What Kind of Gelatin is Used for Gummy Bears? A Nutritional Deep Dive

October 17, 2025 •

3 min read

With their famously chewy texture, gummy bears are one of the most popular candies worldwide; over 100 million are produced daily by one major brand alone. But many consumers, especially those with dietary restrictions or ethical concerns, want to know what kind of gelatin is used for gummy bears to achieve that unique chewiness.

Quick Summary

Traditional gummy bears primarily use gelatin derived from animal collagen, sourced from pigs or cows. Vegan and vegetarian options rely on plant-based alternatives like pectin or agar-agar, which create different textures. The specific animal source is crucial for individuals following halal, kosher, or vegan diets.

Key Points

Animal-Based Origin: Most traditional gummy bears use gelatin derived from the collagen of animal by-products, primarily from pigs and cows.
Dietary Restrictions: The animal source makes many gummy candies unsuitable for vegans, vegetarians, or those observing specific religious dietary laws like halal or kosher.
Vegan Alternatives: Plant-based options like pectin (from fruit) and agar-agar (from seaweed) are common substitutes used to create vegan and vegetarian gummy bears.
Texture Varies: The type of gelling agent dictates the texture; animal gelatin provides a distinct elastic chew, while agar-agar makes a firmer, more brittle gummy.
Bloom Strength: This is a measurement of gelatin's gel strength, which manufacturers use to control the firmness and chewiness of their gummy products.
Check the Label: Given the variety of potential ingredients and sourcing, it is essential for consumers with dietary restrictions to read product labels carefully.
Halal and Kosher: Certified halal and kosher gummies exist, but they must use gelatin sourced from appropriately processed animals, often beef or fish.

The Traditional Source: Animal-Derived Collagen

For decades, the classic, chewy texture of gummy bears has been a product of gelatin derived from animal collagen. This protein is a naturally occurring component found in the skin, bones, and connective tissues of animals. In commercial production, the most common sources are porcine (pork) and bovine (beef). To create gelatin, these animal parts are processed, often through a long boiling and drying method, to extract and purify the collagen, which is then dried and ground into a powder.

Gelatin's Properties and Bloom Strength

The unique properties of gelatin make it an ideal gelling agent for chewy candies. When dissolved in a hot liquid and then cooled, gelatin forms a thermo-reversible gel, meaning it can be melted and re-solidified. This provides the signature bounce and elasticity that defines the gummy bear experience. The exact texture can be precisely controlled by a measure known as "bloom strength." This refers to the gel's strength and is graded on a scale, with a higher bloom strength resulting in a firmer, chewier gummy. Most commercially produced gummy bears use a gelatin with a bloom strength of around 200-250 for the ideal consistency.

Vegan and Vegetarian Alternatives to Gelatin

For individuals with dietary restrictions or ethical preferences, the use of animal-derived gelatin can be a significant issue. This has led to a rise in manufacturers using plant-based alternatives to create gummy candies that cater to a wider audience, including vegetarians, vegans, and those following halal or kosher dietary laws. These alternatives, while effective, produce a noticeably different texture from their gelatin-based counterparts.

Common Plant-Based Gelling Agents:

Pectin: Sourced from fruits, particularly citrus peels and apples, pectin creates a softer, more jelly-like texture. It is a popular choice for fruit-flavored vegan and vegetarian gummies.
Agar-Agar: A gelling agent derived from seaweed, agar-agar produces a much firmer, more brittle texture than gelatin. It is a common substitute in vegan baking and confectionery.
Carrageenan: Also sourced from red seaweed, carrageenan is another vegan option used for its thickening and gelling properties.
Modified Starches: Certain plant-based starches are chemically altered to mimic the gelling and thickening properties of gelatin, resulting in a texture that can sometimes be a cross between gelatin and agar-agar.

How Dietary Needs Influence Gummy Bear Production

The source of gelatin is not just a texture consideration; it is a critical factor for dietary compliance. For example, for a product to be certified halal, the gelatin must come from animals slaughtered according to Islamic dietary laws, which typically excludes pork. Many companies, like Haribo, offer specific products using bovine gelatin to meet these requirements in certain markets. Similarly, kosher gelatin must be from kosher-certified animals and processed under supervision. For those avoiding animal products entirely, the switch to plant-based gelling agents is a necessity.

Comparison of Gelling Agents in Gummy Candies


Gelling Agent	Source	Typical Texture	Dietary Suitability
Gelatin (Pork)	Pig skin, bones	Chewy, elastic, bouncy	Not Halal or Kosher; Not Vegan or Vegetarian
Gelatin (Beef)	Cow skin, bones	Chewy, elastic, bouncy	Can be Halal or Kosher, if certified; Not Vegan or Vegetarian
Gelatin (Fish)	Fish skins	Faster melting, less chewy	Can be Kosher or Halal if certified; Not Vegan or Vegetarian
Pectin	Fruit (citrus, apples)	Softer, jam-like, slightly chewy	Vegan, Vegetarian, Halal, Kosher
Agar-Agar	Seaweed	Firm, brittle	Vegan, Vegetarian, Halal, Kosher
Modified Starch	Plants (corn, potato)	Shorter bite, less chewy	Vegan, Vegetarian, Halal, Kosher

Conclusion: The Final Gummy Verdict

Ultimately, the kind of gelatin used for gummy bears depends entirely on the manufacturer and the market they are targeting. The classic, universally loved chewiness of gummy bears is the result of traditional animal-derived gelatin, primarily from pigs and cows. However, as dietary awareness and consumer preferences evolve, the use of plant-based alternatives like pectin and agar-agar is becoming more widespread. For the discerning consumer, checking the ingredients label is the only way to know for sure what is in your chewy treat. Whether you prefer the classic elastic bounce or a plant-based, firmer bite, the world of confectionery has evolved to offer a gummy bear for almost every dietary need.

For more detailed information on gelatin and its properties, see the Wikipedia page on gelatin.

Frequently Asked Questions

The primary source of gelatin for most classic gummy bears comes from the collagen of animal by-products, typically from pigs and cows.

Yes, many manufacturers produce vegan and vegetarian gummy bears using plant-based gelling agents such as pectin (derived from fruit) or agar-agar (derived from seaweed).

The texture of a vegan gummy bear often differs. Gelatin provides a distinct, chewy elasticity, while alternatives like agar-agar can produce a firmer, more brittle texture.

Yes, gummy bears can be certified halal or kosher. These products must use gelatin from animals that have been slaughtered according to the specific dietary laws, often using bovine or fish gelatin instead of pork.

Bloom strength is a measure of a gelatin's gelling power. A higher bloom strength means the resulting gummy will be firmer and chewier, allowing manufacturers to control the candy's texture.

No, not all gelatin-based candy is the same. The texture and properties can vary depending on the type of gelatin used and its specific bloom strength.

No, not all gummy candies contain gelatin. While it's a very common gelling agent for chewy candies, many brands now use plant-based alternatives like pectin or agar-agar, which must be specified on the ingredients list.