A bright yellow food colouring found in salad dressings, confectionery, tablet coatings and powdered drinks. Riboflavin is also known as vitamin B2. It occurs naturally in foods such as milk and eggs as well as in green vegetables. When riboflavin is produced industrially for use as a food colouring, or for use in vitamin supplements, it is synthesised from glucose using micro-organisms, such as yeast without the use of milk or eggs. Industrially produced riboflavin (E101 and vitamin B2) is therefore typically vegan. However take care when selecting vitamin supplements to select those that are explicitly labelled either vegetarian or vegan as required, as capsules, coatings or other components of a supplement may be unsuitable.

Orange colouring usually isolated from plants but also made synthetically. Used in butter and soft margarine, cakes, milk products and soft drinks. Both E160a(i) and E160a(ii) do not easily disperse in water. Gelatine, which is not vegetarian/vegan, is sometimes used to micro-encapsulate particles of E160a(i) and E160a(ii), in products such as soft drinks, in order to make the colouring dissolve evenly.

Obtained commercially by heating and fermenting carbohydrates such as sucrose, molasses, starch, or whey. Occurs naturally in blood, so could conceivably be of animal origin. Often used as a pH regulator in dairy products and drinks. Found in soft sweets, pickled vegetables, low-fat mayonnaise and sour dough bread.

A combination of the fatty acid palmitate with ascorbic acid, occurs naturally in most fruits and vegetables. Palmitic acid is produced from fat, the main source is vegetable fat but it can be obtained from animal fat. Found in margarines, oils and fats.

Most commonly derived from soya and sunflower. Also present in eggs, milk and marine sources. Found in low-fat spreads, chocolate, dressings and bakery goods.

A natural acid produced by bacteria in fermented foods. Commercially produced by bacterial fermentation of starch, molasses or whey. Mainly used as a preservative. Found in some cheeses, sponge cakes, ice creams, margarine and sweets.

The potassium salt of lactic acid. See E325 for more details.

Calcium salt of lactic acid (E270). See E325 for more details. Used in tinned fruits and veg, in jams, jellies and marmalades.

A natural carbohydrate alcohol, derived from animal or vegetable fats. Commercially produced in two main ways; synthetically from propene, or, by bacterial fermentation of sugars. Present in some chewy sweets, cakes and confectionery products.

These compounds contain fatty acids which are mostly obtained from vegetable oils, however, there is a possibility that animal fats may be used. Typical products include cakes and cake mixes, dairy-based whipped cream, coffee whiteners, ice cream and frozen desserts.

Usually obtained from ammonia and phosphorylated fatty acids. Rapeseed oil is the traditional fatty source although vegetarians and vegans should take note as it can sometimes be made using glycerol (see E422). Found in cocoa and chocolate products.

Derived mainly from plant origin but animal fats may be used. Typically found in chewing gum, cake mixes and oven chips.

Mainly from plant origin but animal fats may be used. Found in margarines, crisps, bread, dairy-free spread.

The fats are usually sourced from plants but animal fats may be used. Used as emulsifiers, stabilisers, thickeners and gelling agents in products such as sausages, cakes and mousse mixes.

The fats are obtained mainly from plant origin but animal fats may be used. Found in some ice cream, tea and coffee powder drinks with added dairy powder and baking mixes.

The fats are mainly sourced from plant origin but animal fats may be used. Typical products include non-alcoholic drinks, bakery products and ice cream.

A combination of polyglycerol and natural fats. The fats are usually obtained from plant origin but sometimes animal fats may be used. Found in icing, cake mixes, ice cream, coffee whiteners.

A combination of propanediol and natural fats. The fats are mainly from plant origin but fats of animal origin may be used. Found in cakes and whipped toppings, soft drinks and powdered desserts.

Made by heating soy oil in the presence of free fatty acids. The fatty acids are usually from plant origin but fats from animals may be used. Provides excellent frying and anti-spattering properties and used for frying purposes.

An emulsifier used as an ingredient in some breads and bakery goods. E481 is made from lactic acid and stearic acid. The lactic acid used is made by fermentation of sugars and is vegan (no commercial forms of lactic acid are made from dairy milk). Stearic acid is often derived from palm fat but can be derived from animal fat that is of slaughter origin.

A combination of calcium, stearic acid and lactic acid, resulting in a mixture of several components. The original source of stearic acid can be plant or animal. Found in breads, hot drink whiteners and low-fat spreads.

A combination of stearyl acid and tartaric acid. The origin of stearic acid can be plant or animal fats. Often used as a dough strengthener in breads.

Produced from sorbitol and varying acids. These are fatty acids derived from vegetable or animal origin. Used in cakes and fat spreads.

Which include stearic, palmitic and oleic acid. A normal part of any natural fat. Although commercially prepared using plant sources, the use of animal fat is possible. Typically found in chewing gum, butter, cosmetics and medicines.

The sodium salt of inosinate, a naturally occurring acid mainly present in animals. Commercially prepared using meat or fish. May also be produced by bacterial fermentation of sugars. Used in soups, sauces and snack foods.

A mixture of sodium salts of guanylic and inosinic acid. Guanylic and inosinates are generally produced from meat or fish. Can be produced using vegetable and yeast sources. Used as a flavour enhancer, including snack foods, tomato-based products and other common processed foods.

Essential amino acid derived from proteins, synthetically produced, through natural fermentation, or enzymic processes, using raw materials of vegetable origin or pure organic, non-animal, compounds. May also be derived from animal hair and feathers. Used in baking to create stretchier doughs, especially for burger buns and pizza bases.