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Excipients (Inactive ingredients)Ĭertain excipients (such as gelatin) make a preparation unsuitable for vegetarians and vegans.

When choosing a preparation that is suitable for a vegetarian or vegan it is necessary to consider the appropriateness of both the active and inactive ingredients. Vegetarian diets meet the same food requirements as vegan diets, with the difference that in their production or processing, the following ingredients (or their components or derivatives) may be added or used: milk and dairy products, colostrum, eggs, honey, beeswax, propolis or wool grease (including lanolin derived from the wool of living sheep or their components or derivatives). The European Vegetarian Union defines food suitable for vegans as foods that are not products of animal origin and in which, at no stage of production and processing, use has been made of or the food has been supplemented with, ingredients (including additives, carriers, flavourings or enzymes), processing aids or other substances that are of animal origin.