“A new era for protein use”: Gelita and Geltor to commercialize biodesigned and animal-free collagen

18 Oct 2019 --- In the halls of SupplySide West in Las Vegas, Gelita and biodesign company Geltor have signed a letter of intent for developing and commercializing the first ingestible animal-free collagen proteins – to be launched in late 2020. Rather than sourcing proteins from whole plants or animals, Geltor’s process uses microbes which convert plant-based sugars into protein products through fermentation. Gelita’s role in the partnership will be conducting clinical research and commercializing the product as an addition to its existing collagen portfolio of bioactive collagen peptides. The animal-free collagen delivers on a range of market demands which are becoming ever more stringent, such as sustainability, traceability and purity.

“The Geltor process begins by identifying the ideal protein in nature to meet a critical consumer need, whether that’s in a topical application like skincare or an ingestible nutrition product. Our process uses microbes that convert plant-based sugars into protein products through fermentation. This sustainable fermentation manufacturing process creates large quantities of Geltor’s biodesigned ingredients, which can then be incorporated into formulas for consumer products anywhere in the world,” Erin Kim, Communications Director, Geltor, tells NutritionInsight.

As the world population expands to reach almost 10 billion by 2050, so does the appetite and demand for ingredients such as collagen, which can be a strain on resources when sourced from marine or animal sources. Yet this production process uses renewable, natural inputs, and requires only a fraction of the land, water and time used to raise animals. 

Gelita invested in Geltor during its Series A fundraising in 2018, in a round of US$18.2 million led by Cultivian Sandbox Ventures.The ingredients also tick the boxes of being sustainable and ethical alternatives to conventional animal proteins. These are convenient plus points as the world is gripped by the rapid onset of climate chaos and how various industries can help avoid further global warming.“Business as usual” mantras are coming under increased scrutiny as consumers across food, beverage, nutrition and supplements sectors demand transparency. Trading our food systems for a less linear, more nature-based, sustainable model will include searching for sources of proteins and collagen which don’t come from animals.

“This pact further solidifies our view that we have entered a new era in how proteins are being utilized to improve products that consumers around the world use every day. Today, the market is ready and eager for premium offerings of protein ingredients, and this is the need that Geltor is serving. For a relatively young and rapidly growing company like Geltor, to be partnering with GELITA and its longstanding track record of success on a deal of this size and scope is a dream come true,” says Alexander Lorestani, Geltor CEO and Co-Founder.

“An ingredient that aligns with environmental values”
The agreement was made possible in part by Gelita’s investment in Geltor during its Series A fundraising in 2018, in a round of US$18.2 million led by Cultivian Sandbox Ventures.

Since then, Geltor has been able to successfully commercialize and scale up its animal-free collagen proteins for the beauty industry, and further streamline R&D processes to a point at which it became feasible to seek an appropriate partner to develop its first ingestible product with, Kim explains. “It was easy to find that in Gelita, with whom we had an existing relationship as an investor.”

The news follows Geltor’s launch earlier this year of topical animal-free collagen for skincare. Launched at In-cosmetics Global in Paris, France (April 2-4), HumaColl21 is produced with “zero animal inputs” and is touted as having maximum biocompatibility with human skin cells. Of the 28 types of collagen that the human body produces, Type 21 has been identified as a critical precursor to human collagen types I and III, which are essential components to the maintenance of skin elasticity, moisturization and youthfulness.The news follows Geltor’s launch earlier this year of topical animal-free collagen for skincare. 

Since the launch, Kim says that the company has been fielding questions of when they would release an ingestible collagen or gelatin product. The agreement with Gelita marks the beginning of the California-based company’s expansion into the food and beverage market.

“We’ve encountered significant demand from vegetarian and environmentally-conscious consumers who want to be able to access the collagen market in a way that aligns with their values. We’re also seeing increasing demand from devoted collagen users who are ready for a more premium offering that offers benefits in purity, functionality, and being optimized for their dietary needs,” she says.

Plant-based protein innovation blossoms
From slaughter-free meat to the rapid expansion of R&D efforts into plant-based proteins, we appear to be straddling a tipping point in the industry. Consumers are increasingly attracted to brands that tout greener credentials and offerings that have a lower environmental impact. 

Plant-based growth has been a key theme for several years, but the extent to which it grew into the total mainstream with both vegetarian and vegan options became incredibly clear throughout 2018. Innova Market Insights reports 64 percent average annual growth of food and beverages with a plant-based claim (Global, CAGR 2013-2017). These products include the use of words such as “plant-based” and “100 percent plant.”

Innovation in the space is blossoming. Earlier this week, Beet processor Suiker Unie announced that it will produce its first 100kg of protein from sugar beet foliage this year with its Green Protein Demo Plant. The process is a unique “pioneering” method that the Dutch company has exclusive rights to. The business also flags that plant protein sources will be essential to produce enough proteins to feed the growing world population, and expects the first products made with the protein to be on the market by 2022.

By Laxmi Haigh