It’s a momentous day here at New Culture! We finally get to share the big news: we’re teaming up with legendary pizzaiola, baker, chef, and restaurateur - the one and only Nancy Silverton - to launch our cheese! This historic announcement is a critical milestone for our animal-free, dairy mozzarella, the world’s first to be available to consumers. The partnership brings us one massive step closer to our vision of an animal-free dairy future. Nancy’s renowned Pizzeria Mozza in Los Angeles will be the first restaurant in the world(!) to serve our animal-free, dairy mozzarella, starting in 2024. This is the first animal-free cheese that has met Nancy’s standards and the first to be offered on the menu at any of her restaurants, which are known for the quality of their cheeses. We've worked hand-in-hand to create two custom pizzas for the menu, which we’ll debut at a series of New Culture + Pizzeria Mozza launch events in 2023 across Los Angeles, New York City, and San Francisco. We couldn’t be more excited to bring our animal-free, dairy mozzarella to pizza lovers everywhere, beginning with Pizzeria Mozza! Read the full press release here: https://prn.to/3piGYdr
New Culture
Food and Beverage Services
San Francisco, California 12,399 followers
Revolutionizing how cheese is made. The animal-free future of dairy is here—and it’s delicious.
About us
New Culture is leading the global change to an animal-free dairy future. We’re revolutionizing how cheese is made by combining traditional cheesemaking methods with modern fermentation technology. Using our groundbreaking science, any cheese is possible and can be made completely animal-free. First up is our craveable, sustainable, animal-free mozzarella that melts, stretches, bubbles, and browns to perfection. With a completely animal-free process, our cheese is free from lactose, cholesterol, hormones, and antibiotics and we cut down on water, land, energy usage by 5-10x. Not bad for a slice of pizza. We believe our food choices can transform our food system and help heal the planet, one cheese at a time. The animal-free future of dairy is here—and it’s delicious.
- Website
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http://www.newculture.com
External link for New Culture
- Industry
- Food and Beverage Services
- Company size
- 11-50 employees
- Headquarters
- San Francisco, California
- Type
- Privately Held
- Founded
- 2018
- Specialties
- Cheese, Mozzarella, Precision Fermentation, Animal-Free Dairy, Animal-Free, Dairy, Vegan, Fermentation, Biotech, Food, Sustainable, Sustainability, Alternative Proteins, Alternative Protein, New Culture, and New Culture Food
Locations
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Primary
San Francisco, California, US
Employees at New Culture
Updates
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Important dairy + climate news from Denmark. The government recently announced a per-cow carbon tax to reduce agricultural emissions by 70%. And we don’t think Denmark is the only country that’s going to take climate action on dairy production. This means the ever-rising demand for cheese will require innovative solutions like precision fermentation to keep prices down and truly enable the transition to a low-carbon dairy future. At New Culture, we’re proud to be leading the way with our animal-free casein and mozzarella. For more details, check out the full article from Anay Mridul at Green Queen Media: https://hubs.la/Q02Gkj3w0
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Check out a recent cheese pull test we did at New Culture with one of our board members, Mark Ramadan! Just look at that cheese stretch! #NewCulture #animalfreecheese #precisionfermentation #cheese #casein
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“New Culture’s casein is identical to dairy protein, ensuring a cheese experience that’s truly indistinguishable from conventional dairy cheese…. The real test for New Culture’s cheese will be its debut at Pizzeria Mozza, where it will be showcased on their minimalist Margherita pizza.” The Washington Post “Climate Coach” Michael J. Coren recently talked with New Culture CEO Matt Gibson and our launch partner, the incredible Nancy Silverton, about how New Culture’s animal-free mozzarella not only tastes great but also has a massive impact on climate change. Check out the rest of the article here: https://hubs.la/Q02C7Nfn0
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The bird flu outbreak on US dairy farms is continuing to spread, killing dairy cows in 5 states and infecting 80 herds across 10 states. The fragility of conventional dairy farming is real. Enter precision fermentation: the game changer powering New Culture's animal-free dairy. Not only is our cheese more sustainable and ethical, but it also sidesteps outbreaks of bird flu and other zoonotic diseases. #newculturemakescheesebetter Read more here: https://hubs.la/Q02B8lyS0
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Know what type of dairy doesn't risk getting animals or farm workers sick from bird flu? Animal-free dairy. The simmering bird flu outbreak on dairy farms in 9 states across the US is a reminder that things don't have to be this way. We can have delicious dairy without harming animals, humans or the planet. #newculturemakescheesebetter https://hubs.la/Q02xDzVT0
How Poor Tracking of Bird Flu Leaves Dairy Workers at Risk
https://www.nytimes.com
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We had a delicious New Culture cheese tasting with Michael Berolzheimer and Tim Smith from Bee Partners, featuring our artisanal margherita pizza and the debut of New Culture mozzarella sticks! Check out the video and blog post to see what they thought of the world's first animal-free dairy mozzarella 🤤
Michael Berolzheimer and Tim Smith recently received the grand tour of New Culture's Food Room. Their review? 10/10. Check out our latest blog post to learn how the company is upping the ante in dairy 🧀 👇 Blog Post: https://lnkd.in/eP8mgYi9
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Another great piece about our commercial manufacturing partnership with CJ CheilJedang to drive down the price of our animal-free casein, this one from Green Queen Media!
🧀🤝 NEW CULTURE AND CJ CHEILJEDANG PARTNER TO LOWER PRODUCTION COST OF ITS PRECISION-FERMENTED CASEIN New Culture, the first precision-fermented casein producer approved for sale in the US, is amping up its efforts to make cost-effective animal-free proteins through a manufacturing deal with CJ CheilJedang, which is also an investor in the US startup. The collaboration is focused on achieving commodity pricing for New Culture’s first product, a precision-fermented mozzarella made for pizzerias. Following a pilot partnership last year, the cheese will debut at Nancy Silverton’s Pizzeria Mozza in Los Angeles later this year. “Bringing our animal-free cheese to pizza lovers everywhere means producing it at a large enough scale and low enough cost so we can compete and win on product performance,” said New Culture co-founder and CSO Inja Radman. This is why teaming up with CJ CheilJedang, which has 10 manufacturing facilities in seven countries with millions of litres of fermentation capacity, was key for the alternative protein business. “CJ is the world’s largest producer of bioproducts made from fermentation. They operate at massive scale with some of the most sophisticated assets on the planet that produce products at commodity prices,” New Culture co-founder and CEO Matt Gibson told Green Queen. Backed by the likes of Kraft Heinz, SOSV and CJ CheilJedang itself, the company brought in $25M in a Series A round in 2021, and now hopes to strengthen its manufacturing position and path to profitability. “At New Culture, our goal is to build an enduring business that can span decades in order to have as much positive impact on the dairy industry as possible,” said Gibson. Australian-American startup Change Foods, Austria’s Fermify, Indian player Zero Cow Factory, and Paris-based Standing Ovation are working on precision-fermented casein too. Nobell Foods and Finally Foods are using molecular farming to produce the protein, while New York-based Pureture and San Francisco startup Climax Foods are producing vegan casein. #GreenQueen #altprotein #futurefood #precisionfermentation #innovation #foodtech
New Culture & CJ CheilJedang Team Up for Cheaper Animal-Free Casein
https://www.greenqueen.com.hk
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Many thanks to Elaine Watson for sharing the news about our commercial manufacturing partnership with CJ CheilJedang! The partnership is an important one for the team at New Culture to scale up production and bring down the costs of our animal-free casein.
New Culture—a startup making #casein proteins via #precisionfermentation to create #animalfree mozzarella—has announced a strategic partnership with Korean biomanufacturing giant CJ CheilJedang, giving it access to “some of the largest and most sophisticated #fermentation facilities on the planet.” CJ CheilJedang, which invested in New Culture in 2022, is the world’s largest producer of bioproducts made from fermentation, and will help the San Leandro-based startup “unlock commodity pricing” for casein from fermentation without having to invest tens of millions in capex, claims cofounder and CEO Matt Gibson. “CJ has a range of world-class bioprocess assets in several countries around the world. We are working with them to understand which sites could be the most cost-effective to run New Culture’s process in order to produce our animal-free casein at the lowest price possible.” While some commentators have questioned the commercial viability of precision fermentation for some ‘commodity’ dairy and egg proteins, Gibson said New Culture had been “able to achieve technical metrics unheard of for animal-free casein and has demonstrated a robust, reproducible and de-risked bioprocess at scale.” ADM, another investor in New Culture with experience in large-scale industrial fermentation, has also been “a terrific partner for us and is an important part of New Culture’s scale-up journey,” says Gibson. “The dairy industry is so large though that even if we were to work with both CJ and ADM at their massive commercial scales in parallel, we’d be net margin positive and producing millions of pounds of cheese, but still only scratching the surface of the $9bn US #mozzarella market.” #foodtech #syntheticbiology #biomanufacturing SynBioBeta AgFunder
New Culture strikes strategic partnership with CJ CheilJedang to 'unlock commodity pricing' for dairy via precision fermentation
https://agfundernews.com
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Another great piece on our partnership with CJ CheilJedang for animal-free casein manufacturing capacity!
Huge congrats to Matt Gibson, Inja Radman and team at New Culture on your partnership with South Korean biotech giant CJ CheilJedang to reduce costs of animal-free mozzarella for pizzerias. #animalfree #vegancheese #fermentation #precisionfermentation
New Culture Partners with CJ CheilJedang to Streamline Costs of Animal-Free Mozzarella
https://vegconomist.com