Difference between revisions of "Vegetarian Diet Rules"
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| + | Back to [[Project:Diets]]. | ||
| + | [[Category:Diets]] | ||
| + | [[Category:Vegetarian]] | ||
| + | == Get in touch == | ||
| + | {{Box | ||
| + | | 1 = Slack channel | ||
| + | | 2 = [https://openfoodfacts.slack.com/messages/C2XDMPL1K/ #vegetarian] | ||
| + | }} | ||
| + | == How you can help improving Vegetarian support in Open Food Facts == | ||
| + | * [https://hunger.openfoodfacts.org/dashboard/vegan-and-vegetarian Annotate Vegan and Vegetarian logos using Hunger Games] | ||
| + | * Improve and translate our ingredient taxonomies if you spot a misdetection. English, French… already have good support, but many languages don't. | ||
| + | |||
| + | == Vegetarian associations we can reach to, by country == | ||
| + | === Australia & New Zealand === | ||
| + | === Austria === | ||
| + | === Belgium === | ||
| + | === Bulgaria === | ||
| + | === Canada === | ||
| + | === Croatia === | ||
| + | === Cyprus === | ||
| + | === Czech Republic === | ||
| + | === Denmark === | ||
| + | === Estonia === | ||
| + | === Europe === | ||
| + | === Finland === | ||
| + | === France === | ||
| + | === Germany === | ||
| + | === Greece === | ||
| + | === Hungary === | ||
| + | === Ireland === | ||
| + | === Israel === | ||
| + | === Italy === | ||
| + | === Japan === | ||
| + | === Latvia === | ||
| + | === Lithuania === | ||
| + | === Luxembourg === | ||
| + | === Malta === | ||
| + | === Netherlands === | ||
| + | === Norway === | ||
| + | === Poland === | ||
| + | === Portugal === | ||
| + | === Romania === | ||
| + | === Slovakia === | ||
| + | === Slovenia === | ||
| + | === Spain === | ||
| + | === Sweden === | ||
| + | === United Kingdom === | ||
| + | === United States === | ||
| + | |||
== Vegetarian Diet Rules in detail == | == Vegetarian Diet Rules in detail == | ||
The European Vegetarian Society has listed [http://www.v-label.info/en/consumers/cguaranty.html detailed rules], which must be complied to in order to obtain the label. These are reproduced below: | The European Vegetarian Society has listed [http://www.v-label.info/en/consumers/cguaranty.html detailed rules], which must be complied to in order to obtain the label. These are reproduced below: | ||
<br /> | <br /> | ||
=== The following products are excluded from the use of the V-Label: === | === The following products are excluded from the use of the V-Label: === | ||
| − | |||
* Animal flesh (meat, fowl, fish, seafood). | * Animal flesh (meat, fowl, fish, seafood). | ||
* Ingredients derived from meat or bone-products (in soups, sauces or other preparations) | * Ingredients derived from meat or bone-products (in soups, sauces or other preparations) | ||
| Line 11: | Line 59: | ||
* Other products containing ingredients originating from slaughterhouse by-products. | * Other products containing ingredients originating from slaughterhouse by-products. | ||
* Battery eggs. | * Battery eggs. | ||
| + | |||
=== Specific ingredients: === | === Specific ingredients: === | ||
| − | * Cheese | + | * Cheese - Is usually manufactured with traditional rennet made with enzymes from calves’ stomaches and is therefore not acceptable, whereas vegetarian cheeses manufactured with enzymes of vegetable origin or micro-organisms are acceptable. |
| − | Is usually manufactured with traditional rennet made with enzymes from calves’ stomaches and is therefore not acceptable, whereas vegetarian cheeses manufactured with enzymes of vegetable origin or micro-organisms are acceptable. | ||
* Fats & Oils - need to be of vegetable origin. Margarine needs to be checked. It may contain ingredients which may be derived from animal fat, vitamins A and E which may be stabilised with gelatine, or vitamin D, which may come from lanolin of slaughtered sheep – these ingredients are not acceptable. | * Fats & Oils - need to be of vegetable origin. Margarine needs to be checked. It may contain ingredients which may be derived from animal fat, vitamins A and E which may be stabilised with gelatine, or vitamin D, which may come from lanolin of slaughtered sheep – these ingredients are not acceptable. | ||
* Honey - Is acceptable. But not acceptable for vegan products. | * Honey - Is acceptable. But not acceptable for vegan products. | ||
| Line 19: | Line 67: | ||
* Whey - Should only be used if derived from a vegetarian cheese making process which included microbial or plantbased rennet. | * Whey - Should only be used if derived from a vegetarian cheese making process which included microbial or plantbased rennet. | ||
* Worcestershire Sauce Often contains anchovies, needs to be checked. | * Worcestershire Sauce Often contains anchovies, needs to be checked. | ||
| + | |||
=== Additives === | === Additives === | ||
Need to be checked with regard to their possible animal origin. | Need to be checked with regard to their possible animal origin. | ||
And products with genetically modified ingredients are prohibited, too. | And products with genetically modified ingredients are prohibited, too. | ||
Latest revision as of 09:00, 14 August 2024
Back to Project:Diets.
Get in touch
|
|---|
How you can help improving Vegetarian support in Open Food Facts
- Annotate Vegan and Vegetarian logos using Hunger Games
- Improve and translate our ingredient taxonomies if you spot a misdetection. English, French… already have good support, but many languages don't.
Vegetarian associations we can reach to, by country
Australia & New Zealand
Austria
Belgium
Bulgaria
Canada
Croatia
Cyprus
Czech Republic
Denmark
Estonia
Europe
Finland
France
Germany
Greece
Hungary
Ireland
Israel
Italy
Japan
Latvia
Lithuania
Luxembourg
Malta
Netherlands
Norway
Poland
Portugal
Romania
Slovakia
Slovenia
Spain
Sweden
United Kingdom
United States
Vegetarian Diet Rules in detail
The European Vegetarian Society has listed detailed rules, which must be complied to in order to obtain the label. These are reproduced below:
The following products are excluded from the use of the V-Label:
- Animal flesh (meat, fowl, fish, seafood).
- Ingredients derived from meat or bone-products (in soups, sauces or other preparations)
- Animal fats (except milk fat), frying fat or margarine containing fish-oil or similar products in cakes, pies, pasta, for frying or baking, for greasing baking-traws, tins, or any other manipulation.
- Gelatine, aspic, gelling agents of animal origin.
- Royal Jelly.
- Other products containing ingredients originating from slaughterhouse by-products.
- Battery eggs.
Specific ingredients:
- Cheese - Is usually manufactured with traditional rennet made with enzymes from calves’ stomaches and is therefore not acceptable, whereas vegetarian cheeses manufactured with enzymes of vegetable origin or micro-organisms are acceptable.
- Fats & Oils - need to be of vegetable origin. Margarine needs to be checked. It may contain ingredients which may be derived from animal fat, vitamins A and E which may be stabilised with gelatine, or vitamin D, which may come from lanolin of slaughtered sheep – these ingredients are not acceptable.
- Honey - Is acceptable. But not acceptable for vegan products.
- Fruit Juices, Alcoholic beverages, vinegar - Need to be chequed. They may have been clarified with gelatine, egg-white (usually battery), isinglass (swim-bladders of sturgeon fish) or chitin (crushed lobster or crab shells) – not acceptable.
- Whey - Should only be used if derived from a vegetarian cheese making process which included microbial or plantbased rennet.
- Worcestershire Sauce Often contains anchovies, needs to be checked.
Additives
Need to be checked with regard to their possible animal origin.
And products with genetically modified ingredients are prohibited, too.