Made from animal collagen, often found in jelly and gummies.
Contains rennet, an enzyme extracted from calf stomach lining.
Typically contain gelatin derived from animal bones and cartilage.
Traditional versions include anchovies for added umami flavor.
Often made with anchovies blended into the creamy sauce.
Sourced from crushed cochineal insects for color.
Sometimes cooked with lard, an animal fat.