New Culture aims to launch animal-free mozzarella by 202321 Jun 2021
San Francisco startup New Culture recently announced that it will begin providing its animal-free mozzarella to foodservice pizzerias by 2023. Company founder Matt Gibson told Food Navigator that this launch date is made possible by the “numerous breakthroughs” made over the last several months that allow New Culture to produce industrial quantities of animal-free casein protein.
According to Gibson, creating casein is not as straightforward as crafting animal-free whey through fermentation. Casein gives milk products their color, functionality and nutrients, all of which components are critical when crafting a stretchy, melty mozzarella. At New Culture, scientists have discovered a method to reconstruct casein proteins through genetically sequencing microbial DNA and coding it to express the target protein.
Aside from the animal-free casein protein, New Culture’s mozzarella will contain plant-based fats, plant-based sugar, salts, vitamins and minerals. These ingredients are combined with enzymes, and then the cheese is formed much in the same way as traditional mozzarella. The result is a mozzarella that the company says has the same sensorial qualities, including stretch and bite, as animal mozzarella.
To launch its new mozzarella product, New Culture will partner with foodservice establishments such as pizzerias in Silicon Valley where the restaurants will make food and co-brand the creations with the New Culture logo in order to increase brand recognition. Both Oatly and Impossible Foods employed a similar approach to successfully create buzz around their brands.
However, successfully getting this brand out of the laboratory and into people’s mouths will take financial wherewithal. As such, the startup is currently in the midst of raising Series A funding. Funds raised through this process will be directly used to scale New Culture’s processes and team to launch at scale.
Additionally, the team is working on achieving GRAS (Generally Recognized as Safe) regulatory status from the U.S. Food and Drug Administration ahead of its launch. GRAS status gives companies approval to use new substances as a food additive; as New Culture’s casein is a novel ingredient, having GRAS status will permit widespread use in commercial food production.
If New Culture successfully launches its animal-free mozzarella, the plant-based dairy market may find that its ongoing challenges with cheese formulation are somewhat alleviated. Much in the same way that animal-free whey protein changed the playing field for products such as ice cream when Perfect Day began formulating animal-free equivalents, New Culture’s casein has the ability to disrupt the cheese.
Plant-based fish and seafood launches around the world
12 Dec 2022
From pea protein-based prawns to microalgae-based tuna alternatives, plant-based alternatives to fish and seafood are on the rise around the world.Read more
Editors’ choice: Our roundup of the most innovative sweets, snacks and bakery products
9 Dec 2022
The sweets, snacks, and bakery categories are an exciting area, full of fresh and innovative products which are constantly adding meaningful value to the sector.Read more
Functional food in Japan centres on health and proving claims
8 Dec 2022
The latest Japanese functional food and drink trends put health and product efficacy firmly on the production agenda for new releases.Read more
Editor’s choice: Our roundup of the latest women’s health products around the world
2 Dec 2022
From botanicals to combat menopause symptoms to a hydration powder for mothers-to-be, here is our roundup of the most innovative new product launches within women’s health.Read more
Nestlé becomes latest brand to launch vegan version of foie gras
1 Dec 2022
Foie gras, a traditional staple of Christmas dinner across France and other European countries, has long been a controversial delicacy. Now, Nestlé has become the latest company to create a cruelty-free vegan version under its Garden Gourmet brand.Read more
Nestlé launches plant-based egg in Latin America
29 Nov 2022
Nestlé has launched a powdered plant-based protein under its Mahler brand that consumers can add to egg dishes such as omelettes, allowing them to make dishes that are cheaper but still nutritious, it says.Read more
enduracarb®: A science-backed trehalose ingredient for athletic endurance
24 Nov 2022
enduracarb® is a science-backed, slow-acting carbohydrate that can power athletes’ performance. Produced using a high-purity production process, it is suitable for a wide variety of applications.Read more
FDA in ‘critical milestone’ for cell-cultured meat in US
18 Nov 2022
The US Food and Drug Administration (FDA) has completed its first pre-market consultation of a cell-cultured chicken product made by UPSIDE Foods, a development that has been hailed a “critical and inspiring milestone in the history of cultivated meat”...Read more
Plant-based brand launches beet jerky
17 Nov 2022
Theo’s Plant-Based has launched beet Jerky, a vegetable-based beef jerky alternative, made with organic beetroot and spices that taps into a cleaner, sustainable food system preferred by consumers.Read more
Redefining brand value: Empower consumers to be resourceful and creative in the face of rising costs [Interview]
16 Nov 2022
With inflation, greater instability, and supply chain disruptions as a global backdrop of 2022, consumers are increasing looking for value, products with functional benefits, and convenience for the coming year, says Innova Market Insights.Read more