These days it becomes increasingly difficult to distinguish vegetarian offers (breaded Seitan steaks, for instance) from meat products. Quite often the vegetarian products are even manufactured by the same producers. For the consumers it is therefore becoming ever more difficult to tell these products apart.
Whilst the consumers still can rely on the packing declaration in shops, this is not the case in restaurants. The sauce of each served dish represents a “factor of uncertainty” to any vegetarian who has to trust blindly the statements of the service staff. Furthermore, since the catering trade is better known for traditional meals than for innovative vegetarian menus, this required confidence becomes a growing problem for many clients. An increasing number of people address the vegetarian organisations with complaints about erroneously declared so-called vegetarian menus, which contained fish, bacon, gelatine or similar ingredients.
In this context, the international vegetarian label does offer a solution: it guarantees that the respective restaurant serves strictly vegetarian menus that really deserve this classification (which unfortunately cannot be taken for granted in other cases).