The dairy-free cheese market is buzzing with innovation, from Daiya’s nostalgic pizza pop-up to New Culture’s groundbreaking animal-free mozzarella.

New Culture’s submission of its product label and registration for its animal-free mozzarella to the California Department of Food and Agriculture (CFDA) “represents an important maturation and a readiness” for the company to launch its product to market, explained Inja Radman, co-founder and CSO, New Culture in an interview.

Foodtech founders in this capital environment are beating their heads against the wall, says Paul Shapiro. But deals are still getting done

New Culture reached a key milestone on its path to achieving price parity with traditional mozzarella

New Culture​ says it can make fully functional animal-free mozzarella cheese with 50% less casein than conventional mozzarella

Precision fermentation startup Imagindairy has received regulatory approval for its animal-free whey protein in Israel.

The growing interest in animal-free casein, the key protein responsible for the flavor, texture and nutritional profile of conventional dairy, is driving innovation in the alternative dairy space as a solution that replicates dairy’s complex qualities while addressing environmental and ethical concerns.

If you’re going to make dairy proteins via precision fermentation, it makes sense to start with the highest value ones, says All G.

Existing plant-based cheeses often fail to deliver the textures that dairy lovers prize

Multiple startups can now make casein proteins without cows. But do the unit economics add up? Israeli startup DairyX weighs in….

Israeli startup DairyX Foods has developed a method to make precision-fermented casein proteins that self-assemble into micelles.

Standing Ovation has raised €3.75M in a Series A+ round and appointed a new CEO to begin selling its animal-free Advanced Casein in 2025.

Bored Cow has launched its animal-free milks into Target stores nationwide with a new limited-edition pumpkin spice flavour.

Scientists finally made fake cheese taste good.

Company partners with CJ CheilJedang to scale, lower product cost.

The new chocolate ice cream from the Unilever brand is lactose- and cholesterol-free.

Trade organizations the Precision Fermentation Alliance (PFA) and Food Fermentation Europe (FFE) have revealed a new expanded definition of precision

The Precision Fermentation Alliance and Food Fermentation Europe have announced a refined definition of the tech after recent advancements.

Casein may be sold, used, and consumed in United States.

New Culture self-affirms GRAS status for animal-free casein, determined safe for consumption.

US New Culture has earned self-affirmed GRAS status for its precision fermentation casein in the US, with a planned debut at Pizzeria Mozza.

From Kraft’s mac and cheese to New Culture’s dairy-identical mozzarella to Carvel’s oat milk desserts, these are the 24 must-try new foods of 2024.

Historically, most Americans have liked to keep their food and tech separate, as in the case of genetic modification, but research from animal-free dairy company New Culture suggests the majority of consumers will accept technology or unfamiliar production methods if the taste and texture of food are uncompromised and if there are added benefits, such as for the planet or animals.

Perfect Day has raised a pre-series E round of “up to” $90m and installed current president TM Narayan as interim CEO

Ancient fermentation techniques might be the key to improving vegan cheese, new study finds. Daiya Foods is already working on creamy shreds, slices, and blocks using the latest science.

The EVERY Company is focused on growing and scaling alternative proteins, specifically egg white proteins, while also educating customers and the public on sustainable, nature equivalent proteins, Sarah Ham, chief operating officer, The EVERY Company explained to FoodNavigator-USA.

Californian animal-free cheese producer New Culture revealed an impressive milestone last month, significantly upscaling its precision fermentation platform,

The company expects to reach cost-parity with traditional mozzarella within three years with its animal-free casein produced via precision fermentation.

New Culture, the animal-free dairy company, has achieved a major milestone on its journey to lead the global transition to a more sustainable, animal-free dairy future.

New Culture, a company that uses precision fermentation to make animal-free casein, says it has reached a new manufacturing milestone that enables it to produce enough casein for 25 thousand pizzas…

Perfect Day, now describing itself as a producer of whey from fermentation, rather than a producer of animal-free whey, announces a partnership with sports

The White House has released a new report, “Building the Bioworkforce of the Future”, detailing the Biden-Harris Administration’s plans to expand US

New Culture’s animal-free mozzarella made its world debut yesterday, where leading chefs, culinary influencers and media gathered at the acclaimed Pizzeria

New Culture is preparing to launch its vegan mozzarella in early 2024 with more cheese options in the near future, after $25m in series A funding last fall.

New Culture’s dairy-identical vegan mozzarella cheese—made using precision fermentation—will make its restaurant debut at Pizzeria Mozza, owned by celebrity chef Nancy Silverton.

The industry needs facilities and funding, according to The Good Food Institute.

Alt cheese starup New Culture hires industry expert James Jones to lead the commercial production of animal-free mozzarella.

A US patent recently granted to Perfect Day— the highest-profile startup in the animal-free dairy field—has been challenged by an anonymous petitioner

The new trade group, formed by nine leading companies in the space, is the latest industry coalition formed to promote an up-and-coming food technology.

Perfect Day and Remilk, animal-free dairy protein start-ups, are among nine firms to form the Precision Fermentation Alliance.

Nine global precision fermentation leaders have come together to establish the trade organization, the Precision Fermentation Alliance.

Animal-free cheese startup New Culture announces it is appointing Mark Ramadan, the CEO of leading chocolate brand Hu, to its Board of Directors.

The Animal-Free Cheese Brand Taps CEO of Hu Ahead of Product Launch

It might sound like a scene from “Forest Gump,” but consumers love cheese–sliced, diced, shredded, spread, liquid, and chunked. Globally, according to Expert Market Research, we’re looking at…

For 10,000 years, people have been making milk the same way. Kiwi entrepreneurs want to shake things up.

From KFC’s Beyond Friend Chicken to Taco Bell’s exploration of plant-based beef, 2022 was a year filled with exciting vegan news stories.

New Culture, a San Leandro, CA-based animal-free dairy company, received funding from CJ CheilJedang

In this week’s roundup: CPG execs take action on regenerative ag, New Culture names new investment partner, celebrity chef Kai Chase launches new spice platform and Impossible’s patent holds up amid fight with Motif.

The food giants aim their focus on precision fermentation, regenerative agriculture and carbon neutral manufacturing.

If you like the experience of drinking cow’s milk but want to avoid it for environmental, animal welfare, or dietary reasons, this is for you.

French cheeses are regarded as some of the best in the world. These two Parisian startups just raised a combined $14 million to make them even better—and free from animal products—using microbial fermentation.

The burgeoning food tech revolution continues apace with news that French startup Standing Ovation has raised €12 million ($12 million) in a series A round of funding to develop an animal-free casein for use in cheese. Casein, for the uninitiated, is a protein found in dairy products, and which constitutes around 80% of cow milk — it’s also what gives milk its white appearance. While the vegan cheese market was pegged as a $2.5 billion industry in 2021, most people would agree that it’s not quite up to scratch with its milk-based counterpart.

The product was developed using a protein alternative from California-based food tech startup Perfect Day.

The food industry giant participated in the California startup’s most recent funding round, and has a similar agreement with precision fermentation dairy ingredient maker Perfect Day.

The funding round — which includes venture arms of Kraft Heinz, ADM and Dr. Oetker — will help the company scale and grow as it plans to commercialize its cow-free mozzarella.

Led by sales of cheddar and mozzarella, the U.S. cheese market alone was valued at $34.3 billion in 2019, and is projected to reach $45.5 billion by 2027, growing at a compound annual growth rate of 5.25%, according to Allied Market Research. By comparison, the vegan cheese industry is tiny, measur…

New Culture has developed a dairy identical mozzarella that will hit the market in 2023 made with casein, the protein in cow’s milk. Should you try it?

OPINION: Science is creating climate-friendly foods, but is NZ ready to climb on board?

The authors of a 2019 report from RethinkX predicting that the US dairy and cattle industry would collapse by 2030 as microscopic microbial protein factories disrupt the food system as we know it were dismissed by some as living in a ‘vegan fantasyland.’ But their prediction is not as crazy as it sounds, delegates at the 2020 Alt Protein conference were told.

LETTERS: The Covid-19 pandemic is a wake up call to reinforce our country’s food supply system. We should take this opportunity to rethink the way we produce, distribute and eat food for a healthier and sustainable planet.

Below, we introduce 6 startups that are disrupting the way we produce dairy with their game-changing microbial fermentation technologies.

Arvind Gupta, the founder and head of IndieBio, is leaving the accelerator whose portfolio he helped build into a $3.2 billion life sciences powerhouse, to join the venture capital fund Mayfield. The move is a signal both of Mayfield’s increasing commitment to invest in a thesis around human …

“By 2030, the US dairy and cattle industry will have collapsed,” as ‘precision fermentation’ – producing animal proteins more efficiently via microbes – disrupts food production as we know it, predicts think tank RethinkX, which critics argue is living in “a vegan fantasyland.”

New Culture, a San Fran start-up pioneering animal-free dairy cheese, has raised $3.5 million in seed round funding to help disrupt the dairy cheese sector.

Kraft Heinz invested $3.5 million in New Culture, a food tech startup working toward making vegan mozzarella cheese that tastes like the real thing.

San Francisco startup New Culture – which is making animal-free dairy cheese with casein proteins made from microbial fermentation (instead of cow’s milk) – has closed a $3.5m seed round led by Evolv Ventures, a $100m venture fund backed by Kraft Heinz.

New Culture, a company making cheese through genetically engineered microbes, has closed a $3.5 million seed round of funding led by Evolv Ventures, the venture fund of Kraft-Heinz. Bee Partners, M…

New Culture uses fermentation instead of animals to produce dairy proteins.

New Culture is making dairy cheese without animals instead using fermentation, the addition plant-based fats, sugars and traditional cheesemaking process.

Some startups are making synthetic versions of animal proteins for use in foods from smoothies to baked goods. The goal: to reshape the food supply without the environmental footprint of livestock.

With advances in synthetic biology, researchers and entrepreneurs strive to create cows’ milk without cows.

How to find investors, wow them and work with them.

Silicon Valley company New Culture cracks the code of melty and stretchy vegan mozzarella by using microbes, instead of cows, to produce casein.

“Biotechnology is the next big solution for planetary and human health.” Food biotech Insights and examples from Jun Axup, Scientific Director and Partner at IndieBio.

Have you checked what’s in your hamburger recently? It might be plant-based, made with “bloody” heme, or even grown in a bioreactor. (Just kidding — that last one isn’t here…

New Zealand startup New Culture is working on developing its own lab-grown vegan mozzarella cheese to fulfill vegetarian and flexitarian demand.

Kiwi startup anticipates a backlash from the dairy industry.

Startup New Culture is following Impossible Foods’ lead by using microbes to replace casein with the goal of creating great-tasting cheese without the cow.

You’ve probably heard of lab-grown meat companies which produce meat without killing animals. But how about cow cheese produced without the cow? That’s what a startup called New Culture wants to make a reality. In the process it could reinvent vegan cheese as we know it.