The world’s largest supplier of bioproducts from microbial fermentation, CJ CheilJedang, has established a strategic alliance with New Culture, the pioneering animal-free dairy firm.
The alliance aims to lower the price of New Culture’s casein protein without using animal products and to open up commodity pricing for products like mozzarella for pizza parlors, which is the company’s initial offering.
First in the world, ew Culture is the first dairy mozzarella manufacturer to produce its product without using animal milk, which turns off a lot of customers owing to dietary, ethical, and environmental issues. Casein, or the “cheese stretch” protein, is the main component of the company’s animal-free cheese and is produced using a patented fermentation method akin to making beer.
This year, James Beard Award-winning chef Nancy Silverton will introduce her flagship product, New Culture, at her renowned Pizzeria Mozza. This will usher in a new era of delectable, wholesome, and environmentally sustainable dairy for the USD9bn US mozzarella market.
With over 60 years of experience in fermentation technology, CJ CheilJedang, a USD23bn Korean conglomerate, is a prominent food and biotechnology company. Its innovations include plant-based protein components, savory tastes and seasoning materials, and patented amino acids for use in food and feed.
This knowledge encompasses ten production facilities located in seven different countries, with a combined fermentation capacity of millions of liters spanning various microbial platforms and downstream processing resources. Beyond its expertise in fermentation, CJ CheilJedang is a world leader in food thanks to its ownership of Schwan’s Company, which produces the Red Baron frozen pizza brand, and its Korean food brand bibigo.
Find out more at: https://www.newculture.com/