Is Casein vegan?

Key facts

Verdict

Not vegan

Category

Dairy-derived

Also listed as

sodium caseinate, calcium caseinate

Best swap

Cashew-based cheeses

Why

Casein and caseinates are milk proteins used for texture in coffee whiteners, "non-dairy" creamers, vegan-looking cheeses and some plant-based products.

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What is actually in it

Casein is the main protein of milk — roughly 80% of its protein content — and the part that curdles. When milk meets acid or rennet, casein micelles clump into curds, which is the basis of conventional dairy cheese. Isolated casein and its salts (sodium, calcium and potassium caseinate) are used far beyond cheese: they emulsify and whiten, so they appear in 'non-dairy' coffee creamers, whipped toppings, processed meats, protein bars and some paints and glues. This creates the classic trap: in several countries 'non-dairy' is a legal term that still permits milk-derived caseinates, so a creamer can say non-dairy and contain milk protein. Casein is also what makes most vegetarian cheese unsuitable for vegans, and it is the reason 'lactose-free' products are not vegan — removing the sugar leaves the milk protein intact. On labels, look for casein, caseinate, curd, milk protein or milk solids; lactalbumin is a different milk protein, found in whey. Rennet-casein and acid-casein are industrial forms; calcium caseinate is common in supplements. The vegan stand-ins depend on the job: soy or oat creamers for coffee, coconut or cashew bases for whipped toppings, pea protein for bars, and starch-and-oil-based vegan cheeses for melting. Milk allergy can involve casein or whey proteins. Vegan labelling is not an allergy safeguard: check allergen warnings and free-from claims separately.

Label codes to recognise

Casein / caseinate — Milk curd protein and its salts

Animal — milk

Sodium caseinate — Emulsifier in 'non-dairy' creamers

Animal — milk

Milk protein — Umbrella term, mostly casein

Animal — milk

Curd — Coagulated casein

Animal — milk

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