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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