BS ISO 23662:2021 pdf download – Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims In the case of compound food ingredients, each food ingredient shall meet the technical criteria of this document to be suitable for ovo-vegetarians. To avoid the unintended presence of non-ovo-vegetarian substances, all stages of production, processing and distribution shall be designed to take the appropriate precautions in conformity with GMPs. If the same production line is shared with non-ovo-vegetarian products/ingredients, thorough cleaning or comparable measures in conformity with GMPs shall be carried out before starting the production of ovo-vegetarian products. This extends to all associated machinery, equipment, utensils and surfaces. Appropriate precautions in conformity with GMPs shall be taken before ovo-vegetarian products are prepared, produced or packaged. FBOs, companies working on their behalf or companies over which the FBO has effective control shall not have carried out tests of any kind on animals for the final product available to the consumer bearing an ovo-vegetarian claim. However, for single ingredient foods and individual ingredients including processing aids, FBOs, companies working on their behalf or companies over which the FBO has effective control shall not have carried out tests of any kind on animals, except when required by public authorities’ regulatory procedures. 4.4 Foods and food ingredients suitable for lacto-vegetarians These are foods and food ingredients (including additives, flavourings, enzymes and carriers) or processing aids that are not products of animal origin and in which, at no stage of production and processing, use has been made of food ingredients (including additives, flavourings, enzymes and carriers) or processing aids that are of animal origin, except for the following and/or their components or derivatives: — milk or dairy products or colostrum; — honey or bee products (e.g. beeswax, propolis); — products derived from the wool of living animals (e.g. lanolin). In the case of compound food ingredients, each food ingredient shall meet the technical criteria of this document to be suitable for lacto-vegetarians. To avoid the unintended presence of non-lacto-vegetarian substances, all stages of production, processing and distribution shall be designed to take the appropriate precautions in conformity with GMPs. If the same production line is shared with non-lacto-vegetarian products/ingredients, thorough cleaning or comparable measures in conformity with GMPs shall be carried out before starting the production of lacto-vegetarian products. This extends to all associated machinery, equipment, utensils and...
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