Gelatin is an animal product produced by boiling the skin, tendons, ligaments, and bones of animals, usually from cows and pigs. It is often used as a gelling agent in a variety of foods such as candy, desserts, jelly, as well as in some supplements and medications.

Gelatin production is directly connected to the meat industry, where animals are exploited and slaughtered to extract these products. Gelatin is an example of how animals are used to maximize the utilization of all parts of their bodies.

Plant-based alternatives

There are many plant-based alternatives to gelatin, such as agar-agar, pectin, and carrageenan, all of which work excellently as gelling agents in cooking and baking.