ISO 23662:2021
Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims
The document specifies the definitions and technical criteria to be fulfilled for foods and food ingredients to be suitable for vegetarians (including ovo-lacto-, ovo- and lacto-vegetarians) or vegans as well as for food labelling and claims.
It is applicable to business-to-business communication (B2B), to the food trade, and to food labelling and claims. The definitions and technical criteria apply only post-harvest/collecting.
It does not apply to human safety, environmental safety, socio-economic considerations (e.g. fair trade, animal welfare), religious beliefs and the characteristics of packaging materials.
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Technical criteria for foods and food ingredients suitable for vegetarians and vegans
4.1 General
4.2 Foods and food ingredients suitable for ovo-lacto-vegetarians
4.3 Foods and food ingredients suitable for ovo-vegetarians
4.4 Foods and food ingredients suitable for lacto-vegetarians
4.5 Foods and food ingredients suitable for vegans
5 Labelling and claims
Bibliography
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Technical criteria for foods and food ingredients suitable for vegetarians and vegans
4.1 General
4.2 Foods and food ingredients suitable for ovo-lacto-vegetarians
4.3 Foods and food ingredients suitable for ovo-vegetarians
4.4 Foods and food ingredients suitable for lacto-vegetarians
4.5 Foods and food ingredients suitable for vegans
5 Labelling and claims
Bibliography