🧀🤝 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.
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