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New Culture and CJ CheilJedang Forge Strategic Partnership to Revolutionize Dairy Industry

Courtesy of New Culture
Courtesy of New Culture

New Culture, an innovative animal-free dairy company based in San Leandro, California, has announced a strategic partnership with CJ CheilJedang, a major South Korean conglomerate and global leader in fermentation technology. This collaboration aims to enhance the scalability and affordability of New Culture's animal-free mozzarella, which is set to revolutionize the dairy industry by addressing nutritional, ethical, and environmental concerns associated with traditional dairy products.

Company Backgrounds and Partnership Scope

New Culture focuses on creating dairy products without the use of animal inputs, employing precision fermentation techniques to produce casein, a protein essential for the stretchability of cheese. Their flagship product, an animal-free mozzarella, is designed for use in pizzerias and is expected to cater to the growing demand for sustainable and ethical food choices. The company, which has garnered support from investors such as Kraft Heinz and ADM, alongside various venture capital firms, has been pioneering in the field of animal-free dairy innovations.

CJ CheilJedang brings over 60 years of expertise in biotechnology and food production, particularly in microbial fermentation, which is pivotal for producing bio-based products like amino acids and plant-based proteins. The conglomerate also has significant stakes in the global frozen pizza market through its ownership of Schwan's Company, which includes the well-known Red Baron pizza brand.

The partnership is set to leverage CJ CheilJedang’s extensive fermentation facilities and technical expertise to scale up production and reduce the costs of New Culture’s mozzarella. This collaboration not only underscores CJ CheilJedang's commitment to alternative protein and sustainable food technologies but also aims to make New Culture's animal-free mozzarella a competitive option in the mainstream market, both in terms of price and performance.

The alliance is seen as a crucial step for New Culture in achieving its goal of making animal-free dairy products accessible to a broader audience, thus contributing to a more sustainable and ethical food system. By combining traditional cheesemaking methods with modern food science, New Culture aspires to lead the charge toward a dairy-free future.

This strategic partnership marks a significant milestone in the biotech and food industries, promising advancements in the availability and affordability of animal-free dairy products, potentially transforming consumer habits and the broader food landscape.

Future Outlook

With plans to launch their mozzarella in collaboration with renowned chef Nancy Silverton at Pizzeria Mozza, New Culture is poised to make a significant impact in the $9 billion U.S. mozzarella market. The partnership with CJ CheilJedang is expected to accelerate New Culture's path to market leadership and profitability, enhancing its production capabilities and reinforcing its position at the forefront of the animal-free dairy movement.

This initiative is part of a broader trend towards sustainability and ethical considerations in food production, reflecting growing consumer awareness and demand for products that are kinder to the planet and its inhabitants.


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