What foods are not vegetarian friendly?

October 21, 2025 •

3 min read

Did you know that gelatin, a common ingredient in many candies and desserts, is made from boiling down animal skin and bones? This is just one example of what foods are not vegetarian friendly, as many products contain hidden animal-derived ingredients that are not obvious to the casual shopper.

Quick Summary

Many products contain hidden animal-derived ingredients like gelatin, rennet, cochineal, and L-cysteine. Knowing these additives is key to a vegetarian diet.

Key Points

Hidden Ingredients: Many processed foods contain non-obvious animal-derived ingredients such as gelatin, rennet, and cochineal.
Non-Vegetarian Cheese: Some cheeses, including authentic Parmesan and Gruyère, use animal rennet and are not suitable for vegetarians.
Red Dyes from Insects: The red food coloring cochineal (E120) is made from crushed beetles and is used in candies and yogurts.
Unexpected Animal Products: Animal products can appear in surprising places, like gelatin in marshmallows, fish bladders (isinglass) in beer, and L-cysteine from hair in bread.
Label Reading is Key: The most reliable way to avoid non-vegetarian foods is to carefully read all ingredient lists and look for third-party vegetarian certifications.

Common Non-Vegetarian Food Categories

While most people know that meat, poultry, and fish are not vegetarian, it is important to reiterate these foundational exclusions before diving into less obvious examples. A standard vegetarian diet excludes the flesh of any animal, including red meat (beef, pork), poultry (chicken, duck), and seafood (fish, shellfish). Many vegetarians who also consume dairy and eggs are considered lacto-ovo-vegetarians, but even they must be vigilant about the following lesser-known ingredients.

Hidden Animal-Derived Ingredients

The most challenging aspect of maintaining a vegetarian diet is scrutinizing processed foods for animal-derived ingredients that serve as gelling agents, colorings, or dough conditioners. These often appear in products where you least expect them.

Gelatin

Gelatin is a translucent, tasteless gelling agent made by boiling the skin, bones, tendons, and ligaments of cows and pigs. It is famously used in desserts like Jell-O and marshmallows, but also appears in many other unexpected items, including some brands of gummy candies, frosted cereals, and even the capsules for certain vitamins and medications.

Rennet in Cheese

Not all cheese is vegetarian-friendly, a fact that often surprises new vegetarians. Traditional rennet is an enzyme sourced from the stomach lining of young ruminant animals, such as calves. It is used to curdle milk during the cheesemaking process. Many artisanal and authentic European cheeses, including Parmigiano Reggiano, Gruyère, and Grana Padano, are required by law to use animal rennet. Fortunately, many manufacturers now use microbial or plant-based rennet, which is suitable for vegetarians. Labels may state “microbial enzyme” or “vegetarian rennet,” but in the absence of such wording, it is best to assume it is not vegetarian.

Cochineal (Carmine)

This vibrant red food coloring, also known as carmine, carminic acid, or natural red #4 (E120), is derived from crushed cochineal beetles. It is used to color a variety of food and cosmetic products, such as some red candies, yogurts, juices, and baked goods. Because of its insect origin, it is not suitable for a vegetarian diet.

L-Cysteine

L-Cysteine is an amino acid used as a dough conditioner to improve the texture of baked goods. While it can be synthesized or sourced from plant matter, it is often derived from less savory sources, such as animal hair and feathers. This ingredient can be found in some commercial breads, bagels, and baking mixes.

Other Animal-Derived Additives

Whey and Casein: These are milk proteins used in many processed foods, including breads, baked goods, protein powders, and some "non-dairy" items like coffee creamers. While most dairy-consuming vegetarians (lacto-vegetarians) accept them, strict vegetarians and vegans do not.
Isinglass: This is a form of gelatin derived from the swim bladders of fish and is used as a fining agent to clarify certain beers and wines.
Shellac (Confectioner’s Glaze): Derived from the resinous secretions of the female lac bug, this is used as a glaze on some candies and sweets.
Worcestershire Sauce: Many traditional recipes for this sauce include anchovies or fish sauce, making it non-vegetarian.
Soups and Broths: Many commercial soups, including some seemingly innocent vegetable soups, may contain beef or chicken stock for flavor.

Comparison of Animal-Derived vs. Vegetarian Ingredients


Ingredient (Non-Vegetarian)	Source	Common Uses	Vegetarian Alternative(s)
Gelatin	Animal bones, skin, and connective tissue	Gummy candies, marshmallows, Jell-O, capsules	Agar-Agar, Carrageenan, Pectin, Konjac
Animal Rennet	Stomach lining of calves	Many aged cheeses (e.g., Parmesan)	Microbial or Plant-based rennet
Cochineal (Carmine)	Crushed cochineal beetles	Red coloring in yogurts, juices, candies	Plant-based dyes from beet or radish
L-Cysteine	Animal hair and feathers	Dough conditioner in baked goods	Synthesized or plant-derived versions
Isinglass	Fish bladders	Clarifying agent for beer and wine	Vegan fining agents (e.g., Bentonite clay)

How to Read Labels Like a Pro

To confidently avoid non-vegetarian foods, careful label reading is a non-negotiable skill. Look for third-party certifications, but also be prepared to investigate ingredients on your own. When in doubt, contact the manufacturer for clarification. Organizations like Veganuary provide excellent resources for interpreting food labels and understanding ingredient origins.

Conclusion

Adhering to a vegetarian diet involves more than just avoiding meat and fish; it requires vigilance against a range of hidden animal-derived ingredients. By becoming familiar with common non-vegetarian additives like gelatin, rennet, and cochineal, and by carefully inspecting food labels, vegetarians can make informed choices to ensure their diet aligns with their values. This mindful approach to shopping and eating is the most effective way to navigate the complexities of modern food production.

Frequently Asked Questions

No, not all cheese is vegetarian. Traditional rennet, used to curdle milk, is sourced from the stomach lining of calves. You must check the label for 'microbial enzymes' or 'vegetarian rennet' to ensure it's vegetarian.

Gelatin is a gelling agent made by boiling the bones, skin, and connective tissues of animals like cows and pigs. It is commonly found in gummy candies, marshmallows, desserts like Jell-O, and some medication capsules.

No. The red dye known as cochineal, carmine, or Natural Red #4 (E120) is made from crushed cochineal beetles and is not vegetarian. Look for alternative plant-based colorings from beet or radish.

Sometimes. Certain commercial breads and baked goods may contain animal products. Examples include whey, casein, or L-cysteine, a dough conditioner that can be derived from animal hair or feathers.

Both casein and whey are proteins derived from animal milk. Casein is the main protein in milk curds, while whey is the liquid byproduct of cheesemaking. Neither is suitable for vegans, but both are considered vegetarian by lacto-vegetarians.

Whether honey is vegetarian is a topic of debate, but it is not vegan, as it is produced by bees. Many vegetarians consume it, while others who avoid all animal by-products do not.

The best method is to read the ingredient list carefully, look for a certified vegetarian label (like the V-label), and, if unsure, contact the manufacturer directly for clarification on ambiguous ingredients.