A simple water-soluble protein found in many animal tissues and liquids. It is mainly derived from the white of eggs (most likely from battery hens).

Clothing fibre derived from the alpaca, a relative of the llama.

Small, silvery fish of the herring family. Used mainly on pizzas and in some brands of Worcestershire sauce.

Clothing fibre made from the long silky hair of special breeds of rabbit or goat.

Animal Fat /
Animal Shortening

The fat derived from animal carcasses.

Savoury jelly derived from meat or fish.

The yellow to grayish-brown wax secreted by honeybees for constructing honeycomb.

Most bakers now use vegetable-based emulsifiers (471, 472, etc.) in their breads.
Also refer to Flour below.

Animal hair can be used for paint, shaving, bath, and tooth brushes. Watch for "Natural Bristle".

Usually made from gelatine, vegetarian alternatives are becoming more readily available (e.g. Vege-Caps).

Refer to Cochineal below.

The protein derived from cow's milk.

A clothing material that comes from the underbelly of a special breed of Himalayan goat (it's the animal's natural protection from the severe cold). It is obtained by combing each goat by hand during the moulting season.

Fish eggs. The fish must be killed to obtain the eggs.

Chewing gum

Likely to have been produced using animal rennet, which is derived from the stomach of killed calves. There are many non-animal rennet cheeses available - ask at your local health food shop. (For a listing of some of the cheeses available, refer to our Great Veggo Products page.)

Chewing gum

Produced from crab and shrimp shells.

A natural red dye derived from the dried bodies of the female scale insect Dactylopius coccus costa . May be listed as 'colour 120' when used in food products.

Usually from slaughtered ducks or geese, though some live plucking does occur; used in bedding.

Some vegetarians may wish to avoid battery eggs and/or barn eggs.

The fibrous, tough connective tissue surrounding muscle, and found in elastic tissues such as the walls of arteries. Used in cosmetics.

An ingredient used in many food products to facilitate the mixing of liquids that would otherwise not mix (e.g. oil and water). Emulsifiers can be derived from plant or animal sources.

Made from wool or fur. Felt is usually made from wool, but it can be made from fur. You should be careful buying a felt hat as it may be either. Rabbit skin is often the source of fur for felt hats.

Fish Scales

Crushed scales from fish are sometimes used for the shimmering effect in cosmetics.

Some commercial flours are treated with treatment agent 920 (L-Cysteine) which can be extracted from duck and chicken feathers. It is used as a 'dough improver' or 'bread improver'. The L-Cysteine is added to the ingredients during the mixing process prior to baking. During mixing, it reacts with a protein in wheat. As the original L-Cysteine amino acid is not present in the final product, by law there is no requirement to list it as an ingredient.

A thickening, stabilising, emulsifying agent made by boiling animal skin, ligaments, bones, sinews or other connective tissue (usually cattle or pigs). Alternatives include Agar Agar, Carrageen and 'Gelozone'. Commercial vegetarian-suitable jelly mixes are also available - refer to our Great Places to Shop and Great Vegetarian & Vegan Products pages.

Glycerin/Glycerine

A colourless, sweet, thick, oily liquid which is obtained from animal or vegetable fats and oils. Used in making explosives and medicines and for sweetening foods. In spite of its sweetness glycerine is not a sugar.

Vegetarian gravy mixes are available (refer to our Great Vegetarian & Vegan Products pages). Be careful in restaurants.

A food made by bees for bees. Avoided by most vegans.

A fining agent derived from the swim bladders of certain fish, especially the Chinese sturgeon. Used in the production of most beers and wines (Refer to our Alcoholic Beverages page.)

Usually contains gelatine, athough alternatives are available. (Refer to our Great Places to Shop and Great Vegetarian & Vegan Products pages.)

A tough, insoluble protein that is the main structural constituent of hair, nails, feathers, horns, and hooves.

L-Cysteine

Refer to Flour above.

Lactic Acid

A bitter-tasting acid that forms when certain bacteria combine with lactose (milk sugar) or sugar. To produce lactic acid commercially, carbohydrates such as whey, cornstarch, potatoes or molasses are heated at high temperatures and fermented by bacteria.

The sugar derived from cow's milk. Sometimes produced as a by-product of the cheese making process.

A waxy grease extracted from sheeps' wool.

Rendered and clarified animal fat.

An emulsifier (which allows water & oils to mix); it is mostly derived from soy beans, seeds, peanuts and maize. Although it may be derived from eggs, in this form it is usually declared as 'egg yolk' on food packaging and not as '322'.

Around 10% of the value of an animal at slaughter is in its skin.

Extracted from the genitals of musk deer, musk rats, civet and beavers by a cruel and painful process. Used in perfumery and as a flavouring. Musk can be replaced with plant based labdanum oil.

Some pasta contains egg.

Some pastry contains animal fat.

PEG 120 (Methyl
Glucose Dioleate)

Used in some cosmetics/toiletries. Derived from fish oil.

PPG 20 (Methyl
Glucose Ether)

Used in some cosmetics/toiletries. Derived from fish oil.

PEG (Oleyl Alcohol)

Used in some cosmetics/toiletries. Derived from fish oil.

Enzyme from a pig's stomach, used like rennet.

All photographic film uses gelatine. Fuji laboratories have been investigating non-animal alternatives.

An enzyme taken from the stomach of killed calves and used in the cheese making process as a coagulation agent. There are many non-animal rennet cheeses available - ask at your local health food shop. These cheeses use microbial or fungal enzymes instead. (For a listing of some of the cheeses available, refer to our Great Vegetarian & Vegan Products page.)

Fish eggs, see Caviar above.

Royal Jelly

A secretion from the salivary glands of worker bees.

A glazing agent obtained from the resin produced by the lac insect. Used as a glaze on some lollies, chocolate coated nuts etc. and as a waxy coating on some fruits.

The shiny fibre made by silkworms to form their cocoons. To obtain the silk used in cloth, silkworms are usually boiled in their cocoons.

Many soaps contain animal fats and/or glycerine. Vegetable oil based soaps are widely available these days, just check the labels.

Watch out for meat-based stock. Be careful in restaurants. Vegetarian stock cubes are available, even in beef and chicken flavours (e.g. Massell).

See Leather above.

Derived from animal fat. Suet in recipes can be substituted with vegetable margarines (e.g. Nuttelex).

A type of animal fat. Used as an ingredient in some soaps and candles. Most commercial chips (not crisps) are pre-cooked in tallow by the manufacturer.

Many brands contain glycerine.

The watery part of milk that separates from the curds (the more thick or coagulable part), especially in the process of making cheese.

Worcestershire Sauce