EN ISO 23662:2024

SLOVENSKI STANDARD
01-maj-2024
Definicije in tehnična merila za živila in živilske sestavine, primerne za
vegetarijance ali vegane, ter za označevanje in trditve (ISO 23662:2021)
Definitions and technical criteria for foods and food ingredients suitable for vegetarians
or vegans and for labelling and claims (ISO 23662:2021)
Definitionen und technische Kriterien für Lebensmittel und Lebensmittelzutaten, die für
Vegetarier oder Veganer geeignet sind, sowie für die Kennzeichnung und Angaben (ISO
23662:2021)
Définitions et critères techniques pour denrées alimentaires et ingrédients de denrées
alimentaires adaptés à l'alimentation des végétariens ou des végétaliens, ainsi que pour
l'étiquetage et les allégations (ISO 23662:2021)
Ta slovenski standard je istoveten z: EN ISO 23662:2024
ICS:
67.040 Živilski proizvodi na splošno Food products in general
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 23662
EUROPEAN STANDARD
NORME EUROPÉENNE
January 2024
EUROPÄISCHE NORM
ICS 67.040
English Version
Definitions and technical criteria for foods and food
ingredients suitable for vegetarians or vegans and for
labelling and claims (ISO 23662:2021)
Définitions et critères techniques pour denrées Definitionen und technische Kriterien für Lebensmittel
alimentaires et ingrédients de denrées alimentaires und Lebensmittelzutaten, die für Vegetarier oder
adaptés à l'alimentation des végétariens ou des Veganer geeignet sind, sowie für die Kennzeichnung
végétaliens, ainsi que pour l'étiquetage et les und Angaben (ISO 23662:2021)
allégations (ISO 23662:2021)
This European Standard was approved by CEN on 15 January 2024.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2024 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 23662:2024 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
The text of ISO 23662:2021 has been prepared by Technical Committee ISO/TC 34 "Food products” of
the International Organization for Standardization (ISO) and has been taken over as EN ISO 23662:2024
by CCMC.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by July 2024, and conflicting national standards shall be
withdrawn at the latest by July 2024.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
Any feedback and questions on this document should be directed to the users’ national standards body.
A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 23662:2021 has been approved by CEN as EN ISO 23662:2024 without any modification.

INTERNATIONAL ISO
STANDARD 23662
First edition
2021-03
Definitions and technical criteria for
foods and food ingredients suitable
for vegetarians or vegans and for
labelling and claims
Définitions et critères techniques pour denrées alimentaires et
ingrédients de denrées alimentaires adaptés à l'alimentation des
végétariens ou des végétaliens, ainsi que pour l'étiquetage et les
allégations
Reference number
ISO 23662:2021(E)
©
ISO 2021
ISO 23662:2021(E)
© ISO 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2021 – All rights reserved

ISO 23662:2021(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Technical criteria for foods and food ingredients suitable for vegetarians and vegans .3
4.1 General . 3
4.2 Foods and food ingredients suitable for ovo-lacto-vegetarians . 3
4.3 Foods and food ingredients suitable for ovo-vegetarians . 3
4.4 Foods and food ingredients suitable for lacto-vegetarians . 4
4.5 Foods and food ingredients suitable for vegans . 4
5 Labelling and claims .5
Bibliography .6
ISO 23662:2021(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2021 – All rights reserved

ISO 23662:2021(E)
Introduction
The purpose of this document is to provide the technical criteria for foods and food ingredients suitable
for vegetarians (including ovo-lacto-, ovo- and lacto-vegetarians) or vegans for use by the food and
beverage industry at a global level, as well as technical criteria for food labelling and claims.
The document specifies technical criteria to all food and beverage companies, applicable to all
organizations, regardless of size or complexity. This document is intended for use in business-to-
business communications, relationships in the global food supply chain, the international trade of food
products, and food labelling and claims.
Conformity to this document helps to ensure a level-playing field and fair practices in business-to-
business relationships, international trade, and food labelling and claims.
NOTE Legally required information, food labelling or claims, or other applicable legal requirements can apply.
INTERNATIONAL STANDARD ISO 23662:2021(E)
Definitions and technical criteria for foods and food
ingredients suitable for vegetarians or vegans and for
labelling and claims
1 Scope
The document specifies the definitions and technical criteria to be fulfilled for foods and food
ingredients to be suitable for vegetarians (including ovo-lacto-, ovo- and lacto-vegetarians) or vegans
as well as for food labelling and claims.
It is applicable to business-to-business communication (B2B), to the food trade, and to food labelling
and claims. The definitions and technical criteria apply only post-harvest/collecting.
It does not apply to human safety, environmental safety, socio-economic considerations (e.g. fair trade,
animal welfare), religious beliefs and the characteristics of packaging materials.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1
animal
any being belonging to the taxonomic classification Kingdom Animalia, that is all vertebrates and all
multi-cellular invertebrates
3.2
carrier
substances used to dissolve, dilute, disperse or otherwise physically modify a food additive (3.5) or
a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological
purposes to a food (3.4) without altering its function (and without exerting any technological effect
themselves) in order to facilitate its handling, application or use
[SOURCE: EU Regulation 1333/2008]
3.3
claim
any representation which states, suggests or implies that a food (3.4) has particular characteristics
relating to its origin, nutritional properties, nature, production, processing, composition or any
other quality
[SOURCE: CODEX CXG 1-1979]
ISO 23662:2021(E)
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