“Do you have any idea what’s IN that?”
10 O
It’s sweet, it’s wobbly, and it’s semi‑transparent—Jell‑O has been the world’s most popular pre‑made dessert since the mid‑1600s. Archaeologists even uncovered traces of gelatin in an ancient Egyptian tomb, suggesting the treat—or something very much like it—was already being enjoyed back then.
Jell‑O is a classic example of a genericized brand name, just as Kleenex stands for tissues. The term “gelatin” derives from the Latin “gelatus” meaning “frozen jelly.” In its early days gelatin was a status symbol; only the wealthy could afford the skilled kitchen staff needed to render, clarify, and incorporate it into elaborate salads and sweets.
Despite its aristocratic past, gelatin has never been vegetarian‑friendly. The earliest Western reference dates to 1682, when Englishman John Evelyn chronicled a pressure‑cooker experiment that produced a “jellye made of beef bones.” Delicious, but decidedly animal‑based.
Modern Jell‑O still relies on animal hides, boiled bone fragments, and the connective tissue of cattle and pigs. Fortunately, plant‑based alternatives using agar, carrageenan, or other seaweed‑derived gums are widely available for those who prefer to skip the animal component.
9 Capsules
Got a headache? If you’re vegetarian or vegan, you might want to think twice before popping a pill. The same animal‑derived gelatin that gives Jell‑O its jiggle also forms the shell of countless over‑the‑counter and prescription capsules.
Gelatin is prized for its structural flexibility and natural compatibility: it can be molded easily, plays nicely with a wide variety of active ingredients, and remains sturdy enough to keep moisture out over a product’s shelf life. In short, gelatin capsules survive the many stresses demanded of an oral dosage system.
This creates a cultural clash for groups that avoid animal products. In India, for example, several religious traditions require vegetarianism, prompting heated debates within the nation’s massive pharmaceutical sector. The controversy spurred the development of starch‑based, vegan‑friendly HPMC capsules that mimic gelatin’s performance without the animal origin.
Beyond the capsule shell, animal‑derived components often appear as inactive ingredients—binders, fillers, or colorants—in many medicines. Even some vaccine formulations employ animal‑based stabilizers, a fact that has not escaped the notice of vaccine skeptics.
8 Sugar
Got a sweet tooth? Then you might be chewing on… teeth, among other bones.
Bone char is a porous, black granule produced by charring animal bones—typically cattle. It consists mainly of tricalcium phosphate, calcium carbonate, and carbon, and is employed to filter and decolorize a variety of sugars.
These charred bones are sold to traders who, in turn, supply the U.S. sugar industry. Bone char finds its way into many sugar types, including brown sugar and confectioner’s sugar, and is openly used by prominent American manufacturers—Domino’s being a flagship example.
If you favor white sugar, you’re likely consuming even more bone char. The process efficiently strips impurities, but to achieve a very white product manufacturers often run large volumes of bone char through the sugar.
Outside the United States, many countries—including the UK, EU members, Australia, and others—have largely phased out bone char from sugar production, showcasing a different approach to refining.
So, how bone‑charry do you prefer your coffee? One lump? Two?
7 Cigarettes
Wanna smoke some beaver taint? The cool kids are doing it. A surprising number of pre‑rolled cigarettes contain castoreum, harvested from the scent‑glands (castor sacs) of beavers. To obtain it, beavers are humanely euthanized, and the paste‑filled sacs are sun‑dried or smoked until they resemble dried figs.
Why sprinkle beaver “ass” onto a cigarette? Castoreum, also used in high‑end fragrances for its leathery notes, imparts a sweet, subtly “enhanced smokiness” to tobacco.
Even the iconic Marlboro Man wasn’t immune: Philip Morris, the maker of Marlboro, reportedly flavored roughly 400 billion cigarettes with castoreum in a single year.
Cigarettes: first they kill beavers, then they kill you.
Bonus tidbit: Sweden produces a schnapps called bäversnaps that openly uses castoreum, soaking the beaver musk in high‑proof alcohol to create a distinctive flavor.
6 Beer and Wine
Have a drinking problem? You might after reading this. Isinglass, a gelatin‑like substance harvested from the dried bladders of freshwater fish such as sturgeon, is a type of collagen widely employed in the fining (clarification) of both beer and wine.
Finings are agents added near the end of the brewing or winemaking process to coax unwanted particles—dead yeast cells, bacteria, tartrates, proteins, tannins, and even bits of grape skin or stem—out of suspension. Isinglass excels at speeding up this settling, which translates to faster production times and lower costs.
In the beer world, isinglass is especially prized for cask‑conditioned ales, making it a staple in the United Kingdom’s brewing tradition. In winemaking, the same substance helps achieve a crystal‑clear final product before bottling.
Both beer and wine producers appreciate that isinglass dramatically shortens the time required to remove insolubles, effectively turning a labor‑intensive step into a swift one.
If you prefer to avoid literally drinking fish, vegan‑friendly beer and wine guides are readily available online.
5 Red Candy, Gum, Jams, Syrups…
… and virtually any unnaturally pink or red edible you encounter. Wondering what animal product lurks behind that cherry‑flavored ice or cinnamon‑scented gum? It’s bugs.
Specifically, many of these goodies contain carmine, a vivid red pigment derived from dried, crushed cochineal beetles. The beetles’ bodies are ground into a powder that manufacturers use as a highly effective natural colorant.
For years, carmine earned the label “all natural” because it originates from insects. Today, regulatory bodies like the U.S. Food & Drug Administration require carmine to be listed explicitly on ingredient labels, removing any mystery.
Think you can dodge insects by avoiding red foods? Think again. Many hard or shiny candies are coated with shellac, a resin secreted by the female lac bug. The resin is harvested, processed into dry flakes, and dissolved in alcohol to form a glossy confectioner’s glaze. (M&Ms are a notable exception.)
4 Worcestershire Sauce
Wait… something’s fishy here.
Worcestershire sauce is a versatile condiment that has been enhancing meals for nearly two centuries. Invented in the 1830s by two chemists in Worcester, England, the most iconic brand—Lea & Perrins—still rolls out the same fermented brew today.
The sauce’s complex flavor profile blends tangy, savory, sweet, and salty notes. Its ingredients can include molasses or sugar, tamarind, onion, garlic, chili pepper extract, soy, salt, cloves, lemon essence, pickle juice, and… anchovies.
Yes, anchovies—the same fish many of us avoid on pizza—provide the umami punch that elevates Worcestershire sauce. In 1990, umami was officially recognized as the “fifth taste,” joining salty, sweet, bitter, and sour.
Anchovies undergo a lengthy 18‑month fermentation in vinegar, releasing a deep, savory essence that makes the sauce uniquely delicious.
3 Condoms
Add “but baby, I’m vegan” to the long list of lines designed to convince a partner to skip contraception. While most condoms are made from latex—a plant‑based polymer—they also often contain casein and glycerin.
Casein, a milk‑derived protein, is added during the latex‑in‑liquid phase to make the final condom smoother and thinner. It also gives latex gloves their characteristic sour scent.
Glycerin, another common additive, can be sourced from animal fats or vegetable oils. In most condoms, the animal‑derived version is used to provide extra lubrication. Fortunately, 100% vegan‑certified condoms are available for those who want to avoid animal ingredients entirely.
Beyond condoms, glycerin appears in many everyday items—toothpastes, moisturizers, shampoos, detergents, shaving creams, and a host of cosmetics. Whether the glycerin is plant‑ or animal‑derived is rarely disclosed on packaging.
2 Crayons
Recently my preschool‑age son drew his dad a beach scene, complete with a lemon‑yellow sun, burnt‑orange sand, carpenter‑pink dad, sky‑blue sky, and sea‑green ocean. You might recognize those hues as …
… waxy beef‑fat sticks? You guessed it: crayons contain animal‑derived stearic acid, a processed form of beef fat. This fatty acid acts as a coagulation agent, helping crayons solidify and stay consistent throughout their colorful life.
Stearic acid isn’t limited to crayons; it’s also widely used in candles. While stearic acid can be sourced from plant materials like coconuts, extracting it from animals is cheaper, so many manufacturers default to the animal version. Animal‑rights groups therefore advise consumers to assume candle stearic acid is animal‑derived unless the label explicitly says otherwise.
On the bright side, candles are among the few products where we actually “burn” animal fat, turning an otherwise grim ingredient into a cozy glow.
1 Bagels
This is the world we live in: a major chain like Panera Bread proudly proclaims on its website that its bagels aren’t made with bird feathers or human hair.
In reality, many processed bagels and bread products contain an enzyme called L‑cysteine, a “dough conditioner” derived from surprisingly unappetizing sources—poultry feathers, hog hair, and even human hair. While synthetic L‑cysteine exists, it costs more, so manufacturers opt for the cheaper animal‑derived version.
Big US chains—including Dunkin’ Donuts and Einstein Bros.—confirm they use L‑cysteine in all of their bagels. The same ingredient also shows up in Pizza Hut’s garlic bread and McDonald’s honey‑wheat rolls, cinnamon rolls, and apple pies.
Fortunately, the leading grocery‑store bagel brand, Lenders, is free of L‑cysteine. However, many large‑scale bread brands still rely on the hair‑and‑feather formula, making local bakeries the safest bet for truly hair‑free bagels.
And for a final laugh: How can you tell if someone’s a vegan? They’ll tell you!