New Culture Creates Fresh Mozzarella Cheese Without Cows
Laura McQuarrie — July 2, 2019 — Eco
References: newculturefood & vegnews
New Culture is a Silicon Valley start-up that created a fresh, vegan mozzarella cheese that is said to mimic all the properties of real, dairy-based cheese but without involving any cows whatsoever. The food start-up creates its innovative cheese by "inserting a DNA sequence into microbes that instructs the fermentation process" and creates a particle that's identical to the one that's derived from cow's milk. As such, the finished product boasts the ability to melt and stretch just like its dairy-based counterpart.
Thanks to this unique process, the company is able to make the most of traditional cheese-making processes, which increases efficiency. The lactose-free "cow cheese without the cow" helps to cut down on water usage, improve animal welfare, address food and shortages, as well as other ethical and environmental concerns.
Thanks to this unique process, the company is able to make the most of traditional cheese-making processes, which increases efficiency. The lactose-free "cow cheese without the cow" helps to cut down on water usage, improve animal welfare, address food and shortages, as well as other ethical and environmental concerns.
Trend Themes
1. Vegan Cheese - Creating vegan cheese with alternative ingredients and innovative processes
2. Fermented Food - Developing innovative ways to ferment food and create new products
3. Sustainable Food - Fostering sustainable food production and reducing environmental impact through innovation
Industry Implications
1. Food Tech - Developing food technology for innovative food production
2. Plant-based Food - Creating plant-based alternatives to traditional food products
3. Agriculture - Improving traditional agriculture methods through adoption of technology and innovative practices
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