[For Beginners] What Is a Vegetarian? An Explanation of the Types, Foods They Can't Eat, and Market Expansion

The Definition and Origin of Vegetarianism

A vegetarian is someone who avoids animal-based foods such as meat and seafood and centers their diet on vegetables, fruits, grains, and legumes. Today, driven by rising health consciousness and environmental awareness, the vegetarian population is increasing worldwide.

For food manufacturers and restaurants, vegetarian compatibility has come to be seen not as "special consideration" but as a business opportunity. This article systematically organizes the information those in the food business should grasp, from basic knowledge of vegetarianism to types, foods to avoid, and market data.

The Etymology and History of "Vegetarian"

The word "Vegetarian" derives from the Latin "vegetus" (sound, lively). Its original meaning is not simply "a person who eats vegetables" but "a person who pursues a sound way of life in both mind and body."

Organized vegetarianism began in 1847, dating back to when the "Vegetarian Society" was founded in Britain. In Japan, Buddhist shojin ryori has long been rooted as a vegetarian culture, and Japan is in fact a country with one of the longest histories of vegetarianism in the world.

The Difference Between Vegetarian and Vegan

Vegetarian and vegan are often confused, but they differ in how far they exclude animal-based foods. The table below organizes the differences.

Whereas vegetarianism is a diet-limited form of plant-based eating,Veganis a whole-lifestyle concept that excludes anything animal-derived across food, clothing, and shelter. In food development, being vegan-friendly also covers vegetarians generally, allowing you to reach a broader customer base.

A List of Vegetarian Types

Vegetarianism isn't a single category; there are multiple classifications based on how far animal-based foods are excluded. When developing food or planning menus, it's important to be clear about which type of vegetarian you're targeting.

Ingredient-Compatibility Table for the 8 Main Classifications

In food development, the two types with the highest demand are "lacto-ovo" and "vegan." Being lacto-ovo-friendly allows the use of eggs and dairy, lowering the bar for ingredient selection, while being vegan-friendly covers every type of vegetarian.

The growing flexitarian (loose-vegetarian) population is also drawing attention. Not fully vegetarian, this group avoids meat several days a week and is considered the largest consumer segment for plant-based foods.

The Relationship Between Religion and Vegetarianism

As a motivation for becoming vegetarian, religious reasons account for a large share worldwide. Food businesses considering inbound tourism in particular need to accurately understand the dietary restrictions of each religion.

In Jainism, root vegetables (daikon,Carrot・Onionetc.) are also prohibited, so considerations differ from vegetarian compatibility. Buddhist shojin ryori also has the concept of the "five pungent roots," avoiding allium vegetables, so the approach for each religion cannot be uniform.

Foods Vegetarians Cannot Eat

It's premature to think "as long as we don't use meat and fish, it's vegetarian-friendly." Processed foods can contain unexpected animal-derived components, and food businesses need to grasp this accurately.

Easily Overlooked Animal-Derived Ingredients

• Gelatin: Extracted from pig or cow bones and skin. Used in gummies, jelly, and capsules
• Lard and tallow: Pork fat and beef fat. Sometimes included in the ingredients of bread and sweets
• Bonito dashi and dried-sardine dashi: Basics of Japanese cuisine, but animal-derived. Used in miso soup, simmered dishes, and soba broth
• Cochineal coloring: Red coloring derived from scale insects. Used in beverages and sweets
• White sugar: Bone char (cattle bone) is sometimes used in the refining process
• Soy sauce: Contains wheat, so it needs to be balanced against wheat allergy (soy sauce itself is plant-based)
• Mirin: Contains alcohol, so it needs to be managed separately from halal compatibility
• Cheese: Rennet (extracted from a calf's stomach) is sometimes used as a coagulant

Dashi in particular is the most common stumbling block in Japanese food development. To create umami without using animal-based dashi,Tomatoes for dashi's glutamic acid,Dried shiitake's guanylic acid and kombu's inosinic acid is effective.Detailed ways to use vegetable dashi.

Points to Check on Food Labels

When judging whether a processed food is vegetarian-compatible, you need to check the fine details of the ingredient list.

• "○○ extract" labeling: Chicken extract, beef extract, and pork extract are animal-derived
• "Emulsifier" and "stabilizer": Egg-yolk-derived lecithin or animal-based emulsifiers may be used
• "Flavoring": Animal-derived flavorings may be included, and details are sometimes unclear
• "Plant-based ○○" labeling: Even "plant-based margarine" may contain trace amounts of dairy

When developing vegetarian-friendly foods, check not only the ingredients but also the cross-contamination risk on the production line.Ingredient Selection and Manufacturing Process for Vegetarian OEM.

We have materials available to help you understand dried processing OEM

Agriture OEM, flexibly handling everything from small lots to large lots

• OEM supported from 100 g of existing raw material
• Drying of brought-in raw materials also possible
• Support from processing to filling in one place

Download the materials here

The Vegetarian Population Worldwide and in Japan

The basis for vegetarian compatibility working as a business lies in the sheer size of the global market. Let's confirm with data why food businesses can't ignore this market.

Global Vegetarian Population Data

Worldwide, an estimated 600–800 million people are vegetarian, and some estimates put the figure above 1 billion when flexitarians are included. India in particular has the world's largest vegetarian population, and the increase in Indian tourists visiting Japan is a market the Japanese food industry should hurry to address.

Market Trends Within Japan

Japan's vegetarian population is estimated at about 3–5% of the total, but the market worth noting is that of foreign visitors.

• The number of foreign visitors to Japan in 2024 hit a record high (announced by JNTO)
• In a Japan Tourism Agency survey, "few vegetarian-friendly options" ranked high among visitors who reported "having trouble with meals"
• The domestic plant-based food market is forecast to grow to a scale of 25 billion yen by 2025
• Major convenience store and restaurant chains are steadily introducing plant-based menus

With inbound demand overlapping domestic health consciousness, the development of vegetarian-friendly foods is a field expected to keep expanding.

Choosing Ingredients for Vegetarian Compatibility

In developing vegetarian-friendly foods, ingredient selection is the most important step. Correctly choosing ingredients that substitute for animal-based materials determines the quality and credibility of the product.

Plant-Based Protein Options

Soy meat has greatly improved in texture and flavor thanks to technological innovation, and is distributed in diverse forms such as patties, mince, and slices. Just don't forget that consideration for soy allergies is needed.

Why Japan's Traditional Ingredients Are Strong

As ingredients for vegetarian compatibility, Japan's traditional foods are drawing worldwide attention. With its culture of shojin ryori, Japan is rich in ingredients that are animal-free yet can supply umami and texture.

• Dried vegetables: Removing moisture concentrates the umami. Highly shelf-stable, with simple ingredients and no animal content
• Koya-dofu (freeze-dried tofu): Soy-derived plant protein. Can be used in simmered and fried dishes as a meat substitute
• Nama-fu: Made from wheat gluten, with a chewy texture that can be the star of a vegetarian dish
• Kombu and shiitake dashi: Adopted at vegetarian restaurants worldwide as a substitute for animal-based dashi
• Miso and soy sauce: Seasonings made by fermenting soybeans. Basic seasonings that add richness and umami

Agriture also handlesDried shiitakeandTomatoes for dashi, we manufacture more than 30 kinds of dried vegetables and dried fruits. All are animal-free and additive-free, so they can be adopted as-is as vegetarian- and vegan-friendly food ingredients.

The dried vegetable brand Agriture actually operates,OyaOya, sells 13 kinds of dried vegetables and 6 kinds of powder to individuals, made from off-spec Kyoto-grown vegetables, with every product glucose-free and additive-free. AndA Letter from the Peardries Kyotango-grown Nijisseiki pears without sugar, so with pear as the only ingredient, it's also used as a vegan-friendly snack and dessert ingredient. We can supply the same-quality ingredients as OEM raw materials as well.

Why Dried Vegetables Suit Vegetarian Compatibility

In developing vegetarian-friendly foods, the challenge is "how to ensure deliciousness without using animal ingredients."also introduces, dried vegetables are a processing method that draws out an ingredient's umami to the fullest.As

How to Get Started with Vegetarian Compatibility

Vegetarian compatibility doesn't have to aim for perfection all at once. It's realistic to set a level of compatibility that suits your business format and tackle it in stages.

Steps for Restaurants and Retail

1. Take stock of your existing menu: Identify items on your current menu that are "already vegetarian-friendly." Salads, tofu dishes, vegetable tempura, and more may unexpectedly already qualify
2. Switch dashi and seasonings: Simply changing bonito dashi to kombu or shiitake dashi makes many existing menu items vegetarian-friendly
3. Organize menu labeling: Add vegetarian-friendly marks (V mark, etc.) to the menu. English alongside makes it clear for foreign visitors too

When Food Manufacturers Develop Products Through OEM

When developing vegetarian-friendly processed or retort foods through OEM, more specialized handling is required, including ingredient selection, cross-contamination measures on the production line, and obtaining certification.

• Formulation design that excludes hidden animal-derived ingredients (gelatin, extracts)
• Separating the production line and establishing cleaning procedures
• Support for obtaining vegan and vegetarian certification
• Selecting OEM manufacturers who can handle small lots

For specifics on how to proceed with vegetarian OEM,How to Start Vegetarian OEM | Ingredient Selection and Product Planningexplains it in detail. TheFood OEM Directoryoperated by Agriture has avegan-friendly category, with 24 OEM manufacturers listed in the dried vegetable field alone. You can narrow your search by available processing technology and minimum lot, so use it to find a manufacturer that fits your company.

We have materials available to help you understand dried processing OEM

Agriture OEM, flexibly handling everything from small lots to large lots

• OEM supported from 100 g of existing raw material
• Drying of brought-in raw materials also possible
• Support from processing to filling in one place

Download the materials here

Frequently Asked Questions About Vegetarianism

Summary

Vegetarians are classified into eight types, and the range of foods they can eat differs greatly by type. When food businesses pursue vegetarian compatibility, it's essential to clarify the target type and select ingredients that exclude hidden animal-derived components.

With more than 600 million vegetarians worldwide—over 1 billion including flexitarians—the vegetarian market is expected to keep expanding. For Japanese food manufacturers, vegetarian compatibility that leverages the shojin ryori tradition and uniquely Japanese ingredients like dried vegetables can be an internationally competitive point of differentiation.

Agriture offers a lineup of more than 30 animal-free dried vegetable items and supports the development of vegetarian- and vegan-friendly foods. Feel free to reach out to us first.

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