What part of the animal is a marshmallow? The surprising truth behind a classic treat

November 9, 2025 •

4 min read

The fluffy confection known as a marshmallow was originally made from the sap of the marsh mallow plant, used by ancient Egyptians for medicinal purposes. The answer to what part of the animal is a marshmallow lies in a key gelling ingredient introduced much later, during a confectionery revolution.

Quick Summary

Modern marshmallows get their iconic springy and chewy texture from gelatin, which is a protein derived from collagen found in the bones, skin, and connective tissues of animals such as pigs and cows.

Key Points

Gelatin is the key ingredient: The springy, chewy texture of modern marshmallows comes from gelatin, a protein derived from animal products.
It's processed collagen: Gelatin is extracted from collagen, a structural protein found in the bones, skin, and connective tissues of animals, most commonly pigs and cows.
The name is a misnomer: The name "marshmallow" originates from the marsh mallow plant (Althaea officinalis), whose sap was used in ancient recipes, but is no longer an ingredient in commercial marshmallows.
Not suitable for strict diets: Standard marshmallows containing gelatin are not vegetarian, vegan, or typically compliant with kosher or halal dietary laws.
Vegan alternatives exist: Plant-based options use alternative gelling agents like agar-agar (from seaweed) or aquafaba (from chickpeas) to replicate the marshmallow texture.
Processing reduces waste: The use of animal byproducts like bones and hides to create gelatin for marshmallows helps reduce waste in the food supply chain.
Always check the label: Individuals avoiding animal products should read ingredient lists carefully and look for certified vegan alternatives.

From Ancient Egypt to the Modern Candy Store

To understand the animal origin of marshmallows, one must first explore their surprising history. The name "marshmallow" actually refers to the marsh mallow plant, or Althaea officinalis, a wetland herb native to parts of Europe, North Africa, and Asia. Around 2000 BCE, ancient Egyptians discovered they could extract a sticky sap from the plant's root and mix it with nuts and honey to create a thick, medicinal substance used to soothe sore throats.

The French Confectioners' Revolution

This labor-intensive process remained largely unchanged for centuries. However, in the 19th century, French confectioners sought to make the popular sweet more accessible to the public. They began experimenting with new recipes and techniques, eventually replacing the difficult-to-source marsh mallow root with a gelling agent that could be produced on a larger scale. This innovation involved whipping a mixture of sugar, water, and gelatin, giving rise to the modern marshmallow we know today—a confectionary, not a herbal medicine. This shift marked the end of the plant's role in the treat's production, leaving behind only the original, now-misleading name.

The Animal Connection: Unpacking Gelatin

The key to a marshmallow's distinctive texture is gelatin. Unlike its historical predecessor, modern gelatin is an animal byproduct. It's a protein derived from the partial hydrolysis of collagen, which is the most abundant protein in animals.

The Science Behind the 'Jiggle'

When gelatin powder is mixed with warm water, the triple helix structure of the collagen breaks down. As the mixture cools, the protein strands partially re-form into a semi-solid, elastic network. This network traps air bubbles and sweeteners, creating the spongy, bouncy, and chewy consistency that is the hallmark of a marshmallow. This thermo-reversible property allows marshmallows to melt in your mouth and become gooey when heated.

Where Commercial Gelatin Comes From

The vast majority of gelatin used in commercial marshmallow production comes from leftover animal parts from the meat and leather industries. The specific sources include:

Pigskin
Bovine hides and bones (from cows)
Less commonly, fish skin and scales

This use of animal byproducts means that most standard marshmallows are not suitable for vegetarians, vegans, or those adhering to kosher or halal dietary laws. Religious dietary laws dictate that gelatin must come from animals slaughtered according to specific rituals (for kosher and halal beef) or from non-mammalian sources like fish. Since many mass-produced marshmallows contain gelatin from a mix of unspecified sources, they are not considered compliant.

Traditional vs. Vegan Marshmallows: A Comparison

For those with dietary restrictions or ethical concerns, vegan marshmallows offer a plant-based alternative. Here's how they compare:


Feature	Traditional Marshmallows	Vegan Marshmallows
Key Gelling Agent	Gelatin (animal-derived collagen)	Agar-agar, carrageenan, or aquafaba
Source	Animal connective tissue, bones, and skin	Seaweed, chickpeas, or other plant sources
Texture	Spongy, chewy, and characteristically bouncy	Often slightly denser and less 'elastic' than traditional versions
Dietary Suitability	Not suitable for vegans, vegetarians, or many kosher and halal diets	Suitable for vegan, vegetarian, kosher, and halal diets
Availability	Widely available in most grocery stores	Available at health food stores, specialty markets, and online

Decoding Your Marshmallow Ingredients Label

If you want to determine whether a marshmallow contains animal products, always check the ingredients list. Look for the word "gelatin." If it's present, the product is not suitable for vegetarian or vegan consumption. Some labels will specify the source (e.g., "kosher beef gelatin"), but if the source isn't mentioned, it's safest to assume it's a mix of bovine and porcine sources. For plant-based alternatives, the label will explicitly state "vegan marshmallows" and list ingredients like agar-agar, carrageenan, or tapioca starch instead of gelatin.

The Rise of Vegan Alternatives

The increasing demand for plant-based foods has led to a wide array of excellent vegan marshmallow options. These alternatives are created by using plant-based gelling agents that mimic the function of gelatin. For instance, agar-agar, a powder derived from seaweed, creates a stable gel similar to gelatin. Aquafaba, the brine from canned chickpeas, can be whipped into a meringue-like foam that gives the marshmallows their fluff. Soy proteins are also sometimes used to achieve the desired texture. These vegan substitutes mean that everyone, regardless of dietary choices, can enjoy a delicious, fluffy marshmallow.

Conclusion: The Modern Marshmallow's Animal Heritage

While the name "marshmallow" is a historical holdover from a time when the candy was a medicinal plant extract, the modern, mass-produced treat is an animal-derived product due to its primary gelling agent, gelatin. This gelatin is processed from the collagen found in the bones, skin, and connective tissue of animals like pigs and cows. This fact is a key consideration for those following vegetarian, vegan, kosher, or halal diets. Fortunately, the growing market for plant-based alternatives ensures that a similar, animal-free option is readily available for all to enjoy. To learn more about gelatin and its animal origins, you can visit The Humane League.

Frequently Asked Questions

No, this is a common myth. While gelatin comes from animal parts, the primary source is collagen extracted from the bones, skin, and connective tissues of animals, not their hooves.

Gelatin is used for its unique gelling properties. When whipped with sugar and air, it creates a stable, elastic protein network that gives marshmallows their characteristic spongy, bouncy, and chewy texture.

Most commercial marshmallows are not vegetarian or vegan because they contain animal-derived gelatin. However, many plant-based marshmallow alternatives are available that use ingredients like agar-agar instead.

The main difference is the gelling agent. Traditional marshmallows use animal-derived gelatin, while vegan marshmallows use plant-based thickeners such as agar-agar, carrageenan, or aquafaba.

No, the concept of marshmallows has ancient origins. The name and original recipe date back to ancient Egypt, although the modern, gelatin-based version was developed in the 19th century.

To ensure a marshmallow is vegan, check the ingredients label for animal-based gelatin. Vegan marshmallows will typically be labeled as such and list plant-based alternatives like agar-agar or tapioca starch.

Gelatin is nearly tasteless and odorless, so it does not contribute to the flavor of marshmallows. It is used purely for its functional properties, providing the structure and texture.

Kosher-certified gelatin is produced from kosher sources, such as bovine hides from animals slaughtered according to Jewish dietary law or from kosher fish. This differentiates it from the gelatin in most mass-market products.

While homemade marshmallows also typically use gelatin, they often contain fewer chemical stabilizers and preservatives. The base ingredients are similar: sugar, water, and a gelling agent, though some older recipes might use egg whites.