Hidden ingredients

Alcoholic drinks some beers, wine and cider are ‘fined’ or cleared using animal-derived ingredients. Isinglass, a substance obtained from the dried swim bladders of fish is used for this purpose, and also gelatine, a protein obtained by boiling animal tissues.

Soft drinks some orange drinks and fizzy drinks may contain gelatine, which is used as a stabiliser for the orange beta-carotene colour. Some variants of vitamin drinks containing vitamin D3, also called cholecalciferol, may be sourced from lanolin in sheep’s wool. Some fresh juices (particularly orange and apple) may also be fined using isinglass.

Bread products may contain mono- and diglycerides of fatty acids (sometimes labelled as E471 and E472 and also known as emulsifiers), which help ensure an even texture and prolong shelf life. The majority of bread sold in the UK contains emulsifiers that are suitable for vegetarians. Most manufacturers label products clearly.

Breakfast cereals may be fortified with vitamin D3, which comes from lanolin. Some is vegetarian, although never vegan.

Caviar traditionally, fish eggs, or roe, from wild sturgeon. The fish are often killed to obtain the eggs. Vegetarian and vegan alternatives include caviar pearls made using seaweed extract.

Cheese may have been produced using animal-derived rennet. Parmesan, Gorgonzola and Grana Padano are never suitable for vegetarians. Vegetarian-friendly cheese includes cheeses made with vegetable or microbial rennet.

Chips beef dripping or animal fat may be used by restaurants or chip shops for cooking chips. Alternatives include sunflower and vegetable oil. Proprietors do not have to say whether cooking methods are veggie friendly, so it is always worth asking.

Chocolate some brands use whey powder, which may have been sourced from animal-derived rennet. Milk and white chocolate are most likely to fall into this category. Chocolate may also contain emulsifiers, which enable better combination of oils, fats and water, and as a stabiliser, to prevent separation. Emulsifiers can be made using glycerol (or E422), derived from animal or vegetable fats.

Crisps may contain whey powder, which can contain animal-derived rennet. Alternatives include vegetable or microbial produced rennet.

Eggs most vegetarians may wish to avoid battery eggs and/or barn eggs. Products licensed to carry the Vegetarian Society Approved vegetarian trademark must use free-range eggs.

Figs some varieties are pollinated by fig wasps, which then die inside the fruit. The fig plant then absorbs the wasp. As this process is a natural part of the wasp and fig plant’s lifecycle, figs pollinated by wasps are still considered to be vegetarian.

Kadota and Black Mission figs are self-pollinating, so do not require the help of the female fig wasp.

Gelatine a colourless, translucent protein obtained by boiling animal tissues (such as skin, tendons, ligaments and bones) of pigs and cows. It is often used as a gelling agent in desserts, marshmallows, jelly sweets and ice cream. Alternative ingredients include agar agar, a jelly-like substance, derived from algae.

Gravy may be made using fats or oils derived from animals. Many instant gravies, even meat-flavoured ones, can be vegetarian. Check the label for clarification.

Honey made by bees. Used as a colouring and emollient in cosmetics and as a flavouring in foods. Not suitable for vegans.

Ice cream may contain non-dairy fats, E numbers, battery eggs, and/or whey powder, which can contain animal-derived rennet.

Jelly may contain gelatine, a protein obtained by boiling animal tissues. Vegetarian and vegan jellies are available.

Margarines today margarine is mostly made from vegetable oils, including corn, cottonseed, safflower, soy and sunflower.However, some brands contain Omega 6 and Omega 3 fatty acids, animal fats, E-numbers, whey, gelatine, fish oils and/or vitamin D3.

Royal icing sugar this specific type of icing sugar contains dried egg white. Used to create a traditional hard finish on Christmas and wedding cakes. Not suitable for vegans.

Stock may be made using fats or oils derived from animals. May contain milk products.

Suet a solid fat, usually derived from animal fat. Used in cooking, especially in Christmas pudding. Vegetable suets or shortening are available.

Sweets most contain gelatine, a gelling agent derived from animals. Common in gummy and jelly sweets.

Carmine, or E120 Cochineal, is used as a red food colouring in some gummy and jelly sweets. Its original source is from a crushed cactus insect. Carmine can also be found in drinks, biscuits, desserts, sauces and cosmetics.

Worcester sauce most brands contain anchovies, although the good news is that vegetarian versions are available.

Yogurts some low-fat yogurts may contain gelatine.

Beeswax is a natural wax made by honey bees and is often used in cleaning products, make-up, moisturisers, candles and certain food products. The Vegetarian Society considers beeswax to be suitable for vegetarians, but not vegans.

Bristles animal hair used in natural brushes, including bath, shaving, painting and tooth brushes. Also in some make-up brushes. Alternatives include bristles made using synthetic fibres and nylon.

Capsules often made using gelatine. Vegetarian capsules are made using cellulose, a plant-derived ingredient.

Soap can contain sodium tallowate which is made from rendered animal fat. Glycerin and stearic acid in soap can be of animal origin, though often they are plant derived or synthetic.

Toothpaste some brands contain glycerine (E422), a natural carbohydrate alcohol, which can be derived from animal or vegetable fats.

Albumen/Albumin protein found in egg whites. The eggs used may not be free-range, which may be an issue for vegetarians. Albumen is used as a food binder and as a fining agent in wine and cider. Also found in some cakes, biscuits and sweets, although is less common today.

Ambergris a solid, waxy substance produced in the intestines of sperm whales. Used as a fixative in making perfumes and historically, as a flavouring in some foods and cocktails. Ambergris (sperm whale vomit) is a less common ingredient today.

Aspic a clear jelly made from meat or fish juices. Used as a mould for cold meats or vegetables, although it is less common today. Vegetarian setting agents are available.

Bonemeal crushed or ground animal bone. Found in some horticultural fertiliser. Alternatives include plant mulch, vegetable compost, dolomite and clay. Bonemeal is also found in some health supplements, although this is less common today. Vegetarian vitamins are widely available.

Bone char animal bone ash. Historically used to make bone china crockery and handles for cutlery. Some sugar refineries use bone char as a decolourant in sugar production, although modern technology has largely replaced it. The largest sugar suppliers in the UK do not use any animal-derived ingredients in the processing of sugars.

Carmine/cochineal red food colourant made from crushed insects. Also known as E120, Cochineal extract, Carminic acid, Carmines or Natural Red 4 on food labels. Found in red soft drinks, biscuits, yogurts, sweets, desserts and sauces. Alternatives include lycopene (or E160d), a bright red carotene and carotenoid pigment found in red tomatoes.

Chitosan made by treating the chitin shells of insects and crustaceans, such as crabs and shrimps. Used in hair, oral and skin-care products such as deodorants and as a lipid binder in diet products. Alternatives include a wide variety of fruits and vegetables, including raspberries and dried apricots.

E numbers European food additive numbering system, not all are vegetarian, see E-numbers for more details.

Gelatine a colourless, translucent protein obtained by boiling animal tissues (such as skin, tendons, ligaments and bones) of pigs and cows. It is often used as a gelling agent in desserts, marshmallows, jelly sweets and ice cream. Alternative ingredients include agar agar, a jelly-like substance, derived from algae. Gelatine is also found in medications and capsules for supplements. Vegetarian and vegan capsules are available.

Isinglass a form of gelatine derived from fish bladders. Used widely by brewers as a fining agent for beers and to clarify wine. Alternatives include bentonite clay and agar agar. Historically used in sweet jellies.

Lactose produced from milk. Used as a sweetener and as a carrier for flavouring agents (especially in crisps). Also used as a filler in tablet production. Alternatives include plant milk sugars.

Lard fat from a pig’s abdomen. Found in shaving creams, soaps and cosmetics and baked goods. Alternatives include pure vegetable oils and fats.

Lanolin a product of the oil glands of sheep, extracted from their wool. It can also be produced synthetically. Often used as an emollient in skincare products, cosmetics and in medicines. Lanolin is used commercially to make vitamin D3. Alternative ingredients for skincare, cosmetics and medicines include plant and vegetable oils. Veggie-and-vegan friendly Vitamin D3 can be made using lichen. Lanolin is never vegan, it is sometimes vegetarian.

Lanolin may be extracted from the wool of sheep that have been bred for slaughter for the meat industry, therefore making it a by-product of slaughter. If it is taken from a slaughtered animal – or an animal that is about to be slaughtered – it is not vegetarian. If lanolin is taken from wool sheared from a live sheep, not bred for slaughter for the meat industry, this is considered to be vegetarian.

Lecithin also known as E322. A fatty substance found in animal and vegetable foodstuffs. Occurs naturally in eggs, milk and marine sources. Used as an emulsifier in low-fat spreads, chocolate, dressings and bakery goods. Mostly produced from soya beans and sunflower seeds. Can be produced using eggs, which may not be free-range.

L-cysteine also known as E920 on food labels, is an essential amino acid derived from proteins. Used as a dough conditioner and strengthener to create stretchier doughs, especially for burger buns and pizza bases. Synthetically produced through natural fermentation, or enzymic processes, using raw materials of vegetable origin or pure organic, non-animal compounds. Can also be derived from animal hair and duck feathers.

Oleic acid fatty acid obtained from vegetable or animal fats. Used in soaps and cosmetics. Alternatives include olive oil, wheat germ oil, coconut oil, flaxseed oil and almond oil.

Rennet an enzyme used in the cheese-making process. Animal-based rennet is taken from the fourth stomach of an unweaned calf. Alternatives include microbial coagulating agents, bacteria culture, lemon juice, or vegetable rennet. Read more about rennet.

Shellac resin secreted by the female lac bug. Used in confectionery products as a glazing agent, and to reduce moisture loss in fruit. Alternatives include plant waxes.

In 2021, a new ISO guidance was published (ISO 23662: Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims). From January 2022, the Vegetarian Society will no longer accredit new products containing shellac with the Vegetarian Society Approved vegetarian trademark. A transitional phase of removing shellac from all existing Vegetarian Society Approved vegetarian trademarked products is now underway, to be completed by 31 December 2023. This period allows manufacturers to phase out packaging / source alternatives to shellac in their products etc. It is important to note that the process of producing shellac has not changed, but the guidance on foods suitable for vegetarians has. During the transition period, anyone who now wishes to avoid products containing shellac should check the ingredients list on the product, in addition to looking for the Vegetarian Society Approved vegetarian trademark.

The female lac insect produces a resin to cocoon the eggs she lays. When the eggs hatch, they eat the female (which dies naturally after laying eggs). Once the newly hatched insects leave the cocoon, it is then harvested to produce shellac. Until January 2022 (when shellac was removed from the list of permitted ingredients), the Vegetarian Society Approved vegetarian trademark was only available to shellac companies that could demonstrate the quality of their lac beetle husbandry.

Stearic acid also labelled as E570, is natural fat from cows, sheep and pigs. Also found in plant sources. Used in chewing gum, medicines, toiletries and cosmetics. Synthetic vegetarian alternatives are available.

Tallow rendered animal fat, similar to lard, usually derived from cows or sheep. Used in traditional candle making and, in the form of sodium tallowate, in soap production. The English polymer five pound note (issued September 2016) and ten pound note (issued September 2017) both contain tallow.

Taurine an amino acid most commonly created synthetically using chemicals, though can be animal derived. Used as an ingredient in energy drinks.

Vitamin D3 derived from the lanolin from sheep wool. Alternatives include Vitamin D3 made using lichen.

Whey/whey powder a by-product of cheese making. Only an issue if animal rennet has been used during production. Found in margarines, biscuits, crisps, breads and ice cream. Alternative ingredients include soybean whey. Whey protein powder can be used as part of an active lifestyle diet to build muscle mass. Vegan alternatives contain a variety of protein sources, from peas, rice, hemp and algae.