When it comes to confectionery, it’s easy to focus on the sweetness and indulgence of our favourite treats without considering what goes into making them. Many sweets, chocolates, and desserts contain animal-derived ingredients that serve specific purposes in creating the textures, flavours, and appearances we enjoy. While these ingredients play vital roles, understanding their origins, how they’re produced, and their roles in confectionery can be enlightening—particularly for those seeking to make more informed dietary choices or explore plant-based alternatives.

In this blog post, we’ll explore the common animal-derived ingredients in confectionery, how they’re made, and their specific uses in the world of sweets.

1. Gelatine: The Backbone of Chewy Treats

What is Gelatine?

Gelatine is one of the most widely used animal-derived ingredients in confectionery. It’s a protein obtained from collagen, which is found in the connective tissues, bones, and skins of animals, typically pigs and cows. It’s prized for its ability to form a gel-like texture, which is essential in creating the chewiness of gummy bears, marshmallows, jelly sweets, and some desserts.

How is Gelatine Made?

The process of making gelatine begins with the collection of animal by-products from the meat industry. These materials are thoroughly cleaned and treated to extract collagen. The collagen is then broken down through hydrolysis—a process that uses hot water or acid to break it into gelatine. Once extracted, it is filtered, dried, and turned into sheets, granules, or powder for use in food production.

Uses in Confectionery

• Gelling Agent: Creates the chewy or bouncy texture in gummy sweets and marshmallows.
• Thickener: Adds body to creams and fillings in desserts.
• Stabiliser: Helps maintain the structure of sweets under varying conditions.

2. Milk and Milk Derivatives: Creaminess and Texture

What are Milk Derivatives?

Milk and its derivatives, such as butterfat, milk powder, whey protein, and lactose, are staples in confectionery. These ingredients are derived from cow’s milk (and occasionally from other dairy animals) and contribute to the rich, creamy texture and flavour of chocolates, caramels, toffees, and baked goods.

How Are They Made?

• Milk Powder: Made by evaporating water from milk, leaving behind a powder that is shelf-stable and versatile.
• Butterfat: Extracted by churning cream to separate fat from buttermilk. This fat is then used to enhance the smoothness of confections.
• Whey Protein: A by-product of cheese-making, whey is dried into a powder and used as an emulsifier or protein source.
• Lactose: Extracted from milk by crystallisation and filtration during the whey-processing stage.

Uses in Confectionery

• Creaminess: Milk powder enhances the texture and mouthfeel of chocolates and caramels.
• Emulsification: Whey protein helps bind fats and liquids together.
• Sweetness: Lactose adds a subtle sweetness and helps with browning in baked goods.

3. Eggs: Structure and Foam

Why Are Eggs Used?

Eggs are a crucial ingredient in many confectionery recipes, providing structure, stability, and aeration. Egg whites, yolks, or whole eggs are used depending on the desired effect.

How Are Eggs Processed?

Eggs used in confectionery are typically pasteurised for safety and may be dried into powders for easier storage and transport. In some cases, liquid egg products are used directly in manufacturing.

Uses in Confectionery

• Egg Whites (Albumen): Create foamy textures in nougat, marshmallows, and meringues.
• Egg Yolks: Act as a natural emulsifier in custard-filled treats and soft centres.
• Whole Eggs: Provide structure and moisture in baked goods like sponge cakes and Swiss rolls.

4. Honey: Nature’s Sweetener

What is Honey?

Honey is a natural sweetener produced by bees from flower nectar. It is one of the oldest sweeteners in the world and has a unique flavour profile that adds depth to confectionery.

How is Honey Made?

Bees collect nectar from flowers and store it in their hives, where it undergoes enzymatic conversion and dehydration to become honey. Beekeepers extract honey from hives by spinning honeycombs in a centrifuge.

Uses in Confectionery

• Sweetener: Used in chewy sweets, nougat, and honeycomb.
• Moisture Retention: Helps sweets remain soft and pliable.
• Flavouring: Adds a distinctive floral sweetness to recipes.

5. Beeswax: The Glossy Coating

What is Beeswax?

Beeswax is a natural wax produced by bees to build their honeycombs. In confectionery, it is often used as a glazing agent to give sweets a shiny finish.

How is Beeswax Made?

Bees secrete wax scales from glands on their bodies, which they use to construct honeycombs. Beekeepers harvest the wax by melting honeycombs and filtering out impurities.

Uses in Confectionery

• Glazing Agent: Provides a shiny, protective coating on sweets like jelly beans.
• Textural Agent: Used in some chocolates to enhance the mouthfeel.

6. Shellac: A Natural Glaze

What is Shellac?

Shellac is a resin secreted by the lac bug (Kerria lacca) and is used as a glazing agent in sweets.

How is Shellac Made?

The resin is scraped from tree branches where lac bugs live. It is then processed to remove impurities and dissolved in alcohol to form a food-safe glaze.

Uses in Confectionery

• Shiny Coatings: Provides the glossy finish on sweets such as jelly beans and chocolate-coated treats.
• Preservation: Helps protect sweets from moisture.

7. Carmine: Vibrant Natural Colouring

What is Carmine?

Carmine is a red dye derived from cochineal insects. It has been used for centuries to add vibrant red and pink hues to food and cosmetics.

How is Carmine Made?

Cochineal insects are harvested, dried, and crushed to extract carminic acid, which is then processed into a food-safe dye.

Uses in Confectionery

• Colouring: Adds vibrant red or pink tones to sweets, icings, and gums.

8. Bone Char: Sugar Refining

What is Bone Char?

Bone char is a type of charcoal made from the bones of cattle. It is not an ingredient in confectionery but is used in the refining process of sugar.

How is Bone Char Made?

Bones are heated in a low-oxygen environment to produce bone char. This material is then used to filter impurities from sugar.

Uses in Confectionery

• Sugar Refining: Helps produce the bright white sugar often used in sweets and chocolates.

9. Animal Fats: Hard Fats in Sweets

What are Animal Fats?

Animal fats, such as tallow (from cows or pigs), may be used in certain confectioneries to create specific textures or coatings.

How Are Animal Fats Made?

Fats are rendered from animal tissue, purified, and processed into usable forms for food production.

Uses in Confectionery

• Textural Agent: Adds firmness to certain sweets and compound coatings.

10. Casein: The Protein Booster

What is Casein?

Casein is a milk protein that plays a key role in creating creamy textures in confectionery.

How is Casein Made?

Casein is extracted from milk through acid precipitation or enzymatic processes, then dried into a powder for use in food production.

Uses in Confectionery

• Creaminess: Enhances textures in chewy sweets and caramels.
• Protein Source: Boosts nutritional content in confections.

The Shift Towards Plant-Based Alternatives

With the rise of veganism and increased consumer awareness, many confectionery manufacturers are exploring alternatives to animal-derived ingredients. Here are some common plant-based substitutes:

• Gelatine Alternatives: Agar-agar (from seaweed), pectin (from fruit), and carrageenan (from red algae).
• Dairy Alternatives: Coconut milk, almond milk, and oat milk.
• Glazing Alternatives: Carnauba wax (from palm trees).
• Natural Colours: Beetroot, turmeric, spirulina.

Conclusion

Animal-derived ingredients are deeply embedded in confectionery production, providing unique textures, flavours, and appearances. However, understanding how these ingredients are sourced and processed can help consumers make more informed choices about their dietary preferences. Vegans and vegetarians would argue that there is no longer any justification for animal derived ingredients in any food.

Public awareness and demand is helping manufacturers evolve techniques for plant-based alternatives. The future of confectionery is likely to become more inclusive and sustainable, offering delicious options for everyone to enjoy.

Whether you’re a traditionalist or exploring vegan treats, knowing the origins of your favourite sweets adds an extra layer of transparency, and better appreciation, to every bite.