Criteria V-Symbol  Pan-European Criteria Vegetarian Mark «V» The following products are not subject to labeling of vegetarian pan-European symbol «V»: A. Animal flesh (meat, poultry, fish, seafood).
Two. Substances derived from meat or bones (in soups, sauces or other foods).
Three. Animal fats (except milk fat), butter or margarine containing fish oil or similar ingredients used in pastry and pasta, for frying or baking, as well as for lubrication of baking, baking dish, and any other applications.
4. Gelatin and other jelly-forming substance, and animal origin.
Five. Other products containing ingredients derived from slaughtered animals.
6. Nedieticheskie eggs. Special ingredients: Cheese
Usually made from a traditional rennet, enzymes derived from calves' stomachs, and therefore not acceptable. Vegetarian cheeses containing vegetable or micro-biotic enzymes are fit for marking.
Fats and Oil
There should be a vegetarian origin. Margarine should be checked because it may contain ingredients derived from animal fats, vitamins A and E, which can be stabilized by gelatin, as well as vitamin D, which can happen to lanolin of slaughtered sheep - these ingredients are not acceptable.
Honey
Acceptable, however, is not suitable for vegan products.
Fruit juices, alcoholic beverages, vinegar.
Subject to verification. They can be cleaned with gelatin, egg white (usually nedieticheskim), fish glue (obtainable from the fins of sturgeon) or chitin (crushed lobster or crab shells) - not acceptable.
Serum
It is suitable only when it is received from a vegetarian cooking process cheese, which includes micro-biotic or vegetable rennet.
Worcestershire sauce
Often contains anchovies - is subject to verification.
Additives Subject to review, because of their possible animal origin.
|
| |
