Vegan food products and allergies

Veganism has been on the rise in recent years, with more and more people choosing to follow a plant-based diet. While vegan food can be healthy and nutritionally complete, it’s important to be aware of food allergies and sensitivities when following a vegan diet.

Here are a few things to check for if you have food allergies or sensitivities and are following a vegan diet:

• Hidden Animal Products: Some vegan foods may contain hidden animal products, such as casein (a protein found in milk), gelatin (derived from animal bones), or carmine (a red pigment made from crushed insects). Make sure to read food labels carefully and look for vegan-friendly alternatives. A generic ‘allergen-free’ claim that doesn’t specify the allergenic ingredient should be considered a misleading statement.
• The Vegan Society’s vegan trademark can also be applied to foods carrying a ‘may contain’ statement about animal allergens, providing the manufacturer strives to minimise (whereas previously stating ‘robust evidence’) cross-contamination from animal products as far as is reasonably practicable.
• Cross-Contamination: Cross-contamination can occur in the production and packaging of food products. For example, a factory that produces both vegan and non-vegan foods may use the same equipment to produce both, potentially causing cross-contamination. If you have severe allergies, make sure to check for cross-contamination warnings on food labels.
• Common Allergens: Common allergens such as soy, nuts, and gluten are often used in vegan food as replacements for animal products. If you have an allergy to any of these ingredients, make sure to check food labels and avoid products that contain them.

By taking these precautions, you can ensure that you are able to safely and comfortably follow a vegan diet while managing your food allergies and sensitivities.

Department for Environment, Food and Rural Affairs (Defra) still intend to develop updated guidance on vegan and vegetarian labelling, however, to date limited progress has been made but the Food and Drink Federation have produced a very helpful guidance available to download from their website.