28/04/2026
𝐖𝐡𝐚𝐭 𝐭𝐨 𝐥𝐨𝐨𝐤 𝐟𝐨𝐫 𝐢𝐧 𝐭𝐡𝐞 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐥𝐢𝐬𝐭?
𝟏. 𝐆𝐞𝐥𝐚𝐭𝐢𝐧
This is the most obvious and, at the same time, the most common ingredient.
Source: Obtained through the hydrolysis of collagen found in hides, bones, and cartilage (most commonly from pigs or cattle).
Where to find it: Gummy candies, marshmallows, “light” yogurts, homogenized cream cheese, jellies, and even the coatings of supplement and medication capsules.
𝟐. 𝐋-𝐜𝐲𝐬𝐭𝐞𝐢𝐧𝐞 (𝐄𝟗𝟐𝟎)
An amino acid used as a flour improver that makes dough more elastic and easier to knead.
Origin: Traditionally derived from pig bristles or bird feathers. Although EU law prohibits the production of E920 from human hair, bristles remain a cheap and common raw material.
Where to find it: Long-life bread, hamburger buns, frozen pastries, tortillas.
𝟑. 𝐃𝐢𝐬𝐨𝐝𝐢𝐮𝐦 𝐢𝐧𝐨𝐬𝐢𝐧𝐚𝐭𝐞 (𝐄𝟔𝟑𝟏)
A flavor enhancer, often used in combination with monosodium glutamate (E621) to intensify the “umami” effect.
Origin: Often derived from meat (including pork) or fish extracts. A vegan version (from starch fermentation) exists, but manufacturers rarely specify the source on the label.
Where to find it: Potato chips, instant noodles, ready-made sauces, “vegetable” seasonings, deli meats.
𝟒. 𝐆𝐥𝐲𝐜𝐞𝐫𝐢𝐧 / 𝐆𝐥𝐲𝐜𝐞𝐫𝐨𝐥 (𝐄𝟒𝟐𝟐)
A humectant.
Source: It can be synthetic, plant-based (from palm or rapeseed oil), or animal-based (produced as a byproduct of soap manufacturing from animal fats, including pork fat).
Where to find it: Confectionery, protein bars, cake frosting, dried fruit.
𝟓. 𝐅𝐚𝐭𝐭𝐲 𝐀𝐜𝐢𝐝𝐬 𝐚𝐧𝐝 𝐄𝐦𝐮𝐥𝐬𝐢𝐟𝐢𝐞𝐫𝐬 (𝐄𝟒𝟕𝟏, 𝐄𝟒𝟕𝟐𝐚-𝐟)
The most common are mono- and diglycerides of fatty acids.
Origin: Like glycerin, they can come from vegetable oils, but they are very often derived from animal fats (lard).
Where to find them: Margarines (used in emulsifiers to blend oil and water), ice cream, toast bread, ready-made cakes, low-quality chocolates.
6. 𝐑𝐞𝐧𝐧𝐞𝐭
An enzyme essential for curdling milk in the cheese-making process.
Origin: Traditional rennet is an enzyme (chymosin) secreted from the stomachs of young ruminants (calves, lambs). Although less common, enzymes derived from pig pancreas (pepsin) may be used in the industry.
Where to find it: Hard cheeses (e.g., Parmesan, Oscypek, aged cheeses). A safe alternative is microbial renet.
It is important to recognize that the items listed above are only the most common examples. In the modern food industry, there are many more ingredients categorized as Haram (forbidden) or Mashbooh (doubtful).
Additives like certain food colorings (e.g., Carmine/E120), specialized flavorings, and various stabilizers can also have animal origins. Because global and EU labeling laws do not always require manufacturers to specify the exact source of an emulsifier or enzyme, many products remain "Mashbooh" until verified by a Halal certification body or direct contact with the producer. Always check for official Halal symbols or "suitable for vegans" labels to ensure the highest level of certainty.
