SuperVegan Logo

As of October, 2013, SuperVegan is no longer under active development.
The site content remains online in the interest of history.

We are still active on Twitter:

To keep informed about future projects of SuperVegan, join the SuperVegan Projects mailing list:

The Amazing Instant New York City Vegan Restaurant Finder


 Either within

How Vegan should the restaurant be?

(check all that apply)

Want more options? Try our mildly overwhelming advanced search page.


 the entire site:

Category Archive: Trans Fats

Here are all the SuperVegan blog posts categorized under Trans Fats. XML

  1. Vegan Cheese from Man Nipple Milk?

    Vegan Cheese from Man Nipple Milk?

    This is an April Fools post. It isn’t true.

    Tofutti’s newest vegan soy cheese is very meltable, trans fat-free, more easily digestible, and best of all, nearly indistinguishable from cheese made from bovine mammary secretions. The only issue which may be of some concern to some people: the new soy cheese formulation will contain casein from the nipple milk of men.

    According to Steve Kass, PR for Tofutti: “Casein is a milk protein that helps the soy-based cheese melt, and since vegans do not consume casein from animal’s milk and health advocates are concerned about the partially-hydrogenated plant oils that are in Tofutti cheeses, we decided to go ahead and explore the use of casein from milk produced by male lactation.”

    But why casein from male lactation instead of female lactation? Kass explains: “we are a progressive company that is concerned about the sexual politics of the commoditization of women’s breastmilk; besides just as cow’s milk is for baby cows, a woman’s milk is for her babies.” Male lactation is an evolutionary ability caused by hormonal or physical stimulus. (Watch video via Gawker.)

    Continue Reading…

  2. Foodswings: folks seem to either love ’em or hate ’em, or – like me – love ’em cause they’re so easy to hate. Anyways, Freedom and the gang are celebrating their third birthday this Saturday, March 31 at 5pm.

    They’ll be serving their “regular menu, midnite munchies, and the long gone brunch menu” simultaneously and vegan drink specials all night, including “booze milkshakes” (assume real booze and fake milk). Live music death-thrash from Hipster Holocaust, The Brides, Miquiztli, and We Die Only Once starts at 8pm, then DJs take the party into the night.

    The party is not at Foodswings itself, but at nearby at The Pub (312 Grand St.). If you need more info, check out Foodswings’s MySpace page.

  3. For Brooklyn vegan fast-food joint Foodswings, “it’s a lot more than the Tofutti.” Owner Freedom estimates that about half the food at Foodswings is made with partially or wholly hydrogenated soybean oil, including most of the faux meats he orders from Asia. I guess they really mean it when they say Vegan Heart Attack.

    Freedom didn’t know about the long reach of the trans fat ban’s second wave that goes into effect next summer. Not like he cared. “We’re not gonna stop. It’s either that or we close,” he said. “It would just be too expensive” to change. But don’t fret yet, Billyburg vegans: Freedom and Foodswings are “not gonna go down without a fight.” Famous last words?

    If you’re into the trans fats, check out Foodswings’ 3rd Anniversary Party on March 31 at 5pm, with the celebration continuing later on at the Pub at 312 Grand Street. Hey, speaking of anniversary parties

    This is part seven of SuperVegan’s “No more trans fats? But how will I go on?” series on the ban as it affects vegans in New York City (and beyond!). Catch up here.

  4. An oil hydrogenator in action.

    An oil hydrogenator in action.

    A cover story in the Dining section of The New York Times today takes on the city’s trans fat ban and its effects on the food industry far and wide (if you can’t find the article, look under the giant gory meat porn). People are, perhaps for the first time, taking notice of the naturally occurring trans fats that are in all animal products, and whittling them away from old recipes. “It’s causing problems for every big baker in the country,” wholesale baker Matthew Reich told the Times. “I didn’t even know where to find trans-free margarine.” (Earth Balance! Come on!)

    But as always, this is a double-edged sword. If restaurants and food manufacturers want to be completely trans-fat-free, they’ll have to get rid of both trans-fatty animal products and hydrogenated oils. But that doesn’t mean they’ll make those products vegan. Take the Anna’s cookie situation, for example: vegan partially-hydrogenated margarine was replaced with non-hydrogenated margarine containing whey. Trans-fat-free, and not vegan. Unless you’re Kathy Freston.

    This is part six of SuperVegan’s “No more trans-fats? But how will I go on?” series on the ban as it affects vegans in New York City (and beyond!). Catch up here.

  5. You'd best stock up while you still can.

    You’d best stock up while you still can.

    Another tragic victim of the misguided fight against trans fats: Anna’s Swedish Thins, that tasty mainstay for vegans shopping long days at IKEA. Anna’s has traded their hydrogenated oil for a non-hydrogenated margarine that’s made with whey. While you’ll still be able to find the vegan version on the shelves for a bit longer, North American company manager Keilani Bell says they’re phasing it out in favor of the new milky version–Ginger Thins are the first casualty. “At this point in time there is no plan to have that margarine modified so that it does not contain whey,” Bell told me. “However as many have enjoyed our ‘old’ product because it was suitable for the vegan diet I will address this with our Plant Manager for future consideration.”

    You can write to Keilani Bell at Let her know how much you like your ginger thins milk-free. And when you go to the store, make sure you buy the box that doesn’t say “0 Trans Fats!” on the front.

    This is part five of SuperVegan’s “No more trans-fats? But how will I go on?” series on the ban as it affects vegans in New York City (and beyond!). Catch up here.