In 1944 The Vegan Society created the word 'vegan' - our Trademark is the authentic international vegan standard. Today, products must pass the following criteria to be eligible for registration. A dedicated and experienced team check each individual product application against the criteria, and query any potential inclusion of animal ingredients, including those not present in the final product. Working with manufacturers, audits for products at high-risk of cross contamination with animal ingredients are carried out to give vegan consumers further reassurance. We renew the registration of each product annually to ensure information is accurate and up to date. Check out the products that made it through here.
The Vegan Society understands the word ‘animal’ to refer to the entire animal kingdom, that is all vertebrates and all multicellular invertebrates. The word may be used either as a noun or an adjective and to refer to either a species or an individual animal, depending on context. Unless otherwise stated, it usually means non-human animals.
The manufacture and/or development of the product, and where applicable its ingredients, must not involve, or have involved, the use of any animal product, by-product or derivative.
The development and/or manufacture of the product, and where applicable 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
The development and/or production of genetically modified organisms (GMO) must not have involved animal genes or animal-derived substances. Products put forward for registration which contain or may contain any GMOs must be labelled as such.
Kitchen and hygiene standards
Dishes that are to be labelled vegan must be prepared separately from non-vegan dishes. As a minimum surfaces and utensils must be thoroughly washed prior to being used for vegan cooking. We strongly recommend that a separate set of utensils be procured for this purpose. Be aware of the risk of cross-contamination from non-vegan sources in your kitchen, and take all reasonable practical steps to eliminate this.