Certification Requirements for Vegan Food Products
Vegan food products must meet both ethical and health-focused criteria in terms of production and content. Therefore, vegan certification processes aim to scientifically and technically prove that the products are entirely plant-based. Inspections prepared according to ISO, European Union regulations, or local vegan organizations consider many factors such as animal-derived additives, cross-contamination risk, separation of production lines, and packaging.
Before certification, manufacturers must establish a traceable system from raw materials to the final product and support each stage with documentation. Vegan criteria are not limited to content only; they also include control of auxiliary substances used in production processes (e.g., gelatin filters or animal-based oils). Hence, it is very important for manufacturers to establish a transparent quality system.
What Do Certification Requirements Cover?
- All components must be plant-based
- Exclusion of animal content and derivatives
- No contamination risk during production
- Transparency in packaging and labeling
Complete Exclusion of Animal Ingredients
One of the most critical criteria in vegan food certification is the absence of any animal-derived ingredients in the product content. This is not limited to obvious ingredients like meat, milk, or eggs but also includes indirect animal derivatives such as gelatin, rennet, honey, carmine (insect-derived dye), and similar substances. These ingredients are thoroughly analyzed during the certification process.
During inspections, not only the final product but also all additives, flavorings, stabilizers, and coatings used in the production line are examined. These ingredients must be completely excluded and presented by the manufacturer with clear documentation and supplier analyses. Auxiliary equipment used in production (lubricants, carriers, etc.) is also expected to be free of animal origin.
Analysis Process of Additives and Flavorings
One of the most scrutinized aspects during vegan certification is the clear identification of the source of additives and flavorings used. Many additives and flavorings may appear plant-based but are actually derived from animal-based raw materials. For example, some vanillin derivatives or emulsifiers can be produced using animal fat-based carriers during manufacturing.
Manufacturers are expected to provide separate technical data sheets (TDS), certificates of analysis (COA), and supplier declarations proving vegan compliance for each additive. If these documents cannot be provided, alternative plant-based equivalents should be used to reformulate the recipe. Additionally, the production process of flavorings, solvent use, and carrier substances must also be subject to separate analyses.
Additives to Watch Out For
- E120 (Carmine): Red colorant derived from insects
- E441 (Gelatin): Derived from animal connective tissue
- Natural flavor: Requires analysis if the source is unclear
- Lactic acid: May be milk-derived, plant-based version preferred
Product Labeling and Information
Labeling in vegan food products not only informs the consumer but also demonstrates the product’s compliance with transparency and reliability principles. The “vegan” statement on the label can only be legally used if supported by valid documentation and a chain of analyses. Otherwise, it may mislead consumers and result in serious penalties during product inspections.
Additionally, the labeling process must clearly indicate ingredient order, allergen declarations, the vegan standard under which the product is produced, and, if applicable, the validity period. It is also preferred to include the logo or code of the certifying body. All this information must be presented transparently both on the packaging and in digital media.
Information to be Included on the Label
- The “vegan” statement and certificate number if available
- The certifying organization of the product
- Production date, expiry date, and lot number
- Clear statement that no animal products are included in the ingredient list
Market Reliability and Consumer Loyalty
The vegan food product market has gained significant momentum in recent years, and consumer awareness in this area has increased accordingly. Consumers choose vegan products not only for ethical reasons but also due to health, environmental sensitivity, and sustainability factors. The permanence of these preferences and the development of brand loyalty are directly linked to transparency, trust, and certification processes.
The Vegan Food Certificate is not just a label; it is an official commitment that strengthens the ethical relationship between the brand and the consumer. Products carrying this certificate more easily gain the trust of their target audience and have advantages such as entering new markets, joining international chains, and standing out on e-commerce platforms. Consumer loyalty is gained not only by taste but also by reliability and adherence to ethical values.
Safe Plant-Based Content Control with KIOSCERT
Working with a reliable institution during the vegan certification process is of great importance for the accuracy of the process and the international acceptance of the certificate. KIOSCERT stands out with its structural control mechanisms and meticulous inspection procedures offered during the vegan food certification process. The institution systematically evaluates the product’s vegan compliance by carefully managing many steps such as content analysis, production line inspection, additive assessment, and label control.
KIOSCERT’s approach is not only about issuing certificates; it also supports manufacturers in collecting correct documents throughout the process, ensuring content traceability, and being ready for post-production audits. Thus, brands do not just obtain a certificate but also gain a sustainable and auditable production model. The reliability and transparency of plant-based production processes are established on much firmer grounds with such a system.
Main Steps of KIOSCERT’s Vegan Certification Process:
- Verification of product contents with analysis documents
- Technical examination of additive and flavoring sources
- Assessment of cross-contamination risk in the production environment
- Compliance of label and packaging information with regulations
- Field inspection and sampling when necessary