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July 2021
AMFEP guidance note on enzyme suitability for “Vegetarian” and “Vegan” products
Further to the publication of the ISO (the International Organization for Standardization) International Standard on Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims (ISO 23662:2021(E)), AMFEP has developed a guidance note in order to help both members and users better understand the suitability of enzymes for vegetarian and vegan products. You will find it below.
