Is Kinder's buttery steak house RUB Vegan?

The Ingredient Breakdown

As a food scientist, I look at ingredients to determine the source and function of each component. When analyzing the Kinder's buttery steak house RUB, the profile looks mostly plant-based at first glance, consisting of standard aromatics like dehydrated onion, dehydrated garlic, and dehydrated red bell pepper. These provide the savory base and color.

However, the devil is in the details. The primary reason this rub fails the vegan test is the explicit declaration of contains: milk. This is not a trace amount from cross-contamination; it is an intentional ingredient. Furthermore, the label lists natural butter flavor. While "natural flavor" can be ambiguous, in the context of a "Buttery Steak House" blend, this is almost certainly derived from dairy sources to mimic the rich, fatty mouthfeel of real butter.

Additionally, the inclusion of yeast extract adds a layer of umami (savory) flavor, which is a common ingredient in vegan products, but here it is paired with dairy. The sunflower oil acts as a carrier for the spices and helps them adhere to the meat, but it does not negate the presence of the milk derivatives.

Nutritional Value

From a nutritional standpoint, dry rubs are generally low in calories because they are used in small quantities. However, this specific blend contains dextrose and maltodextrin, which are simple carbohydrates used to balance the saltiness and aid in browning. While the amounts are small, those on strict low-sugar diets should be aware of them.

The sodium content is the most significant nutritional factor. Like most steak rubs, this product is high in salt to enhance the flavor of the meat. It fits well within a standard diet when used in moderation, but it is not suitable for those requiring low-sodium restrictions. Because it contains milk, it also contributes to your daily saturated fat intake, albeit in small amounts.