2017 was a banner year for beauty tech. From major beauty brands investing in augmented reality to an industry-wide push towards customized beauty products and experiences, technology-backed cosmetics brands will transform the sector in 2018.

Read the full report from CB Insights Beauty Trends 2018.

Newsweek shares our story of turning nature’s best materials into transformational products with unique stories.

“‘We wanted something that would share bovine features but also could do other things that we wanted to explore,’ Alex Lorestani, CEO of Geltor told Newsweek. Lorestani explained that jellyfish collagen is flexible but firm, like bovine leather, and it can be made in a liquid-like solution to be formed into whatever shape Geltor wants.”

Read the full story here.

Want to see how we design and build texture with biology? Jon Kauffman describes the first vintage of our first biotextile in the San Francisco Chronicle.

We bound Paul Shapiro’s book, Clean Meat, with the first cut!

“You’d think that the most realistic book cover would come from cow or pig collagen, but the company’s scientists preferred jellyfish collagen instead. In fact, said CEO Alexander Lorestani, Geltor wants to dispense with hidebound notions of what leather should be.

‘Not only can you make the thing that people have come to know as a material that gets used on car seats, gloves and book binding,’ he said, ‘we can start telling stories and building materials that have different properties than what you’ve relied on.’”

Read the rest of the story here.

Food & beverage entrepreneurs to watch in 2018

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Geltor’s Alex Lorestani and Nick Ouzounov are in Food Navigator USA’s list of food and beverage entrepreneurs to watch in 2018:

“As anyone that’s tried a vegan gummy bear will tell you, it’s incredibly hard to replicate the unique properties of gelatin, a gelling agent derived from animal skin, bones and connective tissues used in everything from candies to Jello. But what if you could deliver the real thing… without slaughtering any animals?”

Read the full article here.

Why Fermentation is the Future of Food Tech

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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.

Geltor on the News

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Geltor’s innovative solutions were featured in several media outlets over the last few months, and we’re thrilled to share some of these stories and articles here.

Food & beverage entrepreneurs to watch: From animal-free milk and gelatin to treenut chees, pleo pancakes and beny brownies.
Food Navigator USA

Meet the ‘vegan mafia,’ a secret group of investors betting on the future of food.

Engineering the animal out of animal products.
Nature Biotechnology

Geltor: Silicon Valley’s Answer to Vegan Gelatin.
Triple Pundit

Meat Breweries that make protein instead of beer.
SF Chronicle

Geltor was featured on Fast Company’s article, “Meet The Startup Using Microbes To Brew Animal-Free Gelatin.” Check out the excerpt below.

“On the long list of problems facing the world, gummy bears don’t rank very high. But the candy–like yogurt, Frosted Mini Wheats, and many other foods, cosmetics, and drugs–is made with gelatin, and because gelatin is made from animal bones and tissues, it intersects with the much larger set of problems caused by factory farms.

While vegan alternatives to gelatin exist, they don’t work particularly well. So a Bay Area-based startup called Geltor is using genetic engineering to make animal-free gelatin that’s identical to the traditional product. The company programs microbes with the same genes that produce gelatin in animals and then uses those microbes to “brew” the product.”

Continue reading on Fast Company.