Researchers at the University of Ottawa are making progress towards creating a true vegan gelatin substitute by exploring the use of gum tragacanth, a plant-derived polysaccharide, to replicate gelatin's gelling power, clarity, and elasticity. By experimenting with films made from mixtures of gelatin and gum tragacanth, they found that a ratio of three parts gum tragacanth to one part gelatin was able to mimic gelatin's bouncy texture, but resulted in more porous films.

While plant-based alternatives to gelatin like agar-agar and carrageenan have existed, none have been able to fully replicate gelatin's functionality. Companies such as Geltor and Cargill are also working on developing vegan gelatin alternatives to meet the growing demand for cleaner, plant-based formulations. The global gelatin market is expected to double by 2030, driven by demand in functional foods and pharmaceutical applications, and the development of a viable vegan gelatin could unlock new possibilities in biodegradable packaging and pharmaceutical coatings.