New Culture

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

Did you know nearly 70% of the global population is lactose intolerant? This presents an unfortunate cheese reality for billions of people around the world as well as a huge opportunity if there were a lactose-free cheese that actually tasted good. A recent story by Caroline Saunders in Grist highlights the notable gaps in vegan cheese that have prevented widespread consumer adoption. Whether it’s flavor, mouthfeel, or functionality, vegan cheese simply hasn’t met expectations, leaving lactose intolerant consumers to endure or avoid. That’s where New Culture comes in. We create melty, stretchy mozzarella that’s not only lactose-free but also kinder on our planet. It’s so tasty that Inja Radman, our CSO and Co-Founder, explained: “We’re very convinced we can eventually fully displace animal-derived cheese.” Check out Caroline’s article to learn more. https://shorturl.at/M6r9X

According to a recent report by Boston Consulting Group (BCG) The Good Food Institute and Synthesis Capital the alternative protein industry can accelerate its growth and impact by applying three hard-earned lessons from the electric vehicle (EV) industry. First, scaling production to bring down costs for new products that rival the incumbent market leaders (gas-powered cars for EVs and animal products for alt protein players). Second, forming strategic partnerships to drive innovation and expand market reach, much like collaborations in the EV industry have advanced technology and accessibility. Third, boosting consumer education and awareness is crucial for overcoming skepticism and fostering adoption. At New Culture we’re already hard at work bringing down costs, growing our reach through important industry partnerships, and ensuring our delicious cheese has the appeal and approachability that consumers expect from mozzarella. There’s plenty of road ahead for the alternative protein industry but we’re proud to be among the leaders transforming the global food system. Check out the full report here: https://hubs.la/Q02Q36wH0

It’s inspiring to see how this year’s Olympics established a new benchmark for environmental responsibility. Paris set a goal to reduce carbon emissions by 50% compared to the Rio and London Games. By offering a range of vegan and vegetarian foods (in the land of the croissant!) and implementing various green initiatives, the Games demonstrated that hosting a world-class event can align with reducing our ecological footprint. Paris raised the bar for integrating sustainability into global events - we’re excited to see Los Angeles take the baton in preparation for 2028! For more details on how Paris 2024 is shaping the future of sustainable sports events, check out the full article here: https://hubs.la/Q02M5NtZ0

A recent article from The Atlantic caught our eye: to reduce the environmental impact of meat consumption, it says, we should increase cheese consumption instead. As much as we at New Culture love cheese, we also know that it’s the third largest source of greenhouse gas emissions of all food products. So while tasty, encouraging consumers to eat more cheese isn’t the most reasonable climate solution. Fortunately, the animal-free dairy cheese we make at New Culture does offer a sustainable solution. It’s something we pride ourselves on. We are able to replicate the taste, texture, stretch, and browning of traditional cheese while having a dramatically lighter environmental footprint. Let’s embrace this change for a truly sustainable future. Check out the full article here: https://hubs.la/Q02Ksp2K0

Are you passionate about pushing the boundaries of biotechnology? Do you have a knack for innovative strain engineering and a desire to revolutionize the future of food? New Culture is looking for a dedicated and talented (Senior) Scientist - Strain Engineering to join our dynamic team! Check out the job description linked below: https://hubs.la/Q02HVmwv0

Are you passionate about pushing the boundaries of biotechnology? Do you have a knack for innovative strain engineering and a desire to revolutionize the future of food? New Culture is looking for a dedicated and talented (Senior) Scientist - Strain Engineering to join our dynamic team! Check out the job description linked below: https://hubs.la/Q02HVmwv0

Important dairy + climate news from Denmark. The government recently announced a per-cow carbon tax to reduce agricultural emissions by 70%. And we don’t think Denmark is the only country that’s going to take climate action on dairy production. This means the ever-rising demand for cheese will require innovative solutions like precision fermentation to keep prices down and truly enable the transition to a low-carbon dairy future. At New Culture, we’re proud to be leading the way with our animal-free casein and mozzarella. For more details, check out the full article from Anay Mridul at Green Queen Media: https://hubs.la/Q02Gkj3w0

Check out a recent cheese pull test we did at New Culture with one of our board members, Mark Ramadan! Just look at that cheese stretch! #NewCulture #animalfreecheese #precisionfermentation #cheese #casein

“New Culture’s casein is identical to dairy protein, ensuring a cheese experience that’s truly indistinguishable from conventional dairy cheese…. The real test for New Culture’s cheese will be its debut at Pizzeria Mozza, where it will be showcased on their minimalist Margherita pizza.” The Washington Post “Climate Coach” Michael J. Coren recently talked with New Culture CEO Matt Gibson and our launch partner, the incredible Nancy Silverton, about how New Culture’s animal-free mozzarella not only tastes great but also has a massive impact on climate change. Check out the rest of the article here: https://hubs.la/Q02C7Nfn0