Summary of “The Trials of Creating Vegan, Kosher, Halal, Meat-Free Gelatin”

These newly converted gummy teetotalers joined strict vegetarians, vegans, and millions of kosher and halal eaters in the still-untapped consumer market for foods made with gelatin that doesn’t come from the slaughterhouse.
“We have essentially moved the molecular program for making collagen from a cow into a microbe,” says Alexander Lorestani, Geltor’s co-founder and CEO. The idea that meat, eggs, milk, and byproducts like gelatin don’t have to originate in animals has been gaining traction in recent years.
One criticism of Geltor’s work is that the effort to create lab-grown gelatin will do little to reduce the consumption of meat sourced from industrial farms, since most gelatin comes from the unwanted byproducts of livestock that have been raised for slaughter.
Theoretically, Geltor could use any collagen from any animal, even from species that have gone extinct, while most gelatin comes from hogs and cattle whose meat is destined for your local grocery store.
After the initial burst of publicity the company received for its mastodon gummies, Lorestani and Ouzounov’s mission had shifted to piecing together collagen molecules from throughout the tree of life to form gelatin superior to anything made through standard processes.
If Lorestani were to invent a wholly novel food product, such as a gelatin so stiff it could not exist in nature, then it would be ineligible for GRAS status and the FDA would intervene.
Back inside Geltor’s lab, Lorestani opened the fridge and removed two gelatin samples.
A few years ago, Bhatia attended an IndieBio Demo Day and was so impressed with Lorestani’s vision for lab-grown gelatin that she eventually joined the company.

The orginal article.