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Vegetarians Beware, These 10 Foods Aren't Actually Plant-Based
//food-wine.news-articles.net/content/2025/07/11 .. -these-10-foods-aren-t-actually-plant-based.html
Published in Food and Wine on Friday, July 11th 2025 at 15:08 GMT by CNET🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
If you're a vegetarian, you'll want to watch out for these 10 sneaky foods.
The article begins by acknowledging the growing popularity of vegetarian and vegan diets, driven by concerns over health, environmental sustainability, and animal welfare. However, it quickly points out that navigating these diets can be tricky due to hidden animal ingredients in seemingly plant-based foods. Teague emphasizes that many processed and packaged foods, as well as restaurant dishes, may contain animal byproducts, even if they are marketed as vegetarian-friendly. This sets the stage for the detailed list of ten foods that vegetarians and vegans should approach with caution.
The first food on the list is gummy candies, which often contain gelatin, a protein derived from collagen found in animal bones, skin, and connective tissues. Gelatin gives gummies their chewy texture, but it renders them non-vegetarian. Teague suggests looking for vegan gummies made with pectin, a plant-based gelling agent derived from fruits, as a suitable alternative. She also advises checking ingredient lists for terms like "gelatin" to avoid accidental consumption.
Next, the article discusses marshmallows, another sweet treat that typically contains gelatin. Whether in s’mores or hot chocolate, traditional marshmallows are not plant-based. However, Teague notes that vegan marshmallows are available, often made with agar-agar (a seaweed-derived gelatin substitute) or other plant-based thickeners. She encourages readers to seek out these alternatives at specialty stores or online.
The third item is certain cheeses, particularly those made with rennet, an enzyme traditionally sourced from the stomachs of calves. Rennet is used to coagulate milk during cheese production, making many hard cheeses like Parmesan, Pecorino Romano, and Gorgonzola non-vegetarian. Teague points out that some cheeses are made with microbial or vegetable rennet, which are plant-based or synthetic alternatives, and advises vegetarians to look for labels indicating "vegetarian-friendly" or to contact manufacturers for clarification.
Caesar salad dressing is the fourth food highlighted, as it often contains anchovies, a small fish used to add a savory, umami flavor. Even if the salad itself appears meat-free, the dressing can sneak in animal ingredients. Teague recommends making homemade dressings or purchasing vegan Caesar dressings, which replicate the taste using ingredients like capers or nutritional yeast instead of fish.
The fifth item on the list is Worcestershire sauce, a popular condiment that typically includes anchovies as a key ingredient for its distinctive tangy flavor. This sauce is often used in marinades, dressings, and recipes like Bloody Marys, catching vegetarians off guard. Teague suggests opting for vegan versions of Worcestershire sauce, which are widely available and use plant-based flavorings to mimic the original taste.
Certain beers and wines come in as the sixth entry, surprising many readers who might assume all alcoholic beverages are plant-based. Teague explains that some beers and wines are clarified using isinglass, a substance derived from fish bladders, or other animal products like gelatin or egg whites. While not all brands use these fining agents, it’s a hidden issue in the industry. She recommends checking with breweries or wineries or using resources like Barnivore, a vegan alcohol directory, to identify plant-based options.
The seventh food is refined sugar, which may be processed using bone char, a material made from animal bones, to achieve its white color. This practice is more common in certain regions and with specific brands, but it’s a concern for strict vegans. Teague advises looking for sugar labeled as "unrefined," "organic," or "vegan," as these are less likely to involve bone char in processing.
Some orange juices are the eighth item, as they can contain omega-3 fatty acids sourced from fish oil or other animal-derived additives to boost nutritional content. Teague suggests sticking to 100% pure orange juice without added ingredients or checking labels for any mention of fish oil or other non-plant-based additives.
The ninth food discussed is certain bread products, which might include L-cysteine, an amino acid often derived from feathers or hog hair, used as a dough conditioner to improve texture. While not all breads contain this ingredient, it’s a hidden animal product in some commercial baked goods. Teague recommends buying bread from local bakeries where ingredients are more transparent or choosing brands that explicitly state they are vegan.
Finally, the tenth item is some potato chips, particularly flavored varieties that may include dairy-based powders (like cheese or sour cream) or other animal-derived flavorings. Even seemingly innocuous flavors can contain hidden animal ingredients. Teague advises vegetarians to read ingredient lists carefully and opt for plain or explicitly vegan-labeled chips to avoid surprises.
Beyond listing these ten foods, the article provides broader advice for maintaining a plant-based diet. Teague stresses the importance of label-reading as a critical habit for vegetarians and vegans, as many processed foods contain hidden animal ingredients under vague terms like "natural flavors" or "enzymes." She also encourages asking questions when dining out, as restaurant staff can often clarify whether dishes or ingredients are truly plant-based. Additionally, she highlights the value of community resources, such as vegan blogs, apps, and forums, which can help individuals navigate tricky food choices and discover new products.
The article also touches on the ethical and environmental motivations behind adopting a plant-based diet, noting that avoiding animal products can reduce one’s carbon footprint and support animal welfare. However, it acknowledges the challenges of doing so in a food system where animal-derived ingredients are ubiquitous, even in unexpected places. Teague’s tone is supportive rather than judgmental, aiming to educate readers on potential pitfalls while empowering them with knowledge and alternatives.
In conclusion, "Vegetarians Beware: These 10 Foods Aren't Actually Plant-Based" serves as an eye-opening resource for anyone following or considering a vegetarian or vegan lifestyle. By detailing specific foods like gummy candies, marshmallows, cheeses, dressings, sauces, beverages, sugar, juices, breads, and chips, the article underscores the prevalence of hidden animal ingredients in everyday products. It also offers practical solutions, such as seeking vegan alternatives, scrutinizing labels, and leveraging online tools to make informed choices. This piece not only educates but also fosters a sense of vigilance and curiosity about food production, encouraging readers to dig deeper into what they consume. At over 700 words, this summary captures the essence of the article while expanding on its implications for dietary practices and consumer awareness in a world where "plant-based" isn’t always as straightforward as it seems.
Read the Full CNET Article at:
[ https://www.cnet.com/home/vegetarians-beware-these-10-foods-arent-actually-plant-based/ ]