Vegan Food Testing

The term vegan refers to a person who follows a lifestyle that avoids the use of animal products in all areas of life, including food, clothing, and personal care products. The term was coined in 1944 by Donald Watson, a British animal rights advocate, who founded the Vegan Society. He created the term vegan to describe a stricter form of vegetarianism that excluded all animal products. Today, the term vegan has expanded to encompass a broader lifestyle and ethical philosophy that seeks to reduce harm to animals, the environment, and human health. Many people adopt a vegan lifestyle for ethical, environmental, and/or health reasons, and strive to promote awareness and compassion towards all living beings..^(1,2)

Vegan Food ^(2-4)

Fruits: Apples, bananas, oranges, berries, melons, and more.
Vegetables: Leafy greens, broccoli, cauliflower, carrots, tomatoes, onions, peppers, and more.
Grains: Rice, quinoa, oats, barley, wheat, and more.
Legumes: Beans, lentils, chickpeas, peas, and more.
Nuts and seeds: Almonds, cashews, walnuts, peanuts, sesame seeds, chia seeds, and more.
Vegan meat substitutes: Tofu, tempeh, seitan, and plant-based burgers, sausages, and nuggets.
Dairy alternatives: Soy milk, almond milk, coconut milk, vegan cheese, and vegan yogurt.
Egg replacements: Tofu, chickpea flour, and vegan egg substitutes.

Types of vegetarian diet^(5-7)

Diet Type	Excludes	Includes
Acto-ovo Vegetarian	Meat, fish, poultry	Dairy products and eggs
Lacto-Vegetarian	Meat, fish, poultry, and eggs	Dairy products
Ovo-Vegetarian	Meat, fish, poultry, and dairy products	Eggs
Vegan	All animal products	None
Flexitarian		Primarily plant-based, small amounts of meat, fish, poultry, or dairy products
Pescatarian	Meat and poultry	Fish and seafood
Pollotarian	Meat, fish, and dairy products	Poultry

Nutritional and health importance^(8-10)

Advantages	Disadvantages
Lower in Saturated Fat: which can reduce the risk of heart disease and other health problems.	Potential Nutrient Deficiencies: A vegan diet can be lacking in certain nutrients, such as vitamin B12, iron, zinc, and omega-3 fatty acids. Vegans need to be mindful of including these nutrients in their diet through fortified foods or supplements.
Higher in Fibre: which can help with digestion and maintain a healthy weight.	Lower in Protein: Vegan diets may be lower in protein, which is essential for building and repairing tissues. However, plant-based sources like legumes, nuts, and seeds can provide adequate protein.
Rich in Nutrients: A well-planned vegan diet can provide all the necessary nutrients, including protein, iron, calcium, and vitamin B12, through plant-based sources.	Limited Food Choices: Vegan diets can be restrictive, which may limit food choices and make it harder to get all the necessary nutrients.

Adulteration in Vegan food products ⁽¹¹⁾

Adulterants	Purpose	Health Effects
Added Sugar	Improves taste and shelf-life	Can contribute to obesity, type 2 diabetes, and other health problems
Artificial Colours and Flavours	Improves appearance and taste	May cause allergic reactions and hyperactivity in some individuals
Contaminants (e.g., heavy metals, pesticides)	Unintentional addition through food production	Can cause long-term health effects, including cancer and neurological problems
Mislabelling	Deception of consumers for profit	Can lead to unintentional consumption of allergens or animal products
GMOs (genetically modified organisms)	Improves crop yield and pest resistance	Controversial, with concerns over environmental and health impacts

Testing of Vegan food products is essential to ensure their quality and safety for human

Overview of the Market :^{( 12)}

In 2022, the global vegan food market was valued at around USD 24.59 billion, with a significant increase in demand for plant-based products driven by a growing awareness of the health benefits they offer. Consumers are increasingly turning to vegan food to reduce their risk of developing heart disease, cancer, and other illnesses. The forecast for the vegan food market is promising, with an expected compound annual growth rate (CAGR) of 10.1% between 2023 and 2028. By 2028, the market is projected to reach a value of approximately USD 43.8 billion.

Recall of vegan products ⁽¹³⁾

On Friday, January 20th, there was a recall of several Jay and Joy vegan products due to the potential presence of Listeria monocytogenes, a bacterium that can cause mild flu-like symptoms, gastrointestinal issues like nausea, vomiting, and diarrhoea. However, in some rare cases, it can lead to severe complications. Individuals with weakened immune systems, pregnant women, babies, and the elderly are more susceptible to Listeria monocytogenes infections

Regulations and standards ⁽¹⁴⁾

First vegan food safety and labelling laws went into effect in India on June 10th, 2022. After finishing its investigation, the Food Safety and Standards Authority of India (FSSAI) produced guidelines to describe plant-based food products and help consumers in recognising them. The FSSAI initially released a draft of the Food Safety and Regulations (Vegan Food) Regulations on September 8, 2021, which became the nation of India's first plant-based food safety standards. The new rules specify what vegan food is as well as a new vegan food emblem to help consumers identify such products.

Labelling: Vegan foods should be labelled as "suitable for vegetarians" or "suitable for vegans". The label should also indicate if the food contains any allergens.

Ingredients: Vegan foods should not contain any animal products or by-products, including dairy, eggs, honey, and meat.

Nutritional requirements: Vegan foods should meet the nutritional requirements set by FSSAI, including the minimum levels of protein, fat, vitamins, and minerals.

Contaminants: Vegan foods should not contain any harmful contaminants, such as heavy metals or pesticides.

Food additives: Vegan foods should only contain approved food additives that are safe for consumption.

Food processing: Vegan foods should be processed in a hygienic and safe manner to prevent contamination and ensure food safety.

Vegan Analysis and testing methods offered by Eurofins

Eurofins offers a wide range of testing methods for vegan foods to ensure that they meet the requirements for a plant-based diet. Some of the common testing methods used by Eurofins for vegan foods include:

Testing Method	Description
Nutritional Analysis	Laboratory tests or software programs used to analyse the nutrient content of vegan foods, including levels of protein, carbohydrates, fat, vitamins, and minerals.
Allergen Testing	ELISA (enzyme-linked immunosorbent assay) tests or PCR (polymerase chain reaction) tests used to detect the presence of common allergens such as peanuts, tree nuts, soy, wheat, and dairy.
Contaminant Testing	Laboratory tests used to detect the presence of contaminants such as heavy metals, pesticides, and other toxins.
Sensory Testing	Trained sensory experts or consumer panels used to evaluate the taste, texture, and appearance of vegan foods.
Shelf-Life Testing	Accelerated aging tests or monitoring products over time under different storage conditions to evaluate the stability of vegan foods over time.
Microbial Testing	Laboratory tests used to detect the presence of harmful bacteria, viruses, or other microorganisms in vegan foods.
Ingredient Verification	Verifying that all ingredients used in vegan foods are vegan and do not come from animal sources, using documentation provided by suppliers or conducting DNA tests on the ingredients.

These testing methods are designed to ensure the safety and quality of vegan foods, providing consumers with the information they need to make informed choices about the foods they eat. Eurofins' technical expertise and commitment to quality make it a trusted partner for businesses in the vegan food industry.

References

(https://www.vegansociety.com/go-vegan/definition-veganism).
Healthline: https://www.healthline.com/nutrition/vegan-foods
PETA: https://www.peta.org/living/food/vegan-grocery-shopping-guide/
Harvard Health Publishing: https://www.health.harvard.edu/blog/what-is-a-plant-based-diet-and-why-should-you-try-it-2018092614760
American Dietetic Association. (2009). Position of the American Dietetic Association: vegetarian diets. Journal of the American Dietetic Association, 109(7), 1266-1282. https://doi.org/10.1016/j.jada.2009.05.027
Craig, W. J., & Mangels, A. R. (2009). Position of the American Dietetic Association: vegetarian diets. Journal of the American Dietetic Association, 109(7), 1266-1282. https://doi.org/10.1016/j.jada.2009.05.027
Vegetarian Society. (2022). What is a vegetarian? Retrieved from https://www.vegsoc.org/info-hub/what-is-a-vegetarian/
Tuso, P. J., Ismail, M. H., Ha, B. P., & Bartolotto, C. (2013). Nutritional update for physicians: Plant-based diets. The Permanente Journal, 17(2), 61-66. doi: 10.7812/TPP/12-085
McMacken, M., & Shah, S. (2017). A plant-based diet for the prevention and treatment of type 2 diabetes. Journal of Geriatric Cardiology, 14(5), 342-354. doi: 10.11909/j.issn.1671-5411.2017.05.009
Craig, W. J. (2010). Nutrition concerns and health effects of vegetarian diets. Nutrition in Clinical Practice, 25(6), 613-620. doi: 10.1177/0884533610385707
S. Food and Drug Administration. (2021). Food Adulteration: What You Should Know. Retrieved from https://www.fda.gov/food/food-safety-modernization-act-fsma/food-adulteration-what-you-should-know
https://www.expertmarketresearch.com/reports/vegan-food-market
https://iwaspoisoned.com/food-recall/jay-joy-vegan-products-recalled-due-to-listeria
https://fssai.gov.in/upload/notifications/2022/06/62ac3f9dba33cGazette_Notification_Vegan_Food_17_06_2022.pdf

Vegan Food Testing

Vegan Food (2-4)

Types of vegetarian diet(5-7)

Nutritional and health importance (8-10)

Adulteration in Vegan food products (11)