New Culture to introduce first animal-free casein protein
Source: The DairyNews
Unveiling the World's First Animal-Free Casein Protein, Deemed Safe for Consumption
New Culture, a trailblazing animal-free dairy company, has achieved a significant milestone by introducing the world's first casein protein entirely devoid of any animal inputs. The company has self-affirmed the safety of its animal-free casein, declaring it Generally Recognized as Safe (GRAS) after a thorough review by an independent panel of qualified scientific and toxicology experts.
This self-GRAS determination allows New Culture's casein to be sold, used, and consumed in the U.S., positioning it as a groundbreaking alternative to traditional dairy-derived casein.
The GRAS status is attributed to New Culture's casein, which not only matches the identity and macro-nutritional profile of conventional cow casein but is also produced through a reproducible, industry-standard, and food-safe manufacturing process known as precision fermentation. This established process has been employed for decades to produce food ingredients and pharmaceuticals cost-effectively, sustainably, and without the use of animals. New Culture intends to formally notify the FDA of its self-GRAS determination in the near future.
New Culture's inaugural product, mozzarella tailored for pizzerias, exhibits characteristics such as melting, stretching, bubbling, and browning akin to conventional cheese. The product boasts an authentic mouthfeel and texture, addressing the shortcomings often associated with plant-based alternatives. The company is actively scaling its manufacturing capacity in preparation for the anticipated launch of its cheese later this year, starting at Pizzeria Mozza in Los Angeles, helmed by acclaimed chef Nancy Silverton.
Inja Radman, co-founder and CSO of New Culture, expressed enthusiasm about the achievement, stating, "Securing another 'world's first' for our animal-free casein is a testament to the hardworking and innovative team we have at New Culture. Achieving GRAS status proves that animal inputs aren't needed to produce casein protein and marks an essential step on our path toward commercialization." This breakthrough signifies a leap forward in the pursuit of sustainable and ethical alternatives in the food industry.
This self-GRAS determination allows New Culture's casein to be sold, used, and consumed in the U.S., positioning it as a groundbreaking alternative to traditional dairy-derived casein.
The GRAS status is attributed to New Culture's casein, which not only matches the identity and macro-nutritional profile of conventional cow casein but is also produced through a reproducible, industry-standard, and food-safe manufacturing process known as precision fermentation. This established process has been employed for decades to produce food ingredients and pharmaceuticals cost-effectively, sustainably, and without the use of animals. New Culture intends to formally notify the FDA of its self-GRAS determination in the near future.
New Culture's inaugural product, mozzarella tailored for pizzerias, exhibits characteristics such as melting, stretching, bubbling, and browning akin to conventional cheese. The product boasts an authentic mouthfeel and texture, addressing the shortcomings often associated with plant-based alternatives. The company is actively scaling its manufacturing capacity in preparation for the anticipated launch of its cheese later this year, starting at Pizzeria Mozza in Los Angeles, helmed by acclaimed chef Nancy Silverton.
Inja Radman, co-founder and CSO of New Culture, expressed enthusiasm about the achievement, stating, "Securing another 'world's first' for our animal-free casein is a testament to the hardworking and innovative team we have at New Culture. Achieving GRAS status proves that animal inputs aren't needed to produce casein protein and marks an essential step on our path toward commercialization." This breakthrough signifies a leap forward in the pursuit of sustainable and ethical alternatives in the food industry.
