Does Pudding Have Gelatine In It? Unpacking the Ingredients

January 10, 2026 •

4 min read

Over 90% of instant pudding mixes found in North American grocery stores are made without gelatin. Yet, the creamy, smooth texture often leads people to question: does pudding have gelatine in it? The answer is nuanced and depends on the type of pudding, the recipe, and the manufacturer's formulation.

Quick Summary

Pudding may or may not contain gelatin, depending on if it's a traditional custard, a commercial mix, or a refrigerated dessert. Thickeners can include cornstarch, eggs, or plant-based gums instead of gelatin, which is derived from animal collagen. Checking labels is essential for vegetarians, vegans, or those with dietary restrictions.

Key Points

Instant Puddings are Mostly Gelatine-Free: Most commercial instant pudding mixes use starches like cornstarch to thicken, not animal-derived gelatine.
Check Labels for Gelatine: Always read the ingredient list, as some homemade, refrigerated, or specialty puddings may contain gelatine for texture.
Different Thickeners Exist: Puddings can be thickened with eggs (custards), starches, or plant-based gums (like carrageenan), not just gelatine.
Vegan Options Abound: For those avoiding animal products, vegan-labeled puddings use plant-based gelling agents like agar-agar or tapioca.
Texture is a Key Indicator: Gelatine-set puddings tend to be jigglier and firmer, while starch-based puddings are generally creamier and softer.

Decoding the Ingredients: Is Gelatine in Your Pudding?

The creamy, delightful consistency of pudding is a comfort food staple, but for those with dietary restrictions—particularly vegetarians and vegans—it's crucial to understand the ingredients. While gelatin is famously used in jiggly desserts like Jell-O, its use in pudding is far from universal. The type of pudding and its method of preparation are the biggest factors in determining if it contains animal-derived gelatine.

Instant vs. Cooked Puddings

The most significant difference lies between instant and cooked varieties. Instant pudding mixes, which typically set in minutes by whisking with milk, rely on starches and other stabilizers for their thickening power. These products, such as those made by the Jell-O brand, are almost always gelatin-free, despite the company being famous for its gelatin desserts. The magic happens through modified food starches that thicken when mixed with cold liquid, creating a smooth, creamy texture without the need for animal products.

Conversely, some traditional, homemade, and even high-end refrigerated puddings may incorporate gelatin for a firmer, more stable consistency. Certain recipes, especially classic European-style creamy desserts like panna cotta, explicitly call for gelatine to achieve a specific set or texture. The inclusion of gelatine is less about achieving a basic thickened state and more about fine-tuning the dessert's specific mouthfeel and structure.

The Role of Thickening Agents

To better understand what might be in your pudding, it's helpful to look at the different thickening agents used in both commercial and homemade recipes. Pudding's signature smoothness and thickness can be achieved through a variety of ingredients, each with a different effect on the final product.

Starches: The most common thickener for instant and cook-and-serve puddings is cornstarch. These starches provide a smooth, velvety texture without needing animal products. Other plant-based starches like tapioca and arrowroot are also used.
Eggs: Many traditional cooked custards and puddings rely on eggs. The proteins in the eggs coagulate when heated, setting the liquid into a soft, creamy dessert. This is the basis for many classic French and English custards.
Plant-Based Gums: Modern food science offers a host of vegetarian-friendly gums that can replicate the textural properties of gelatin. Carrageenan, derived from seaweed, is a common additive in many ready-to-eat dairy products, including some puddings, as it creates a stable, gel-like texture. Locust bean gum is another popular vegetarian option.
Gelatine: When used, gelatine provides a distinctive melt-in-the-mouth quality and a slightly firmer set than starch-thickened puddings. It is derived from animal collagen, typically from cow or pig hides and bones.

The Importance of Label Reading

For those needing to avoid gelatine, relying on brand reputation isn't enough. It's always best to read the ingredient label carefully, especially with newer or specialty products. Keywords to watch for include:

Contains Gelatin or Gelatine: An explicit label will make the animal-derived nature clear.
Animal-based Ingredients: Be aware that gelatine is often listed generically. If the product is not explicitly labeled 'vegetarian' or 'vegan,' a quick online search of the brand might be necessary.
Other Thickeners: Checking for alternatives like cornstarch, agar-agar, or carrageenan can confirm the absence of gelatine.

Gelatine-Free vs. Gelatine-Based Pudding: A Comparison


Feature	Gelatine-Free Pudding (e.g., instant)	Gelatine-Based Pudding (e.g., panna cotta)
Primary Thickener	Cornstarch, tapioca starch, or gums like carrageenan	Animal-derived gelatine
Texture	Generally creamy, soft, and smooth; custard-like	Firmer, often with a slight 'jiggle'; melts cleanly in the mouth
Preparation	Instant mixes thicken quickly with cold milk; cooked versions require heating	Gelatine must be bloomed in cold water and dissolved in hot liquid
Suitable For	Most vegetarians, all vegans (if no dairy)	Not suitable for vegetarians or vegans
Common Examples	Jell-O instant pudding, store-brand mixes	Panna cotta, some types of mousse

Vegan and Vegetarian Alternatives

For those who prefer to avoid animal-derived gelatine, there are many excellent alternatives available. Homemade puddings can easily substitute starch or agar-agar for gelatine. Agar-agar, a gelling agent from seaweed, is a powerful vegan thickener that creates a firmer, more jelly-like set than cornstarch-based puddings. Chia seeds can also be used to thicken puddings, creating a rich texture with added fiber and nutrients. Another option is to simply stick to commercial products that are explicitly marked as vegan or vegetarian, as these will have already confirmed the absence of animal products. The increased demand for plant-based foods has led to a wider variety of these products in grocery stores.

The Takeaway for Consumers

While many people associate the smooth consistency of pudding with gelatine, this is often an incorrect assumption, especially concerning commercially available instant mixes. The evolution of food technology has provided numerous ways to achieve a creamy, satisfying texture without using animal byproducts. By paying close attention to ingredient lists and understanding the different thickening agents, consumers can make informed choices that align with their dietary preferences. The bottom line is that you must check the label—don't assume gelatine is absent, but also don't assume it's present.

[Authoritative Outbound Link]: For those interested in the science behind different gelling and thickening agents, the ingredient information from the University of Wisconsin-Madison's Food Science department offers valuable insights into food additives and their functions. View Food Science Additive Information

Conclusion

In conclusion, whether pudding contains gelatine is not a straightforward yes or no answer. The presence of gelatine depends heavily on the specific type of pudding, with instant mixes typically being gelatine-free and relying on starches for thickening. Traditional, refrigerated, or specialty recipes, however, might incorporate gelatine to achieve a distinct texture. For vegetarians, vegans, or those with other dietary restrictions, reading ingredient labels is the most reliable method for ensuring a product is gelatine-free. With the rise of plant-based alternatives like agar-agar and chia seeds, finding a delicious and ethical pudding is easier than ever.

Frequently Asked Questions

Jell-O brand instant pudding mixes do not contain gelatin and are typically considered vegetarian. However, they are not vegan because they contain dairy derivatives (whey), and are mixed with cow's milk during preparation. Always check the ingredients and preparation instructions.

The most reliable way is to check the ingredient list on the packaging. Look for 'gelatin' or 'gelatine'. If it's a specialty or artisan product, consulting the manufacturer's website might be necessary.

Most instant puddings are thickened with food starches, primarily modified cornstarch. These starches react with cold milk to create the desired creamy consistency without heat or animal products.

Most traditional custards are thickened with eggs and are free of gelatine. However, some modern or commercial custard-style desserts might use a small amount of gelatine for added stability and texture, so it is always wise to check.

Vegan substitutes include agar-agar (a seaweed derivative), chia seeds, and certain plant-based gums like carrageenan or locust bean gum. These are excellent alternatives for making homemade gelatine-free puddings.

This depends entirely on the recipe and brand. Many instant chocolate pudding mixes do not contain gelatine. However, some gourmet or homemade chocolate puddings and mousses may use it, so checking the specific product details is crucial.

Manufacturers might use gelatine to achieve a specific, firmer texture or to increase the shelf life and stability of the product, especially in ready-to-eat, refrigerated versions. It provides a unique melt-in-the-mouth quality different from starch-based thickeners.