Hidden Ingredients | The Vegetarian Society (2024)

Albumen/Albuminproteinfound 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.

Ambergrisa 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 co*cktails. Ambergris (sperm whale vomit) is a less common ingredient today.

Aspica 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.

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

Bone charanimal 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/cochinealred food colourant made from crushed insects. Also known as E120,Cochineal extract,Carminic acid,Carmines or Natural Red 4on 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.

Chitosanmade 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 numbersEuropean food additive numbering system, not all are vegetarian, seeE-numbers for more details.

Gelatinea 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.

Isinglassa 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.

Lactoseproduced 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.

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

Lanolina 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 friendlyVitamin 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.

Lecithinalso 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-cysteinealso 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 acidfatty 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.

Rennetan 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 acidalso 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.

Tallowrendered 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.

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

Vitamin D3derived from the lanolin from sheep wool. Alternatives include Vitamin D3 made using lichen.

Whey/whey powdera 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.