Thanks so much for your comment, as I’m often learning things myself and appreciate input that helps to make this site a more informative resource for others.

As this runs contrary to information I’ve come across (e.g., VegSource and the IVU), I’d appreciate any more specific information you come across on this, either from reputable sources or in your own research. This would include any specific vendors that have been confirmed as using/not using the animal derivatives that can be used. If such data show that this is a common practice that I’m not aware of, I’d then consider posting a more formal caveat on this site.

The best advice I would have in the meantime would be to check with your specific source to confirm their processes, as is the case with sweeteners such as cane sugar.

I just found this on vegweb.com …. I’ve read so many maple syrup ideas on this site that I figured this info may be rather important …. (sorry to all you ms lovers out there!) :

Maple syrup – Maple syrup requires an agent to reduce the foam on the syrup. This is done by adding a small amount of fat to the liquid. Vegetable oil is a common defoaming agent, but lard, milk, cream, butter or a defoamer containing monoglycerides and diglycerides from either animal or vegetable sources can be used.

Great luck with the veganism! I know I love it!