Why Fermentation is the Future of Food Tech

Geltor is the subject of a Fortune article!

“In 2015 Nick Ouzounov and Alexander Lorestani applied to the San Francisco–based biotech accelerator IndieBio. The two Princeton Ph.D.s had an idea for a way to engineer a microbe that could build vast amounts of protein designed for specific functions. They envisioned that it could have biopharma applications, such as being used to produce insulin.”

“The groundbreaking idea that they went with? Animal-free gelatin, which in its regular form is derived from collagen—a material that is typically made from the bones, skin, and tissues of cows and pigs.”

Check out the full story.

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