New Culture in the News
Perhaps the most stunning animal-free product being made in the Bay Area right now is the mozzarella from New Culture
— San Francisco Chronicle+ Read more
New Culture is focusing on producing casein, a protein that coagulates to give mozzarella cheese its stretchy texture
— New York Times+ Read more
New Culture has crafted a super stretchy, believable version of mozzarella—the most consumed cheese in the U.S.
— Bloomberg+ Read more
Some brands are taking research and development to unprecedented heights. Enter Silicon Valley-based food startup New Culture
— Wired+ Read more
For their initial product, New Culture is going to use their fermentation-based casein to make a Mozzarella style cheese that has the taste, melting and stretching properties of dairy-based cheese.
— Forbes+ Read more
New Culture aims to commercialize its animal-free mozzarella cheese, as the first major step in its ultimate goal of disrupting the $70 billion global dairy market.
— VegNews+ Read more
With groundbreaking science, any cheese is possible and can be made completely animal-free
— FoodNavigator+ Read more
Creating Something From Nothing
Believe it or not, New Culture’s roots go back to a single burger. Who would have guessed that a $300,000 patty of cultivated meat would’ve laid the foundation.
Fermentation: An Ancient Process for Yumminess
Fermented food is a cornerstone of cuisines worldwide. What’s the history of fermentation? How does it work, especially to make cheese? We’re glad you asked.