New Culture, a developer of precision-fermented alternative dairy products, has launched its first product, an animal-free mozzarella, at Pizzeria Mozza. The product was developed in collaboration with award-winning chef and co-owner of Pizzeria Mozza, Nancy Silverton.
The precision-fermented, animal-free mozzarella is claimed to contain dairy-identical casein proteins and is free from lactose and cholesterol. According to the company, it offers the same versatility as traditional cheese to bake, bubble, and brown in wood-fired, gas, and electric ovens up to 850 degrees Fahrenheit.
Pizzeria Mozza will feature the New Culture cheese in its traditional Margherita and Caponata pizza.
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