New Culture has self-identified its animal-derived ingredient-free casein as Generally Recognized as Safe (GRAS) following a recent review by an independent panel of scientific and toxicology experts.The company’s voluntary GRAS determination means its casein can be sold, used, and consumed in the U.S.
This GRAS status is a result of New Culture casein matching the identity and key nutritional profile of alternative bovine casein and being made with a reproducible, industry-standard, food-safe manufacturing process, the company said. ing. This manufacturing process, precision fermentation, has been used for decades to produce food ingredients and pharmaceuticals cost-effectively, sustainably, and without animal sources. New Culture plans to notify FDA of its voluntary GRAS determination in the near future.
New Culture says animal-free casein provides the taste, texture, and functionality of traditional dairy products. Products made with New Culture casein are free of lactose, cholesterol, trace hormones, and antibiotics, and also reduce greenhouse gas emissions and land and water use.
According to New Culture, the company’s first product, pizzeria-grade mozzarella, melts, stretches, bubbles and browns like traditional cheese, with a mouthfeel and texture not found in plant-based cheeses. It is said that there is. The company continues to expand manufacturing capacity in preparation for the cheese’s first sale later this year, starting at Nancy Silverton’s Pizzeria Mozza in Los Angeles.
“It’s a testament to New Culture’s hard-working and innovative team that our animal-free casein has once again earned a ‘world first’ award,” said Inja Radman, co-founder and CSO. “Achieving GRAS status proves that no animal inputs are required for the production of casein protein and marks an important step towards commercialization.”