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* 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.
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* 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.
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