ISO 23662-2021 PDF

Full title and description

ISO 23662:2021 — Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims. The standard provides a harmonized set of definitions and technical criteria intended to support consistent B2B communication, product labelling and claims about vegetarian and vegan suitability of foods and ingredients.

Abstract

This International Standard specifies definitions and technical criteria to be fulfilled for foods and food ingredients to be considered suitable for vegetarians (ovo‑lacto, ovo and lacto varieties) or vegans, and gives guidance for labelling and claims. It is intended for use in business‑to‑business communication, the food trade and on product labelling; it applies to stages post‑harvest/collecting and excludes considerations such as human or environmental safety, socio‑economic concerns, religious beliefs and packaging material characteristics.

General information

• Status: Published.
• Publication date: March 2021.
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.040 (Food products).
• Edition / version: Edition 1 (2021).
• Number of pages: 6 pages.

Scope

The standard defines terms and lays out technical criteria that foods and food ingredients must meet to be described as suitable for vegetarians or vegans and to support associated labelling and claims. It is applicable to labelling and B2B communications and is limited to activities after harvest or collection; it does not address safety, environmental, socio‑economic or religious matters nor the properties of packaging materials.

Key topics and requirements

• Clear definitions for "vegetarian" (including ovo‑lacto, ovo and lacto variants) and "vegan" for food and ingredients.
• Technical criteria that products and ingredients must satisfy to claim suitability for vegetarians or vegans (composition and process‑related requirements).
• Guidance on labelling and permitted claims to ensure consistent B2B and consumer information.
• Limitation to post‑harvest/collecting stages — excludes upstream production system, packaging characteristics, and broader ethical or safety considerations.
• Intended use for supply‑chain information and trade rather than as a regulatory safety standard.

Typical use and users

Food manufacturers, ingredient suppliers, private‑label brands, food technologists, regulatory and compliance teams, certification bodies and food‑trade organisations use this standard to harmonize terminology and criteria for vegetarian and vegan claims in product specifications, labelling and B2B documentation.

Related standards

ISO 23662 complements national and regional food labelling guidance and other ISO/TC 34 outputs; adoption and national adaptations have been observed in some jurisdictions and it has been discussed and critiqued by stakeholder organisations concerned with vegan definitions and ethical scope. National standards bodies and industry stakeholders may reference or adapt ISO 23662 when drafting local labelling rules or certification schemes.

Keywords

vegetarian, vegan, labelling, claims, food ingredients, technical criteria, definitions, ISO 23662, B2B, food trade

FAQ

Q: What is this standard?

A: ISO 23662:2021 is an international standard that defines terminology and technical criteria for foods and food ingredients to be described as suitable for vegetarians or vegans and provides guidance for labelling and claims.

Q: What does it cover?

A: It covers definitions, composition and process‑related criteria and labelling guidance for vegetarian and vegan suitability of foods and ingredients; it applies to post‑harvest/collecting stages and to B2B and trade communications, not to safety, environmental, religious or packaging matters.

Q: Who typically uses it?

A: Food and ingredient manufacturers, product developers, labelling and compliance teams, certification bodies and food trade organisations use it to standardize claims and supply‑chain information.

Q: Is it current or superseded?

A: It is a current International Standard published in March 2021 (Edition 1). Users should check national adoptions or subsequent ISO work for any updates or related normative documents when implementing the requirements.

Q: Is it part of a series?

A: It is a standalone ISO International Standard developed under ISO/TC 34 (Food products) to address definitions and criteria for vegetarian and vegan labelling; it is complementary to other ISO work in food labelling and terminology rather than forming a numbered multi‑part series.

Q: What are the key keywords?

A: vegetarian, vegan, labelling, claims, food ingredients, definitions, technical criteria.