Another Kashrut Issue for Gelatin
The latest stomach-turning development in the science of food processing is gelatin derived from human genetic material. According to this article from the American Chemical Society, scientists at the University of Chemical Technology in Beijing, China, are working on culturing human collagen genes to yeast. In this highly synthesized process, the human-DNA-laden yeast does what yeast does so well, reproducing itself many times over and making massive amounts of gelatin. The advantage in this gelatin over the conventional animal-based kind, is being able to get around allergic responses and risk of infectious diseases carried by animals, claim the Chinese scientists.