New Culture

© New Culture

New Culture’s Animal-Free Mozzarella Sparks $5M in Early Demand from Pizzerias Nationwide

Animal-free dairy company New Culture has secured more than $5 million in early demand for its mozzarella from pizza chefs and restaurant operators across the United States. The company’s product, made using precision fermentation rather than traditional dairy sources, is expected to launch at select pizzerias, starting with Los Angeles-based Pizzeria Mozza. The company has engaged with pizzerias ranging from independent operators to national chains, conducting product tastings and receiving …

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Whole pizza in close up with New Culture cheese melt

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New Culture Submits Animal-Free Mozzarella Product Label to California Department of Food and Agriculture

Animal-free dairy producer New Culture has submitted the product label and registration for its mozzarella to the California Department of Food and Agriculture (CDFA). It is believed to be the first time a label for a product made with animal-free casein has been submitted to the department for review. Produced using precision fermentation, New Culture’s casein enables animal-free cheeses to melt, stretch, bubble, and brown. Traditional cheesemaking techniques are used …

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Those Vegan Cowboys

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Hochland Group Partners with Those Vegan Cowboys to Develop Animal-Free Cheese Using Microbial Casein

German cheese producer Hochland Group has entered a joint development agreement with Belgian-Dutch company Those Vegan Cowboys to explore the production of animal-free cheese using microbial casein. The collaboration will focus on scaling up the cow-free milk protein for use in semi-hard and hard cheese varieties. Microbial casein, developed through precision fermentation, replicates the functional properties of traditional animal-derived casein, such as melting and stretching, while offering environmental benefits. In …

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Formo completes Series B funding round

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Formo Secures €35M From European Investment Bank to Scale Animal-Free Cheese & Eggs

German food tech company Formo, which specialises in fermentation processes for the production of animal-free cheese alternatives, has secured a €35 million venture debt loan from the European Investment Bank (EIB). The loan is guaranteed by the European Union’s InvestEU program and will enable Formo to further develop and scale its fermentation processes for the production of dairy and egg alternatives. The agreement comes after Formo raised $61 million (€59.43 …

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Formo animal-free cream cheese

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METRO Germany Becomes “First” Wholesaler to Sell Formo Animal-Free Cream Cheese

METRO Germany is now offering Frischain, an animal-free cream cheese produced by the German startup Formo. The wholesaler claims to be the first in the world to stock the product. Frischain is made using microfermentation, which produces functional proteins that can be processed using traditional dairy cheese production methods. These proteins are derived from koji, a fungus traditionally used in soy sauce, miso, and sake to break down complex molecules …

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Formo cheese pull

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Small Organisms Instead of Big Cows: Formo Discusses Benefits of Microfermentation to Create Animal-Free Cheese and Eggs

They taste like cheese, but are produced without the milk of cows. They are completely vegan, but have a much higher protein content than their plant-based counterparts. We are talking about Formo products. Formo’s microorganisms can perfectly recreate cow proteins such as whey or casein, or make entirely new proteins. A study published last year regarding consumer demand for animal-free cheese in the UK conducted by Formo in collaboration with …

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A pizza with animal-free mozzarella

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New Culture Partners with CJ CheilJedang to Streamline Costs of Animal-Free Mozzarella

Californian animal-free cheese producer New Culture announces a partnership with its previous investor, South Korean biotech giant CJ CheilJedang. New Culture develops casein from precision fermentation to make cow-free cheeses that melt, stretch, bubble, brown, and taste like conventional cheese without the lactose, cholesterol, hormones, and antibiotics found in milk.  The partnership will focus on reducing the production cost of New Culture’s casein to obtain a competitive price for its …

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Alpine Bio Nobell Foods

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Alpine Bio Introduces Rebrand from Nobell Foods, Secures New Patent in Dairy Alternatives

Alpine Bio, formerly known as Nobell Foods, announces a significant development in its business and technology strategy, revealing a corporate rebranding and the acquisition of a new US patent. The company, which produces animal-free dairy products through molecular farming, is now expanding its technological and market footprint. Nobell Foods has been focused on creating cheeses from plant-derived casein proteins but has shifted its corporate identity to better reflect its broader …

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Raffael Wohlgensinger and Hille van der Kaa – Image courtesy of Those Vegan Cowboys

Formo and Those Vegan Cowboys Reveal “First-of-its-Kind” Collab to Expedite Production of Cow-Free Cheese

Two precision fermentation companies — Germany’s Formo and Those Vegan Cowboys from Belgium — today announce a strategic R&D alliance to accelerate the production of animal-free casein and finally retire cows from cheese production. This “first-of-its-kind” collaboration will bring together over 60 world-leading scientists to create a “powerful and experienced” research team that will improve technological efficiency, including efforts in strain engineering, bioprocessing, and large-scale production of caseins. The companies …

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microbial protein Formo cheese gratin

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German Consumers Underestimate Climate Impact of Dairy But Are Willing to Try Animal-Free Cheese

A study commissioned by Germany’s LI Food — a state initiative for the food industry in Lower Saxony — has found that consumers often underestimate the climate impact of dairy products. The survey found that while most consumers are now aware of the environmental impact of meat, they believe that cheese is significantly less harmful. In reality, the opposite is sometimes true — Parmesan produces 6.3 CO2e/kg, while pork produces …

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