In the 19th century, the term vegetarian, derived from the Latin word "Vegetus", emerged. The definition of lively, healthy, full of life was made in 1842.

Animal slaughter products; The name of the culture, where meat and meat products are completely rejected and consumed with different variations in their sub-categories, and which lives with products such as milk, dairy products, fish, chicken, eggs, honey, propolis, silk, feathers, is called "Vegetarian" or "Vegetarianism".


  • 1. Pescatarian,
  • 2. Semi Vegetarian,
  • 3. Lacto-Ovo Vegetarian,
  • 4. Lacto Vegetarian,
  • 5. Ovo Vegetarian,
  • 6. Frutarian,
  • 7. Vegan.


Global Vegan Label Organization IBI, in the registration of this culture; It takes place as the criteria setter and regulatory body that issues labeling authorizations. Final Global Vegan Label registration is made by Approved, Licensed 3rd Party Accredited and Authorized Certification Bodies. These activities are called “Global Vegan Labeling” or “Global Vegan Certification”.

These Licensed-Accredited and Authorized Certification Bodies contribute and benefit from this culture of life with their services.

The product license number and certificate structure given in accordance with the requirements of the NSO-NAP 7 VEGAN-VEGETARIAN PRODUCT STANDARD in the control, inspection and registration activities to be carried out by the authorized Certification Body for the request from the customers are called "Vegetarian Label" or "Vegetarian Certificate".

The product and organization that receives the Vegetarian Registration approval is entitled to use the Vegetarian Label with other definitions and the Vegetarian Logo/Vegetarian Certificate.