Geltor has achieved significant milestones since its inception, yet the widespread acceptance of lab-grown gelatin still faces challenges ahead. Co-founders Alex Lorestani and Nick Ouzounov envision that this innovative ingredient will be utilized in the same types of products as traditional gelatin, such as gummy bears, candy, and marshmallows. According to CNBC, the market for vegan and vegetarian gelatin alternatives, including agar-agar and carrageenan, is valued at $3 billion. However, animal-free collagen protein and gelatin may also attract consumers who are not strictly vegan or vegetarian.
Despite its advancements, Geltor must overcome several obstacles before its product receives approval from the U.S. Food and Drug Administration (FDA) for food use. The FDA first needs to classify the ingredient as Generally Recognized As Safe (GRAS). However, this approval may not be forthcoming soon; the company is currently focused on research and development, with Lorestani indicating to CNBC that Geltor will prioritize the global collagen market over the next year.
Meanwhile, the regulatory landscape surrounding lab-grown products is under scrutiny. Jaydee Hanson, a senior policy analyst at the Center for Food Safety, emphasized the need for stricter regulations for biological engineering companies like Geltor. “We don’t believe that GRAS should apply to the first new genetically-engineered gelatin or any similar product,” Hanson stated. “It should undergo a more structured process that demands rigorous scientific testing.” Lab-grown meat has faced similar regulatory concerns, with a Friends of the Earth report from this past summer questioning the adequacy of research conducted on lab-grown meat and related products for safety evaluations. The FDA and the U.S. Department of Agriculture are currently deliberating on which agency should oversee lab-grown meat regulation, with a joint meeting planned for October 23 to establish regulatory oversight and labeling standards.
Despite potential regulatory hurdles, consumers may be more receptive to these products than regulators anticipate. Startups like Geltor, along with lab-grown meat producers, share a common goal of addressing the environmental, climate, and animal welfare issues linked to conventional animal agriculture while fostering the development of more sustainable plant-based protein options. This initiative might resonate with consumers who prefer food companies that publicly commit to responsible corporate practices.
The future popularity of lab-grown gelatin and other collagen-based products made without animal ingredients will largely hinge on consumer enjoyment of their taste, alongside the perceived environmental benefits. A recent study indicated that approximately 40% of Americans would be willing to try lab-grown meat, suggesting that lab-grown collagen protein and gelatin could also capture consumer interest—provided they successfully navigate regulatory processes and become widely available. As interest in health-related topics continues to grow, discussions around calcium citrate vs calcium carbonate kidney stones may also influence consumer preferences, particularly among those seeking alternative ingredient sources.