# Gelatin
Gelatin is a protein extracted by boiling the skin, bones, tendons, and connective tissue of animals — usually pigs or cows. It's used as a gelling agent, thickener, and stabiliser in food, capsules, and photographic film.
Gelatin is unambiguously animal-derived. A product that contains gelatin is not suitable for vegans (or for vegetarians who avoid slaughterhouse byproducts — the source animals are slaughtered for meat first, with gelatin a downstream use).
Common appearances: Haribo + most gummy sweets (Maynard's, Rowntree's), marshmallows, jelly, mousses + panna cotta, some yoghurts, the capsule shells of many vitamins and medicines, certain wine + beer fining processes.
Labelling: usually just "gelatin" or "gelatine" with a source indicator ("beef gelatin", "pork gelatin", "fish gelatin"). "Halal gelatin" is usually beef. Plant-based alternatives include agar agar, pectin, and carrageenan.