The following products are excluded from the use of the Ital seal:
(1) Animal flesh (meat, fowl, fish, seafood) (2) Ingredients derived from meat or bone products (in soups, sauces or other preparations) (3) Animal fats (including milk fat) frying fat or margarine containing fish oil or similar animal products (4) Gelatin, Aspic and Gelling agents of animal origin (5) Royal jelly/honey (6) Any products containing ingredients originating from slaughter-house by-products (7) Eggs (8) Genetically modified organisms (9) Animal testing (10) Cross contamination in the production process. (11) Distilled alcohol (12) Refined sugar
We understand that many vegetarian or vegan companies lease non-vegan kitchens and equipment from other companies to produce their products,for various reasons. Cost effectiveness and organic certification are some of the most common.
On the strictest level of ital, there would be no approval seal, as mass-produced, over-refined, over-processed, canned or packaged foods automatically disqualify. Nevertheless , we live in a world made up mostly of concrete metropolises with a dwindling and decaying forest habitats. We no longer grow our own foods. The manufactured food industry has made it convenient for us to have whatever we want, however, and whenever we want it. There is no need for us to cook, we've left that up to some faceless assembly line personnel or a high-tech fast-food making robot in a food manufacturing plant somewhere. Yet, there are those of us who prefer to set personal guidelines and standards by which we consume in a world dominated by mass consumerism. The choice is ours to make.
Our backyard organic garden. Every Ital kitchen deserves one.
Reuse, Upcycle and Recycle. A perfect antidote for today's industrialized societies. Here is a great example of Ital principles being applied to discarded cans from varying manufacturing sources, now revamped for a new purpose and a different market. Upcycling is a common practice in so-called Third World developing countries on every continent.