When you see the NZVS Approved trademark, you can be sure the product is completely suitable for vegetarians.
Vegetable oil or solid vegetable fat should be used rather than animal derived white cooking fats. Tallow, lard, suet or fish oils are not acceptable.
Margarine may contain whey* (a by-product of cheese-making) and E471 (which may be derived from fish oil or animal fat).
Milk, and butter made from milk fat, are acceptable.
Cheese made from animal rennet is unacceptable as animal rennet is an enzyme extracted from the stomach of slaughtered calves. Cheese produced with enzymes from plants or micro-organisms (i.e. microbial rennet or vegetable rennilaise) is vegetarian.
Acid whey is acceptable. Whey is not acceptable when animal derived rennet has been used in the cheese or casein making process.
Eggs must be free range. The name and address of the free range supplier must be submitted with application and it must comply with the Vegetarian Society standards.
Gelatine is a slaughter by-product and is therefore unacceptable.
No stock (liquid, cube or powder) containing meat, chicken or fish extract to be used.
Often contains anchovies, please check/advise source. Anchovies are a fish.
Juices may have been clarified using gelatine which is an animal slaughter by-product.
Normally acceptable, but not when slaughterhouse products (eg gelatine) or isinglass have been used, eg in clarification or filtration.