No more vegan sausage? Decision on legally compliant labeling of meat substitute products

The discussion surrounding the correct labeling of meat substitute products - such as vegan or vegetarian schnitzels - is drawing significant attention across Europe. As plant-based products become increasingly popular alternatives to sausages, schnitzels, and burgers, policymakers are struggling to establish clear rules for vegan and vegetarian labeling. Many sausage alternatives now impress not only with their appearance but also with their taste, which is increasingly similar to traditional meat products. Until now, it has been permitted to label such foods as “burger” or “sausage,” as long as it is clearly indicated that they are plant-based substitutes.

In early October 2025, after an intense debate, the European Parliament voted in favor of stricter regulations: traditional meat designations should in the future be reserved exclusively for foods of animal origin. As a result, new labels will be required for meat substitute products. However, a final decision has not yet been made, as the resolution must still be approved by the EU Member States.

What would new labeling requirements mean for producers and manufacturers of meat substitutes?

A new labeling requirement for meat substitute products would bring extensive changes for producers and manufacturers. If terms such as “sausage,” “schnitzel,” “steak,” or “burger” can only be used for genuine meat products in the future, plant-based products would need to be renamed and marketed from scratch. This also applies to subcategories such as cold cuts and other sausage alternatives made from plant-based ingredients. This means not only renaming products, but also adjusting labels, packaging, online shops, and marketing materials—a process that would involve significant effort and cost. At the same time, new designations must be understandable and legally compliant to avoid misleading consumers and to clearly connect the familiar flavor with its plant-based origin.

Key guidelines for new designations include the EU Food Information Regulation (FIR/LMIV) and the guiding principles of the German Food Code Commission (DLMBK), which define clear requirements for vegan and vegetarian labeling. Only companies that meet these requirements can strengthen consumer trust and avoid legal warnings.

In addition, producers and manufacturers must expect an impact on brand perception due to new labeling requirements. Well-known product names could disappear, making recognition and customer loyalty more difficult. Therefore, it becomes even more important to develop new labels that are attractive, credible, and easy to understand. Close coordination between product development, marketing, and consumer research can help ensure a successful transition.

Despite all challenges, the new regulations also offer opportunities. They may encourage innovation, create clearer market segments between meat and plant-based products, and strengthen long-term consumer trust in plant-based nutrition. Companies that prepare early for possible changes, ensure legally compliant labeling, and adapt their brand communication could even emerge stronger - positioning themselves as transparent, responsible, and forward-thinking providers in the growing market for sustainable foods.

What could meat substitute products be called in the future?

Amid the current debate on labeling meat substitute products, manufacturers are faced with the question of how their products may be named in the future - and what creative options remain. While some proposals play humorously with existing terms, such as “V-urger” instead of “burger,” others argue for entirely new names to avoid confusion with animal-based foods. The guiding principles of the German Food Code Commission could serve as orientation. Although not legally binding, they are widely recognized as a standard to prevent misleading labeling.

For vegan and vegetarian foods resembling animal-based products, the current guidelines allow designations such as “vegan sausage” or “vegetarian schnitzel,” provided that consumers can clearly recognize that these are plant-based alternatives. What matters is consumer perception—meaning that consumers must not believe they are buying an actual meat or dairy product, but rather consciously choosing a plant-based variant with an authentic taste.

Labeling for milk and dairy alternatives is particularly strict, as these terms are protected at the EU level. Words such as “milk,” “cheese,” or “yogurt” may only be used for products of animal origin. For example, terms such as “soy milk” or “oat milk” are not allowed within the European Union. Instead, neutral alternatives like “oat drink” must be used. Overall, the DLMBK guidelines help create transparency, protect consumers, and offer manufacturers clear parameters for labeling plant-based alternatives.

What does the EU Food Information Regulation (LMIV) cover?

In addition, the general labeling rules under the EU Food Information Regulation (FIR/LMIV), officially Regulation (EU) No. 1169/2011, apply. It governs how foods may be labeled and promoted throughout the EU to ensure that consumers receive clear, understandable, and reliable information. This includes, among other things:

Mandatory food information: product name, list of ingredients, allergen labeling, net quantity, minimum durability or use-by date, name and address of the manufacturer, as well as nutritional information

Information regarding origin and composition must not be misleading and must reflect the actual nature of the product
The LMIV applies to all prepackaged foods in the EU and ensures that consumers can make informed purchasing decisions. It also plays a key role for plant-based meat and dairy substitutes by providing the framework for transparent and legally compliant labeling.

Labeling review of food products at Tentamus

With our specialized labeling consulting services, we support manufacturers, producers, and distributors in ensuring legally compliant food labeling.

We assist producers and manufacturers of meat substitute products (including sausage alternatives and cold cuts) with everything from reviewing packaging texts to preparing labeling drafts and analytically verifying ingredients, nutrients, and allergen information. We also provide guidance for international markets—without compromising on taste.