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
食品和饮料服务
San Francisco，California 13,125 位关注者
Revolutionizing how cheese is made. The animal-free future of dairy is here—and it’s delicious.
关于我们
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.
- 网站
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https://www.newculture.com
New Culture的外部链接
- 所属行业
- 食品和饮料服务
- 规模
- 11-50 人
- 总部
- San Francisco，California
- 类型
- 私人持股
- 创立
- 2018
- 领域
- Cheese、Mozzarella、Precision Fermentation、Animal-Free Dairy、Animal-Free、Dairy、Vegan、Fermentation、Biotech、Food、Sustainable、Sustainability、Alternative Proteins、Alternative Protein、New Culture和New Culture Food
地点
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主要
获取路线
US，California，San Francisco
New Culture员工
动态
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We’re excited to share that New Culture recently joined BioMADE, a nationwide collective transforming biomanufacturing. BioMADE brings together 300+ forward-thinking organizations - and now us! - to turn biological breakthroughs into reality through biomanufacturing innovation, education, and collaboration. Together, we’re creating tomorrow’s manufacturing solutions (including delicious, animal-free cheese ??). To learn more, check out www.biomade.org.
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Wow, 6 years already! What an incredible journey it’s been, and we wouldn’t be here without the amazing support we’ve received along the way. To our incredible community of supporters, partners, and the dedicated team behind New Culture - THANK YOU for believing in us and for being part of this adventure. Your support has made all the difference! Here’s to more years of growth, innovation, and collaboration.
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In case you missed it: check out this great recap of our product label and registration submission news by Anay Mridul in Green Queen Media, including the reveal of New Culture cheese ingredients and nutritional profile!
?? ANIMAL-FREE CASEIN STARTUP NEW CULTURE REVEALS MOZZARELLA INGREDIENT AHEAD OF LAUNCH As it gears up for commercialisation, precision fermentation player New Culture has revealed the ingredient list of its cow-free mozzarella. The fermentation-derived cheese features the startup’s flagship recombinant casein protein, which is mixed with water, sunflower and coconut oils, salt, sugar, starch, and fortifying minerals. Asked what starch the company uses, co-founder and CSO Inja Radman told Green Queen: “it’s a standard food starch.” She adds: “New Culture animal-free casein is what’s responsible for the taste, functionality and performance of our cheese. It’s what sets our product apart from every single plant-based cheese in the world.” The announcement of the ingredients comes after the food tech startup submitted the product label and registration for its mozzarella for review to the California Department of Food and Agriculture (CFDA), which it says is the first instance of an animal-free casein submission to the agency. “Reaching the point of submitting our product label and registration to CDFA represents an important maturation and a readiness as a company to bring our product to market,” explains Radman. There are several startups working on precision-fermented casein, including Standing Ovation, Those Vegan Cowboys , Change Foods, Zero Cow Factory, and Fermify. But New Culture – which has raised $28.5M in venture capital and is currently fundraising – has the advantage of being one of only two companies (alongside Fermify) to be cleared to sell the protein in the US. Read the full article here: https://lnkd.in/ecewX4t9 #GrenQueen #altprotein #altdairy #futurefoods #precisionfermentation #innovation #foodsystems
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?????? More good news from the New Culture team! ?????? We’ve submitted our product label and registration to the California Department of Food and Agriculture! It’s likely the first-ever submission to CDFA for a dairy product made with animal-free casein. Reaching this point represents an important readiness as a company to bring our product to market. And, from an operational perspective, it means we’ve ironed out some key production and formulation details. So what’s on the label? First up, the ingredients: our animal-free casein, plus water, sunflower oil, coconut oil, salt, sugar, starch, and fortifying minerals. Next, the nutritional profile. Our cheese is high in protein (5g per serving), low in carbs (2g per serving), no cholesterol, lactose, soy, nuts, gluten or trace hormones or antibiotics. And, our cheese is a complete protein source. Read all about it! https://shorturl.at/LM6LV
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We won! Our cheese not only tastes great, it looks great too! We took home the Grand Prize for Food & Beverage in the Industrial Technologies Photo Contest run by the U.S. Department of Energy (DOE). Alongside next gen concrete and clean energy breakthroughs, we're extremely proud that New Culture's revolutionary approach to cheesemaking has been recognized as a cutting edge technology powering the industrial sector of the future. There's no photographer out there better than the crazy talented Eric Wolfinger. We're honored to have put our cheese in the hands of such a visionary artist ?? https://lnkd.in/gTivdn7H
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Well, well, well… looks like New York pizza has escaped the Big Apple! According to a fascinating The New York Times piece written by Ed Levine, authentic NY slices are popping up in the most unexpected places - including Rexburg, Idaho (yes, really!). From ex-Air Force pilots crafting perfect pies in potato country to an explosion of artisanal slice shops in LA, NY-style pizza is having its main character moment. We’re talking proper char on the bottom, that perfect fold-ability, and the holy grail of pizza elements - stretchy, melty mozzarella that makes every bite Instagram-worthy. This pizza moment is about more than just expanding geographies - it’s about evolving with the times. These new-age pizzaiolos are proving that great pizza can come from anywhere. And with New Culture animal-free dairy mozzarella, it can be sustainable too. Check out the full article on New York pizza below! #FoodInnovation #Sustainability #FutureOfFood #PizzaTech #FoodScience
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?? Calling All Process Engineers: Ready to Disrupt the Food Industry? New Culture is scaling up and out - we need your downstream processing expertise! We are looking to hire a Process Engineer/Senior Process Engineer to join our amazing team. Are you interested in this role? Know someone who would be perfect for this opportunity? Find out more on our website: https://lnkd.in/gfbXUer9
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Learn more from Elaine Watson in AgFunderNews about our recent reduction in the amount of animal-free casein needed to make New Culture mozzarella. We undercut conventional dairy by more than 50% ?? Full article linked below!
New Culture —a startup making casein proteins via?precision fermentation?to create ‘animal-free’ mozzarella—says it can now make fully functional cheese with 50% less casein than conventional mozzarella. “This new inclusion rate further proves New Culture’s financial viability,” says founder and CEO Matt Gibson. “This new inclusion rate further proves New Culture’s financial viability. With this reduction we’ve hit an essential milestone on our path to achieving cost parity with conventional mozzarella and reaching positive net margins.” He would not say how many of the four key casein proteins (alpha-S-1, alpha-S-2, beta, and kappa) New Culture is using or why individual casein proteins or combinations thereof would deliver superior functionality than all four locked into a dairy milk matrix. #precisionfermentation #foodtech #fermentation AgFunder
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Great to see our recent cost milestone covered by Anay Mridul in Green Queen Media! Check out the full story linked below.
???? NEW CULTURE'S COW-FREE MOZZARELLA MOVES CLOSER TO PRICE PARITY WITH DAIRY Californian startup New Culture has achieved a significant cost breakthrough in its process to create melty, stretchy mozzarella without the cow. The animal-free dairy company uses precision fermentation – which combines traditional fermentation with the latest biotech advances to efficiently produce a compound of interest – to make casein, the main protein found in milk, from microbes. Its first product – a fermentation-derived mozzarella – combines the protein with water, plant-based fats, and minerals, and has dropped below a key cost threshold. New Culture’s cow-free cheese now needs just 28% of casein, less than half as much as conventional mozzarella. Since its casein makes up the majority of its mozzarella’s cost, the low inclusion rate allows it to lower the markup considerably, and demonstrates the “superior functional properties” of its protein, the company says. “When we started making animal-free cheese, we used the ingredient profile of conventional mozzarella as our recipe benchmark. Over time we developed a deep biochemistry understanding of our casein including the interactions of our casein and how to activate it. Based on these findings, we were able to drop the casein inclusion rate without taking a hit on product quality,” co-founder and CEO Matt Gibson tells Green Queen. While he wouldn’t be drawn on the current price difference between New Culture’s and dairy mozzarella, he tells Green Queen: “This new inclusion rate further proves New Culture’s financial viability. With this reduction, we’ve hit an essential milestone on our path to achieving cost parity with conventional mozzarella and reaching positive net margins.” New Culture is joined by startups like?Change Foods,?Fermify,?Zero Cow Factory, and?Standing Ovation?working on precision-fermented casein too. California’s?Nobell Foods?and Israel’s?Finally Foods?are using?molecular farming?to produce the protein, while New York-based?Pureture?and San Francisco startup?Climax Foods?are making?vegan casein. More information in the full article: https://lnkd.in/ewkWkUuC #GreenQueen #altprotein #altdairy #vegancheese #precisionfermentation #foodtech #sustainability
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