What Gelatin Do Gummy Bears Use?

November 9, 2025 •

3 min read

Gelatin provides the signature chewy texture in most traditional gummy bears. This protein comes from animal collagen, commonly sourced from the skin, bones, and connective tissues of animals. This gelling agent creates the firm, elastic bounce that defines the gummy experience.

Quick Summary

Most gummy bears use animal-based gelatin, typically from pork or beef, for their chewy texture. Pectin and agar-agar are also used, though they create a different mouthfeel. The type of gelatin and its Bloom strength affect the product's consistency.

Key Points

Animal-Based Gelatin: Most classic gummy bears use animal-derived gelatin, typically from pork or beef collagen, for their chewy, elastic texture.
Gelatin Alternatives: Vegan gummy bears use plant-based gelling agents such as pectin, agar-agar, or carrageenan to set the candy.
Different Textures: Pectin provides a firmer, more jelly-like bite, while agar-agar produces a brittle texture, differing from the elastic chew of gelatin.
Bloom Strength: The firmness of gelatin is measured by Bloom strength, with higher Bloom numbers producing a chewier, stronger gummy.
Dietary Needs: Check the ingredient label for the gelatin source or alternative if you have dietary restrictions (halal, kosher, vegan, vegetarian).
Processing Differences: Gelatin is heat-reversible, while pectin needs precise control of temperature, sugar, and acid levels and sets irreversibly.
Manufacturing Trends: Functional and health-conscious gummies are leading to increased use of plant-based pectin, which offers better heat stability for supplements.

Traditional Gelatin: The Classic Gummy Bear Ingredient

Animal-derived gelatin has been the foundation of traditional gummy bears for many years. Gelatin is from collagen, a protein found in the skin, bones, and connective tissues of animals. Commercial candy production mainly uses pork and beef. This ingredient melts when heated and re-solidifies when cooled, which is ideal for manufacturing. The source of gelatin is important for manufacturers addressing dietary needs, including kosher or halal products.

Gelatin Properties and Bloom Strength

Not all gelatin is the same. A crucial factor is its 'Bloom strength,' which measures its gelling power and firmness. A higher Bloom number means a firmer gel, while a lower number results in a softer set. Classic gummy candies typically use a high Bloom strength of 200-250 to achieve the desired chewiness.

Type A Gelatin: Derived from pork skin through an acid process, it has a high isoelectric point and is a popular choice for U.S. confectioners.
Type B Gelatin: Derived from beef bone or hide via an alkaline process, it may undergo browning at higher temperatures and is often blended with Type A.
Fish Gelatin: A kosher-certified option with a lower melting point, providing a unique texture.

Vegan and Vegetarian Gelling Agents

Many manufacturers now produce gummies without animal-based gelatin due to increasing demand for plant-based alternatives. These alternatives require different methods to achieve a candy-like consistency. Some popular choices include:

Pectin: This polysaccharide comes from fruits, most commonly citrus peels and apples. It is widely used for vegan gummies, though it results in a firmer, more jelly-like texture. It sets irreversibly and requires careful control of sugar content and acidity.
Agar-Agar: This gelling agent is derived from red algae and creates a much firmer, more brittle gel than gelatin. It sets quickly and is popular for vegan desserts.
Carrageenan: Also sourced from seaweed, carrageenan can create various textures in gummies. However, some controversy has led certain manufacturers to prefer other alternatives.

The Rise of Specialized Gummy Manufacturing

Manufacturers carefully select gelling agents for functional gummies, such as those with vitamins or supplements, to ensure the active ingredients remain stable. The choice between gelatin and a plant-based alternative influences texture, market reach, and stability.

Comparison of Gummy Gelling Agents


Feature	Animal Gelatin	Pectin (Plant-Based)	Agar-Agar (Plant-Based)
Source	Animal collagen (pork, beef)	Fruits (citrus, apples)	Red algae/seaweed
Texture	Chewy, bouncy, elastic	Firmer, jelly-like, clean bite	Firm, brittle, less elastic
Melting Point	Low (melts in mouth)	High (heat-stable)	High (heat-stable)
Setting Process	Requires cooling to set	Requires sugar and acid (low pH)	Boils and sets quickly
Dietary	Non-vegetarian; can be halal/kosher with specific sources	Vegan, vegetarian, halal	Vegan, vegetarian, halal

Making the Best Gummy for the Desired Outcome

The choice of gelling agent depends on the final product and target audience. For a classic gummy bear, animal-based gelatin is the standard for its iconic chewiness and efficient processing. However, brands aiming for the vegan, vegetarian, or specific religious dietary markets will choose plant-based alternatives like pectin, understanding the slight textural differences. As the market for functional and dietary-specific candies expands, manufacturers must precisely formulate their recipes. For home cooks, experimenting with different agents can be a way to create unique textures, like those detailed on culinary blogs.

Conclusion

What gelatin do gummy bears use is not a single answer, but rather a spectrum of options based on recipe goals and dietary requirements. Traditional gummy bears primarily use animal-based gelatin for its superior chew and elasticity, the confectionery world has embraced plant-based alternatives like pectin and agar-agar for vegan and specialty markets. These alternative gelling agents provide a distinctively different, but equally delicious, experience. The industry continues to innovate, offering choices that appeal to a range of consumer preferences while ensuring a satisfying gummy experience.

Visit Modernist Pantry for a comprehensive guide to gelatin gummies and substitutes

Frequently Asked Questions

Haribo uses animal-based gelatin from pork or beef for its classic gummy bears. Some factories make halal-certified gummy bears using bovine (beef) gelatin.

Gummy bears can be made with either beef or pork gelatin. The specific source depends on the manufacturer's formulation. Pork gelatin is common, but beef gelatin creates kosher or halal products.

To know if a gummy bear is vegan, check the ingredients. Vegan gummies will say they are vegan or list plant-based gelling agents like pectin, agar-agar, or carrageenan instead of gelatin.

Gelatin creates a bouncy, elastic chew because it is a protein with a unique gel structure. Pectin, a carbohydrate, forms a firmer gel that lacks the springy elasticity of gelatin gummies.

No, gummy bear brands use different types and grades of gelatin, including varying Bloom strengths, to achieve their desired texture. They may also use different animal sources (pork, beef, fish) or switch to plant-based alternatives like pectin or agar-agar, especially for vegan lines.

Gelatin sheets are often favored by chefs for their clarity and clean taste. Gelatin powder is easier to measure and more convenient for home cooks. For gummies, either can be used, with the specific bloom strength and amount determining the final chewiness.

Yes, there are halal and kosher versions of gummy bears. These use gelatin from halal-certified beef or fish, or plant-based alternatives like pectin.