Nutrition and Gummy Bears: Which Gelatin is Used in Gummy Bears?

October 21, 2025 •

4 min read

Over 300,000 metric tons of gelatin are produced worldwide annually, predominantly from animal sources for use in food products. Understanding which gelatin is used in gummy bears is essential for consumers navigating dietary restrictions, as this key ingredient impacts the suitability of these popular candies for vegetarian, vegan, and religious diets.

Quick Summary

Gummy bears typically use animal-sourced gelatin, primarily from pigskins or cattle. Dietary restrictions have prompted the use of alternatives like pectin and agar-agar. The source and processing method of gelatin determine its properties, affecting the texture and legality for various consumer groups.

Key Points

Primary Source: Most commercial gummy bears contain gelatin derived from animal collagen, primarily from pigs (porcine) or cows (bovine).
Dietary Restriction: Animal-sourced gelatin makes gummy bears unsuitable for vegetarians, vegans, and those following certain religious dietary laws (e.g., non-certified halal or kosher products).
Vegan Alternatives: Plant-based options like pectin, agar-agar, and carrageenan are used to create gelatin-free gummies.
Texture Differences: Gelling agents offer distinct textures; animal gelatin is characteristically chewy and elastic, while plant-based alternatives like agar-agar tend to be firmer or more brittle.
Source Transparency: Due to varying regulations, checking product labels or looking for specific certifications (like halal or kosher) is the most reliable way to determine the gelatin source.
Informed Choices: Understanding the origin of ingredients like gelatin is essential for making food choices that align with personal nutritional goals and ethical beliefs.

The Core Ingredient: What is Gelatin?

Gelatin is a translucent, flavorless, and odorless protein derived from collagen, which is found in the skin, bones, and connective tissues of animals. Its unique ability to form a thermoreversible gel—meaning it melts when heated and sets again when cooled—makes it a staple in the confectionery industry. The specific source and processing method of the collagen determine the type and properties of the final gelatin product.

Where Gummy Bear Gelatin Comes From

For many traditional gummy bear brands, the gelatin comes from pigs and cattle. The extraction process begins with cleaning and preparing animal parts, which are then treated with either an acid or an alkali solution to hydrolyze the collagen.

Porcine Gelatin (Type A): This is the most common type used in confectionery. It is derived primarily from pigskin and is processed using an acid wash, a quicker method suitable for less cross-linked collagen. This results in a gelatin with a higher isoelectric point and strong gelling properties.
Bovine Gelatin (Type B): This gelatin is typically sourced from cattle hides and bones. The raw materials undergo a longer, multi-week alkali treatment, which alters the collagen structure differently. Bovine gelatin has a lower isoelectric point compared to porcine gelatin. Certain brands, like Haribo, use bovine gelatin in their Turkish factories to produce halal gummy bears.
Piscine Gelatin: Less common but gaining traction, especially for specific dietary requirements, is gelatin from fish skin and scales. Fish gelatin is particularly useful for kosher and halal products and features a lower melting and gelling point than its mammalian counterparts, which can result in a different mouthfeel.

Gelatin's Role in Gummy Bears and Beyond

Gelatin's versatility makes it a crucial component in creating the specific texture and structure of gummy bears. It provides elasticity and a satisfying chewiness that is difficult to replicate with other gelling agents. In addition to gummies, gelatin is used as a stabilizer, thickener, or texturizer in various foods, including yogurt, cream cheese, and marshmallows.

Navigating Dietary Restrictions

For individuals with dietary constraints, the source of gelatin is a significant concern. Vegetarians, vegans, and those following specific religious dietary laws (such as halal and kosher) must be mindful of the ingredients. The increasing demand for dietary-friendly options has led to a rise in plant-based gummy products that use alternative gelling agents.

Common Plant-Based Alternatives:

Pectin: A naturally occurring starch found in the cell walls of fruits, pectin is a popular vegan substitute for gelatin. It is commonly used in jams and jellies and is suitable for creating a range of textures, though it often results in a softer gummy than traditional gelatin.
Agar-Agar: Derived from red algae, agar-agar is a potent plant-based gelling agent. It creates a firmer, more brittle gel compared to gelatin. It sets quickly and is widely used in vegan confectioneries.
Carrageenan: Also sourced from seaweed, carrageenan is a versatile thickener and stabilizer. It is tasteless and suitable for use in vegan gummies, dairy alternatives, and other food products.
Modified Starches: These chemically altered starches are used to replicate the gelling and thickening properties of gelatin in plant-based gummies.

Comparison of Gelling Agents


Feature	Animal-Sourced Gelatin	Pectin	Agar-Agar	Carrageenan
Source	Animal collagen (pig, cow, fish)	Fruits (citrus, apples)	Red algae/seaweed	Red seaweed
Texture	Elastic, chewy, firm	Soft, jelly-like	Firm, brittle, less chewy	Wide range, from soft to firm
Vegan/Vegetarian	No	Yes	Yes	Yes
Halal/Kosher	Dependent on source and processing (needs certification)	Yes	Yes	Yes
Melting Point	Low, melts at body temp	High, does not remelt easily	High, requires boiling to activate	High, heat-stable
Thermo-reversible	Yes	No	Yes, but not reliably	Yes

Conclusion: Making Informed Dietary Choices

For most gummy bears on the market, the gelatin used is derived from animals, typically from pork or bovine sources. This is why it's crucial for anyone following a specific diet to read labels carefully. The growing awareness of dietary needs and restrictions has spurred innovation, making plant-based gummy options more widely available than ever before. Whether you are vegetarian, vegan, or simply prefer a plant-based diet for health reasons, there are plenty of options that use pectin, agar-agar, or other alternatives to provide a similar, though not identical, chewy texture. By understanding the sourcing of gelatin and the alternatives available, consumers can make knowledgeable choices that align with their nutritional and ethical values.

The Future of Gummy Candies

As consumer demand for transparent sourcing and alternative ingredients increases, the confectionery industry continues to adapt. The rise of vegan and allergy-friendly products means more consumers are looking for clean-label, plant-based options. The availability of certified halal and kosher products further caters to diverse religious dietary practices, ensuring that everyone can find a gummy treat that suits their needs. This evolution underscores the importance of informed purchasing decisions for a balanced and conscientious approach to nutrition.

For more in-depth information on the properties of different gelling agents, a technical review from the journal Food Science and Technology offers valuable insights.

Frequently Asked Questions

The most common type of gelatin used in gummy bears is porcine gelatin, which is derived from pigskin. It provides the characteristic elastic and chewy texture found in many traditional gummies.

No, not all gummy bears are made with animal gelatin. Due to growing demand, many brands now offer vegan or vegetarian gummy bears that use plant-based gelling agents like pectin or agar-agar instead.

For gummy bears to be certified halal or kosher, the gelatin must be sourced and processed according to specific religious guidelines. This often involves using gelatin from sources like bovine (if slaughtered correctly) or fish. Look for official halal or kosher certification symbols on the packaging.

Gelatin creates a distinctly elastic, chewy texture that melts pleasantly in the mouth. Pectin, a common plant-based alternative, typically produces a softer, more jelly-like texture.

In addition to pectin and agar-agar, other plant-based gelling agents include carrageenan (from red seaweed), modified starches, and tapioca starch. Each produces a slightly different texture and firmness.

Gelatin is a protein but is not considered nutritionally complete, as it lacks certain essential amino acids like tryptophan. The primary nutritional components of most commercial gummy bears are sugar and flavorings, not the small amount of gelatin present.

Yes, it is easy to make vegan gummy bears at home. Recipes often call for fruit juice combined with agar-agar powder or pectin, boiled and then poured into molds to set.