Gelatin

Gelatin is in so many things ... different icecreams (the extra bits like lollies that go in them), many sweets, some biscuits, most jelly, cakes, yoghurts.  It's also in lots of things that aren't food - capsules for tablets and vitamins, makeup, shampoos and other cosmetics.  It's an animal derived product that is often used as a thickener or fining agent.

There's non-animal alternatives that are easy to get.  One is called Agar Agar which is derived from algae, from seaweed.  It sounds gross, but it's tasteless and does the same job at gelatin! You can get it easily from many supermarkets (or the likes of places like Davis Trading or Moore Wilsons).

If you want some advice about how to use agar, check out chef Peter Gordon's post on it here.

Another easy alternative to gelatin is Jel-it-in made by Queen.  Jel-it-in can be used in sweet and savoury recipes including panna cotta, jelly, terrines and pies. It is fast acting and sets quickly at room temperature and it holds it's shape when it is taken out of the fridge.  

Like any alternatives (rather than subsitutes) your recipe may require some tweaking, if you're using agar-agar or Jel-it-in, particularly things like cheesecake.  For best cheesecake results, slowly blend the hot Jel-it-in mixture into the cream cheese mixture using a food processor.  And yes - you can get dairy-free cream cheese.
Check out this great compilation of dairy alternatives here in NZ.

I am looking forward to making trifle this Christmas ...