When ingredients labels aren’t enough

sugarmilktea sent in an interesting article from a new vegan about the use of animal-derived enzymes in baking, and how they’re not required to be listed on the product labels (in the UK, anyway) since they break down during cooking and thus aren’t deemed to be in the final product. I imagine that there’s more insect residue in baked goods than pig pancreas, but in general I’ve got to shake my head in wonder at anyone who’s surprised that commercial bread has surprises in it – we’ve come a long way from water flour yeast sugar and salt… What’s prehaps more interesting is the number of people who seem to be trying veganism this January – I know a few personally, and I’ve seen a few more announcements online, including the author of the linked article. I don’t know how many will skip the steak come February, but veg advocacy groups should take note of this trend for next January. Link.