Vegan food assessment is not limited to primary recipe ingredients. Processing aids, carriers and supply-chain changes may affect the finished-product claim.
Review its origin and use under the vegan programme. Absence from the finished product or ingredient label does not automatically establish acceptance. Prepare the process flow and aid list with supplier evidence. Assessment should not be reduced to reading the consumer label.
Using microorganisms does not establish conformity of every production input. Review relevant growth media, carriers and processing aids under programme conditions. Connect supplier evidence to the actual raw material source. “Fermented” or “biotechnological” is not a substitute for a substantiated acceptance decision.
Evaluate controls preventing cross-contamination through shared equipment and materials. Manage vegan programme conditions and food allergens as distinct but connected tasks. Prepare necessary cleaning and verification evidence. Do not present the vegan claim as a guarantee that milk allergens are absent.
Check the programme's approved dish or product scope. Other recipes and preparation conditions are not automatically accepted. Track menu changes and ingredient substitutions. Customer communication should identify the assessed dish or product group clearly.
Assess new components and carriers, origins, manufacturing information and required evidence. Equivalent taste or nutritional value does not establish identical vegan status. Complete the product update and allow information collection and review time in the delivery schedule.
Identify the batch and quantity and prevent dispatch under an incorrect claim. Assess safety and allergen effects separately and make necessary notifications to the body and customers. Base product and logo decisions on evidence. Correct production afterward does not resolve the status of the earlier batch.
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