A California-based startup is currently developing an animal-free gelatin alternative for gummy bears.
The food tech company, Geltor, is programming microbes to produce collagen - from which gelatin is derived - through a fermentation process, all while avoiding animals altogether.
Gelatin is normally made from pig or fish skin, cow hide, bones, and other animal sources of collagen - and replicating the substance has been dubbed by FoodNavigator USA as 'potentially game-changing'.
The company's innovative ingredient has already garnered attention from businesses in all markets using gelatin - including pharmaceuticals and personal care.
Geltor's food scientist Amelia Chen told FoodNavigator USA about the process of developing vegan gelatin: "We're taking the genetic program to make collagen that exists in animal cells, and we are taking that and putting it into a microbe... and the microbes are grown in large fermentation tanks.
"We give them sugars and salts and oxygen, and they produce protein.
"Just the protein is purified from the broth... and the final product is pure gelatin protein, which is identical to the animal-derived product."
Chen went on to say that non-vegan gelatin 'creates a texture and bite in marshmallowws, desserts, and gummy bears that is really tough to match with plant-based alternatives'.
She explains: "This is why the experience of eating Haribo gummy bears, which are made with gelatin, is markedly different from eating Swedish Fish, which are made with modified conr starch, or Annie's fruit snakcs (gummies), which are made with pectin."
The company has so far engineered the ingredient on a small scale - and is five years away from being able to producecommercial quantities for industrial-scale food industry buyers.
Geltor aims to cater to vegans, vegetarians, osher, as well as halal market.
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Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers. She was previously the editor of Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
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