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Some vegetarians also avoid products that may use animal ingredients not included in their labels or which use animal products in their manufacturing; for example, sugars that are whitened with bone char, cheeses that use animal rennet (enzymes from animal stomach lining), gelatin (derived from the collagen inside animals' skin, bones and connective tissue), some cane sugar (but not beet sugar) and apple juice/alcohol clarified with gelatin or crushed shellfish and sturgeon, while other vegetarians are unaware of or do not mind such ingredients.
These diets may be followed by those who reduce animal flesh consumed as a way of transitioning to a complete vegetarian diet or for health, ethical, environmental, or other reasons.
From 1841, it was known as A Concordium, or Industry Harmony College, from which time the institution began to publish its own pamphlet, "The Healthian", which provides some of the earliest appearances of the term "vegetarian".
Vegetarianism was also practiced in ancient Greece and the earliest reliable evidence for vegetarian theory and practice in Greece dates from the 6th century BC.
In the Western world, the popularity of vegetarianism grew during the twentieth century as a result of nutritional, ethical, and more recently, environmental and economic concerns.
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Vegetarians' feelings vary with regard to these ingredients.
For example, while some vegetarians may be unaware of animal-derived rennet's role in the production of cheese, and may therefore unknowingly consume the product, Semi-vegetarian diets consist largely of vegetarian foods but may include fish or poultry, or sometimes other meats, on an infrequent basis.
Those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism.
The common use association between such diets and vegetarianism has led vegetarian groups such as the Vegetarian Society to state that diets containing these ingredients are not vegetarian, because fish and birds are also animals.