Weird... In Australia (last I checked at least, maybe it's changed) it's commonly in chocolate, ice cream, and any kind of soft sweet, to the point where it's nigh impossible to get any of the above without it.

There are very good vegetarian substitutes for gelatine, they're just more expensive. So gelatine content can vary quite widely by market depending on the number of vegetarians. Here in the UK it used to be in a lot more things 20 years ago than it is now.

> chocolate

Definitely not in anything like a bar of chocolate.

> ice cream

Oddly, this seems to vary a lot by country. It's rare in the US, though. Guar gum is common, though.

People who keep kosher or halal mostly avoid gelatin, so countries with notable kosher, halal, and vegetarian/vegan populations probably see less gelatin use.

Expert vegan here. No, gelatin is never in plain chocolates, but often added to diced coconut!

For chocolates it might be in things with foams or nougat. Definitely in marshmallows.

Ah. chocolates != chocolate

Usually nougat uses egg whites so it doesn't need gelatin as a protein. Marshmallows are arguably nougat, though, since they're also sugar bound with protein. Marshmallow cream usually uses egg.

All of the major nougat US candy bars I can find use egg and not gelatin.

I've seen chocolates with marshmallow in them.

In Ireland it would be very rare for me to see it in ice-cream or chocolate, and I'm fairly religious about checking labels. Plenty of sweets / jellies, but these days there are more and more vegan / vegetarian options.

Not just food, gelatin is also found in shampoos, face masks, cosmetics in general, and all kinds of candy.

The theme in the US is things that are chewy and things that are stored cold and need to retain a texture.

The common places you might not expect it are sour cream, yogurt, fondant, and some Planters dry-roasted nuts.

Does Great Lakes gelatin have the same "random assortment" issue?