Animal derived ingredients
(A) = Animal ingredient
(B) = Ingredient exists in both animal and vegan versions
Acetate (B): Vitamin A
Adrenaline (B): comes from the adrenal glands of hogs, cattle and sheep
Albumen/Albumin (B): a group of simple proteins composed of nitrogen, carbon, hydrogen, oxygen, and sulfur that are soluble in water. Albumen is usually derived from eggwhites (ovalbumin), but can also be found in plasma (serum albumin), milk (lactalbumin) and vegetables and fruits.
Allantoin (B): can be extracted from urea (from the urine of most animals, including humans) or from herbs such as comfrey or uva ursi
Ambergris (A): morbid concretion obtained from the intestine of the sperm whale
Amino acids (B): 'building blocks' of proteins
Amniotic fluid (A): fluid surrounding the fetus within the placenta
Amylase (B): enzyme derived from either animal (usually porcine pancreas), fungal, bacterial or plant source (barley malt).
Anchovy (A): small fish of the herring family
Angora (A): fiber obtained from angora rabbits
Arachidonic acid (A): liquid unsaturated fatty acid that can be found in the liver, brain, glands, and fat of animals
Artificial (B): product is made by humans from natural ingredients. Like synthetic products, it would not exist without human intervention.
Aspartic Acid (B): Aminosuccinate acid. An amino acid occurring in animals and plants. Usually synthesized from glutamate for commercial purposes.
Aspic (A): savory jelly derived from meat and fish
Astrakhan (A): skin of still born or very young lambs from a breed originating in Astrakhan, Russia
Bone/Bonemeal (A): animal bone
Bone char(coal)/Boneblack (A): animal bone ash. Black residue from bones calcined in closed vessels. Used especially as a pigment or as a decolorizing absorbent in sugar manufacturing.
Bone phosphate (A): manufactured from animal bones
Brawn (A): boiled meat, ears and tongue of pig
Bristle (A): stiff animal hair, usually from pigs
Calcium Carbonate (B): tasteless, odorless powder that occurs naturally in marble, limestone, coral, eggshells, pearls or oyster shells
Calcium Lactate (B): the calcium salt of Lactic Acid
Calcium Phosphate (B): (Monobasic, Dibasic and Tribasic) a mineral salt found in rocks and bones. Used as an anti-caking agent in cosmetics and food, mineral supplement, abrasive in toothpaste and jelling agent. Also known as calcium rock.
Calcium Stearate (B): mineral calcium with stearic acid.
Calcium stearoyl-2-lactylate (B): the calcium salt of the stearic acid ester of lactyl lactate.
Cane Sugar (B): sugar obtained from sugarcane. In some countries (like the U.S.), cane sugar is often processed through boneblack.
Capiz (A): shell
Caramel (B): used as a coloring. It is manufactured by heating carbohydrates with or without acids or alkalis. Possible carbohydrates used are corn, beet sugar, cane sugar, wheat or potatoes. The great majority of caramel is derived from corn and will be vegan. However, some caramel is derived from cane sugar and not necessarily vegetarian.
Carbamide (B): Urea
Carbon Black (B): Vegetable Carbon
Carmine/Carminic acid (A): Cochineal
Casein (A): milk protein
Casein is ok if it was produced without rennet, or with vegetarian rennet alternatives.
Castor/Castoreum (A): Obtained from the anal scent gland of the beaver
Catalase (B): enzyme that decomposes hydrogen peroxide into water and oxygen. It is derived from cattle liver or fungus and used in the food industry
Catgut (A): dried and twisted intestines of the sheep or horse
Caviar(e) (A): roe of the sturgeon and other fish
Cetyl alcohol (B): found in Spermaceti or synthetic
Cetyl palmitate (B): Spermaceti, can be synthetic
Chalk (B): Calcium Carbonate
Charcoal (B): charred bone or wood
Chitin (A): organic base of the hard parts of insects and crustacea e.g. shrimps, crabs
Cholecalciferol (A): Vitamin D3
Cholesterol (A): a steroid alcohol occurring in all animal fats and oils, nervous tissue, egg yolk and blood.
Chondroitin (B): used in products designed to help alleviate the effects of osteoarthritis. Produced synthetically or derived from the cartilage of cows, pigs, sharks, fish or birds
Chymosin (B): Rennin
Chymotrypsin (A): enzyme primarily derived from ox pancreas.
Civet (B): substance painfully scraped from glands in the anal pouch of the civet cat
Cochineal (Carmine, Carminic acid, Natural Red 4)(A): red pigment extracted from the crushed carcasses of the female cochineal insect, a cactus-feeding scale insect
Cod liver oil (A): oil extracted from the liver of cod and related fish
Collagen (A): a protein found in most connective tissues, including bone, cartilage and skin. It is usually derived from cows or chickens
Collagen hydrolysate (A): a purified protein derived from animal sources. It's produced by breaking down gelatin to smaller protein fragments
Colors/Dyes (B): Can be from plant, animal and synthetic sources
Coral (A): hard calcareous substance consisting of the continuous skeleton secreted by coelenterate polyps for their support and habitation Corticosteroid/Cortisone (B): steroid hormones secreted by the adrenal cortex and their synthetic analogs.
Cysteine, L-Form (B): amino acid that oxidizes to form cystine
Cystine (B): amino acid found in the hair protein keratin
DiCalcium Phosphate (B): (Dibasic calcium phosphate, Dicalcium orthophosphate) the Dibasic form of calcium phosphate.
Dihydroxyacetone (B): an emulsifier, humectant and fungicide which is obtained by the action of certain bacteria on glycerol
Disodium inosinate (A): prepared from meat extract
Down (A): underplummage of fowls (especially duck and goose)
Duodenum substances (A): from the digestive tracts of cows and pigs. Can be found in vitamin tablets
Elastin (A): protein uniting muscle fibers in meat
Emu oil (A): oil derived from the rendered fat of the emu, a large Australian flightless bird.
Emulsifiers (B): May be derived from natural products or chemicals. Used in creams and sauces, bakery, and dairy products. Enzymes (B): protein molecules produced by living cells. They act as catalysts in living organisms, regulating the rate of chemical reactions without being changed in the process. Enzymes can be derived from animals, plants, bacteria, fungi and yeast. Most industrial enzymes consist of a mixture of enzymes. Enzymes include actinidin, amylase, bromelain, catalase, chymotrypsin, ficin, glucose isomerase, lactase, lipase, lipoxygenase, papain, rennet and trypsin.
Ergocalciferol (B): Vitamin D2
Estrogen/Estradiol (A): from cow ovaries and pregnant mares' urine
Fatty acids (B): organic compounds: saturated, polyunsaturated and unsaturated
Feather (B): epidermal appendage of a bird
Felt (B): cloth made of wool, or of wool and fur or hair
Ferrous lactate (B): derived from the direct action of lactic acid on iron fillings or from the interaction of calcium lactate with ferrous sulfate
Gelatin(e) (A): protein obtained by boiling animal skin, connective tissue or bones, usually from cows or pigs. It's an edible form of collagen. It is used as a gelling agent, stabilizer or thickener in cooking. It is also used in glues, photographic films, matches, sandpaper, certain soft drinks, playing cards, crepe paper and more
Glucono delta-lactone (B): also known as gluconolactone or GDL. A fine, white, acidic powder. It is usually produced by the oxidation of a glucose by microorganisms
Gluconolactone (B): glucono delta-lactone
Glucose (B): a simple sugar usually produced by hydrolysis of a starch with mineral acids. Starches used include corn, rice, wheat, potato and arrowroot. It can also be produced synthetically or by adding crystallized cane sugar to a mixture of alcohol and acid. In some countries (like the U.S.) glucose is run through bone-char filters
Glucosamine (B): a dietary supplement used to aid in the relief of joint problems. Usually extracted from the tissues of shellfish. It can also be derived from corn or produced synthetically
Glycerin(e)/glycerol (B): a clear, colorless liquid which is a by-product of the soap-making process obtained by adding alkalies (solutions with a pH greater than 7) to fats and fixed oils. It may be derived from animal fats, synthesized from propylene or from fermentation of sugars. Vegetable glycerin is derived from vegetable fats.
Glycine (B): an amino acid, obtainable by hydrolysis of proteins
Guanine/Pearl Essence (A): obtained from scales of fish
Inositol (B): a sugar-like dietary supplement of the vitamin B complex. Unofficially referred to as vitamin B8. It is present in almost all plant and animal tissues. Commercially, it can be obtained from both animal and plant sources (especially corn).
Insulin (B): pancreas of cattle, sheep or pigs
Isinglass (A): very pure form of gelatin obtained from the air bladders of some freshwater fishes, especially the sturgeon
Keratin (A): protein found in hair, hoofs, horns and feathers
L-cysteine (B): derived from hair, both human and animal, or feathers. Can be synthetically produced from coal tar.
L-cysteine hydrochloride (B): a compound produced from L-cysteine.
Lactic acid (B): acid produced by the fermentation of whey, cornstarch, potatoes or molasses.
Lactose (A): milk sugar. A type of sugar only found in milk.
Lard (A): fat surrounding the stomach and kidneys of the pig, sheep and cattle.
Lecithin (B): fatty substance found in nerve tissues, egg yolk, blood and other tissues. Mainly obtained commercially from soya bean, peanut and corn
Lipase (B): enzyme from the stomachs, tongue glands of calves, kids and lambs. Can also be from derived from plants, fungus or yeast. It breaks down fat to glycerol and fatty acids.
Lutein (B): substance of deep yellow color found in egg yolk. Obtained commercially from marigold.
Magnesium stearate (B): ester of magnesium & stearic acid
Milk Sugar (A): Lactose
Mink oil (A): from minks
Monocalcium Phosphate (B): (Monobasic calcium phosphate, Monocalcium orthophosphate) The Monobasic form of calcium phosphate.
Mono-Diglycerides (B): Emulsifying agents in puddings, ice cream, peanut butter, bread etc. Can be derived from plants (oils from corn, peanuts or soybeans) or animals (cows and hogs)
Musk (B): substance secreted in a gland or sac by the male musk deer
Natural (B): ingredients are not synthetic or artificial, but extracted directly from either plants or animal products
Natural flavor (B): flavor derived from spices, fruits, fruit juices, vegetables, vegetable juices, plant materials, meat, seafood, poultry, eggs, dairy products or their fermentation products. The significant function of a natural flavor is not nutritional but flavoring
Natural Red 4 (A): Cochineal
Oestrogen (B): female sex hormone from cow ovaries or pregnant mares' urine
Oleic acid (B): fatty acid occurring in animal and vegetable fats
Oleic alcohol (B): oleyl alcohol. A fatty alcohol derived from natural fats and oils, including beef fat and fish oil. It can also be manufactured from esters of oleic acid.
Oleoic oil (A): liquid obtained from pressed tallow
Oleostearin (A): solid obtained from pressed tallow
Oleth-2 through 50 (B): polyethylene glycol ethers of oleic alcohol
Palmitate (B): salt or ester of palmitic acid
Palmitic acid (B): fatty acid that occurs in palm oil and most other fats and oils
Panthenol/Dexpanthenol/Vitamin B Complex Factor (B): can come from animal, plant or synthetic sources
Paracasein (A): the chemical product of the action of rennin or pepsin on casein. To make hard cheese, paracasein is combined with soluble calcium salts to form calcium paracaseinate (cheese curd)
Parchment (B): skin of the sheep or goat, dressed and prepared for writing etc
PEG (B): PEG is the abbreviation of polyethylene glycol or polyoxyethylene glycol. They are polymeric forms of ethylene oxide. They can be either synthetic or derived from animal or vegetable sources.
Pepsin (A): enzyme usually derived from the stomach of grown calves or sometimes pigs.
Placenta (A): organ by which the fetus is attached to the umbilical cord
Polyglycerol polyricinoleate (B): produced from castor oil and glycerol esters
Polysorbate 60 (B): a condensate of sorbitol with stearic acid
Polysorbate 80 (B): a condensate of sorbitol and oleic acid
Polyoxyethylene (8) stearate (B): a mixture of stearate and ethylene oxide
Polyoxyethylene (40) stearate (B): a mixture of stearate and ethylene oxide produced by a reaction of ethylene oxide with stearic acid
Potassium Lactate (B): the potassium salt of lactic acid
Progesterone (B): sex hormone
Propylene glycol (B): 1,2-propylene glycol; propane-1,2-diol. Manufactured by treating propylene with chlorinated water and treating it with sodium carbonate solution or by heating glycerol with sodium hydroxide and distilling the mixture.
Quinoline Yellow (B): obtained by the interaction of aniline with acetaldehyde and formaldehyde or by distillation of coal tar, bones and alkaloids
Rennet (B): extract usually obtained from a newly-born calf stomach. Rennet contains the enzymes rennin and a little amount of pepsin. The older the veal calf, the more pepsin will be found in the rennet. Rennet can also be derived from synthetic sources or from bacteria and fungus
Rennin (B): enzyme found in rennet. It is used to split the casein molecule during cheese making to clot milk and turn it into curds and whey
Reticulin (A): one of the structural elements (together with elastin and collagen) of skeletal muscle
Riboflavin (B): Vitamin B2
Riboflavin-5-Phosphate (B): A more soluble form of riboflavin
Roe (A): eggs obtained from the abdomen of slaughtered female fish
Shellac (A): insect secretion; made from the excretions of Kerria lacca insects
Sodium Lactate (B): the sodium salt of lactic acid
Sodium stearoyl-2-lactylate (B): prepared from lactic acid and fatty acids
Sorbitan monostearate (B): manufactured by reacting stearic acid with sorbitol to yield a mixture of esters. Commercially known as Span 60
Sorbitan monooleate (B): derived from animal or vegetable sources. Commercially know as Span 80. The vegetable derived version is know as Span 80V
Sorbitan tristearate (B): derived from animal or vegetable sources. Commercially known as Span 65. The vegetable derived version is know as Span 65V
Sorbitan Trioleate (B): derived from animal or vegetable sources. Commercially know as Span 85. The vegetable derived version is known as Span 85V
Sourdough starter (B): also known as "starter culture", "sourdough culture" or "sour culture". It is usually made with a mixture of flour and water inhabited by yeast and lactobacteria containing no animal ingredients. Sometimes yogurt is used in the starter. Bread made from a sourdough culture is called sourdough bread
Sperm oil (A): oil found in the head of the various species of whales
Spermaceti (A): fatty substance derived as a wax from the head of the sperm whale
Sponge (B): aquatic animal or colony of animals of a 'low order', characterized by a tough elastic skeleton of interlaced fibers
Squalene/squalane (B): found in the liver of the shark (and rats)
Stearate (B): salt of stearic acid
Stearic acid (B): fat from cows, sheep, dogs or cats. Can be obtained from vegetable sources
Stearin(e) (B): general name for the three glycerids (monostearin, distearin, tristearin). Formed by the combination of stearic acid and glycerin, chiefly applied to tristearin, which is the main constituent of tallow or suet
Stearyl alcohol (B): prepared from sperm whale oil or vegetable sources
Stearyl tartrate (Stearyl palmityl tartrate)(B): made from stearyl alcohol and tartaric acid
Sucroglycerides (B): obtained by reacting sucrose with an edible fat or oil with or without the presence of a solvent
Suet (B): solid fat prepared from the kidneys of cattle and sheep
Sugar (B): a sweet crystallizable material that consists wholly or essentially of sucrose. It is obtained commercially from sugarcane or sugar beet. Beet sugar is vegan, but some cane sugars are processed through boneblack.
Tallow (A): hard animal fat, especially that obtained from the parts about the kidneys of ruminating animals
Testosterone (B): male hormone
Tricalcium Phosphate (B): (Calcium phosphate, tribasic) The tribasic form of calcium phosphate. Also known as calcium orthophosphate. Consists of a mixture of calcium phosphates. Trypsin (A): enzyme usually derived from porcine pancreas
Urea (B): also known as carbamide. A waste product of digested protein filtered out by the kidneys and excreted from the body in urine. Commercially it is usually produced from synthetic ammonia and carbon dioxide. It is rarely produced from animal urine
Vegetable Carbon (B): derived from either burnt vegetable matter, incomplete combustion of natural gas, activated charcoal, bones, blood, meat or various fats oils and resins
Vellum (B): fine parchment prepared from the skins of calves, lambs or kids
Velvet (B): fabric made usually of silk but also rayon or nylon
Vitamin A (retinol) (B): An aliphatic alcohol. Some possible sources are fish liver oil, egg yolks, butter, lemongrass, carrots or synthetics. It is often labeled as "Vitamin A palmitate" in ingredient lists.
Vitamin B2 (Riboflavin, Lactoflavin) (B): Produced synthetically or by a fermentation process with genetically modified Bacillus subtilis. Used as a food coloring or to fortify some foods.
Vitamin D2 (Ergocalciferol) (B): vitamin usually derived from plant sterols or yeast. Can also be derived from animal fats.
Vitamin D3 (Cholecalciferol) (B): vitamin usually derived from animal sources like lanolin, milk, egg yolk and fish liver oil. Can also be derived from microbial or synthetic sources. Please note that synthetic vitamin D3 can have an animal ingredient as their starting raw material.
Volaise (A): ostrich meat
Whey (A): residue from milk after the removal of the casein and most of the fat. By-product of cheese making.
Whey is ok if it was produced without rennet, or with vegetarian rennet alternatives.
Worcestershire Sauce: a fermented liquid condiment used for flavouring many cooked and uncooked dishes (contains anchovies)
E101 (B): Riboflavin, Vitamin B2
E101a (B): Riboflavin-5-Phosphate
E104 (B): Quinoline Yellow
E120 (A): Carminic acid, Carmine, Natural Red 4, Cochineal
E150a (B): plain caramel. It is manufactured by heating carbohydrates with or without acids or alkalis
E150b (B): caustic caramel. It is produced like E150a, but in the presence of sulfite compounds
E150c (B): ammonia caramel. It is produced like E150a, but in the presence of ammonium compounds
E150d (B): Sulfite ammonia caramel. It is produced like E150a, but with both sulfite and ammonium compounds
E153 (B): Carbon Black, Vegetable Carbon
E160a (B): Alpha-carotene, Beta-carotene, Gamma-carotene. Can be made synthetically, but usually extracted from carrots. Gelatine may be used as a stabiliser
E170 (B): Calcium Carbonate, Chalk
E270 (B): Lactic acid
E322 (B): Lecithin
E325 (B): Sodium Lactate
E326 (B): Potassium Lactate
E327 (B): Calcium Lactate
E341 (B): Calcium Phosphate
E422 (B): Glycerin(e), Glycerol
E430 (B): Polyoxyethylene (8) stearate
E431 (B): Polyoxyethylene (40) stearate
E432 (B): Polyoxyethylene (20) sorbitan monolaurate, Polysorbate 20
E433 (B): Polyoxyethylene (20) sorbitan monooleate, Polysorbate 80
E434 (B): Polyoxyethylene (20) sorbitan monopalmitate, Polysorbate 40
E435 (B): Polyoxyethylene (20) sorbitan monostearate, Polysorbate 60
E436 (B): Polyoxyethylene (20) sorbitan tristearate, Polysorbate 65
E441 (A): Gelatine
E470(a)(B): Sodium, potassium and calcium salts of fatty acids
E470(b) (B): Magnesium salts of fatty acids
E471 (B): Mono- and diglycerides of fatty acids, Glyceryl monostearate, Glyceryl distearate
E472(a) (B): Acetic acid esters of mono- and diglycerides of fatty acids
E472(b) (B): Lactic acid esters of mono- and diglycerides of fatty acids
E472© (B): Citric acid esters of mono- and diglycerides of fatty acids
E472(d) (B): Tartaric acid esters of mono- and diglycerides of fatty acids
E472(e) (B): Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E472(f) (B): Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E473 (B): Sucrose esters of fatty acids
E474 (B): Sucroglycerides
E475 (B): Polyglycerol esters of fatty acids
E476 (B): Polyglycerol polyricinoleate
E477 (B): Propane-1, 2-diol esters of fatty acids, propylene glycol esters of fatty acids
478 (B): Lactylated fatty acid esters of glycerol and propane-1
E479(b) (B): Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids
E481 (B): Sodium stearoyl-2-lactylate
E482 (B): Calcium stearoyl-2-lactylate
E483 (B): Stearyl tartrate
E491 (B): Sorbitan monostearate
E492 (B): Sorbitan tristearate
E494 (B): Sorbitan monooleate
E542 (A): Bone phosphate
E570 (B): Stearic acid
E572 (B): Magnesium stearate, calcium stearate
E585 (B): Ferrous lactate
E631 (A): Disodium inosinate
E640 (B): Glycine and its sodium salt
E904 (A): Shellac
E910 (B): L-cysteine
E913 (A): Lanolin
E920 (B): L-cysteine hydrochloride