Jane and I read labels now, religiously. Adopting a vegan diet has ensured that we read labels because who knows what they’re sneaking into your food! The thing that makes me most insane is the milk product in most soy cheeses. If you’re not manufacturing a dairy based cheese, why would you put in a dairy product, thereby alienating a good portion of your consumers!?!
After a while you “know” certain products are ok to eat. Somehow or another, we thought Tofutti Better Than Cream Cheese was one of those, but as I was eating my “bagel with a schmear” (NY speak for bagel with cream cheese) for breakfast this weekend, I read over the list of ingredients.
- PARTIALLY HYDROGENATED SOYBEAN OIL
- Isolated soy protein
GRRRR! We have three containers in the fridge. We love this stuff. It’s the container on the left in the photo above.
However, we were able to find “good” tofutti cream cheese at Whole Foods (container on the right in the photo above). The ingredient list reads as follows:
- Expeller pressed natural oil blend (soybean, palm fruit, and olive)
- Soy protein
If you eat Tofutti Cream Cheese, the “good” product is in a yellow/white container versus the blue/white container the “bad” stuff comes in, an it says “non-hydrogenated” on the lid.
Live long, eat healthy!