More and more French people are turning to a vegetarian diet, whether for ethical, environmental or health reasons. According to a YouGov x Deliveroo survey published last year, nearly one in two French people say they are ready to try plant-based alternatives in their diet.
But “meat and fish free” doesn’t always mean “animal product free”. Behind seemingly plant-based recipes, little-known ingredients can be hidden, often discreet on the labels. Result: even the most vigilant consumers can be trapped.
Cheese, sweets or processed products: what are these foods that we wrongly believe are vegetarian? And how to avoid mistakes?
Cheeses, the first false friends of vegetarians
This is probably the most common trap. Many traditional cheeses use animal rennet, an enzyme extracted from the stomachs of young ruminants, essential for milk coagulation. This is particularly the case for parmesan, pecorino or even traditional Manchego. Certain counties, Gruyeres or Emmentals may also be affected.
Cheeses benefiting from an AOP (Protected Designation of Origin) must follow a traditional recipe, which very often includes the use of animal rennet. A detail rarely highlighted on packaging, but decisive for vegetarians.
Good news, however: not all cheeses are incompatible with a vegetarian diet. Many industrial cheeses, and some artisanal cheeses, today use microbial or vegetable rennet. This information is generally indicated on the label, but you still have to remember to look for it.
Sweets and desserts: watch out for gelatin
Another risk category: industrial confectionery and desserts. Gummy candies, marshmallows, mousses or certain pastries frequently contain gelatin, made from pork, beef or sometimes fish.
These ingredients are found in very popular products, such as marshmallow bears or certain dessert creams, which we imagine to have no connection with meat. Plant alternatives exist, such as agar-agar, but they still remain in the minority in mass distribution.
Dyes can also pose a problem: some reds, such as carmine (E120), come from crushed insects. Here again, careful reading of the list of ingredients is essential.
Processed products: hidden ingredients
Beyond the most obvious products, many processed foods can contain animal derivatives: sandwich bread, sauces, industrial soups or even certain wines and fruit juices, sometimes clarified with egg albumin, casein (milk protein) or fish gelatin.
These processes do not necessarily leave visible traces in the final product, which leads to confusion. For vegetarian consumers, the words “suitable for vegetarians” or the presence of specific labels remain one of the most reliable ways to avoid unpleasant surprises.