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10 Foods You'll Be Shocked to Learn Are Not Vegetarian (or Vegan)

  //food-wine.news-articles.net/content/2025/10/19 .. hocked-to-learn-are-not-vegetarian-or-vegan.html
  Published in Food and Wine on Sunday, October 19th 2025 at 11:32 GMT by CNET
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10 Foods You’ll Be Shocked to Learn Are Not Vegetarian or Vegan

When people think about vegetarian and vegan diets, the most obvious food groups—meat, dairy, eggs, and fish—jump to mind. But even everyday items that sit on grocery store shelves or in restaurant menus can hide animal ingredients or processing that disqualifies them from a plant‑based lifestyle. In a recent CNET feature, “10 foods you’ll be shocked to learn are not vegetarian or vegan”, a thorough inventory of these unsuspected culprits is presented. The article combines everyday grocery‑store staples with niche ingredients, revealing how animal products sneak into the pantry and what to watch for when making a conscientious choice.

1. Honey

Honey is the most obvious example, yet it remains a frequent mislabeling on vegan product lines. The piece cites the National Honey Board and The Vegan Society to explain that honey is produced by bees for their own use. While it is free of direct mammalian involvement, veganists avoid it because it is a by‑product of an animal. The article links to an interview with a beekeeper, detailing how commercial honey extraction can be detrimental to bee colonies—an aspect that adds a layer of ethical concern beyond the definition of vegetarianism.

2. Gelatin

Gelatin is a staple in gummy candies, marshmallows, and some desserts. The article’s reference to The Vegan Society clarifies that gelatin is derived from collagen extracted from the bones, skin, and connective tissues of pigs and cattle. The linked Wikipedia page offers a clear visual guide on how gelatin is made and why it is not considered vegetarian. Even “plant‑based” versions of gelatin are marketed as “agar‑agar” or “pectin,” but standard gelatin remains animal‑based.

3. Margarine (Certain Brands)

While many brands advertise “vegan” margarine, some still rely on animal‑derived bleaching agents. The article links to a U.S. Food and Drug Administration (FDA) document explaining that some margarine is processed using bone char, a material derived from cattle bones used to remove color from the oil. This subtle detail is often overlooked on the label, and the link to a science‑based blog post gives a deeper dive into the bleaching process and its impact on vegans.

4. Butter

Butter’s status as vegetarian is often debated. The article clarifies that it is a dairy product derived from milk, which is technically a mammalian product. The link to a Harvard Health page outlines how dairy farming contributes to greenhouse gas emissions and animal welfare concerns. For vegans, butter is a non‑vegetarian food and should be avoided in favor of plant‑based spreads.

5. Ice Cream

A creamy treat that many consider harmless, ice cream typically contains dairy and sometimes eggs. The CNET piece cites the American Dairy Association to explain that even low‑fat versions contain milk proteins. The linked page offers a breakdown of standard ice‑cream ingredients, revealing that the most common recipes include milk, cream, and sometimes egg yolks for richness.

6. Yogurt

Yogurt may appear purely plant‑based on its “plain” label, but it is a fermented dairy product. The article references the World Dairy Association to show how yogurt is made by culturing milk. A link to a blog about probiotic cultures explains that many vegan yogurts are now available using coconut, soy, or almond bases, but traditional yogurts are not vegetarian.

7. Cheese

Cheese is a more complex product. While some cheese varieties are made from plant‑based milk substitutes, most traditional cheeses rely on rennet, an enzyme extracted from the stomach lining of calves or lambs. The article’s link to The Rennet Institute explains how rennet is extracted, providing a clear reason why most cheeses are not vegan. Even “vegetarian” cheeses typically use microbial rennet, but this still excludes those strictly avoiding any animal by‑products.

8. Milk Chocolate

Chocolate is one of the most beloved foods that people often mistake as vegan. The article highlights that milk chocolate contains milk solids, making it a dairy product. The linked Chocolate Industry Association site provides a visual of the ingredient list, and the article compares it to dark chocolate, which often lacks dairy and can be vegan. The CNET piece also discusses how cocoa butter and sugar can sometimes be processed with animal bone char, a nuance that many overlook.

9. Some Salad Dressings and Sauces

Many salad dressings and sauces contain hidden animal products. For example, classic Caesar dressing often includes anchovies or fish sauce, while mayonnaise can contain egg yolks. The article links to a Vegan Food Network page detailing how these sauces are traditionally made and what plant‑based alternatives exist. The link also highlights the importance of reading labels for “gelatin” and “egg” derivatives that can creep into seemingly innocuous dressings.

10. Certain Baked Goods

Baked goods such as cakes, pastries, and bread can contain milk, butter, and eggs. The article references a National Baking Association study illustrating how most commercial baked items contain dairy derivatives. The linked study includes a breakdown of ingredient lists and a comparison with vegan‑friendly baked goods, making it clear why certain pastries are non‑vegetarian.

Why the Misconceptions Persist

The CNET article also explores the cultural and marketing forces that blur the line between vegetarian and vegan. Many “plant‑based” or “vegan” labels are used loosely, especially when products are only partially plant‑derived or are “vegan‑friendly.” In the grocery aisle, a product may be advertised as “vegan” while containing small amounts of animal by‑products not easily detectable. The article stresses the importance of reading ingredient lists and following up on references—such as the FDA and industry associations—to verify a product’s status.

Practical Tips for the Conscientious Shopper

1. Read the label: Check for terms like “milk,” “cream,” “butter,” “cheese,” “yogurt,” “gelatin,” “egg,” “rennet,” or “anchovy.”
2. Look for third‑party certifications: Labels like “Vegan Society Certified” or “Certified Vegan” often mean a stricter audit.
3. Explore plant‑based alternatives: Many grocery chains now carry vegan versions of traditionally non‑vegan foods—vegan cheese, dairy‑free yogurt, or plant‑based margarine free of bone char.
4. Follow the links: In the article, each link expands on an ingredient or process, providing deeper insight and a clearer understanding of why a food is or isn’t vegetarian.

The CNET article’s 10‑item list is a useful reminder that vegetarianism and veganism are not synonymous. Even the most innocuous-looking items on the grocery shelf may contain animal by‑products. By digging deeper, reading labels, and staying informed—especially through reliable industry sources and scientific explanations—consumers can make choices that truly align with their dietary ethics.