Taking part in Veganuary: our top tips  

If you’re taking part in Veganuary and have a food allergy or intolerance, it’s important to remember that vegan or plant-based labels do not automatically mean a product is safe. Foods labelled vegan can still pose a risk due to allergens or cross-contamination.

Foods labelled vegan or plant-based may still contain allergens or traces of allergens such as milk, egg, fish, crustaceans or molluscs. This can happen if products are made in factories or kitchens that also handle non-vegan foods.

Always:

• Check the full ingredients list
• Look for precautionary allergen statements (e.g. “May contain…”)
• Never rely on a vegan or plant-based claim alone to manage your allergy

Vegan, plant-based and allergen-free: what’s the difference?

There is no legal definition of the terms vegan or plant-based in UK food law. A vegan label simply means no animal-derived ingredients were intentionally used—it does not guarantee the food is free from allergens or cross-contamination.

Some vegan products also contain common allergens or carry precautionary warnings. Vegan labelling should never be confused with food safety labelling.

When eating out, always speak directly to staff, explain your allergy clearly and ask about ingredients and preparation methods.

Vegan and plant-based foods to watch out for

This list is not complete. Ensure you remain vigilant when reading food labels.

Tofu and Tempeh
Both are made from soya, which must be avoided by anyone with a soya allergy. These are commonly used as meat alternatives, ready meals and desserts.

Seitan
Often used as a meat substitute, seitan is made from gluten and is not suitable for anyone with a wheat allergy.

Meat substitutes
Many meat alternatives contain concentrated plant proteins, such as:

• Pea protein
• Soya protein
• Wheat protein

Because these proteins are highly concentrated, they can cause more serious reactions. Peas are part of the legume family (which includes peanuts, lentils and chickpeas) but are not one of the UK’s top 14 allergens, so they won’t be highlighted on labels.

Quorn
Quorn products are made from mycoprotein. Although allergic reactions appear to be uncommon, some people have reported symptoms after eating Quorn. Read our Quorn factsheet for more information.

Plant-based milk
Milk alternatives made from almond, soya, oat or coconut may not be suitable for everyone. In cafés and coffee shops, shared equipment can increase the risk of cross-contamination—always ask before ordering.

Vegan butter, cheese and yoghurt
Dairy-free alternatives often contain other allergens such as nuts, soya or coconut. Check both ingredients lists and precautionary allergen warnings.

Egg replacers
There are lots of different replacements for egg available made from a variety of different ingredients including aquafaba (chickpea water), nutritional yeast, corn starch and pea protein.

By understanding vegan food labelling, recognising the risks and carefully checking all ingredients and allergen information, people with food allergies can enjoy a vegan diet safely and confidently.

For more information, please explore our Vegan Food Allergen page and factsheets or contact our helpline for support.