{"id":58720,"date":"2022-01-28T09:30:00","date_gmt":"2022-01-28T09:30:00","guid":{"rendered":"https:\/\/www.highspeedtraining.co.uk\/hub\/?p=58720"},"modified":"2023-09-25T11:08:07","modified_gmt":"2023-09-25T10:08:07","slug":"vegan-risk-assessment-for-food-manufacturers","status":"publish","type":"post","link":"https:\/\/www.highspeedtraining.co.uk\/hub\/vegan-risk-assessment-for-food-manufacturers\/","title":{"rendered":"Vegan Risk Assessment &#038; Checklist for Food Manufacturers: Free Templates"},"content":{"rendered":"\n<p>Vegan foods are ever-increasing in popularity, both with vegans and those aspiring for a more plant-based diet. To ensure a product does not contain any animal-derived products, however, there is more than just the ingredients to consider.<\/p>\n\n\n\n<p>This article will discuss the types of challenges manufacturers may face when producing vegan food products. We have also provided a free vegan food risk assessment and checklist to use in your own factory or premises to determine product authenticity.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-what-makes-a-product-vegan\">What Makes a Product Vegan?<\/h2>\n\n\n\n<p>Vegan foods do not have a legal UK or EU definition regarding what they can and cannot contain. Though, UK law prevents a consumer from being misled in&nbsp;<strong>The Food Information Regulations 2014&nbsp;<\/strong>and&nbsp;<strong>Consumer Protection from Unfair Trading Regulations 2008.&nbsp;<\/strong><\/p>\n\n\n\n<p><strong>Therefore, any ingredient or food that does not contain animal-derived ingredients or has used animals in the development process of making the product can be authentically described as vegan.<\/strong> As vegans do not typically consume foods containing animal products &#8211; for example meat, fish, seafood, eggs, milk and honey &#8211; it can be assumed that through these regulations, vegan products should also be free from animal products.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"685\" height=\"295\" src=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2022\/01\/Vegan-Substitutes.jpg\" alt=\"Vegan Substitutes\" class=\"wp-image-58721\"\/><\/figure><\/div>\n\n\n<h4 class=\"wp-block-heading\" id=\"h-common-vegan-food-products\">Common Vegan Food Products<\/h4>\n\n\n\n<p>Innovative vegan food products often contain a substitute in place of an animal product. Substitutes are used because:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The ingredient is functional<\/strong>. For example:\n<ul class=\"wp-block-list\">\n<li>Replacing eggs in a cake recipe with a vegan egg replacement such as tofu, flaxseeds or tapioca starch.<\/li>\n\n\n\n<li>Replacing gelatine with agar agar, pectin or modified maize starch.<\/li>\n\n\n\n<li>Replacing egg white that is intended to be whisked with aquafaba (the starchy liquid from cooking legumes).<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>The ingredient is trying to replicate the texture of an animal product<\/strong>. For example:\n<ul class=\"wp-block-list\">\n<li>Soya, seitan, Quorn and pea protein and wheat gluten food products, such as mince, burgers or sausages.<\/li>\n\n\n\n<li>Jackfruit to replace pulled pork.<\/li>\n\n\n\n<li>Milk alternatives, such as oat, soya, rice and nut milks.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-non-vegan-ingredients\">Non-vegan ingredients<\/h4>\n\n\n\n<p>There may be some ingredients that you are less familiar with which can be derived from animal products. Listed below are some to look out for.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Lactic acid<\/strong>, which can be of animal origin or plant-based.<\/li>\n\n\n\n<li><strong>Albumin<\/strong>, found in egg whites.<\/li>\n\n\n\n<li><strong>Gelatine<\/strong>, from animal bones.<\/li>\n\n\n\n<li><strong>Lanolin<\/strong>, extracted from sheep\u2019s wool.<\/li>\n\n\n\n<li><strong>Omega 3<\/strong>, can be made from animals or plant-based.<\/li>\n\n\n\n<li><strong>E120 Carmine Dye<\/strong>, made from the female cochineal insect.<\/li>\n\n\n\n<li><strong>Lecithin<\/strong>, which can be made from animals, though it is mostly made from plants, e.g. sunflower lecithin.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"685\" height=\"295\" src=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2022\/01\/Vegan-Ingredients.jpg\" alt=\"Vegan Ingredients\" class=\"wp-image-58723\"\/><\/figure><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-vegan-problems-and-solutions-in-food-manufacturing\">Vegan Problems and Solutions in Food Manufacturing<\/h2>\n\n\n\n<p>There are a number of problems that may arise for manufacturers when creating vegan products. Below are some of the most common.<\/p>\n\n\n\n<p><strong>A lack of legal definition<\/strong> allows manufacturers to label animal-derived allergens \u2013 such as eggs or milk \u2013 as \u2018may contain\u2019. Therefore, there is a wide difference in policies regarding vegan products, as some manufacturers have stricter guidelines for cross-contamination than others.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p>Though the law allows for precautionary allergen labelling, certain industry standards are not as lenient. Any animal product cross-contact during the manufacture of products with a vegan claim could be considered as a major non-conformance and affect your certification grade.&nbsp;<\/p>\n<\/div><\/div>\n\n\n\n<p>There\u2019s a growing concern with consumers\u2019 confidence in products that claim to be vegan. This has the potential to tarnish a brand\u2019s reputation. Lack of customer understanding around the term \u2018vegan\u2019 also means that the claim can be interpreted in the same way as allergen food safety advice. This perception could potentially be fatal to someone with a severe allergy.&nbsp;<\/p>\n\n\n\n<p><strong>Manufacturers must assess the whole farm-to-fork production process<\/strong> &#8211; including things that might not come readily to mind &#8211; such as machine lubricants and cleaning products. For this to be possible, a product must be fully traceable in regards to any potential animal-derived cross-contacts. You will need to work with your suppliers to get this information if you do not already have it. They must also be aware to inform you if there are any changes to their process or production which might result in a cross-contact.<\/p>\n\n\n\n<p><strong>Some manufacturing processes are continuous<\/strong> and the process does not lend itself to being able to mitigate allergens in between product runs. If your customer is pushing for a vegan claim in this scenario, their expectations need to be managed through communication.&nbsp;<\/p>\n\n\n\n<p><strong>Claims and logos on packaging artwork that come from customers impact your process and you cannot shift the responsibility onto your customers.<\/strong><\/p>\n\n\n\n<p>The Vegan Society, the Vegetarian Society and other industry certification bodies such as BRCGS all offer product authentication claims providing you meet their criteria. Each set of standards are different, some more flexible and lenient than others.&nbsp;<\/p>\n\n\n\n<p>The BRCGS also offers an additional Plant-Based certification, though the Issue 8 standards already contain requirements to authenticate claims made on a product label. Recently the <a href=\"https:\/\/www.brcgs.com\/about-brcgs\/news\/2021\/co-op-specifies-brcgs-plant-based-standard\/\" target=\"_blank\" rel=\"noreferrer noopener\">Co-op made the BRCGS Plant-Based Standard mandatory for their high-risk vegan suppliers<\/a>. As consumers are becoming more and more aware &#8211; and veganism has grown in popularity &#8211; it is likely that additional supermarkets will implement tighter standards for their vegan suppliers.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"685\" height=\"295\" src=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2022\/01\/Folder.jpg\" alt=\"Folder\" class=\"wp-image-58722\"\/><\/figure>\n\n\n<div class=\"tip__box\">\n<div class=\"tip__title__container\">\n<div class=\"tip__title__text\">\n<div class=\"tip__title__icon\"><img decoding=\"async\" src=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2019\/11\/expert-tip-icon.png\" alt=\"expert icon\"><\/div>\n<h3>Need a Course?<\/h3>\n<\/div>\n<\/div>\n<p>Take a look at our <a href=\"https:\/\/www.highspeedtraining.co.uk\/courses\/haccp\/\" target=\"_blank\" rel=\"noopener noreferrer\">HACCP<\/a>, <a href=\"https:\/\/www.highspeedtraining.co.uk\/courses\/food-hygiene\/introduction-to-internal-auditing-management\/\" target=\"_blank\" rel=\"noopener noreferrer\">Introduction to Internal Auditing<\/a> and <a href=\"https:\/\/www.highspeedtraining.co.uk\/courses\/food-hygiene\/food-labelling-regulations-training\/\" target=\"_blank\" rel=\"noopener noreferrer\">Food Labelling Regulations<\/a> courses.<\/p>\n<\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-free-vegan-food-risk-assessment-checklist\">Free Vegan Food Risk Assessment &amp; Checklist<\/h2>\n\n\n\n<p>A risk assessment identifies any potential hazards, or in this case, assesses the risk of where and how cross-contamination could occur.<\/p>\n\n\n\n<p>It is important to complete risk assessment documentation if you are producing vegan food products to demonstrate that you have considered and mitigated any possible risk of cross-contamination. It is possible for you to be asked to produce documentation during an audit if you make vegan claims on your packaging. As the criteria for vegan food and the 14 named allergens differ, only conducting allergen risk assessments is not sufficient to authenticate any vegan product claims that are made.<\/p>\n\n\n\n<p>A risk assessment should also include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Who might be harmed if cross-contamination were to occur.<\/li>\n\n\n\n<li>What you are currently doing to mitigate the risk.<\/li>\n\n\n\n<li>Any further action that might be needed.<\/li>\n\n\n\n<li>The individual who will implement the further action.<\/li>\n\n\n\n<li>A date the further action should be completed by.<\/li>\n\n\n\n<li>An initial or acknowledgement when the further action has been completed.<\/li>\n<\/ul>\n\n\n\n<p>We have provided a free vegan manufacturing risk assessment template for you to download and use.<\/p>\n\n\n\n<a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2022\/01\/Vegan-Manufacturing-Risk-Assessment-1.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><button>Free Vegan Manufacturing Risk Assessment Template<\/button><\/a>\n\n\n\n<p>We have also put together a vegan manufacturing checklist as an additional tool, so you can make sure every area which could contribute to cross-contamination is identified and managed. When assessing the risk of animal product contamination, it is important to consider more than the production itself. Also take into consideration the development, management, training, storage, cleaning and any machine lubricants that may be used.<\/p>\n\n\n\n<p>Although there are many challenges that manufacturers face when it comes to producing authentic products for vegans, it is vital that the right steps are taken and food safety is always practised.<\/p>\n\n\n\n<a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2022\/01\/Checklist-for-Manufacturing-Vegan-Products-1-1.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><button>Free Vegan Manufacturing Checklist<\/button><\/a>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p><em>We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on <\/em><strong><em>0333 006 7000<\/em><\/strong><em> or email <\/em><strong><em>sales@highspeedtraining.co.uk<\/em><\/strong><em>.<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-further-resources\">Further Resources<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/vegan-food-manufacturing-practices\/\" target=\"_blank\" rel=\"noreferrer noopener\">Vegan Food Production: Guidance on Manufacturing Practices<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/vegan-food-labelling-requirements\/\" target=\"_blank\" rel=\"noreferrer noopener\">Vegan Food Products: What are the Labelling Requirements?<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/traceability-of-food\/\" target=\"_blank\" rel=\"noreferrer noopener\">Who is Responsible for the Traceability of Food?<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.highspeedtraining.co.uk\/hub\/food-allergen-risk-assessment-checklist\/\">Food Allergen Risk Assessment &amp; Checklist: Free Templates<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.highspeedtraining.co.uk\/courses\/food-hygiene\/food-labelling-regulations-training\/\" target=\"_blank\" rel=\"noreferrer noopener\">Food Labelling Regulations Training Course<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.highspeedtraining.co.uk\/courses\/food-hygiene\/level3-supervising-food-safety-catering\/\" target=\"_blank\" rel=\"noreferrer noopener\">Level 3 Food Hygiene Course in Catering<\/a><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Manufacturers may come across multiple challenges when producing vegan food products. Download a free vegan food risk assessment and checklist here.<\/p>\n","protected":false},"author":44,"featured_media":58758,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[83,700],"class_list":["post-58720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-hygiene","tag-food-allergens","tag-food-safety"],"acf":{"schema_disabled":false,"schema_properties_FAQPage_question_answer":null,"schema_properties_HowTo_howto_tools":null,"schema_properties_HowTo_howto_supplies":null,"schema_properties_HowTo_howto_steps":null,"schema_properties_WebPage_cssSelector":null,"schema_sameAs_repeater":null,"schema_custom_json_repeater":null,"schema_custom_json_override":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.5 (Yoast SEO v19.12) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vegan Risk Assessment | Guidance for Food Manufactures<\/title>\n<meta name=\"description\" content=\"Manufacturers may come across multiple challenges when producing vegan food products. 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Zoe completed her degree at the University of Birmingham on the Campus of University College Birmingham, also known as the College of Food, in Food Development &amp; Innovation. The degree was specific to food manufacturing. Her wide range of work experience includes being a Quality Technician at Holden's Bottling Company and a Chocolate Scientist (working with product specifications) at Mondelez International. She brings her detailed knowledge of the industry to bring you the most up-to-date information and guidance.","url":"https:\/\/www.highspeedtraining.co.uk\/hub\/author\/zoe\/"}]}},"_links":{"self":[{"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/posts\/58720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/comments?post=58720"}],"version-history":[{"count":6,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/posts\/58720\/revisions"}],"predecessor-version":[{"id":70559,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/posts\/58720\/revisions\/70559"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/media\/58758"}],"wp:attachment":[{"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/media?parent=58720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/categories?post=58720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-json\/wp\/v2\/tags?post=58720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}