What foods do vegetarians refuse to eat?

December 21, 2025 •

4 min read

An estimated 5–10% of the global population follows a vegetarian diet, a practice that involves more than just avoiding meat. True vegetarianism encompasses abstaining from any food products made from meat, fish, or other animal by-products like gelatine or rennet.

Quick Summary

Vegetarians abstain from meat, poultry, and fish, but many also avoid subtle animal-derived ingredients. These can include gelatine, animal rennet, bone char, and various flavorings hidden in everyday products like cheese, candy, and refined sugar, depending on the individual's specific dietary principles.

Key Points

Core Exclusion: Vegetarians fundamentally refuse to eat meat, poultry, and fish.
Hidden Ingredients: Many seemingly vegetarian products contain hidden animal by-products like gelatin, animal rennet, and lard.
Gelatin in Common Foods: Products like marshmallows, gummy candies, and some yogurts contain gelatin made from animal parts.
Cheese and Rennet: Not all cheese is vegetarian; traditional hard cheeses like Parmesan often use animal rennet.
Sugar Processing: Some refined white sugar is filtered using bone char, an animal-derived product.
Variations in Diet: There are different types of vegetarians, such as Lacto-ovo, Lacto, Ovo, and Vegan, each with distinct dietary rules.

The Core Exclusions: Meat, Poultry, and Seafood

At its foundation, a vegetarian diet is characterized by the refusal to consume any animal flesh. This primary exclusion is what most people associate with vegetarianism and includes a clear avoidance of:

Red Meat: Beef, pork, lamb, and other mammals.
Poultry: Chicken, turkey, and other fowl.
Seafood: Fish, shellfish, crustaceans, and other aquatic animals.

Hidden Animal By-products to Watch For

Beyond the obvious, many foods that seem plant-based can contain animal derivatives. A diligent vegetarian must be aware of these non-obvious ingredients often sourced from animal slaughter.

Gelatin: The Unexpected Thickener

Gelatin is a setting or thickening agent derived from the processed collagen of animal bones, skin, and connective tissues, typically from pigs and cows. It is a very common ingredient in many surprisingly non-vegetarian products:

Marshmallows: Their signature spongy texture comes from gelatin.
Gummy Candies: Most gummy bears and worms owe their chewiness to gelatin.
Desserts: Gelatin is the primary ingredient in products like Jell-O.
Yogurt and Cream Cheese: Some low-fat versions use gelatin for a creamy texture.
Capsules: Many vitamin and medicine capsules use gelatin for their casing.

Animal Rennet in Cheese

Cheese-making typically uses rennet to curdle milk. Historically, this was extracted from the stomachs of calves, and many traditional cheeses still use animal rennet. Some vegetarians might not be aware that their favorite cheese could contain this ingredient. Notable examples of non-vegetarian cheese include traditional versions of Parmesan, Gruyère, and Gorgonzola. Thankfully, many brands now use microbial or vegetable-based rennet, and those avoiding animal products should look for packaging that confirms this.

Bone Char for Refined Sugar

Some cane sugar undergoes a refining process that uses bone char—charred cattle bones—as a decolourizing filter to achieve a snowy white color. While the final sugar product does not contain bone particles, the use of animal products in manufacturing makes it unsuitable for strict vegetarians and vegans. Alternatives like organic sugar, which is not filtered this way, and beet sugar, which is never filtered with bone char, are widely available.

Animal-Based Flavorings and Stocks

Savory dishes can also contain hidden animal products. For example, traditional recipes for:

Worcestershire Sauce and Caesar Dressing: These often contain anchovies for their distinct, salty flavor.
Canned Vegetable Soups: Some restaurant-style or canned varieties are made with a beef or chicken broth base for flavor.
Refried Beans and Tortillas: In many traditional recipes and restaurant preparations, lard (pork fat) is used.
French Fries: While just potatoes, some fast-food restaurants may fry them in animal fat.

Not All Vegetarians are the Same: Variations in Diet

Understanding what foods do vegetarians refuse to eat is more complex because not all vegetarians have the same dietary rules. The term is an umbrella for several sub-diets.

Lacto-ovo-vegetarian: The most common type in the Western world, including dairy products and eggs in their plant-based diet.
Lacto-vegetarian: Includes dairy but excludes eggs from their diet.
Ovo-vegetarian: Includes eggs but excludes all dairy products.
Vegan: The strictest form, excluding all animal products and by-products, including dairy, eggs, honey, and other non-food items like leather.

These variations highlight why communication about dietary needs is essential, especially when dining out.

Comparison of Dietary Restrictions


Food/Ingredient	Lacto-ovo	Lacto	Ovo	Vegan	Pescatarian (not vegetarian)
Meat (Beef, Pork)	No	No	No	No	No
Poultry (Chicken)	No	No	No	No	No
Fish/Seafood	No	No	No	No	Yes
Eggs	Yes	No	Yes	No	Yes
Dairy Products	Yes	Yes	No	No	Yes
Gelatin	No	No	No	No	No
Honey	Yes	Yes	Yes	No	Yes
Animal Rennet	No	No	No	No	No
Bone Char Sugar	Depends	Depends	Depends	No	Depends

How to Ensure Your Food is Truly Vegetarian

For those new to vegetarianism or cooking for a vegetarian guest, careful attention is key:

Read Labels Thoroughly: Look for ingredients like gelatin, rennet, lard, or stock.
Look for Certifications: In some regions, a product may carry a “V-label” or other vegetarian certification.
Ask When Dining Out: Always inquire about ingredients in dishes, especially sauces and soups.
Choose Whole Foods: Minimizing processed foods naturally reduces the risk of encountering hidden animal derivatives.
Seek Alternatives: Many vegetarian substitutes exist for common non-vegetarian products, such as agar-agar for gelatin.

For more specific guidance on ingredients and vegetarian food, the Medical News Today article on Lacto-ovo vegetarianism is a valuable resource for understanding the common vegetarian diet.

Conclusion

Understanding what foods do vegetarians refuse to eat is a nuanced practice that goes well beyond the simple exclusion of animal flesh. It involves a careful examination of ingredient labels, an awareness of hidden animal by-products like rennet and gelatin, and a recognition of the various forms of vegetarianism. By paying close attention to these details, individuals can confidently navigate a vegetarian diet, making informed choices that align with their ethical and health-based principles. Whether you are a long-time vegetarian or just exploring the lifestyle, continuous learning about ingredients is the best way to ensure your food is truly meat-free.

Frequently Asked Questions

No, a core principle of vegetarianism is the refusal to eat any type of animal flesh, which includes meat, poultry, and fish.

Yes, but with a caveat. While many cheeses are vegetarian-friendly, some traditional hard cheeses use animal rennet from a calf's stomach during production. Vegetarians should look for labels specifying 'microbial' or 'vegetarian' rennet.

No, gelatin is not vegetarian. It is made from collagen derived from animal bones, skin, and connective tissues. It is commonly found in marshmallows, gummy candies, and some low-fat dairy products.

Not always. Some refined white cane sugar is processed using bone char, a product made from cattle bones. Vegetarians and vegans should choose beet sugar, organic sugar, or look for certified brands.

A vegan is a stricter type of vegetarian who avoids all animal products and by-products, including dairy, eggs, and honey. A vegetarian may include some animal by-products like dairy and/or eggs in their diet.

Hidden animal products include gelatin (in candies, marshmallows), animal rennet (in some cheeses), lard (in refried beans, tortillas), stock (in some soups), anchovies (in Worcestershire sauce, Caesar dressing), and bone char (in some refined sugar).

You should read the ingredients label carefully and look for vegetarian or vegan certification symbols. Be mindful of ingredients like 'gelatin,' 'enzymes' (unless specified as microbial), 'rennet,' and check how sugar or other additives are processed.