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
We’re teaming up with the one-and-only Nancy Silverton to launch our cheese! Get the behind-the-scenes take on the partnership that will revolutionize pizza.
Catch up on all the progress we’ve been making