Gelatin is the “it” ingredient right now. It’s turning up everywhere from health food aisles to TikTok trends, lauded as “better than Botox” for improving skin and the subject of huge claims about gut health. We’ve come a long way from a box of lime-flavoured crystals.

What is gelatin? Is it really boiled hooves?

Not really. Gelatin is a setting or thickening agent made of animal protein, rich in collagen and its amino acids. Recipes using aspic (specifically boiled fish bone gelatin) date as far back as the 10th century, when it was noted that fish and meat cooking liquid set to a gel.

Gelatin is now commonly sold as a dehydrated powder or in translucent sheets in supermarket baking and health food aisles, and is used to set foods from jellies and other wobbly desserts such as panna cotta and marshmallow, or as a thickening agent for soups and sauces. While it’s not made from boiled hooves (anymore), today’s gelatin is derived from animal bones, skin, cartilage and connective tissue, boiled and dehydrated for easy handling.

To use it as a setting agent, dried gelatin is “bloomed” (rehydrated with cool water) to help it evenly disperse and is then dissolved in liquid. The collagen proteins become a tangled net that traps liquid, and these proteins stay tangled after cooling, resulting in the wobbly textures we love. The strength and clarity of gelatin depends on its processing and is known as bloom strength. The higher the bloom count, the firmer it will be.

Modern gelatin is mostly bovine, but it may also come from pork, poultry or fish, and while it’s considered colourless and odourless, some styles are more on-the-nose. Sheet gelatin is lower in odour – and brands aimed at the wellness market, such as Nutra Organics Australian Gelatin, focus on grass-fed and sustainable sources.

The most common vegan alternative to gelatin is the red algae extract agar-agar, which comes in flake or powder form. It is dissolved into liquids in a similar way to gelatin, but sets with less clarity and wobble.

Why is everyone so obsessed with it right now?

“It’s because gelatin is made up almost entirely of collagen, which is a type of protein that supports connective tissues in our body,” says registered nutritionist and sports scientist Amelia Phillips. According to Phillips, research into the benefits of collagen is robust, upholding it as beneficial to our gut, skin and bone health, particularly for women who are losing collagen through menopause. “Now everyone is asking: how can we add collagen?”

Supplements are a great option, but often we’re looking to functional food sources, according to Phillips. Social media picked up the message thanks to wellness influencers including @Glowwithella, and everything from recipes for gut-healing marshmallows to trends for “eating gelatin instead of getting Botox” have proliferated in the past 12 months.

So, is a handful of gummy bears good for me after all?

Yes, but mind the sugar content. The current trend revolves around making better-for-you versions of treats we already love (think jelly, gummies, marshmallows) with high gelatin content and the option to reduce the refined sugar and add “healthier” ingredients. Not to mention the freedom to choose your own flavours, which is delicious and creative fun.

The most common recipes we’re seeing include naturally flavoured and sweetened gummies and jellies to support sleep, skin and hair health, marshmallows for gut health, and endless gelatin-rich bone broths for savoury options.

The verdict?

Yes, mindfully increasing your regular intake of collagen is good for you, and gelatin is a good source.

“One tablespoon of dry gelatin powder is 10 grams in weight and contains 9 grams of collagen,” says Phillips, “which is the recommended daily amount for improving hair, skin, nails and gut health.”

For joint health, Phillips recommends you double that (to 20 grams a day), adding, “As a general rule, 10-20 grams (one to two tablespoons) of gelatin per day is ideal.” Just be mindful of what you are using it in and keep an eye on sweeteners.

How to make Jane’s tart plum gummies

You can use any plums you like for these gummies. I prefer to leave the skin on.

INGREDIENTS

• 4 tbsp gelatin powder
• 600g (2 cups) pureed plums
• dash of vanilla extract, optional

METHOD

1. Wash your plums, remove the seeds and cut them into small pieces, then puree them in a blender until you have a thick liquid. You can add a little water to help it blitz.
2. Add ½ a cup of water to a wide bowl and sprinkle the gelatin over the surface, a tablespoon at a time, allowing the gelatin to soak up the liquid before you add more. Give it a little stir to make sure it is all wet, then set it aside for 10 minutes to bloom and hydrate – this will minimise lumps.
3. Meanwhile, place the plum puree into a small saucepan and heat gently over low heat until it’s just warm. Don’t boil it; you want to keep the plum goodness and colour.
4. Stir the bloomed gelatin and vanilla extract (if using) into the puree until dissolved, then pour into small moulds and allow them to set in the fridge for 1 hour or until firm. Turn out of the mould and enjoy.

Makes about 40 gummies

NOTES

• These gummies will keep in an airtight container in the fridge for up to 2 weeks.
• If you’d like them a little sweeter, add 1 tablespoon of honey or maple syrup at the same time as the vanilla extract.