Buzz
“Do you even know what's in that?”
We've all been subjected to a rather patronizing speech about the excesses of the food industry. And more often than not, our inner thoughts are telling that insufferable companion to enjoy their kale and quinoa salad.
But, occasionally, they do have a point. Just last week, we explored animal-related issues across various industries, including fashion (fur farms), fragrances (beaver castor sac harvesting), and home goods (bone china). This list, however, focuses more on food and beverages. Spoiler alert: you're eating insects, bones, and hair.
10. Jell-O
It’s sweet! It’s wobbly! It’s semi-transparent! People have been enjoying some form of what has become the world’s most popular ready-made dessert since the mid-1600s. In fact, traces of gelatin found in a pharaoh’s tomb suggest it was likely created and consumed in ancient Egypt.
Jell-O is a highly genericized brand name – it’s to gelatin what Kleenex is to tissues. The word “gelatin” is derived from the Latin “gelatus,” meaning “frozen jelly.” Far from the simple diner dessert it’s known as today, gelatin was once a symbol of wealth. This was because, before the invention of prepared gelatin, only the wealthy could afford the kitchen labor required to render, clarify, and prepare it as part of elaborate salads and desserts.
But although gelatin was once a luxury, it was never vegetarian-friendly. The first recorded mention of it in Western civilization dates back to 1682. While documenting a demonstration of the first pressure cooker, Englishman John Evelyn described the creation of a “jellye made of bones of beef.” Yum!
Centuries later, Jell-O is still made from animal bones and skin. Specifically, it’s derived from decaying animal hides, boiled crushed bones, and the connective tissues of cattle and pigs. However, vegetarian gelatin desserts, made from plant-based gums or seaweeds like agar or carrageenan, are now widely available.
9. Capsules
Got a headache? If you're vegetarian or vegan, make sure to choose your remedy carefully. The same animal skin, bone, and tissue-derived key ingredient found in Jell-O – gelatin – is also widely used to create capsules for both over-the-counter and prescription medications.
The primary reason is gelatin’s structural flexibility and natural compatibility; in simple terms, gelatin-based capsules are easy to shape, work harmoniously (meaning no negative reactions) with a wide range of pharmaceutical ingredients, and are durable enough to prevent moisture damage throughout the product's shelf life. Essentially, gelatin capsules can endure the various demands placed on an oral dosage delivery system.
Gelatin capsules pose a cultural dilemma for groups that avoid consuming animal products. For instance, certain religions in India require vegetarianism, sparking a long-standing debate in the country’s thriving pharmaceutical industry. This issue played a key role in the creation of starch-based, vegan-friendly alternatives known as HPMC capsules, which perform similarly to gelatin capsules during the initial formulation, product filling, and varying supply chain conditions.
Animal-derived ingredients are often found in other pharmaceutical products as well, typically in the form of inactive (non-curative) components like binders, fillers, and colorants. Animal-based substances may also be used to stabilize vaccine formulations, a fact that has not gone unnoticed by vaccine proponents.
8. Sugar
Got a craving for something sweet? You might just be eating... teeth, along with other bones.
Bone char is a black, porous, granular substance created by charring animal bones, usually from cattle. It's mainly composed of tricalcium phosphate, calcium carbonate, and carbon, and is primarily used to filter and decolorize various sugars.
The bones are sold to traders who then distribute them to the U.S. sugar industry. Bone char is used in many types of sugar, including brown sugar and powdered sugar, and is openly used by major U.S. manufacturers and suppliers – including the country's top brand, Domino's (not affiliated with the pizza chain).
Love white sugar? Then you're probably consuming even more bone char! While bone char is effective at filtering certain impurities, it's not as efficient at removing color, so the whiter the sugar, the more bone char was likely used.
Not in the U.S.? Then you're likely missing out on the wholesome, all-natural bone char goodness. The UK, EU, Australia, and other developed nations have mostly eliminated bone char in sugar production, once again highlighting the exceptional nature of the U.S.
So, how bone-charry do you prefer your coffee? One lump or two?
7. Cigarettes
Ever thought about smoking beaver taint? Apparently, all the cool kids are into it. A wide range of pre-rolled cigarettes contain castoreum, which is extracted from the scent-marking castor sacs of beavers. To obtain it, beavers are euthanized, and their castor sacs, filled with a paste, are either smoked or sun-dried until they resemble dried figs.
Why would anyone add something from a beaver’s behind to a cigarette, you ask? The reason is simple – for flavor! Castoreum, which is also used in fragrances to create leathery notes, adds a touch of sweetness or a seemingly unnecessary “enhanced smokiness” to the cigarette.
Even the iconic Marlboro Man gets in on the beaver sac paste action: Philip Morris, the maker of Marlboro cigarettes, is known to have flavored over 400 billion cigarettes with castoreum in just one year.
Cigarettes: first they take the beavers, then they take you.
Bonus: Here's another niche product that openly uses castoreum – and doesn’t even try to disguise it as a 'natural flavor.' It’s a Swedish spirit called bäversnaps. Yes, it's schnapps flavored with beaver musk. The process involves soaking castoreum in high-proof alcohol, which gradually absorbs the flavor.
6. Beer and Wine
Got a drinking problem? Well, you might after reading this.
Isinglass is a gelatin-like substance derived from the dried bladders of freshwater fish, such as sturgeon. It’s a form of collagen and is commonly used to clarify and refine beers and wines. To give you an idea of the substance we're dealing with, the same goo can be turned into a paste for use in adhesives.
Finings are substances added to beer, wine, or even certain non-alcoholic juice drinks, typically toward the end of the brewing process. Isinglass is particularly useful for making cask-conditioned beers, making it especially common in the UK.
On the other hand, 'clarification' is a term more closely tied to winemaking. It involves removing insoluble materials – like dead yeast cells, bacteria, tartrates, proteins, tannins, and even bits of grape skins, pulp, or stems – before bottling.
In both brewing and winemaking, isinglass helps speed up the settling process, which means it helps remove unwanted particles more quickly. Essentially, it makes the whole production process more efficient in an industry where time is money.
For those who prefer not to drink fish while enjoying a drink, there are guides available listing vegan-friendly beers and wines.
5. Red Candy, Gum, Jams, Syrups…
… and pretty much anything you consume that has an unnaturally pink or red tint. What animal byproduct are you indulging in when enjoying a cherry Italian ice, strawberry hard candy, or cinnamon gum? Don't worry, it's just… bugs.
More specifically, these products contain red cochineal beetles. When dried and crushed, they yield a powder known as carmine. Carmine is a widely used and highly effective food colorant found in items like cherry syrups, raspberry jams, and various red drinks, along with numerous dairy products.
For years, carmine offered an additional advantage to food producers: since it's essentially crushed insects, it could be legally marketed as “all natural.” However, despite the ingredient's natural origins, many regulatory bodies, including the US Food & Drug Administration, now require carmine to be explicitly listed on product labels.
But don’t think you can avoid consuming insects simply by avoiding red-colored foods. If you've ever had hard or glossy candy, chances are you’ve consumed a bug secretion called shellac. This resin, produced by the female lac bug on trees in southern Asia, is collected, processed into dry flakes, then dissolved in alcohol to create a confectioner’s glaze. Most hard or shiny candies are coated with shellac, except for M&Ms.
4. Worcestershire Sauce
Wait a minute… something smells fishy here.
A multi-purpose marinade or condiment, Worcestershire sauce has been enhancing meals for nearly 200 years. More complex than many other condiments, it was created in the 1830s by two chemists in (you guessed it) Worcester, England. In fact, the most well-known brand – Lea & Perrins, named after its creators – is still produced there today.
To create its signature flavor – a blend of tangy, savory, sweet, and salty – a variety of ingredients go into Worcestershire sauce. This fermented mixture has a vinegar base, enriched with sweeteners and seasonings like molasses or sugar, tamarind, onion, garlic, chili pepper extract, soy, salt, cloves, lemon essence, pickle juice, and…
… anchovies?
That’s right: The very ingredient that many avoid on pizza is what imparts Worcestershire sauce with its “umami,” the fifth taste, which officially joined salty, sweet, bitter, and sour in 1990.
Umami, roughly translating to 'essence of deliciousness' in Japanese, is often described as the savory, meaty enhancer that elevates other flavors. For Worcestershire sauce, anchovies undergo a fermentation process in vinegar for about 18 months.
3. Bagels
Welcome to the world we inhabit: a well-known restaurant chain called Panera Bread Company, boasting over 2,000 locations across the US and Canada, proudly declares on its website that its bagels are free from bird feathers and HUMAN HAIR.
Many processed bagels and bread products contain an enzyme known as L. Cysteine, a 'dough conditioner' derived from all-natural yet thoroughly unpleasant sources: poultry feathers and human as well as hog hair. While synthetic L. Cysteine can be made, it’s an expensive process. So, instead of making artificial hair and fake feathers (or just using basic flour, water, salt, and yeast like any sensible person), the more affordable option is to simply consume real hair. Cheers to capitalism!
Several prominent US-based chains, including Dunkin’ Donuts and Einstein Bros., have confirmed they use L. Cysteine in all of their bagels. Hair and feathers are also found in Pizza Hut's garlic bread and McDonald's honey wheat rolls, cinnamon rolls, and apple pies (mmm, warm hair!).
Luckily for grocery shoppers, the leading bagel brand, Lenders, doesn't include L. Cysteine. Sadly, the same can’t be said for many mass-produced bread brands. So, if you’re trying to avoid the hair and feather situation, your best option is to support a local bakery.
We’d be doing this list a disservice if we didn’t throw in a little animal/vegetable humor: How can you spot a vegan? Answer: They’ll tell you first!
2. Crayons
The other day, my preschool-aged son drew a picture of our whole family at the beach. It had a Lemon Yellow sun, Burnt Orange sand, a Carpenter Pink dad, and of course, a Sky Blue sky and Sea Green ocean. You might recognize these as classic colors of…
… waxy beef fat sticks?
Yes, you got it: crayons are made with animal products. That nostalgic scent that takes us back to hours of carefree coloring is actually the distinct smell of stearic acid – processed beef fat. This ingredient works as a coagulating agent, ensuring crayons harden properly and maintain their structure throughout their time peeling away paper.
Stearic acid is also a key ingredient in another waxy household essential: candles. Although it can be extracted from certain plant sources, like coconuts, this process is more labor-intensive and expensive. For this reason, animal rights organizations recommend assuming that stearic acid in candles is derived from animals unless it’s explicitly stated otherwise. But on the bright side, candles are probably the only time most of us ever do something that burns fat.
1. Condoms
Add “but baby, I’m vegan” to the ever-growing list of lines people use to convince a partner to skip contraception. While most condoms are primarily made from latex, which is plant-derived, many also contain casein and glycerin.
Among the two, casein is generally considered the lesser culprit. This milk protein helps make condoms smoother and thinner. It’s typically added when the latex is still liquid, allowing the solid components to become more flexible and sleek. Casein is also the reason behind the distinct sour smell that many latex condoms have. How’s that for sexy?
While casein is derived from animals, glycerin often comes straight from them as well. Used in a wide range of products, glycerin can also be sourced from vegetable oils, but most condoms prefer the animal-derived version for its superior lubrication properties. Fortunately for vegans, there are now 100% animal-free options for those looking for a semen shield.
Other common items, though not as exciting, that contain glycerin include toothpastes, moisturizers, shampoos, conditioners, detergents, shaving creams, and various cosmetics. Unfortunately, the source of glycerin – whether animal or plant-based – is often not disclosed.
