Gelatin

Gelatin / gelatine: collagen protein extracted from animal hides, bones, and connective tissue by boiling. Used as a gelling agent in gummies, marshmallows, yogurts, and capsule shells. Not suitable for vegans, vegetarians, or halal/kosher consumers without explicit certification.

• gelatin
• gelatine
• beef gelatin
• pork gelatin
• fish gelatin
• bovine gelatin
• porcine gelatin
• hydrolyzed gelatin
• collagen peptides
• collagen hydrolysate

No bans or restrictions are recorded for this ingredient in the jurisdictions clearlabel tracks (US, EU, UK, Canada, Japan, Australia/NZ, Brazil).

Gelatin is a protein made by boiling the collagen in animal hides, bones, and connective tissue, usually from cattle or pigs and sometimes fish. It dissolves in warm water and sets into a wobbly gel as it cools, which is what gives gummy candies, marshmallows, and some yogurts their texture. It also forms the shells of many capsules. Collagen peptides and hydrolyzed gelatin are the same protein broken into smaller pieces that dissolve without gelling.

Gelatin is widely considered safe to eat and is not restricted as a food safety concern. Clear Label flags it mainly for dietary and religious reasons: because it comes from animals, it is not suitable for vegans or vegetarians, and it is not halal or kosher unless the specific product carries that certification. The animal source also matters to people avoiding beef or pork for personal or faith reasons, and US labels do not always name the source species. Collagen peptide supplements are marketed for skin and joint benefits, but the human evidence is limited and mixed, so those claims sit outside what the label can verify.

• Gummy candies and fruit snacks
• Marshmallows
• Some yogurts and mousses
• Gelatin desserts and jelly cups
• Capsule shells for supplements and medications
• Collagen peptide powders and drinks
• Some frosted or filled baked goods

Gelatin is listed by name, sometimes with a source such as beef, pork, bovine, porcine, or fish gelatin, but many labels just say gelatin without naming the animal. Collagen peptides and collagen hydrolysate are the same base ingredient in a non-gelling form. If a vegan or halal or kosher status matters to you, look for explicit certification rather than assuming.

Some people choose products set with pectin, agar, or carrageenan instead, which are plant or seaweed based. Many gummy and marshmallow brands now make pectin or agar versions labeled vegan or vegetarian.

• FDA: food additive status list

fda.gov