New Culture Blog

We made a new mozzarella recipe that uses 28% less (animal-free) casein than before. That’s half as much casein as cow mozz. That's a serious cost reduction.

Our animal-free casein is the world's first to be cleared for sale! And we learned a lot along the way getting to this milestone.

New research, conducted in partnership with AMC Global, reveals demand for a breakthrough animal-free cheese from omnivores and vegans alike.

As the global population swells, manufacturing delicious food efficiently and sustainably at large scale becomes an imperative. Enter: Precision fermentation.

We unveiled our revolutionary cheese with a select group of culinary influencers at Pizzeria Mozza in an event hosted by the legendary Nancy Silverton.

We’re teaming up with the one-and-only Nancy Silverton to launch our cheese! Get the behind-the-scenes take on the partnership that will revolutionize pizza.

Fermented food is a cornerstone of cuisines worldwide. What’s the history of fermentation? How does it work, especially to make cheese? We’re glad you asked.

Believe it or not, New Culture’s roots go back to a single burger. Who would’ve guessed that a $300,000 patty of cultivated meat would lay the foundation.