Category: Vegan ingredients

According to the Food and Agriculture Organization (FAO), red seaweeds, the source of carrageenan, have been used for food since the 15th century. Today, carrageenan is a common food additive used as a thickener, but it can appear under a variety of other names on product labels. Knowing these alternative names is key to understanding the ingredients in your food.

Beyond Beef's flavor and texture are so realistic they can surprise even longtime vegetarians. So, what are the ingredients in Beyond beef plant-based ground beef that create this meaty experience? The formula relies on a blend of simple, plant-based components and food science to deliver a versatile and juicy product.

The majority of commercial lactic acid, from which sodium lactate is derived, is produced via microbial fermentation of plant-based sugars, making it typically vegan. However, when an ingredient is labeled **sterile sodium lactate**, it introduces a nuance that can cause confusion for consumers. This guide clarifies the source, production, and vegan status of this common food and cosmetic additive.

The global agar market was valued at approximately $250 million in 2023, with prices significantly higher than alternatives like gelatin. The seemingly simple gelling agent has a complex backstory involving intricate sourcing and manufacturing processes that drive its high cost.

Originating from red algae, a type of seaweed, agar-agar is often celebrated as a plant-based alternative to gelatin. But does its industrial production process affect its "all natural" status? This article explores the journey of agar-agar from the sea to your kitchen.

At its most authentic and traditional, **gochugaru** is a single-ingredient product made from sun-dried and deseeded red chili peppers, making it naturally 100% vegan. This essential Korean spice provides the signature smoky-sweet heat and vibrant red color to iconic dishes like kimchi and stews.

Over 90% of US-grown soy is genetically modified, influencing many soy-based products, yet consumer confusion persists between ingredients like soy protein concentrate and TVP. While both come from soybeans, they are not the same, differing significantly in their manufacturing process and final form. Understanding these differences is key for home cooks and food manufacturers alike.