Not all colorful sweets are as innocent as they appear: the ones that contain gelatin have a much darker past. You see, gelatin is a gelling agent made from animal skin and bones. Still craving gummy bears? Didn’t think so.


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Belgian freelance director and journalist Alina Kneepkens made a video that documents the making of gummies. It shows the whole process from start to finish (but in reverse) without cutting the uncomfortable bits out. Sadly, those delicious candies are just a mixture of chopped animal remains, boiled chemicals and tons of sugar. The end result is sweet, but the reality of it’s production leaves a sour taste in our mouths.

More info: alinakneepkens.net (h/t: huffingtonpost)

Gummy candy looks delicious on the outside, but inside it’s not so appealing

Image credits: Luca Trovat

The truth behind gummy production is quite disturbing

Image credits: Alina Kneepkens

One of the main ingredients is gelatin

Image credits: Alina Kneepkens

It is made mostly from animal skin and bones

Image credits: Alina Kneepkens

Which means animal killings are essential for gummy candy

Image credits: Alina Kneepkens

The end result is sweet, but the reality of it’s production leaves a sour taste in our mouths

Image credits: Alina Kneepkens

Watch a short documentary by Alina Kneepkens

UPDATE: ‘Over Eten’ (What we know about Food) is a TV show focusing on our present knowledge about food, produced by the news department of Flemish public broadcaster VRT, Belgium. This ‘Gelatine’ video tells the reversed story of how gelatine candy is actually produced. Starting from wrapped candy, going all the way back to the living pig. Just by showing a series of reversed images it reveals a detailed and truthful story on daily foods and its origin. This video ‘Gelatine’ is one in a series of reversed stories on sugar, crisps, black pudding, rabbit stew, lamb burger, pastry and mozzarella. credits for ‘Gelatine’: director Alina Kneepkens, research Greet Verhaert, editor in chief Bart Mutton, director Over Eten Mario Mertens.