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.
“This first $5M in demand is just the beginning”
The company has engaged with pizzerias ranging from independent operators to national chains, conducting product tastings and receiving feedback on performance in various pizza-making environments. Chefs have tested the cheese in wood-fired, gas, and electric ovens at temperatures ranging from 550°F to 900°F, reporting consistent results across a variety of pizza styles, including Neapolitan, New York, Detroit, and grandma-style pies.
CEO and co-founder Matt Gibson states, “We hear from pizza chefs and operators every day how eager they are to put New Culture cheese on the menu. These early relationships are essential for our team as we learn what matters most to the people who will be serving our cheese.”
Renowned chef Nancy Silverton will be the first to serve New Culture’s mozzarella at Pizzeria Mozza, where the restaurant plans to introduce two new menu items featuring the product. The company has not disclosed additional pizzerias involved in the first wave of its launch but indicated that more details will be shared following its Los Angeles rollout.
Awaiting approval from CDFA
New Culture is currently awaiting regulatory approval from the California Department of Food and Agriculture (CDFA) before moving forward with broader distribution. The company has submitted its product label and registration for review, marking what is believed to be the first time the CDFA has considered a label for a product made with animal-free casein.
Gibson continues, “This first $5M in demand is just the beginning as we scale up to bring delicious, animal-free cheese to pizza lovers everywhere.”
