Vegan Food Labeling: What Do the Statements on the Packaging Mean?
What Are the Labeling Requirements for Vegan Food Products?
What Are the Labeling Requirements for Vegan Food Products?
As more people adopt a plant-based lifestyle, consumer demand for vegan alternatives continues to grow year after year. This rising demand has led to an increase in the production of “vegan” and “plant-based” food products. People who follow a vegan diet generally avoid consuming animals, animal products, byproducts, or animal-derived ingredients for ethical and environmental reasons. People with allergies, such as milk or egg allergies, may assume that vegan products are free of allergens, but this is not always the case. The labeling requirements for “vegan” products, the difference between vegan and plant-based products, and how vegan labeling requirements affect people with allergies are among the topics of interest.
What Are the Labeling Requirements for Vegan Products?
There is no legal definition specifying what vegan foods must or must not contain. Since vegans typically do not consume foods containing animal products such as meat, fish, seafood, eggs, dairy, and honey, it is generally assumed that vegan products must be free of animal products. This lack of a clear definition allows food manufacturers to produce vegan products on the same production line as non-vegan products, leading to cross-contamination. For example, on vegan food labels, the phrase “may contain milk and eggs” can be used to inform consumers of potential cross-contact during the production process.
Vegan products should not be allowed to contain cross-contact with non-vegan ingredients. To reduce confusion and lower expectations that vegan products are free from cross-contact with animal products, some manufacturers have opted to use the term “plant-based.” As the term suggests, “plant-based” conveys to the consumer that the product consists mostly or entirely of plant-based ingredients, without compromising the meaning of the term “vegan” or the expectations of those following a vegan diet.
Therefore, the general steps vegan product manufacturers should take are as follows:
- Products must be produced and stored separately from non-vegan foods.
- All reasonable and practical steps must be taken to eliminate the risk of cross-contamination.
- It is also important that all food handlers and relevant staff receive training on best practices for handling vegan products.
People with allergies to products such as milk and eggs prefer vegan products because they do not contain these ingredients. In the event of cross-contamination, it is important to indicate this on the label, even if the product is vegan.
11 Mart 2022