2023年7月24日

2021年11月23日我们alt-dairy启动新的文化系列已经筹集了2500万美元资金使其bovine-free马苏里拉奶酪产品市场。成立于2018年由首席执行官马特·吉布森和首席科学官Inja Radman,新的文化是利用精密发酵技术生产酪蛋白- bovine-derived乳制品的关键蛋白质,帮助给马苏里拉奶酪和类似的奶酪拉伸特征,融化和口感。虽然旧金山的公司不给太多的原料和方法,Radman告诉AFN,生产包括“两个步骤:首先我们使动物任意酪蛋白,其次我们加入植物性成分干酪素生产奶酪。”“我们把糖发酵成大坦克和微生物然后把糖变成酪蛋白。一旦我们有动物任意酪蛋白,我们遵循传统cheesemaking流程通过添加酪蛋白水、脂肪、盐,和其他矿物质为了形式发出,弹性奶酪,”她解释说。吉布森告诉AFN合成蛋白质是“生物同一性”,发现在传统的奶酪,减去动物输入——和任何生态和道德包袱与他们能来。“牛奶奶酪行业极其不可持续,然而相比素食替代品失败——他们不是诱人的乳制品消费者购买可持续动物任意奶酪的选择,”他说。“我们看到几家公司试图解决动物任意肉类行业类似的挑战和更广泛的乳制品但只关注奶制品奶酪。我们鸽子马苏里拉奶酪因为没有素食版本,可以融化,伸展,尝起来像真的一样。接下来我们将被扩大到其他奶酪。“吉布森承认动物任意乳制品的风景越来越有竞争力,与众多fermentation-focused初创公司在最近几个月得分显著的融资。 What sets New Culture apart, according to Gibson, is that it’s “the sole company laser-focused on casein.” “Our understanding is that Perfect Day and others are using whey to produce ice cream and cream cheese,” he says. While whey is central to the production of spreadable cream cheeses, casein is the only dairy protein that can make cheeses which “melt, stretch, brown, and have the cheesy qualities we love.” Meanwhile, Nobell Foods is pursuing casein production through soy plants – “an approach that requires regulatory and scaling challenges that are distinct from our focus,” he adds. “We’ve cracked the casein code, and a patent is pending on [our] casein production process.” In terms of traction, Gibson reports that New Culture has increased its output of casein by 200x since starting out three years ago. Test audiences have given its mozzarella product “overwhelmingly positive feedback” on taste, texture, and cooking performance, deeming it “indistinguishable to cow’s milk mozzarella,” he says. This will “dramatically reduce chef and consumer hesitation [around] animal-free dairy products and instead make them excited to try the future of cheese.” New Culture’s mozzarella is slated to launch in select pizzerias next year. Additionally joining as new investors were ADM ‘s VC unit, ADM Ventures , and Be8 Ventures – the VC unit of German frozen pizza company Dr Oetker . “In seeking Series A investors, we were intentional about collaborating with experienced food industry professionals,” Gibson says.