Vegan Trademark standards

You are here

» Vegan Trademark standards

The Vegan Trademark is the authentic international vegan standard and is managed by The Vegan Society; the charity that created the word 'vegan' back in 1944. Our dedicated and experienced vegan team check each product application against the below criteria, working with manufacturers and suppliers across a range of fields to ensure that each product meets the highest vegan standards. The Vegan Trademark is renewed on a yearly basis to ensure we have the most up to date information on all the products we certify.


The Vegan Society understands the word 'animal' to refer to the entire animal kingdom. That is all vertebrates and all multicellular invertebrates. 'Animal' can refer to a species or an individual; and is used as a noun or an adjective, as required. Unless otherwise stated, it usually means non-human animals.

Animal ingredients

The manufacture and/or development of the product, and its ingredients, must not involve or have involved, the use of any animal product, by-product or derivative.

Animal testing

The development and/or manufacture of the product, and its ingredients, must not involve or have involved, testing of any sort on animals conducted at the initiative of the company or on its behalf, or by parties over whom the company has effective control. 

Genetically Modified Organisms (GMOs)

The development and/or production of GMOs must not have involved animal genes or animal-derived substances. Products put forward for trademark registration that contains or may contain any GMOs must be labelled as such.


The Vegan Trademark standards require brands to minimise cross-contamination as far as is reasonably practicable and possible. Brands should be able to confirm that their company strives diligently to minimise cross contamination from animal* substances used in other (non-vegan) products.

Restaurants and Catering Establishments: As a minimum, surfaces and utensils must be thoroughly cleaned down prior to being used for preparing, cooking and serving vegan products. Brands must be aware of the risk of cross-contamination from non-vegan sources in the storage and production areas and take all reasonable, practical steps to eliminate this. If producing non-vegan dishes, we strongly recommend preparing/cooking the vegan dishes first.

Manufacturing Facilities: Companies must be aware of the risk from ingredients of animal* origin (including derivatives) in the production area and take all reasonable, practical steps to eliminate this. Potential methods of cross-contamination prevention to consider include: sufficient segregation measures, effective hygiene and good management practices. As a minimum, production lines must be thoroughly cleaned down (and flushed, if necessary, with a vegan-suitable material) prior to being used for a vegan production line. If producing non-vegan lines at the same facilities, we strongly recommend running the vegan line first.

*The Vegan Society understands the word “animal” to refer to the entire Animal Kingdom, that is all vertebrates and multi-cellular invertebrates.”

Reg. Charity No: 279228 Company Reg. No: 01468880 Copyright © 1944 - 2024 The Vegan Society