Difference between revisions of "Vegetarian Diet Rules"
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* [https://hunger.openfoodfacts.org/dashboard/vegan-and-vegetarian Annotate Vegan and Vegetarian logos using Hunger Games] | * [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. | * Improve and translate our ingredient taxonomies if you spot a misdetection. English, French… already have good support, but many languages don't. | ||
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| + | == Vegetarian associations we can reach to, by country == | ||
| + | == France == | ||
| + | * insert details | ||
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== 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: | ||
Revision as of 08:17, 14 August 2024
Back to Project:Diets.
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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
France
- insert details
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.