od Eggs (RS)
At this point, we also committed to a product development programme to ensure
we used only free-range egg as an ingredient in our own-brand products, which
we achieved in 2010 avoiding use of any eggs that aren’t free range in our
Furthermore many people don’t realise that egg white (albumen), as well as
other animal derived ingredients, are sometimes used in the production of wines
as a fining agent or to help make the wine clearer. This means that not all wines
are suitable for people that wish to avoid animal ingredients such as vegetarians
and vegans. We have for a number of years labelled the ingredients used to
produce wine, and having this information has meant we can also highlight
where a wine is suitable for vegetarians or vegans. We currently have over 100
vegan wines* available in our own brand range. These wines avoid the use of
albumen, and other animal derived ingredients such as casein (from milk),
gelatine (from pigs) or isinglass (from fish), using other agents such as
Bentonite, PVPP or Pectinolytic Enzymes instead. This may sound like a niche
product but actually a lot of wine production is moving toward these other
agents, it’s just we clearly give our customers the information they need to make
an informed decision about the products they’re buying.
Finally we share many of the same objectives as the BHWT with our long-
standing support for British free range egg production and pioneering labelling
in our customers’ interests. It’s great to see that over the years, free range eggs
have grown from a product for a small
number of concerned customers to
something recognised and actively
purchased by the majority of the
British population.
So there you have it. We think the
Co-op has done an excellent job in
pushing welfare forwards, and
being innovative and ahead of the
game on products such as wine.
Good with Food, and it would
seem, good with hen welfare too.
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