Vegan Diet Guide: Hidden Animal Derivatives, E-Numbers, and Every Non-Vegan Ingredient on Labels

The Vegan Society, which coined the term in 1944, defines veganism as "a philosophy and way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose." Applied to food, this excludes:

• All flesh: mammal, bird, reptile, fish, shellfish, and other aquatic invertebrates
• All secretions from animals: milk, butter, cream, cheese, yogurt, ghee, casein, whey, lactose
• Eggs and egg-derived proteins: albumin, lysozyme, egg lecithin
• Honey, royal jelly, beeswax, propolis, and other bee products
• Animal-derived colorants, preservatives, emulsifiers, and processing aids
• Gelatin and other connective-tissue extracts
• Any ingredient obtained through processes that kill or exploit animals, including fining agents like isinglass

The critical phrase in the Vegan Society definition is "as far as is possible and practicable." This acknowledges that some animal derivatives are unavoidable in industrial supply chains. For label-reading purposes, the standard most vegans apply is: if the ingredient is clearly animal-derived and an alternative exists, it must be avoided.

The modern food industry uses animal derivatives in roles consumers rarely consider: colorants that make red candies vivid, emulsifiers that keep bread soft, stabilizers that give gummies their chew, fining agents that clarify beverages, coatings that make pills and confections shiny. These ingredients are functional, inexpensive, and deeply embedded in food manufacturing.

Colorants

Carmine (E120), also listed as cochineal, carminic acid, crimson lake, or natural red 4, is derived from the dried bodies of Dactylopius coccus, a scale insect that feeds on cactus plants. It takes roughly 70,000 insects to produce one pound of dye. Carmine appears in red and pink food products including yogurt, fruit juices, maraschino cherries, some ice creams, candies, and cosmetics. The FDA requires it to be declared by name rather than hidden under "artificial color," but it is permitted in foods marketed without a vegan label.

Insect-Derived Coatings and Waxes

Shellac (E904), the resinous secretion of the lac insect (Kerria lacca), is used as a glazing agent on candy-coated chocolates, some fresh citrus fruit (as a surface treatment), and pharmaceutical tablet coatings. It appears as "confectioner's glaze," "pharmaceutical glaze," "resinous glaze," or simply "glaze" in ingredient lists. Shellac is distinct from carnauba wax, which is plant-derived.

Beeswax (E901) coats confectionery products including some chocolate-covered nuts and fruits, and appears in the coating of certain dietary supplements. It may be listed as E901 or simply "beeswax."

Clarifying Agents in Wine and Beer

Alcohol is one of the most surprising categories for hidden animal derivatives because neither wine nor beer is required to declare processing aids in most jurisdictions.

Isinglass is a fining agent derived from the dried swim bladders of fish, most commonly sturgeon or bream. It is widely used in the production of cask ales and some lagers to precipitate yeast and improve clarity. Because it functions as a processing aid rather than an ingredient remaining in the final product, it does not appear on labels in most countries.

Gelatin (animal-derived, from bovine or porcine connective tissue) is used similarly in wine production to precipitate tannins and clarify the liquid. Like isinglass, it rarely appears on a wine label.

Egg albumin (egg whites) is used as a fining agent, particularly in red wine production. Casein (milk protein) is another wine fining agent used to reduce bitterness and astringency. The European Union introduced mandatory allergen labeling for casein and egg-derived fining agents in wine under Regulation 1169/2011, but this applies to allergen disclosure, not vegan labeling.

Animal-free alternatives exist: bentonite clay, activated charcoal, pea protein, and potato protein can all perform similar clarifying functions. Several wine producers now market explicitly vegan-certified products.

Bread, Bakery, and Dough Conditioners

L-cysteine (E920) is an amino acid used as a dough conditioner in commercial bread, pastries, and pizza dough. It relaxes gluten structure, making dough easier to handle at industrial scale. Most commercial L-cysteine is derived from poultry feathers (hydrolysis) or from human hair; a synthetic fermentation-derived version exists but is not yet the industry standard. E920 will appear by that designation or as "L-cysteine" in the ingredient list.

Casein and sodium caseinate appear in some non-dairy creamers, protein bars, and processed foods. These are milk proteins and are not vegan despite sometimes appearing in products that otherwise avoid dairy. The distinction matters because "dairy-free" is not synonymous with vegan.

Whey is the liquid co-product of cheese production and is a common ingredient in protein powders, some breads, crackers, and processed snacks.

Gelatin Beyond Gummies

Gelatin is derived from collagen extracted from the bones, skin, and connective tissue of pigs or cattle. Its presence in gummy candies and marshmallows is well known among vegans. Less obvious sources include:

• Gummy vitamins and some capsule shells (hard gelatin capsules vs. vegetarian cellulose capsules)
• Some yogurts and cream cheese products (used as a stabilizer)
• Aspic and savory jellies
• Certain fruit snacks
• Marshmallow-containing cereals
• Some photographic films (not a food concern, but illustrates breadth of use)

Kosher and halal gelatin may still be animal-derived; "kosher gelatin" alone does not indicate plant origin. Fish-derived gelatin is an alternative in some kosher products but remains non-vegan.

Omega-3 Fortification

Many fortified foods, including some plant milks, orange juices, and margarines, are enriched with omega-3 fatty acids. The source matters: omega-3 from fish oil is not vegan. Algae-derived omega-3 (DHA/EPA from Schizochytrium sp. or similar microalgae) is vegan. Labels typically read "omega-3" without specifying origin; checking the manufacturer's website or contacting the company is often necessary to determine the source.

Natural Flavors and Enzymes

Natural flavors is a catch-all declaration that can include flavoring substances derived from meat, seafood, dairy, or eggs. Under FDA regulations, natural flavors are defined as substances extracted from plant or animal sources. A product with "natural flavors" in the ingredient list may contain a trace of animal-derived flavor compound while being marketed as vegan-friendly.

Rennet is an enzyme complex used to coagulate milk in cheese production. Traditionally animal-derived (extracted from the stomach lining of young ruminants), it is now commonly replaced by microbial or fermentation-produced chymosin (FPC). "Vegetable rennet" or "microbial rennet" indicates a non-animal source; "rennet" alone may not.

Lactoglobulin and lactalbumin are milk-derived proteins that can appear in protein isolates and processed food formulations.

Other Derivatives

Lanolin (E913) is a wax secreted by sheep's sebaceous glands and extracted from wool. It is used as a surface treatment agent in some confectionery and is a precursor in the production of certain forms of vitamin D3 (cholecalciferol). Vitamin D3 in fortified foods and supplements is usually lanolin-derived; vitamin D2 (ergocalciferol) is plant-derived, and algae-derived D3 now exists.

Royal jelly is a secretion produced by worker honeybees to feed larvae and the queen. It appears in some functional food products and dietary supplements marketed for energy or skin health.

Tallow is rendered fat from cattle or sheep. It has largely disappeared from modern food manufacturing but still appears in some traditional baked goods and as a frying medium in some establishments.

Lard (rendered pig fat) remains a common ingredient in traditional pastry, refried beans, and some flour tortillas.

In the United States, there is no FDA-defined legal standard for "vegan" on a food label. The FDA regulates specific nutrient claims, allergen disclosures, and the definition of "organic," but the word "vegan" carries no statutory definition. A manufacturer can print "vegan" on a product that contains honey, isinglass-clarified wine as an ingredient, or animal-derived natural flavors, without violating any federal regulation.

The European Union similarly has no regulated vegan label standard under food law. EU Regulation 1169/2011 on food information to consumers establishes allergen labeling requirements and general principles of non-misleading labeling, but does not define or regulate "vegan" or "vegetarian" claims. The EU Commission had explored standardized definitions, but as of 2024 no binding regulation has been adopted.

This regulatory gap means that "vegan" on a product is a marketing claim verified only by the manufacturer's own standard, unless a third-party certification mark is present.

Three certification programs are recognized widely enough to have meaningful signal value:

The Vegan Society Trademark (the sunflower logo) is operated by The Vegan Society in the UK. Products must contain no animal ingredients, no animal testing of the finished product or ingredients, and no animal use in the production process. Cross-contamination controls are required. This is one of the oldest and most stringent programs.

Certified Vegan (the V-in-a-circle logo) is operated by Vegan Awareness Foundation in the United States. It requires no animal products, no animal testing, and no animal use in production. The standard addresses processing aids, including fining agents and carriers.

PETA's "PETA-Approved Vegan" designation is a self-certification program where companies submit documentation. It is less rigorous than third-party audited programs but carries brand recognition.

All three programs prohibit the use of honey, making them distinct from some "plant-based" certifications that treat honey ambiguously.

No certification mark eliminates all risk of trace contamination in shared-facility manufacturing, but certified products have at least been reviewed against a defined animal-free standard, unlike uncertified "vegan" claims.

Strictly Avoid:

• Carmine / E120 / cochineal / carminic acid / natural red 4: crushed insect colorant
• Shellac / E904 / confectioner's glaze / resinous glaze / pharmaceutical glaze: lac insect secretion
• Beeswax / E901: secretion from bees
• Isinglass: fish swim bladder fining agent (most common in cask beer)
• Gelatin / gelatine: rendered bovine or porcine connective tissue
• Casein / sodium caseinate: milk protein
• Whey / whey protein / whey solids: milk co-product
• L-cysteine / E920: amino acid typically derived from poultry feathers or human hair
• Lanolin / E913: sheep wool wax; also the source of most vitamin D3
• Albumin / egg albumin: egg white protein, used as fining agent and in some processed foods
• Lactoglobulin / lactalbumin / beta-lactoglobulin: milk-derived proteins
• Lard: rendered pig fat
• Tallow: rendered cattle or sheep fat
• Rennet (animal): stomach-lining enzyme from young ruminants
• Royal jelly: bee secretion
• Honey: bee product
• Propolis: bee-derived resinous compound
• Isinglass (see above): also used in some fruit juice clarification
• Omega-3 from fish oil: fish-derived, appears in fortified products
• Vitamin D3 / cholecalciferol (unless source specified as algae): typically lanolin-derived
• Natural flavors (unless manufacturer confirms plant-only sourcing): can conceal animal-derived flavor compounds
• Anchovy / anchovies: common in Worcestershire sauce, Caesar dressing, some pasta sauces

Limit / Caution:

• Natural flavors: vegan status depends entirely on the source; contact the manufacturer or look for certified products
• Omega-3: plant-based and algae-derived omega-3 is vegan; fish oil is not; label rarely specifies
• Vitamin D: D2 (ergocalciferol) is plant-derived and vegan; D3 is usually lanolin-derived unless labeled as algae-derived
• Mono- and diglycerides: can be derived from plant or animal fat; source rarely specified on label
• Stearic acid / stearate: can be plant- or animal-derived; present in many processed foods and supplements
• Glycerin / glycerol / E422: can be derived from animal fat or plant oil; increasingly plant-derived but verify
• Lecithin: usually soy- or sunflower-derived (vegan), but can be egg-derived; check the source qualifier
• Magnesium stearate: common in supplement tablets; usually plant-derived but occasionally bovine
• Castoreum: beaver gland secretion; can appear under "natural flavors"
• Wine and beer (unfined or vegan-certified): conventional wine and cask ale often clarified with animal fining agents

Safe:

• Carnauba wax / E903: derived from Brazilian palm leaves
• Candelilla wax / E902: plant-derived wax from the candelilla shrub
• Pectin / E440: plant-derived gelling agent from fruit peel
• Agar / agar-agar: seaweed-derived gelling agent; vegan gelatin alternative
• Carrageenan: seaweed-derived thickener
• Xanthan gum: microbial fermentation product
• Guar gum: legume-derived
• Locust bean gum / carob bean gum / E410: derived from carob seeds
• Vitamin D2 / ergocalciferol: plant (yeast/fungi) derived
• Algae-derived omega-3 / algal DHA/EPA: microalgae sourced, not fish
• Soy lecithin: plant-derived phospholipid (unless labeled egg lecithin)
• Sunflower lecithin: plant-derived
• Ascorbic acid / vitamin C: typically fermentation-derived, vegan
• Citric acid / E330: fermentation-derived, vegan
• Tocopherols / vitamin E: usually plant-derived
• Microbial rennet / fermentation-produced chymosin (FPC): non-animal enzyme for cheese
• Lactic acid / E270: typically microbial fermentation; vegan in most food contexts
• Tartaric acid / E334: grape-derived

Ignore these label claims:

• "Vegan": unregulated in both the US and EU; no legal definition or enforcement standard
• "Plant-based": no legal definition; products can contain honey, dairy-derived ingredients, or animal-derived processing aids
• "Dairy-free": indicates no dairy ingredients but does not address other animal derivatives such as casein added separately or egg-derived fining agents
• "Natural": applies to flavor and ingredient sourcing and carries no implication of animal-free status
• "Cruelty-free": primarily used in cosmetics contexts; no defined standard for food

Scanning checklist for store use:

1. Check for certification marks first: Vegan Society sunflower, Certified Vegan V-circle, or PETA-Approved Vegan. A certified product has been verified against a defined standard.
2. Scan the colorants line in the ingredient list. If you see E120, carmine, cochineal, or crimson lake, the product contains insect-derived dye.
3. Check for glazing agents and coatings: E904, shellac, confectioner's glaze, or resinous glaze indicate lac insect resin.
4. Check for gelatin, casein, whey, and albumin. These are common hidden animal derivatives in otherwise plant-forward products.
5. Check the vitamins and fortification section if present: look for the omega-3 source and for vitamin D3 without an algae-source qualifier.
6. Look at the E-numbers: E120, E901, E904, E913, E920 all have animal origins. E322 (lecithin) is usually plant-derived but can be egg-derived.
7. For wine and beer, look for "unfined," "vegan," or a recognized certification. The absence of animal fining agents is rarely stated unless the producer is targeting vegan consumers.
8. When "natural flavors" appears and you cannot find a certification mark, contact the manufacturer or check a product database before purchasing.

IngrediCheck scans ingredient lists against a database of animal-derived additives and aliases, flagging carmine, shellac, L-cysteine, gelatin, and other hidden derivatives automatically. When a product contains "natural flavors" without a verified plant-only source, IngrediCheck surfaces that ambiguity so you can investigate before buying.

Vegans who also follow halal dietary requirements will find additional overlap in pork-derived emulsifiers and alcohol-based flavoring carriers, both of which the vegan and halal frameworks address from different angles.

• Gluten Intolerance Dietary Guide: Wheat Starch, Maltodextrin, and the FALCPA Loophole
• Milk Allergy Dietary Guide: Casein, Whey, and Every Hidden Dairy Name on Labels
• Halal Diet Guide: Forbidden Ingredients, E-Numbers, and Label Reading Strategy
• Kosher Diet Guide: Prohibited Ingredients and Certification Marks Explained

The challenge of vegan label reading reflects a gap between consumer intent and regulatory infrastructure. A person avoiding animal products for ethical or environmental reasons is trying to make a meaningful choice, but food law was not built with that choice in mind. Allergen rules require disclosure of milk and egg because they cause immune reactions, not because they conflict with any dietary philosophy. Processing aids are excluded from ingredient declaration requirements because they are considered functionally absent from the finished product, even when their animal origin is the precise concern.

The result is that veganism, more than almost any other dietary practice, depends on consumer knowledge rather than label transparency. Knowing that cask ale is fined with fish, that red candy may be colored with insects, that bread dough may be conditioned with feather-derived amino acids, and that some vitamin D3 supplements are made from sheep wax requires either years of learning or a reliable tool that knows the ingredient list on your behalf.

IngrediCheck was built for exactly this kind of complexity. By scanning a product barcode or ingredient photo, IngrediCheck cross-references the ingredient list against a comprehensive database of animal-derived additives, aliases, and E-numbers, including the less-obvious ones like E920, E904, and E120. For packaged goods, fortified foods, wines, and supplements, IngrediCheck surfaces the specific ingredients that require attention, so that choosing vegan is a matter of a few seconds rather than a research project.