The division between those who eat only or mostly vegetables from meat dates back to an ancient time in the 6th century BCE. Pythagoras, the Greek philosopher, sometimes called the Father of Vegetarianism, advocated a spiritually uplifting meatless diet for his followers. According to National Geographic, the “Pythagorean diet” was the term for meatless meals until the British first introduced the word ” vegetarian ” in 1847.
Ovo-lacto, the mainstream vegetarian definition, is a diet that consumes vegetables, fruits and unslaughtered animal products, such as eggs and dairy. Through the historical movement of people, things, and ideas, these vegetarian roots expanded to England and then to North America.
ISO 23662:2021, the latest vegetarian and vegan standards, outlined ovo-lacto nor vegan that their ingredients or processing aids are not products of animal origin, in which, at no stage of production and processing it has been used, except for the following that accepted by ovo-lacto vegetarians:
- milk or dairy products or colostrum;
- eggs or egg products obtained from living animals;
- honey or bee products (e.g. beeswax, propolis);
- products derived from the wool of living animals (e.g. lanolin).
Cross-contamination must not occur between the vegetarian product and non-vegetarian ingredients during production. For example, if the same production line is shared with non-vegetarian ingredients, thorough cleaning must be done before processing vegetarian. This condition extends to all associated machinery, equipment, utensils, surfaces and clothing, which must remain free from non-vegetarian products/ingredients before vegetarian products are touched, prepared, produced or packaged. In addition, clear procedures must be in place to ensure proper packaging is used and errors do not occur.
Vegetarian
Vegan
According to the Vegetarian Society, vegetarians do not eat the products or byproducts of animal slaughter. Vegetarians do not consume:
- fish and shellfish
- insects
- rennet, gelatin, and other types of animal protein
- Meat&Poultry
- stock or fats that derive from animal slaughter
- meat such as beef, pork, and game, poultry, such as chicken, turkey, and duck
However, many vegetarians consume byproducts that do not involve the slaughter of animals. These include:
- eggs
- dairy products, such as milk, cheese, and yoghurt
- honey
Vegetarians typically consume various fruits, vegetables, nuts, seeds, grains, pulses, and “meat substitutes” that derive from these food types.
- fish and shellfish
- eggs & dairy products
- honey
- insects
- rennet, gelatin, and other types of animal protein
- stock or fats that derive from animals
- leather goods
- Meat&Poultry
- wool
- silk
- beeswax
- soaps, candles, and other products that contain animal fats, such as tallow
- latex products that contain casein, which comes from milk proteins
- cosmetics or other products that manufacturers test on animals
- Many vegetarians also apply some of these principles to their lifestyle, for example, by avoiding leather goods and products that involve animal testing.
Our commitment to Vegetarian and Vegan
In some regions where our products are sold, we produce in accordance with vegetarian dietary standards, considering the sensitivities of our consumers. We also comply with the implementations of reputable international organisations in vegetarian production standards.
A comprehensive internal and visual standard; and procedures have been developed for the use of all our factories globally, such as colour coded for any dedicated vegetarian process or the management of production line and equipment. All visuals must be displayed in the processed area.
Our purchasing and specification requirements on vegetarian and vegan, especially for unique or dedicated material, must be animal-free (except dairy, egg and other acceptable products such as honey for ovo-lacto vegetarians).