Surprising Foods That Aren't Vegan or Vegetarian

Many Common Food Items Contain Hidden Animal Ingredients

When scanning ingredient lists, many people would be surprised to learn just how many foods that seem innocuous actually contain animal byproducts. From baked goods and candy to beer and potato chips, a wide range of popular snacks and beverages aren’t fully plant-based as one may assume. Let’s explore some examples.

Key takeaways

Check labels for gelatin in marshmallows and gummies, which is derived from animal bones, skin, and connective tissues.
Avoid confectioner’s glaze or shellac on candies, as these shiny coatings are made from insect secretions.
Some non-dairy creamers and cheeses contain milk-derived proteins like casein or whey despite their dairy-free labeling.
Look for Vitamin D2 instead of D3 in cereals, as D3 is often sourced from sheep’s wool lanolin.
Choose organic or beet sugar to ensure the refining process did not involve bone char from cattle.

Marshmallows

The fluffy texture of marshmallows comes from gelatin, which is made by boiling the bones, skins, and connective tissues of pigs and cows. Most mainstream marshmallow brands use gelatin as a stabilizer. Vegan marshmallow alternatives swap it out for agar agar or carrageenan derived from seaweed.

Gummy Candies

Gelatin shows up frequently in gummy candy, giving chewy snacks like Gummy Bears their signature texture. Vegan gummies are made with pectin from fruit or seaweed extracts instead.

Frosting

Buttercream frostings are loaded with dairy butter or cream. To make a vegan version, swap in plant-based margarines or coconut oil instead.

Worcestershire Sauce

The tangy flavor of Worcestershire comes from anchovies. To get that umami taste in a vegan recipe, use soy sauce or mushrooms instead.

Refried Beans

While beans themselves are plant-based, many commercial brands of refried beans use lard (pork fat) as a flavoring. Check labels carefully to find vegetarian alternatives or make your own.

Beer and Wine

Surprisingly, some beers and wines use animal products in processing. For example, isinglass (a collagen derived from fish bladders) is sometimes used to filter beer. Certain wines use egg whites, gelatin, or casein (milk protein) in clarification.

The Deceptive Nature of Confectionery Glazes and Coatings

Beyond the obvious gummy candies, many shiny, hard-shelled confections rely on a substance known as confectioner’s glaze, or more commonly, shellac. This ingredient is derived from the secretions of the lac insect, harvested from trees in Southeast Asia. Because the process involves collecting the resinous substance produced by the insects—and often involves the insects themselves during the harvesting stage—it is classified as an animal byproduct. You will find this glaze on everything from jelly beans and chocolate-covered raisins to certain brands of mints and seasonal holiday candies. Always look for the terms “resinous glaze” or “confectioner’s glaze” on the label; if you are strictly vegan, these are ingredients to avoid.

Dairy Derivatives Hiding in “Non-Dairy” Creamers and Snacks

Consumers often conflate the term “non-dairy” with “vegan,” but this is a dangerous assumption for those avoiding animal products. By FDA standards, the label “non-dairy” simply means the product does not contain a significant amount of lactose or milk fat, but it does not prohibit the use of milk-derived proteins like casein or whey. Many powdered coffee creamers, for instance, utilize sodium caseinate—a protein derived from milk—to provide a creamy mouthfeel and stability. Similarly, some “dairy-free” cheese alternatives and snack crackers use whey powder as a flavor enhancer or binding agent. Always scan the allergen statement for “milk” or “casein,” as these are explicit indicators that the product is not vegan, despite the misleading marketing on the front of the package.

The Hidden Complexity of Breakfast Cereals and Fortified Foods

Many breakfast cereals are fortified with Vitamin D3, which is almost exclusively sourced from lanolin—a substance derived from sheep’s wool. While the amount of D3 is nutritionally negligible in terms of bulk, it is a significant point of concern for ethical vegans. Furthermore, some cereals utilize honey as a primary sweetener, which is excluded from a strict vegan diet. Beyond cereals, orange juices and plant-based milks fortified with D3 often share this same animal-derived origin. For those who prioritize a plant-only lifestyle, look for products that specify “Vitamin D2,” which is derived from yeast or mushrooms, or seek out certified vegan labels that guarantee the source of all micronutrients.

Savory Umami Additives and Fish-Based Flavor Enhancers

The pursuit of the “umami” flavor profile leads many food manufacturers to incorporate ingredients that are far from vegetarian. Beyond the well-known anchovies in Worcestershire sauce, many savory snack foods—particularly those flavored with “natural flavors”—may contain fish sauce, shrimp paste, or clam extract. This is especially prevalent in Asian-inspired snack mixes, rice crackers, and certain salad dressings. Additionally, “dashi,” a foundational stock in Japanese cuisine, is traditionally made from bonito flakes (dried, fermented, and smoked skipjack tuna). If you are dining out or buying processed snacks labeled “savory” or “seafood-flavored,” always verify whether the umami source is derived from seaweed (kombu) or animal matter.

The Use of L-Cysteine in Commercial Bread and Bakery Products

Commercial bread production often requires dough conditioners to ensure uniform texture and shelf stability. One of the most common, yet hidden, ingredients is L-cysteine. While it can be produced synthetically, it is traditionally derived from human hair or poultry feathers. Large-scale industrial bakeries frequently use this amino acid to soften dough and reduce processing time. While the source is rarely listed on the nutritional label, it is a common industry standard. If you are concerned about this, prioritize buying bread from local artisan bakeries that use simple, transparent ingredient lists (flour, water, yeast, salt) or look for organic labels, as many organic certifications prohibit the use of L-cysteine derived from animal sources.

Animal-Derived Pigments and Food Colorings

The vibrant red hues found in everything from strawberry yogurt and fruit juices to processed meats and candy are frequently the result of carmine, also known as cochineal extract or E120. This pigment is obtained by crushing the dried bodies of the cochineal, a type of scale insect native to South America. Despite its natural origin, it is strictly an animal-derived product. While manufacturers are required to list it as “carmine” or “cochineal extract” in the ingredient list, it is easy to overlook if you are scanning quickly for the word “meat.” If you see a bright red food product that does not explicitly state it is colored with beet juice or lycopene, there is a high probability it contains carmine.

The Role of Bone Char in Sugar Refining

One of the most debated topics in the vegan community is the use of bone char in the sugar refining process. Many conventional cane sugar brands use granular bone char—which is literally the charred bones of cattle—to decolorize and refine their sugar to a stark white color. Because the bone char acts as a filter rather than a direct ingredient, it is not present in the final product and therefore does not appear on the ingredient label. For those who want to avoid this, the best practice is to opt for organic cane sugar, beet sugar, or products labeled as “unrefined,” as these are processed using alternative methods like ion-exchange resins or carbon-based filtration that do not involve animal remains.

FAQ

Why do so many foods contain hidden animal ingredients?

Often it comes down to texture, flavor, and processing. For example, gelatin helps give a chewy texture, eggs can clarify beverages, and animal fats enhance flavor.

Are foods with minimal animal products still considered vegetarian?

It depends. While some vegetarians avoid all animal products, others may still consume foods with small amounts of dairy, eggs or other ingredients.

How can you tell if a food contains animal products?

Carefully read the ingredient list for any items derived from animals. Some common examples include milk, eggs, honey, gelatin and shellac. When in doubt, check with the manufacturer.

What if I accidentally eat something with hidden animal products?

Don’t feel bad – it’s a very common mistake! Just try to be more vigilant about labels moving forward. Over time, it will get easier to spot animal-derived components.