New Culture, an animal-free dairy producer, has partnered with CJ CheilJedang, a global supplier of fermented bioproducts, to lower the production cost of its animal-free casein protein used in making mozzarella cheese.
This partnership will allow New Culture to utilize CJ CheilJedang's vast fermentation facilities, thus boosting production scale and decreasing costs. The company's first product, a mozzarella alternative, is set to debut at Nancy Silverton’s Pizzeria Mozza this year.
Analyst QuickTake: In November 2022 , New Culture received an undisclosed investment from CJ Cheijedang—in addition to its USD 25 million Series A funding—to scale production. The company has scaled its production platform to produce cheese for 25,000 pizzas in a single run and aims to achieve price parity with conventional dairy within three years.
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