Known for its recombinant casein for animal-free cheese, New Culture’s mozzarella patent grows its portfolio, aiming to reach commercial scale.
Animal-free dairy startup New Culture has expanded its IP portfolio with a mozzarella-specific patent, strengthening its position in animal-free casein as it focuses on foodservice with plans to move toward commercial scale, DairyReporter reports.
The patent and the foodservice focus
US Patent No. 12,635,703 protects New Culture’s animal-free mozzarella, combining precision-fermented alpha-s1 casein (a major protein in mammal milk) with plant oils, salts, sugars and minerals. It builds on a 2023 patent covering animal-free cheese functional attributes (melt, stretch, creaminess, hardness), and the company self-affirmed GRAS status for its casein in 2024.
«For now, we’re laser-focused on mozzarella for pizzerias. Mozzarella is the largest segment in the US cheese market at $9 billion», said co-founder and CSO Inja Radman.
Products are not yet at commercial scale, but she says modelled large-scale KPIs would undercut conventional mozzarella. The challenges are «operational rather than technical», thanks to co-manufacturing (CMO) partners.
Why casein matters — and what’s next
New Culture competes with Better Dairy, Imagindairy, New Moo and Standing Ovation. Its edge is seven years optimising alpha-s1 casein for dairy applications.
Casein is harder to make via precision fermentation than whey, but:
«The real prize is casein… the only protein on earth that can unlock the cheesy properties we all love and therefore can unlock the $50 billion US cheese market», Radman said.
Yogurt, creamers, beverages and sports nutrition are on the horizon once capacity expands. For now foodservice is the priority, with positive chef feedback on mouthfeel and texture.
The mozzarella cooks from about 260 to 510 °C across wood-fired, gas and electric ovens.
«Animal-free casein can meet the taste, texture and performance bar of conventional dairy while meeting the health and sustainability bar of plant-based products», she said.
Source: DairyReporter
