Tentative Translation

JAS
0025

JAPANESE AGRICULTURAL
STANDARD

Processed foods suitable for vegetarians or vegans

Date of Establishment: 2022-9-6

Ministry of Agriculture, Forestry and Fisheries

0025：2022

Precautions for using English version of JAS

This English translation has been made by the drafting party etc., based on the original text (Japanese version), and has
been posted on the website of the Food and Agricultural Materials Inspection Center (FAMIC), Incorporated
Administrative Agency, with permission of the publisher of the original text (Ministry of Agriculture, Forestry and
Fisheries).
The translation is made in consideration of technical contents, but it is aimed to provide information when using JAS
original text, and is not recognized as having the same effects as the original text.
If there is any doubt in the translation, please follow the original.
FAMIC is not responsible for inconvenience by using only the translation.

Food and Agricultural Materials Inspection Center, Incorporated Administrative Agency(2)

0025：2022

Contents

Page

1

Scope ···································································································································· 12Normative references ········································································································· 1

3

Terms and definitions ········································································································ 1

4Criteria for processed foods suitable for vegetarians or vegans ····································· 1

4.1

General ································································································································ 1

4.2

Processed foods suitable for ovo-lacto-vegetarians ························································· 1

4.3

Processed foods suitable for ovo-vegetarians ·································································· 2

4.4

Processed foods suitable for lacto-vegetarians ································································ 2

4.5

Processed foods suitable for vegans ·················································································· 25Criteria for production process management of processed foods suitable forvegetarians or vegans ········································································································· 3

5.1

General ································································································································ 3

5.2

Receiving and storage of primary ingredients·································································· 3

5.3

Manufacture ························································································································ 3

6Labeling ······························································································································· 4(3)0025：2022

Foreword
This Japanese Agricultural Standard has been established by the Minister of Agriculture, Forestry and Fisheries
through deliberations at the Council for the Japanese Agricultural Standards as the result of the proposal forestablishment of Japanese Agricultural Standard submitted by Authorized NPO Japan Vegetarian Society with theoriginal bill being attached, based on the provision of Article 4, paragraph (1) of the Act on Japanese AgriculturalStandards.
Attention is drawn to the possibility that some parts of this Standard may conflict with patent rights, publishedpatent application or utility model rights. The Minister of Agriculture, Forestry and Fisheries and the Council for
the Japanese Agricultural Standards are not responsible for identifying any of such patent rights, published patentapplication or utility model rights.

(4)

JAPANESE AGRICULTURAL STANDARD(Tentative Translation)

JAS0025：2022

Processed foods suitable for vegetarians or vegans
1

Scope

This standard relates to processed foods suitable for vegetarians (including ovo-lacto-vegetarians, ovovegetarians, and lacto-vegetarians; the same shall apply hereinafter) or vegans. Note that even though thisstandard does not include any requirements based on human health, environmental conservation, socioeconomic considerations (e.g., fare trade, animal welfare), or religious beliefs, processed foods related to theseareas are not outside the scope of this standard.

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.
3.1
manufacturers, etc.
business operator engaging in the manufacturing or processing (including preparation and selection) ofprocessed foods suitable for vegetarians or vegans, or business operator contracted to perform said tasks
3.2
primary ingredientingredient or additive used directly by manufacturers, etc.
3.3
secondary ingredientingredient or additive used directly by a business operator manufacturing a primary ingredient4

Criteria for processed foods suitable for vegetarians or vegans

4.1 General
Processed foods suitable for vegetarians or vegans shall satisfy the criteria that fall under any of 4.2 to 4.5.

4.2 Processed foods suitable for ovo-lacto-vegetarians
The criteria for processed foods suitable for ovo-lacto-vegetarians are as follows.
a)

Any primary ingredients or secondary ingredients of animal origin(only chitosan, which is obtained fromanimal bone char or crustaceans, is permitted as an auxiliary agent for processing secondary ingredients)
other than those listed below shall not be used. However, ingredients or additives in any phase, including,but not limited to, primary ingredients and secondary ingredients, that are easily identified as animal origin
from the name or the like of the ingredients or additives shall not be used unless listed below.
1)

Animal egg or processed food containing animal egg

2)

Animal milk or processed food containing animal milk

20025：2022b)

3)

Honey or honeybee products (e.g., beeswax, propolis)

4)

Wool fat including lanolin

5)

Constituents or derivatives of 1) to 4)

Manufacturers, etc., shall not conduct any kind of animal test related to processed foods suitable for ovolacto-vegetarians.

4.3 Processed foods suitable for ovo-vegetarians
The criteria for processed foods suitable for ovo-vegetarians are as follows.
a)b)

Any primary ingredients or secondary ingredients of animal origin(only chitosan, which is obtained fromanimal bone char or crustaceans, is permitted as an auxiliary agent for processing secondary ingredients)
other than those listed below shall not be used. However, ingredients or additives in any phase, including,but not limited to, primary ingredients and secondary ingredients, that are easily identified as animal origin
from the name or the like of the ingredients or additives shall not be used unless listed below.
1)

Animal egg or processed food containing animal egg

2)

Honey or honeybee products (e.g., beeswax, propolis)

3)

Wool fat including lanolin

4)

Constituents or derivatives of 1) to 3)

Manufacturers, etc., shall not conduct any kind of animal test related to processed foods suitable for ovovegetarians.

4.4 Processed foods suitable for lacto-vegetarians
The criteria for processed foods suitable for lacto-vegetarians are as follows.
a)b)

Any primary ingredients or secondary ingredients of animal origin(only chitosan, which is obtained fromanimal bone char or crustaceans, is permitted as an auxiliary agent for processing secondary ingredients)
other than those listed below shall not be used. However, ingredients or additives in any phase, including,but not limited to, primary ingredients and secondary ingredients, that are easily identified as animal origin
from the name or the like of the ingredients or additives shall not be used unless listed below.
1)

Animal milk or processed food containing animal milk

2)

Honey or honeybee products (e.g., beeswax, propolis)

3)

Wool fat including lanolin

4)

Constituents or derivatives of 1) to 3)

Manufacturers, etc., shall not conduct any kind of animal test related to processed foods suitable for lactovegetarians.

4.5 Processed foods suitable for vegans
The criteria for processed foods suitable for vegans are as follows.
a)

Any primary ingredients or secondary ingredients of animal origin(only chitosan, which is obtained fromanimal bone char or crustaceans, is permitted as an auxiliary agent for processing secondary ingredients)
shall not be used. However, ingredients or additives in any phase, including, but not limited to, primary
ingredients and secondary ingredients, that are easily identified as animal origin from the name or the likeof the ingredients or additives shall not be used.

b)

Manufacturers, etc., shall not conduct any kind of animal test related to processed foods suitable for vegans.

30025：2022

5

Criteria for production process management of processed foods suitable forvegetarians or vegans

5.1 General
Production process management of processed foods suitable for vegetarians or vegans shall satisfy the following
criteria.

5.2 Receiving and storage of primary ingredients
5.2.1 Receiving and storage of primary ingredients of processed foods suitable for ovo-lactovegetarians
When receiving procured primary ingredients, manufacturers, etc., shall obtain proof that the primary
ingredients satisfy 4.2 a). These primary ingredients shall be managed separately from ingredients and additives
that do not satisfy 4.2 a) to ensure they do not get mixed.
5.2.2 Receiving and storage of primary ingredients of processed foods suitable for ovo-vegetarians
When receiving procured primary ingredients, manufacturers, etc., shall obtain proof that the primary
ingredients satisfy 4.3 a). These primary ingredients shall be managed separately from ingredients and additives
that do not satisfy 4.3 a) to ensure they do not get mixed.
5.2.3 Receiving and storage of primary ingredients of processed foods suitable for lacto-vegetarians
When receiving procured primary ingredients, manufacturers, etc., shall obtain proof that the primary
ingredients satisfy 4.4 a). These primary ingredients shall be managed separately from ingredients and additives
that do not satisfy 4.4 a) to ensure they do not get mixed.
5.2.4 Receiving and storage of primary ingredients of processed foods suitable for vegans
When receiving procured primary ingredients, manufacturers, etc., shall obtain proof that the primary
ingredients satisfy 4.5 a). These primary ingredients shall be managed separately from ingredients and additives
that do not satisfy 4.5 a) to ensure they do not get mixed.

5.3 Manufacture
5.3.1 Manufacture of processed foods suitable for ovo-lacto-vegetarians
The manufacturing criteria for processed foods suitable for ovo-lacto-vegetarians are as follows.
a)

Manufacturers, etc., shall take the appropriate preventive measures to prevent the unintentional mixture ofingredients and additives unsuitable for ovo-lacto-vegetarians.

b)

Manufacturers, etc., shall not use any oil used for deep frying ingredients unsuitable for ovo-lactovegetarians or processed foods containing ingredients unsuitable for ovo-lacto-vegetarians.

c)

In cases where the manufacturing line for processed foods suitable for ovo-lacto-vegetarians is also used for
manufacturing processed foods unsuitable for ovo-lacto-vegetarians, the manufacturing line shall bethoroughly cleaned before manufacturing processed foods suitable for ovo-lacto-vegetarians. This also
applies to the relevant machinery, apparatus, tools, and all surfaces that come into contact with theingredients.

5.3.2 Manufacture of processed foods suitable for ovo-vegetarians
The manufacturing criteria for processed foods suitable for ovo-vegetarians are as follows.
a)

Manufacturers, etc., shall take the appropriate preventive measures to prevent the unintentional mixture ofingredients and additives unsuitable for ovo-vegetarians.

b)

Manufacturers, etc., shall not use any oil used for deep frying ingredients unsuitable for ovo- vegetarians orprocessed foods containing ingredients unsuitable for ovo-vegetarians.

c)

In cases where the manufacturing line for processed foods suitable for ovo-vegetarians is also used for40025：2022

manufacturing processed foods unsuitable for ovo-vegetarians, the manufacturing line shall be thoroughly
cleaned before manufacturing processed foods suitable for ovo-vegetarians. This also applies to the relevant
machinery, apparatus, tools, and all surfaces that come into contact with the ingredients.
5.3.3 Manufacture of processed foods suitable for lacto-vegetarians
The manufacturing criteria for processed foods suitable for lacto-vegetarians are as follows.
a)

Manufacturers, etc., shall take the appropriate preventive measures to prevent the unintentional mixture ofingredients and additives unsuitable for lacto-vegetarians.

b)

Manufacturers, etc., shall not use any oil used for deep frying ingredients unsuitable for lacto-vegetarians orprocessed foods containing ingredients unsuitable for lacto-vegetarians.

c)

In cases where the manufacturing line for processed foods suitable for lacto-vegetarians is also used for
manufacturing processed foods unsuitable for lacto-vegetarians, the manufacturing line shall be thoroughly
cleaned before manufacturing processed foods suitable for lacto-vegetarians. This also applies to therelevant machinery, apparatus, tools, and all surfaces that come into contact with the ingredients.

5.3.4 Manufacture of processed foods suitable for vegans
The manufacturing criteria for processed foods suitable for vegans are as follows.
a)

Manufacturers, etc., shall take the appropriate preventive measures to prevent the unintentional mixture ofingredients and additives unsuitable for vegans.

b)

Manufacturers, etc., shall not use any oil used for deep frying ingredients unsuitable for vegans or processed
foods containing ingredients unsuitable for vegans.

c)

In cases where the manufacturing line for processed foods suitable for vegans is also used for manufacturing
processed foods unsuitable for vegans, the manufacturing line shall be thoroughly cleaned before
manufacturing processed foods suitable for vegans. This also applies to the relevant machinery, apparatus,
tools, and all surfaces that come into contact with the ingredients.

6

Labeling

The libeling criteria are as follows.
a)

Manufacturers, etc., shall satisfy the relevant requirements in Clause 4 and Clause 5 when using the term“ovo-lacto-vegetarian,” “ovo-vegetarian,” or “lacto-vegetarian,” the term “vegetarian” that covers these three
types, the term “vegan,” or any other term with a similar meaning to label containers and packaging ofprocessed foods.

b)

Even in cases where there is the possibility of unintentional mixture of ingredients or additives unsuitablefor ovo-lacto-vegetarians, ovo-vegetarians, lacto-vegetarians, or vegans, manufacturers, etc., may use theterm “ovo-lacto-vegetarian,” “ovo-vegetarian,” or “lacto-vegetarian,” the term “vegetarian” that covers thesethree types, the term “vegan,” or any other term with a similar meaning to label processed foods, provided
that the appropriate preventive measures are taken.

c)Even in cases where an allergen warning label is used due to the possibility of unintentional mixture ofingredients or additives unsuitable for ovo-lacto-vegetarians, ovo-vegetarians, lacto-vegetarians, or vegans,manufacturers, etc., may use the term “ovo-lacto-vegetarian,” “ovo-vegetarian,” or “lacto-vegetarian,” theterm “vegetarian” that covers these three types, the term “vegan,” or any other term with a similar meaning
to label processed foods.

d)To make it easier to distinguish the relevant processed foods from similar processed foods of animal origin,
the term “ovo-lacto-vegetarian,” “ovo-vegetarian,” or “lacto-vegetarian,” the term “vegetarian” that covers
these three types, the term “vegan,” or any other term with a similar meaning shall be displayed in the samevisual field as the product name.