For the first time, the Turkish Food Codex Guide for Food Labeling and Consumer Information has introduced new regulations to provide clear guidelines on the labeling, production, and marketing of vegan and vegetarian products.
Using terms such as “milk” for plant-based beverages is prohibited, while traditional or geographical names associated with animal products cannot be used to prevent deceptive food packaging and misleading claims.
But the new regulations also bring good news. ‘Vegan burgers,’ ‘vegan sausage,’ or ‘vegetarian patty’ terms are allowed on plant-based meat labels, and the production, export, and import of vegan cheese is now possible “under certain labeling conditions.”
“Acknowledgment by official channels represents a notable step forward”
In 2022, the Turkish Ministry of Agriculture and Forestry banned the production and sale of vegan products that resemble dairy cheese, as they were perceived to violate cheese standards, even though they did not use the term “cheese” in their branding. Even vacuum packaging similar to that used for traditional dairy cheese was considered misleading to consumers.
“While the updated regulation has pros and cons, acknowledgment by official channels represents a notable step forward for the vegan and vegetarian market and highlights its growing presence,” Medusa Asli, Projects & Communications Manager of the Vegan Association of Turkey (TVD), said in the announcement.
The new conditions
Among others, the new guidance includes the following rules for vegan and vegetarian products:
- Vegan/vegetarian foods shouldn’t be marketed as substitutes for animal-based foods, and their branding shouldn’t evoke animal-based products, especially in names and visuals.
- Terms like “plant-based,” “vegan,” or “vegetarian” can be paired with typical food terms such as patty or burger and include corresponding visuals. Therefore, terms such as “vegan burger” or “vegetarian sausage” on labels are allowed.
- Plant-based beverages, except for coconut milk, cannot include dairy-related terms such as “milk” (“almond beverage” instead) and may state “lactose-free.”
“It is the first legal framework in this area in our country”
- Products cannot include geographical indications or traditional names associated with animal-derived ingredients, and product labels must avoid meat-related terms in general.
- Food service establishments must indicate vegetarian and vegan options on menus, brochures, or digital displays with statements like “suitable for vegetarians/vegans.”
- Descriptions like “chicken-flavored” or “butter-tasting” are prohibited, whereas “vegan cracker with cheese flavor” is permitted.
- Labels in other languages must comply with these guidelines.
Food businesses have until December 31, 2026, to align their products with the updated rules.
Ebru Ariman, founding President of TVD and Head of V-Label Turkey, shared her perspective: “The regulation is, overall, a step forward. It is significant in that it is the first legal framework in this area in our country, but its shortcomings must also be acknowledged.”
Vegans in Türkiye
According to Statista, the plant-based meat sector in Türkiye is projected to generate $37.23 million in revenue in 2024, with an anticipated annual growth rate (CAGR) of 20.75% from 2024 to 2029. The Vegan Association of Turkey says there were around 100,000 vegans in 2002 and Cihan Baltepe, founder of the plant-based meat company Eat Vappy, told vegconomist in a recent interview that based on the company’s sales data, the plant-based meat category is growing steadily.
Veggy, touted as Turkey’s first plant-based meat producer, just launched its latest product line, Veggy Kids. Veggy products are available in national retail chains, e-commerce platforms, global hotel chains, fast food outlets, schools, hospitals, airlines, and nursing homes, indicating a strong demand for plant-based options.
Ariman continued, “For instance, not being able to call ‘plant milk’ by that name and having to make efforts to disassociate yogurt/cheese alternatives produced in this way from that perception is undoubtedly exhausting for both producers and consumers.”
