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Veganuary is a time when many people explore plant-based eating, often starting with familiar comforts such as pastries, vegan savouries, and other baked goods. However, not every pastry that looks plant-based is truly vegan. To bake or buy genuinely vegan pastries, it is essential to understand which ingredients must be avoided—especially those that are hidden, technical, or not widely recognised as non-vegan.
Whey protein: a hidden dairy derivative
Whey protein is one of the most common ingredients that prevents a pastry from being vegan. It is a by-product of cheese production and is therefore directly derived from milk. Whey protein is frequently used in commercial pastries to improve texture, softness, and browning. Even when a product is labelled as “low dairy” or “vegetarian”, the presence of whey protein means it is not suitable for a vegan diet. This is particularly important to check when purchasing packaged pastries or even ready-made vegan brownies, where dairy derivatives may still be present.
Carmine red: insect-based colouring
Carmine red, also known as cochineal or E120, is a red dye produced from crushed cochineal insects. It is commonly used to colour fruit fillings, icings, jams, and decorative elements found in pastries. Outside of food, carmine red is also widely used in cosmetics such as lipstick, blusher, and other beauty products. During Veganuary, this is an ingredient many people are surprised to learn is not vegan.
Shellac: a glossy non-vegan coating
Shellac is another ingredient that often goes unnoticed. Derived from the secretions of the lac insect, shellac is used as a glazing agent to create shine on pastries, chocolates, and sweets. It is also used extensively in non-food applications, including nail varnish, furniture polish, and pharmaceutical coatings. On ingredient lists, shellac may appear as shellac, glazing agent, or E904.
Other less obvious non-vegan ingredients
Several additional ingredients can compromise the vegan status of pastries. Gelatine, derived from animal collagen, may be used in glazes or fillings. Casein and caseinates are milk proteins sometimes found in margarines or pastry fats. L-cysteine, a dough conditioner, can be derived from animal sources such as feathers. Certain sugars may also be processed using bone char, making them unsuitable for strict vegans.
Making informed choices during Veganuary
During Veganuary, reading ingredient labels carefully is essential. Choosing certified vegan products or baking from scratch using clearly plant-based ingredients is the most reliable way to ensure your pastries align with vegan values.
A pastry is truly vegan not because it appears plant-based—but because every ingredient has been consciously chosen.
