New Culture
New Culture is a Precision Fermentation company founded in 2018 and based in San Francisco, United States. It has raised $28.5M in total funding, most recently a Seed in 2021.
Founded in 2018 in San Francisco by Matt Gibson (CEO) and Inja Radman (chief scientific officer), New Culture uses precision fermentation to brew casein, the protein that gives cheese its characteristic stretch, melt and bubble, and turns it into animal-free mozzarella for pizza. In 2021 the company raised a $25 million round backed by investors including ADM, Kraft Heinz's venture arm and Dr. Oetker, bringing reported venture funding to roughly $28.5 million. In 2024 New Culture announced self-affirmed GRAS status for its animal-free casein and began bringing its mozzarella to chefs and foodservice partners. The company is focused on the B2B mozzarella and pizza market rather than a packaged consumer brand.
One of the few companies tackling casein, the hardest dairy protein to make by fermentation and the one that gives cheese its stretch and melt.
newculture.com ↗·Precision Fermentation·
United States·private 
