Cow cheese without the cow.

 New Culture is focusing on producing casein, a protein that coagulates to give mozzarella cheese its stretchy texture."

New York TimesRead the article

 In the lab, New Culture has crafted a super stretchy, believable version of mozzarella—the most consumed cheese in the U.S."

BloombergRead the article

 Some brands are taking research and development to unprecedented heights. Enter Silicon Valley-based food startup New Culture"

WiredRead the article

 New Culture, another California startup, is also targeting dairy: It's using microbial fermentation to make casein"

NPRRead the article

 We are taking these essential dairy proteins known as casein proteins, and sustainably producing them ourselves without the cow"

Digital TrendsRead the article

 When the scientists put the microbes in a fermentation tank, they ferment sugar, turning it into dairy proteins."

Radio NZRead the article