Is Organic Superfood Puffs, Strawberry & Beet Vegan?

The Ingredient Breakdown

At first glance, the base ingredients of these puffs seem perfectly aligned with a vegan diet. The product relies on organic brown rice flour and organic white rice flour for structure and crunch. These are simply milled grains and pose no issue for those avoiding animal products. Similarly, the sweetness comes from organic apple juice concentrate, a fruit-derived sweetener often used in clean-label snacks to bind ingredients and add a subtle flavor without refined sugars.

The flavor profile is achieved through organic strawberry powder, which provides the fruit essence and color. The inclusion of mixed tocopherols (a form of Vitamin E) serves as a natural preservative to keep the fats in the rice flour from going rancid. This is a standard, plant-based antioxidant used to maintain freshness. However, the problem arises in the long list of added vitamins and minerals intended to boost the nutritional profile.

The specific non-vegan culprit is cholecalciferol (vitamin d3). In the vast majority of fortified foods, Vitamin D3 is derived from lanolin, a waxy substance extracted from sheep's wool. While there are vegan sources of Vitamin D3 available (such as lichen), they are significantly more expensive and less common in mass-market manufacturing. Unless the brand explicitly states they use a lichen-derived source, the default assumption for vitamin d3 is that it is animal-derived, making this product unsuitable for vegans.

Nutritional Value

From a nutritional standpoint, these puffs are designed to be a fortified snack rather than a whole food staple. The base of rice flour provides carbohydrates for energy, but it is relatively low in fiber and protein. The primary nutritional benefit comes from the heavy fortification with vitamins and minerals like iron, vitamin c, and vitamin a. This mimics a breakfast cereal profile, offering a boost to those who may have dietary gaps.

Regarding sugar and fat, the product is quite moderate. The sweetness is low compared to traditional sugary snacks, relying on fruit concentrate rather than cane sugar. The fat content is naturally low, coming only from the trace amounts in the rice flour and the tocopherols used for preservation. It fits well within the limits of a low-fat or low-sugar diet, but it should be viewed as a crunchy snack rather than a significant source of nutrition like a vegetable or legume.