What animal ingredient is in marshmallows?

January 6, 2026 •

3 min read

Traditional marshmallows contain gelatin, an ingredient that comes from animals, a fact that surprises many people. This protein is a substance derived from the collagen found in the bones, connective tissues, and skin of animals, typically pigs and cows. Knowing what animal ingredient is in marshmallows is essential for those adhering to vegetarian, vegan, or specific religious diets.

Quick Summary

Traditional marshmallows get their signature spongy texture from gelatin, a protein sourced from animal collagen. This article details the origin of gelatin, discusses vegan alternatives like agar-agar, and provides tips for consumers to identify gelatin-free products.

Key Points

Gelatin is the main animal ingredient: Traditional marshmallows contain gelatin, a protein derived from animal collagen.
Gelatin comes from animal byproducts: The collagen used to make gelatin is sourced primarily from the skin, bones, and connective tissues of cows and pigs.
Vegan alternatives exist: Plant-based options use ingredients like agar-agar (from seaweed) and carrageenan to achieve a similar texture without animal products.
Check for labels and ingredients: To avoid gelatin, check the ingredients list for the term "gelatin" or the E-number "E441". Look for products specifically labeled as vegan.
Many foods contain gelatin: Beyond marshmallows, gelatin is a common gelling agent in many candies, desserts, and even medicine capsules.

Gelatin: The Animal-Derived Ingredient in Marshmallows

The chewy, fluffy texture of conventional marshmallows is achieved through the use of gelatin. Gelatin is a colorless, flavorless, and translucent protein derived from collagen, which is the most abundant protein in animals. The process involves extracting collagen from animal byproducts, primarily from the skin, connective tissues, and bones of cows and pigs. Though it may seem far removed from its source, gelatin is directly tied to the meat industry. The manufacturing process transforms the collagen into the familiar gelling agent used in countless food products.

The Gelatin Production Process

The journey from animal byproduct to gelatin powder is a multi-step industrial process:

Pretreatment: Raw materials, such as pigskins, bovine hides, and bones, are thoroughly cleaned and treated with either acid (for Type A gelatin) or alkali (for Type B) to prepare the collagen for extraction.
Extraction: The pretreated material is then boiled in hot water in a multi-stage process to hydrolyze the collagen into gelatin. The temperature is gradually increased in each stage to ensure maximum extraction.
Refining and Concentration: The resulting gelatin solution is purified through various filtration steps to remove impurities. It is then concentrated by removing water in vacuum evaporators, leaving a thick, viscous liquid.
Drying and Milling: The concentrated gelatin is sterilized, cooled until it sets, dried into a brittle substance, and then milled into the powder or sheets that are used commercially.

Plant-Based Alternatives to Gelatin

For those who do not consume animal products, numerous plant-based alternatives can provide a similar texture to gelatin in foods like marshmallows. Food manufacturers use a variety of vegan-friendly gelling agents to produce marshmallows suitable for vegetarians and vegans.

Here are some common plant-based gelatin alternatives:

Agar-Agar: A substance derived from red algae, agar-agar is a popular and potent gelling agent. It is available in powder, flake, or bar form and creates a firmer, less bouncy gel than traditional gelatin.
Carrageenan: Extracted from seaweed, carrageenan is used to create a softer, more delicate gel texture. It is often used in vegan marshmallows and other dairy products.
Pectin: Naturally found in fruits, pectin is a versatile plant-based alternative used to thicken jams, jellies, and fruit-based desserts.
Tapioca Starch: Derived from the cassava root, tapioca starch can be used to thicken puddings and mousses. Some vegan marshmallow recipes use tapioca syrup and starch in place of gelatin.

Comparing Traditional and Vegan Marshmallows


Feature	Traditional Marshmallows	Vegan Marshmallows
Gelling Agent	Animal-derived gelatin	Plant-based ingredients like agar-agar, carrageenan, or pectin
Primary Source	Collagen from animal bones, skin, and connective tissues	Seaweed, fruit, or plant starches
Texture	Soft, spongy, and bouncy	Can be slightly firmer or softer depending on the alternative used
Dietary Suitability	Not suitable for vegans, vegetarians, or those with specific religious restrictions (e.g., non-kosher, non-halal)	Suitable for vegan and vegetarian diets
Melting Point	Melts just below human body temperature	Often has a higher melting point, resulting in different toasting properties

How to Identify Gelatin-Containing Products

For conscious consumers, identifying the presence of gelatin requires careful label reading. On a standard ingredients list, look for the term "gelatin" directly. In Europe, gelatin may also be listed as the food additive code "E441". It's important to remember that this animal-derived ingredient is found in many products beyond marshmallows, including some gummies, desserts, and even medication capsules. Some companies, like Dandies, explicitly label their marshmallows as vegan and use plant-based alternatives. In contrast, popular brands like Jet-Puffed contain gelatin and are not suitable for those avoiding animal products. When in doubt, checking for a certified vegan logo on the packaging or researching the specific brand's ingredients is the safest approach.

Conclusion

While the fluffy confection we call a marshmallow seems harmless, the traditional recipe contains a key animal-derived ingredient: gelatin. Sourced from the collagen in animal bones and hides, gelatin is what gives conventional marshmallows their unique texture. Fortunately, the rise of veganism and plant-based alternatives has led to a growing number of gelatin-free options on the market, using plant-based ingredients like agar-agar and carrageenan to create a similar effect. By checking ingredient lists and looking for vegan-certified brands, consumers can easily choose products that align with their dietary and ethical values.

For more information on the wide world of vegan ingredients and replacements, consider exploring resources like the vegan food guides from VegNews to stay informed on the latest plant-based alternatives.(https://vegnews.com/guides/gelatin-vegan)

Frequently Asked Questions

Gelatin is a protein produced from the boiling of animal bones, skins, and connective tissues. The collagen from these animal parts is extracted and processed to create the gelatin used in many food products.

No, not all marshmallows contain gelatin. While traditional brands like Jet-Puffed do, a growing number of vegan and vegetarian marshmallows use plant-based gelling agents like agar-agar or carrageenan.

The easiest way to tell if a marshmallow is vegan is to look for a vegan certification logo on the packaging or to carefully read the ingredients list. Vegan brands will explicitly state they are gelatin-free.

Gelatin is almost entirely protein and contains a unique amino acid profile, including high levels of glycine. It is considered an incomplete protein, as it lacks the essential amino acid tryptophan.

No, gelatin is an animal byproduct and is therefore neither vegan nor vegetarian. It is a protein derived directly from animal sources.

Gelatin is a common ingredient in many foods, including gummy candies, Jell-O, some yogurts, cream cheese, and various soups and sauces.

Kosher or halal marshmallows cannot contain gelatin sourced from animals forbidden by religious law, such as pigs. However, some kosher and halal gelatin is made from fish or from animals slaughtered according to specific religious guidelines.