These 10 foods seem vegetarian, but they contain hidden animal ingredients

If you’ve ever scanned a menu, ordered something “safe,” and only found out later it wasn’t actually vegetarian — you’re not alone.

Vegetarian eating can feel like navigating a quiet minefield of hidden ingredients. And while avoiding obvious cuts of meat is straightforward, the real challenge is in the details: condiments, candies, cheeses, and pantry staples that seem plant-based but quietly contain animal byproducts.

Many of these ingredients aren’t flagged clearly on labels.

Some are legal requirements for authenticity. Others are holdovers from traditional food production practices that haven’t caught up with evolving dietary preferences.

Below are 10 surprising offenders — foods that look vegetarian but, according to researchers, contain ingredients derived from animals. Each is paired with a clear explanation of the issue and, where possible, a simple tip for what to look for instead.

1. Parmesan cheese

Let’s start with a classic kitchen staple.

Parmesan might be the go-to topping for pasta, risotto, and salads — but it’s not vegetarian. That’s because authentic parmesan (labeled Parmigiano-Reggiano in the EU) is legally required to be made with animal rennet, a set of enzymes taken from the stomach lining of calves. Without this ingredient, it can’t be labeled or sold as true parmesan.

As AllRecipes reports, even ‘authentic’ parmesan is off-limits to vegetarians because the recipe legally requires calf-rennet enzymes taken from the animal’s stomach.

What to look for instead: Seek out cheeses labeled “vegetarian” or “microbial rennet.” These versions mimic the flavor and texture without using animal-derived enzymes.

2. Worcestershire sauce

Worcestershire sauce often ends up in veggie burgers, Bloody Mary cocktails, marinades, and roasted vegetables — but it hides a tiny, fishy secret: anchovies.

The fermented, umami-rich flavor in traditional Worcestershire comes from anchovy paste, making it off-limits for vegetarians and many pescatarians.

The truth is that the punchy flavor in classic Worcestershire sauce comes from fermented anchovies, so the condiment quietly smuggles fish into otherwise meat-free meals.

What to look for instead: Opt for vegan Worcestershire sauce — many brands now make fish-free versions using soy sauce, tamarind, and vinegar for a similar tang.

3. Gummy bears (and other chewy candies)

Their cheerful colors and fruity flavors scream “kid-friendly,” but gummy bears often get their bounce from gelatin—a protein made by boiling the bones, skin, and connective tissues of pigs or cattle.

In fact, the springy texture of most gummy bears (and other chewy candies) comes from gelatin made by boiling animal bones and skin.”

What to look for instead: Check the label for pectin or agar-agar, two plant-based alternatives. Brands that market themselves as vegan or vegetarian will often highlight these ingredients up front.

4. Marshmallows

Fluffy, sweet, and the MVP of campfires everywhere, marshmallows are another stealth culprit. The pillowy texture is made possible by — you guessed it — gelatin, which is typically derived from animal collagen.

As experts explain, modern marshmallows owe their fluffy bounce to gelatin sourced from cattle or pig collagen — bad news for vegetarians roasting s’mores.

What to look for instead: Look for vegan marshmallows, which often use agar or tapioca starch for structure. Several brands like Dandies or Trader Joe’s marshmallows, are now fully gelatin-free.

5. Carmine (in red-colored foods)

If a red candy, yogurt, or drink says it uses “natural coloring,” there’s a chance that color comes from carmine—a dye made by crushing cochineal insects. It’s technically “natural,” but not at all vegetarian.

As reported by Imbarex, the bright ‘natural’ red dye carmine is actually crushed cochineal insects, and it still shows up in yogurts, juices and sweets.

What to look for instead: Check for alternatives like beet juice or annatto in the ingredient list. Avoid products that list “carmine,” “cochineal extract,” or “E120.”

6. Certain beers and wines

Most people assume alcoholic beverages are automatically vegetarian — but some wines and beers are clarified using isinglass, a collagen substance derived from fish bladders.

This old-world filtering method doesn’t leave a taste, but it does leave behind trace animal protein.

Some breweries clear beer with isinglass made from fish bladders, leaving trace animal proteins in the final pint.

What to look for instead: Many brands now label their beverages as vegan or vegetarian-friendly. Use online tools like Barnivore to double-check specific labels.

7. Refried beans

Beans and rice should be the ultimate vegetarian comfort meal — but many traditional refried beans are cooked in lard, a rendered pork fat that gives the beans their rich, creamy taste.

The thing is that traditional refried beans often simmer in pork lard, so the ‘beans-only’ side dish can hide animal fat unless the label says vegetarian.

What to look for instead: Look for cans or restaurant menus that explicitly say “vegetarian refried beans.” Alternatively, try making your own using olive oil or avocado oil.

8. White cane sugar

It might be surprising, but white cane sugar — while plant-based in origin — is often refined using bone char, a filtering material made from cattle bones.

This doesn’t leave bone residue in the sugar, but it’s enough to make the process non-vegetarian by many standards.

According to PETA, many brands of white cane sugar are filtered through cattle-bone char during refining, meaning the crystals themselves are plant-based but the process isn’t.

What to look for instead: Use organic or beet sugar, which is never filtered with bone char. Many vegan-certified sugar brands will also state their filtration process on the packaging.

9. Thai red curry paste

You’ve got coconut milk, veggies, tofu—and you’re feeling good about your homemade curry. But check the label on that red curry paste.

Most store-bought versions contain shrimp paste, used for its rich umami punch. In particular, store-bought Thai red curry paste usually contains shrimp paste for umami, making an otherwise veggie curry instantly non-vegetarian.

What to look for instead: Seek out vegan Thai curry pastes, often labeled “shrimp-free” or “plant-based.”

Better yet, make your own paste with garlic, chilis, lemongrass, and miso for depth.

10. Caesar dressing

A plain Caesar salad may look innocent enough — romaine, croutons, maybe some lemon. But traditional Caesar dressing is made with two problematic ingredients: anchovies and parmesan, both of which are animal-derived, as you already know.

As FlavoryCooking.com explains, classic Caesar dressing relies on anchovies (and parmesan) for its signature savory kick, so even a plain ‘side salad’ may smuggle fish onto the fork.

What to look for instead: Look for vegan or vegetarian Caesar dressings, which use capers, mustard, or nutritional yeast for that briny, cheesy depth—minus the fish.

Final thoughts

Eating vegetarian is about more than avoiding steak or chicken — it’s about learning how ingredients are made, not just what they’re called.

Many of the foods listed above appear harmless on the surface, but their traditional production methods rely on animal-derived ingredients that aren’t always disclosed up front.

The good news?

More and more brands are shifting toward transparency, and vegetarian alternatives are easier to find than ever.

Whether you're new to the lifestyle or a longtime label-checker, knowing the sneaky spots where animal ingredients hide empowers you to make choices that actually match your values.

Turn curiosity into clarity, one label at a time.