Products that receive the vegetarian label have been confirmed not to contain substances derived from meat, fish, shellfish, or insects.
To obtain the Vegan Certification Mark, a product must not use any animal-related ingredients, including meat, fish, eggs, dairy products, honey, or gelatin. They must be 100% plant-based or made entirely of plants and water.
Foods labeled as “gluten-free”
must satisfy any of the numbers (1) or (2) criteria.
(1) Those that do not contain any of the following.
A. Ingredients do not contain any gluten-containing grains (such as spelt)
B. Does not include ingredients derived from gluten-containing grains that have not been gluten-removed (flour, etc.)
C. Does not use raw materials derived from gluten-containing grains that have been treated to remove gluten (such as wheat starch) and contains 20 milligrams or more of gluten per kilogram in food.
(2) Essentially gluten-free.
If it is unavoidable for the raw ingredient to contain gluten, the amount of gluten in the product shall be less than 20 milligrams per kilogram.
Kosher refers to foods that follow the Jewish diet. These include rules on how to cook food and how to eat food together. Products carrying this mark have met these standards.
Halal certification means that the halal certification body audits the target products are produced in accordance with Islamic law and recognizes that they meet the required standards.
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