I looked up the vegan mayo controversy and I do think Hellmanns had a point- I'm not a foodie or chef but I used to make my own mayo and by definition (im sure all french chefs would agree!) eggs (or egg yolks) are the point that makes the emulsion. We do need oversight of labelling. "Just Mayon" brand vegan "mayo" was misleading, especially having an egg on the label. Maybe if they called it 'Eggless mayo"! but that would be an oxymoron. I tried to think of a similiar ingredient-dependent food product. Of course, there's ice cream, but regulation of that is a joke-to be labelled "dairy ice cream" a product only needs like 2,5% milk protein and 5% milk fat and if you just want to call it "ice cream", you can get away with 5% of any kind of fat. Since Unilever bought out Breyer's - they have taken to call many of the flavors "frozen dairy dessert" or something like that. However, from what I've read, it's difficult to keep real ice cream stable enough to be mass-produced commercial product - hence, all the gums and other stabilizers. I read in an article that even professional chefs put gums (some at least are natural) in their ice cream recipes to achieve a superior taste and creamy texture. I was never that fond of the icy texture when Breyers was all natural but after reading all the crap they put in ice creams I want to buy an ice cream maker!! (I guess homemade ice cream when frozen is as hard as a rock--you have to leave it out a bit to scoop it, but I'd rather have that then vegetable oils etc in my ice cream). That said, I read on a paleo-diet blog (I dont ascribe to that diet- just researching ice cream) and people recommended some vegan choices for frozen desserts that they thought were really good. But I do think people should be able to trust labels--or at least be able to KNOW what's in something. I'm sure you agree that the damage HFAC has done to the Certified Humane label is irreversible. One day, it will be widely known that that particular label is a sham. I think people are also not trusting the FDA to regulate labels but I think most people are not onto that. As long as they list ingredients, people can figure it out, but with something like Certified Humane, thank God for people like you to bring that to people's attention, especially as it involves the abuse of sentient creatures, and I would say also it's doing harm to the employees who are allowed and thereby encouraged to carelessly and inhumanely treat animals. That has to harden and do psychic and moral damage to a person.
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ReplyDeleteI looked up the vegan mayo controversy and I do think Hellmanns had a point- I'm not a foodie or chef but I used to make my own mayo and by definition (im sure all french chefs would agree!) eggs (or egg yolks) are the point that makes the emulsion. We do need oversight of labelling. "Just Mayon" brand vegan "mayo" was misleading, especially having an egg on the label. Maybe if they called it 'Eggless mayo"! but that would be an oxymoron. I tried to think of a similiar ingredient-dependent food product. Of course, there's ice cream, but regulation of that is a joke-to be labelled "dairy ice cream" a product only needs like 2,5% milk protein and 5% milk fat and if you just want to call it "ice cream", you can get away with 5% of any kind of fat. Since Unilever bought out Breyer's - they have taken to call many of the flavors "frozen dairy dessert" or something like that. However, from what I've read, it's difficult to keep real ice cream stable enough to be mass-produced commercial product - hence, all the gums and other stabilizers. I read in an article that even professional chefs put gums (some at least are natural) in their ice cream recipes to achieve a superior taste and creamy texture. I was never that fond of the icy texture when Breyers was all natural but after reading all the crap they put in ice creams I want to buy an ice cream maker!! (I guess homemade ice cream when frozen is as hard as a rock--you have to leave it out a bit to scoop it, but I'd rather have that then vegetable oils etc in my ice cream). That said, I read on a paleo-diet blog (I dont ascribe to that diet- just researching ice cream) and people recommended some vegan choices for frozen desserts that they thought were really good.
ReplyDeleteBut I do think people should be able to trust labels--or at least be able to KNOW what's in something. I'm sure you agree that the damage HFAC has done to the Certified Humane label is irreversible. One day, it will be widely known that that particular label is a sham. I think people are also not trusting the FDA to regulate labels but I think most people are not onto that. As long as they list ingredients, people can figure it out, but with something like Certified Humane, thank God for people like you to bring that to people's attention, especially as it involves the abuse of sentient creatures, and I would say also it's doing harm to the employees who are allowed and thereby encouraged to carelessly and inhumanely treat animals. That has to harden and do psychic and moral damage to a person.