What animal is most gelatin from? An in-depth guide

December 8, 2025 •

3 min read

Worldwide, approximately 46% of total gelatin production comes from pig skin, making porcine sources the most common for this versatile ingredient. While pork dominates the market, gelatin is also extracted from bovine hides, bones, and, less frequently, from fish and poultry. This byproduct of the meat industry is a processed form of collagen, a protein found in the connective tissues of animals.

Quick Summary

This article explores the dominant animal sources of commercial gelatin, detailing how pork and beef by-products are processed to extract collagen. It explains the differences in sourcing and highlights alternatives used to accommodate various dietary and religious needs, such as halal and kosher certifications.

Key Points

Pork is the dominant source: Nearly half of the world's gelatin comes from pig skins, driven by the cost and abundance of raw materials.
Beef is a major alternative: Cattle hides and bones provide a substantial portion of gelatin, making it a viable option for those with pork restrictions.
Marine and poultry sources exist: For halal, kosher, or fish-based products, gelatin is also extracted from fish skin and scales, as well as poultry by-products.
Gelatin is processed collagen: The ingredient is manufactured by heating the collagen-rich connective tissues of animals to create a gelling protein.
Source affects properties: Different animal sources result in gelatin with varying gelling strengths and melting points, impacting its use in food, cosmetics, and pharmaceuticals.
Not all gelatin is suitable for everyone: Due to its animal origin, conventional gelatin is not vegetarian or vegan. Alternatives like agar-agar are used for plant-based products.
Labeling can be important: Because the source isn't always specified, consumers with dietary or religious restrictions must rely on certifications like halal or kosher to ensure product suitability.

Porcine Gelatin: The Market Leader

As the largest source globally, porcine gelatin primarily comes from pig skins, which are a plentiful byproduct of the pork industry. The skin is treated with an acid process (Type A gelatin), which is a faster method for extracting collagen. This type of gelatin is highly prized for its versatility and low cost, making it a staple in many food products. Manufacturers use it extensively in gummy candies, marshmallows, and certain baked goods for its reliable gelling properties. The high volume of pork production worldwide ensures a consistent and affordable supply of raw material for gelatin processors.

Bovine Gelatin: A Major Contributor

Following closely behind pork, bovine gelatin accounts for a significant portion of the market, primarily from cattle hides and bones. The hides undergo an alkaline process (Type B gelatin) over a longer period to extract collagen, while bones are demineralized with acid before extraction. Bovine gelatin is a valuable alternative for products intended for non-pork consumers, including those observing kosher or halal dietary laws. In addition to its use in food, bovine collagen is often utilized in cosmetics and pharmaceutical applications, such as hard capsule shells.

Exploring Alternative Gelatin Sources

For specific dietary requirements or cultural preferences, other animal sources are utilized, albeit in much smaller volumes. The demand for these alternatives is growing, particularly in markets with restrictions on pork or beef products.

Marine Gelatin: Derived from fish skins and scales, this is a suitable option for consumers with pork or beef dietary restrictions. However, fish gelatin generally has a lower gelling and melting point compared to mammalian gelatin, which can affect its application in certain products. It is frequently used in nutraceuticals and supplements.
Poultry Gelatin: As another byproduct of the meat industry, poultry sources are also processed to extract collagen. While less common than pork and beef, poultry gelatin can be used in food manufacturing for specific regional markets or product types.
Insect Gelatin: Emerging research is exploring insects like the Black Soldier Fly Larvae as an alternative source of gelatin. This offers a sustainable and cost-efficient option for the future, though its commercial use is not yet widespread.

The Extraction and Manufacturing Process

The fundamental principle of gelatin production is the hydrolysis of collagen through a heating process. The specific steps involved vary depending on the animal source and desired end product. The general process includes:

Pre-treatment: Raw materials like skins and bones are cleaned and soaked in either acid or alkali solutions to prepare the collagen for extraction.
Extraction: The pre-treated materials are heated with water, which breaks down the collagen into gelatin. This is often done in stages at increasing temperatures.
Purification: The resulting solution is filtered and refined to remove fats and minerals.
Concentration and Drying: The purified liquid is concentrated, sterilized, and dried into sheets, granules, or a fine powder.

Comparison of Major Gelatin Sources


Feature	Porcine (Pig Skin)	Bovine (Cattle Hides/Bones)	Marine (Fish Skin/Scales)
Market Share	Dominant (approx. 46%)	Major (approx. 29%)	Small but growing (approx. 1.5%)
Religious Suitability	Non-kosher, non-halal	Can be kosher and halal	Often kosher and halal
Extraction Method	Acid process (Type A)	Alkaline process (Type B) for hides	Often acid or enzymatic
Gelling Strength	Generally high bloom strength	High bloom strength	Lower gelling and melting points
Primary Use	Gummy candies, marshmallows, desserts	Hard capsules, cosmetics, desserts	Supplements, food for specific diets

Conclusion

While many consumers associate gelatin with a single substance, it is derived from several animals, most commonly pork and beef. The source and processing method ultimately determine its functional properties and suitability for different dietary needs. The dominance of porcine gelatin is driven by cost-effectiveness and volume, while bovine gelatin provides a widespread alternative. The growing market for marine and other novel sources like insects demonstrates a shift towards more diverse and sustainable options, accommodating a wider array of consumer preferences and ethical considerations. Understanding the origin of gelatin allows consumers to make informed choices about the products they consume and manufacturers to serve specific markets. For more detailed insights into food industry ingredients, sources like Acta Scientiarum Polonorum Technologia Alimentaria offer extensive research on gelatin and its alternatives.

Frequently Asked Questions

Gelatin is most commonly sourced from pigs, specifically from the skin, which accounts for nearly 46% of global production.

Gelatin comes from both cows and pigs. While pork is the largest source, a significant amount of commercial gelatin is produced from bovine hides and bones.

Yes, there are differences. Pork gelatin is typically processed with acid (Type A), while bovine hides are treated with an alkaline process (Type B). This can lead to variations in their physical properties, though both yield similar products.

Yes, marine gelatin is derived from fish skins and scales, and gelatin can also be extracted from poultry. These sources are often used to meet specific dietary or religious requirements.

No, not all gelatin is halal or kosher. Gelatin derived from pork is neither. Products must be certified as kosher or halal, which often requires using bovine or fish gelatin from animals that have been ritually slaughtered.

Gelatin is made by a process called hydrolysis. Collagen is extracted from animal connective tissues, skins, and bones through various treatments with acid or alkali, and then heated in water. The resulting solution is purified and dried.

Popular plant-based alternatives to animal gelatin include agar-agar (derived from seaweed), pectin (from fruits), and carrageenan (from red algae). These are suitable for vegan and vegetarian diets.