‘Veganic’ products promote food transparency

This blog previously cited “vegan” as one of the most prevalent buzzwords in the food world. And this week, A la Carte covered two, new, locally produced vegan cookbooks.

It’s for good reason — not the least of which is chronic-disease prevention — that a diet of plant foods keeps gaining in popularity. Some medical experts even are endorsing the elimination of animal-derived foods.

Plant-based diets also seem to go hand in hand with advocating for organic foods. So it was only a matter of time before someone coined a new buzzword: “veganic.”

My first exposure to this term was while reading through press materials from One Degree Organic Foods, a new Canadian manufacturer of sprouted breads, flours and seeds. The company’s credo is transparency, and it goes to great lengths to provide consumers with detailed information about not just products, but all the ingredients they contain. Every item is marked with a Quick Response (QR) code that accesses a “detailed life story” and video of each ingredient.

The term veganic, itself, denotes the practice of using only organic, vegetable matter in crop cultivation. It’s important to make the distinction, according to One Degree’s website, because organic certification still permits farmers to use animal waste, including blood meal and bone meal, to fertilize fields. Some organic farms purchase these byproducts from slaughterhouses and other handlers of animals raised on antibiotics and hormones and exposed to pesticides and other chemicals.

One Degree pledges that it visits each farm and supplier — located throughout North America, sourcing elsewhere when necessary — to ensure that each upholds its high standards. Most of the farms profiled on One Degree’s website are in Canada, but there are farmers and suppliers highlighted from California, Utah, Mexico, Germany and Indonesia.

Of course all of this information and the peace of mind it should bring does not come cheap. One Degree’s suggested retail price is $5.49 per loaf of bread. The four flavors are lentil-grain, ancient whole wheat, flax and spelt and sesame-sunflower.

The whole wheat constituting just five ingredients and the sesame-sunflower eight, this is very pure-tasting and healthful bread, judging from samples I received late last year. But because there are no preservatives, consumers shouldn’t expect this bread to keep as long at room temperature as more mainstream loaves.

It’s available at Ashland Shop’n Kart.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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