Careers
Fermentation Scientist
We are looking for a cross-disciplinary Fermentation Scientist to join us in our mission of producing animal-free dairy cheese.
Strain Engineer
We are looking for an experienced and motivated Strain Engineer to join us in our mission of producing animal-free dairy cheese.
Protein Biochemist
We are looking for an outstanding Protein Biochemist with DSP expertise to join us in our mission of producing animal-free dairy cheese.
Media
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
