest offers mail order, and Frey is distributed across the US, and will let you know where their wine can be purchased locally. Offerings From The Vine produces wine that is made with fresh fruits and maple syrup, without sulfites, preservatives, or additives. For information contact Yafah B. Asiel at SVS (404) 752-5194.
Why won't some vegans eat sugar?
Because some sugar companies process sugar through a bone char. The bone char decolorizes the sugar. For more information read "Sugar and Other Sweeteners: Do they Contain Animal Products?" by Caroline Pyevich. It is online at:
What is rennet? Is rennet the same as fermentation-produced chymosin (FPC)?
Cheese is made with an enzyme used to coagulate (i.e., curdle) milk. There are four major types of this enzyme commonly referred to as &rennet&: calf rennet, microbial rennet, fermentation-produced chymosin (FPC), and vegetable coagulants. Chymosin (also known as rennin) is the purified, primary curdling component of rennet.
In 2012, best estimates from enzyme companies and dairy groups attributed 90% of all commercial cheese production in the United States to FPC. FPC is made from a fermentation process using genetically modified microorganisms bioengineered to produce bovine (i.e., cow) chymosin. The process began long ago with calf genetic material.
An estimated 5% of domestic cheese today is made by artisanal and other small producers with calf rennet. Calf rennet is frequently used in European cheeses today. In most cases &vegetable rennet& on a U.S. cheese label refers to microbial rennet or to FPC.
Rennet is used in very small quantities (approximately one ounce per one hundred gallons of milk) and later largely removed from the final cheese product. Approximately 90-95% of the enzyme remains in the liquid whey produced during cheese manufacture. Considered a valuable byproduct of cheese production, whey is often added to many other food products especially processed foods.
See more at:
for rennetless cheese information by brands or types.
Revised: November 2013
to see our most up-to-date information on rennet in our
What is FD & C Red #40 and is it vegan?
FD & C Red #40 is 99% coal tar derivatives. We don't know of any animal products in it. For years a rumor has claimed that it is made of cochineal or carmine, but that is not true.
What is chewing gum made out of?
Most chewing gums innocuously list "gum base" as one of their ingredients, masking the fact that petroleum, lanolin, glycerin, polyethylene, polyvinyl acetate, petroleum wax, stearic acid, and latex may be among the components. Because of standards of identity for items such as gum base and flavoring, manufacturers are not required to list everything in their product. According to Dertoline, a French chemical manufacturer, their adhesive "dercolytes" are used as a label and tape adhesive, as well as a chewing gum base. Many brands also list glycerin and glycerol as ingredients on the label. Both of those compounds can be animal-derived.
What is cochineal (carmine)?
Some red dyes are made from the cochineal beetle. These are usually labeled as cochineal, carmine, or carminic acid.
Click to see our most up-to-date information on , , and
Is the ingredient known as pre-gelatinized wheat starch vegetarian?
According to A Consumer's Dictionary of Food Additives:
" When starch and water are heated the starch molecules burst and form a gelatin."
According to The Dictionary of Food Ingredients it is a starch that has been created by swelling wheat in cold water. It is also known as gelatinized wheat starch.
According to Food Chemistry: "Pregelatinized flour is made from ground cereals....and is sometimes blended with guar flour or alginates."
It appears to be a completely vegetarian product.
What is sodium stearoyl lactylate?
An animal-mineral (cow or hog-derived, or milk), or vegetable mineral. It is a common food additive, which is often used to condition dough or to blend together ingredients that do not normally blend, such as oil and water. Our Guide reports
it "May be non-vegetarian." Archer Daniels Midland Co., a manufacturer of sodium stearoyl lactylate reports that their product is the lactic acid is produced from microbial fermentation and the stearic acid, from soy oil. Sodium is a mineral which is added.
to see our most up-to-date information on sodium stearoyl lactylate in our
What are "E" numbers?
There are different words for different food ingredients across the world. In Europe, some food ingredients are noted as "E" numbers. Those that vegans and vegetarians will want to avoid include:
E120 - cochineal (red food coloring made from crushed beetles)
E542 - edible bone phosphate
E631 - sodium 5'-inosinate
E901 - beeswax
E904 - shellac
E920 - L-cysteine hydrochloride
Ingredients with the following "E" numbers may be animal derived: 101, 101a, 153, 203, 213, 227, 270, 282, 302, 322, 325, 326, 327, 333, 341a, 341b, 341c, 404, 422, 430, 431, 432, 433, 434, 435, 436, 470, 471, 472a, 472b, 472c, 472d, 472e, 473, 474, 475, 476, 477, 478, 481, 482, 483, 491, 492, 493, 494, 495, 570, 572, 627, and 635.
To read more go to:
What is whey?
The watery material that remains after most of the protein and fat have been removed from milk during the cheese-making process. It is also the liquid that rises to the top of yogurt. It is typically vegetarian.
to see our most up-to-date information on whey in our
What are enyzmes, are they vegetarian?
They are proteins added to foods as modifiers. They can be animal, vegetable, bacterial, or fungal. Those used in cheese-making are often animal- derived, others are used in breadmaking and are often fungal. Examples of enzymes are: lactase (fungal), lipase (animal, fungal), papain (vegetable), pectinase (fruit), protease (animal, vegetable, bacterial, or fungal), rennet (animal), and trypsin (animal).
to see our most up-to-date information on enzymes in our
Does guacamole contain gelatin?
Some processed kinds found in the supermarket do, but fresh guacamole usually does not contain it.
What is L-cysteine/cysteine/cystine?
Everything You Ever Wanted to Know about L-Cysteine but Were Afraid to Ask
by Jeanne Yacoubou, MS
Research Editor, The Vegetarian Resource Group
Did you know that L-cysteine, a common dough conditioner, flavor
enhancer in human and pet foods, and precursor in some dietary
supplements, is most often derived from human hair or duck feathers,
and to a lesser extent from pigs' bristles and hooves? We reported
the human and animal origins of L-cysteine in The Vegetarian Resource
Group's Dictionary of Food Ingredients ten years ago.
Then, the most
common source was human hair found on the floors of Chinese
barbershops.
Today, it is derived from Chinese duck feathers
approximately 80% of the time (estimation based on values given by
several companies that manufacture and sell L-cysteine).
At least two forms of synthetic L-cysteine that were not readily
available in 1997 when we first reported on L-cysteine are
manufactured today. They are produced by Ajinomoto and Wacker Biochem.
Ajinomoto told us that it uses industrial chemicals that undergo a
biochemical transformation brought about by non-animal enzymes.
Previously selling both the "natural," (i.e., animal- or human-
derived L-cysteine), and synthetic forms, Ajinomoto completely
switched in 2000 to selling just the synthetic form of L-cysteine.
Wacker Biochem informed us that they produce L-cysteine through a
microbial fermentation process developed in 2001 using corn sugar as
the growth medium. Since both forms are expensive, they are not
commonly used. According to both companies, the synthetic forms of
L-cysteine are certified kosher and halal. L-cysteine derived from
human hair or duck feathers may or may not be certified kosher and/or
The use of synthetic L-cysteine could increase over time. Doug Hackett
of Premium Ingredients, a major supplier of L-cysteine derived from
human hair or duck feathers, told us that he's recently had to turn
away several potential customers looking for synthetic L-cysteine
because Premium sells only the non-synthetic variety. Requests from
customers concerned about human- or animal-derived ingredients in
their foods could also accelerate the use of synthetic L-cysteine in
foods over feather- or human hair-derived L-cysteine.
L-cysteine is considered a substance that is generally recognized as
safe by the Food and Drug Administration. It must be labeled by its
"common and usual name," (i.e., "L-cysteine"), on food packages, even
if present in very small amounts, as long as it has a functional
effect in foods. In other cases, such as when it is used to make
flavors that are in foods, it does not have to be labeled. When
L-cysteine does have to be labeled, its source does not have to be
specified according to the FDA.
While researching L-cysteine, The VRG asked several fast food chains
and a major vegetarian food company about the sources of L-cysteine in
their products. McDonald's told us that L-cysteine derived from duck
feathers is in their Honey Wheat Roll, the Deluxe Warm Cinnamon Roll,
and the Baked Apple Pie. The L-cysteine in several items offered at
Dunkin' Donuts is also derived from duck feathers. Burger King told
us in June 2007 that it "could not guarantee" the source of L-cysteine
in its products.
On the other hand, Subway recently announced in March 2007 that it has
removed the L-cysteine from its otherwise animal product-free Carb
Conscious Wrap. When asked about the source of L-cysteine in several
of its products, Domino's Pizza told us that L-cysteine is
"microbially derived" in its Hand-Tossed Crust and informed us that
the L-cysteine in Domino's Breadsticks, Cheesy Bread, and Cinna Stix
is "vegetable-derived."
The public relations firm for Morningstar Farms told us that the
L-cysteine in their Veggie Bites Country Scramble, Veggie Bites
Spinach Artichoke, and Veggie Bites Eggs Florentine was a "microbial
fermentation product."
For more information about ingredients in foods, see .
What are Mono- and diglycerides?
Monoglycerides and diglycerides are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. The commercial source may be either animal (cow- or hog-derived) or vegetable, and they may be synthetically made as well.
They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Our Guide classifies them as "May be non-vegetarian." Archer Daniels Midland Co., a large manufacturer of monoglycerides, reports that they use soybean oil.
Click here to see our most up-to-date information on
and diglycerides in our
What is amylase?
Amylase is an enzyme that breaks down starch into a simpler form.
It can be derived from bacterial, fungal, or animal (pig-derived) sources.Typically vegan.
to see our most up-to-date information on amylase in our
What is Royal Jelly?
Royal jelly is a substance produced by the glands of bees and used as a source of B vitamins, minerals, and amino acids. It is considered vegetarian.
to see our most up-to-date information on royal jelly in our
What is wrong with using honey?
For production methods and ethics concerns please read the Vegetarian Journal article
"Busy Bees: Honey Production and Agricultural Pollination." This article is online at:
What is stearic acid?
Stearic acid is used as a binder in foods, and its source may be either animal or vegetable.
It is found in vegetable and animal oils, animal fats, cascarilla bark extract, and in synthetic form.
It is used in butter flavoring, vanilla flavoring, chewing gum and candy, fruit waxes, and may not be vegetarian.
to see our most up-to-date information on stearic acid in our
What is calcium lactate? Is it vegan?
It should be a vegan ingredient. It is a calcium salt of lactic acid.
According to our research, domestically made lactic acid is produced without whey as the fermentation medium. It is typically vegan. Archer Daniels Midland Co. reports that they use only hydrolyzed cornstarch as the fermentation medium. Purac America Inc., says that they use only beet sugar. However, with imported products, such as some olives, the source of the lactic acid is unknown.
What about those ingredients that sound like they are from milk, such as lactic acid, lactose, and lactate?
If it's lactate or lactic acid, it's not from dairy (exception - sterol lactate due to the stearic acid).
"Lac" ingredients are usually produced by a fermentation process using cornstarch or beet sugar.
Lactose is always from dairy. Most ingredients made with with calcium are vegan (i.e. calcium carbonate, calcium phosphate, calcium sulfate). The exceptions are calcium caseinate and calcium stearate.
Drink up the calcium fortified o.j. - it's vegan!
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What is the difference between vitamin D2 and D3?
D-2 (ergocalciferol) is derived from yeast, while D-3 (cholecalciferol) is derived from
lanolin (from sheep) or fish. D-2 and D-3 are both used to fortify milk and other dairy products. Some D-3 vitamin supplements are made with fish oil.
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What are agar-agar and guar gum?
Both are thickening agents.
Agar (also known as agar-agar) - A vegetable gum obtained from seaweeds used to thicken foods. Agar is a vegan product.
Guar gum - A common and versatile vegetable gum often used to thicken products. Guar gum is also a vegan product.
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Is caramel color vegan?
Carmel color is a common food coloring and flavoring that is usually derived from corn. It is derived from vegetable sources, and is considered vegan. It is used in soft drinks, baked goods, candy, ice cream, and meats to impart a brown color, and also as a flavoring.
to see our most up-to-date information on caramel color in our
What is aspartic acid?
Aspartic acid is an amino acid needed by humans, and can be produced by the body. It is considered typically vegetarian, and its commercial source is generally bacterial or fungal.
to see our most up-to-date information on aspartic acid in our
What is glutamic acid?
Glutamic acid is an amino acid generally used as a flavor enhancer. It is considered typically vegetarian. Its commercial source is generally vegetable.
to see our most up-to-date information on glutamic acid in our
Is casein animal-derived?
Casein is a milk derivative. It is often used to enhance texture in soy and rice cheeses because it helps the "cheese" melt.
to see our most up-to-date information on casein in our
What is niacin?
Niacin (also known as nicotinic acid, nicotinamide, niacinamide, vitamin B-3) is a B vitamin that is important in the normal functioning of the nervous system.
Its commercial source is synthetic, and it may also be found in liver, yeast, meat, legumes, and whole cereals. It is typically vegan
to see our most up-to-date information on niacin in our
Does "lecithin" come from beans, such as soybeans, or is it from an animal?
Lecithin is found in egg yolks, the tissues and organs of many animals, and some vegetables such as soybeans, peanuts, and corn. Lecithin is commonly used in foods that are high in fats and oils in order to make dissimilar substances, such as oil and water, blend and/or stay blended. We list it as typically vegetarian. Archer Daniels Midland Co., a major manufacturer of lecithin, extracts it from soybeans.
Soy is the standard for lecithin in the food industry these days.
to see our most up-to-date information on lecithin in our
What are dextrose and maltodextrin?
Dextrose has a vegetable source, but may be processed through a bone char filter (see ). It is a simple sugar, which functions as a sweetener in foods and drinks. Our guide lists it as typically vegan.
Maltodextrin has a vegetable source. It is a modified food starch, which may be used to give body to foods. Our guide lists it as vegan.
to see our most up-to-date information on maltodextrin in our
Is "gluten" vegan?
Gluten is a mixture of proteins from wheat flour. It is a vegan product. You will often see it mentioned as wheat gluten or seitan.
to see our most up-to-date information on gluten in our
What is gelatin made from?
Gelatin is derived on a commercial scale in the United States
today from, (in order of predominance), pigskins, cattle bones, and cattle
hides. A very small percentage used today is from fish bones and skins. It
is an animal protein with many functional properties in food applications
such as a gelling agent, a thickener, an emulsifier, a whipping agent, a
stabilizer, and substance that imparts a smooth mouth feel to foods.
Gelatin is often used in confectionery, such as gummy bears and
desserts including Jell-O&; "lite" or low-fat foods including
and dairy products such as yogurt and ice cream. Gelatin
is also used in hard and soft gel capsules for the pharmaceutical industry.
Gelatin is always animal-derived although there are several all-vegetable
gelatin alternatives available today that may be erroneously referred to as
"vegetable gelatin" or something similar.
to see our most up-to-date information on gelatin in our
Is kosher gelatin vegetarian?
Kosher gelatin can be made with fish bones, and/or beef or pork skins. Contrary to assumptions, it is also considered kosher to use it with dairy products.
Kosher law is very complex and the bones and hides used in gelatin production are considered pareve. The general meaning of pareve refers to foods that are neither milk nor meat, and many people assume this means that the product is vegetarian. However, OU pareve certified ingredients can have animal products, such as fish, eggs, and gelatin, in them. "Kosher Gelatin Marshmallows: Glatt Kosher and 'OU-Pareve'," an article that appeared in Kashrus Magazine, explains the distinctions. A quote from the article follows:
"...since the gelatin product is from hides or bones - not real flesh - and has undergone such significant changes, it is no longer considered 'fleishig' (meat) but 'pareve', and can be eaten with dairy products."
Is maple syrup processed with lard?
Maple syrup can be treated
with a very small amount of animal fat, butter, or cream to
reduce foaming. Most modern producers use synthetic compounds in order to reduce
foaming during production. It is typically vegan. Spring Tree, Maple Groves, and
Holsum Foods all report that their maple syrups do not use an animal-derived
defoaming agent.
to see our most up-to-date information on maple syrup in our
Is glycerine safe for vegetarians?
Glycerine can be animal, vegetable or synthetic. It is commonly animal based, or a blend of animal and vegetable oils. Even kosher glycerine can be animal based. Asking particular companies about their food ingredients is often the only way to find out if the source is animal or vegetable.
Our Guide to Food Ingredients is very helpful in deciphering ingredient labels. Many of the following answers were provided by research gathered for the guide. The Guide to Food Ingredients lists the uses, sources, and definitions of 200 common food ingredients.
The guide also states whether the ingredient is vegan, typically vegan, vegetarian, typically vegetarian, typically non-vegetarian, or non-vegetarian. The guide is available for $6. You can read more about the guide at . You can order online at . You can also order by mailing a check to VRG, P.O. 1463, Baltimore, MD 21203, or by calling (410) 366-8343 M-F
(EST) to order with a Visa or MasterCard.
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What is The Vegetarian Resource Group?
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on vegetarianism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger.
In addition to publishing the , VRG produces and sells , other books, , and article reprints.
Our health professionals, activists, and educators work with businesses and individuals to bring about healthy changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition related publications and answer member or media questions about the vegetarian and vegan diet. The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, contributions, and book sales.
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