Special evaluation criteria for certain vegan and vegetarian foods
Jan 28, 2019 - Foods
Special evaluation criteria for certain vegan and vegetarian foods
The "Guidelines for Vegan and Vegetarian Foods Similar to Foods of Animal Origin" refer to vegan and vegetarian foods that draw on established terms from the "Guidelines for Meat and Meat Products," the "Guidelines for Fish, Crustaceans, and Mollusks and Products Thereof," as well as the "Guidelines for Delicatessen Salads." Special evaluation criteria have been established for certain vegan and vegetarian foods. The following must be observed, among other things:
1. The following terms for vegan and vegetarian foods are NOT commonly used:
a) Whole meat cuts (e.g. "-chop," "-steak," "-fillet") or animal offal, cooked or raw cured products, or animal species
b) Whole fish, crustaceans, and mollusks or whole cuts of these animals (e.g. "-fillet," "-tails," "-tubes," "-claws")
c) Specific sausages (e.g. "Lyoner," "salami"), specific fish products (e.g. "Schillerlocke," "fish sticks," "caviar"), or specific delicatessen salads (e.g. "meat salad," "poultry salad")
In order for these terms to be used, the following conditions must be met:
- For a) and b), there must be a considerable sensory similarity to the associated animal-derived food, especially in appearance, texture, and mouthfeel.
- For c), the specific products must sufficiently resemble the associated animal-derived foods, particularly in appearance, smell, taste, and consistency. In this case, references to these foods can be used for more detailed descriptions of vegan and vegetarian foods. Examples include "vegan tofu sausage in salami style," "vegan seitan strips in Schillerlocke style," or "vegetarian salad on a soy base in the style of a meat salad."
2. The following terms for vegan and vegetarian foods are commonly used:
a) Sliced meat pieces (e.g. "-schnitzel," "-goulash," "-strips") as well as sliced pieces of fish and mollusks (e.g. "-slice," "-cut," "-portion," "-piece," "-bite"). Examples of terms are "vegetarian schnitzel made from milk protein" or "vegan fish cut from seitan."
b) Foods made from minced or similarly chopped meat (e.g. "frikadelle") or fish (e.g. "-frikadelle," "-schnitzel"). Common terms for these foods are "vegetarian (fish) patties made from egg white," for example.
c) Categories of sausages (e.g. spreadable sausage, bratwurst) or categories of fish products (e.g. smoked fish products, fried fish products). Such foods are referred to as "vegetarian lupin bratwurst" or "vegan fried fish product made from soy," for example.
In order to use these terms, there must be sufficient sensory similarity to the referenced food of animal origin, particularly in appearance and mouthfeel.
The difference between using NON-common (1.) and common designations (2.) lies primarily in the requirements regarding the sensory similarity of the vegetarian and vegan foods to the associated foods of animal origin; these requirements are significantly higher for NON-common designations.
We will inform you of further details regarding the guidelines for vegan and vegetarian foods. Our customer advisors are happy to assist with any questions on this topic.