New Culture Secures Second US Patent Covering Animal-Free Casein Cheese

New Culture has been granted a new US patent covering cheese made from its animal-free casein protein, this time covering mozzarella specifically, in a filing that sits alongside a broader 2023 patent already covering cheese made from recombinant alpha casein regardless of format or process.

Casein, the milk protein responsible for a cheese’s melt, stretch, and mouthfeel, has historically come only from animal milk. New Culture produces it instead through fermentation, feeding sugars to microbes that generate the protein, then processing it into a powder used as the base ingredient in its cheese. The company’s mozzarella, its first commercial product, combines this casein with plant-derived oils, salts, sugars, and minerals.

A widening claim over the category

The two patents together cover a broad range of ground: casein modeled on cow, sheep, goat, buffalo, or camel milk, across any cheese type or production method, with the newest patent narrowing in on mozzarella’s specific formulation. New Culture said the portfolio reinforces its position in what it describes as the $50 billion US cheese market, the country’s largest dairy category by value, and that it intends to keep pursuing patent coverage for casein applications outside of cheese as well.

New Culture Secures Second US Patent Covering Animal-Free Casein Cheese — © New Culture

Casein over whey

Founded in 2018 by CEO Matt Gibson and CSO Inja Radman, New Culture has built its business around casein specifically, distinguishing itself from other fermentation-derived dairy companies that have focused on whey for products like ice cream and cream cheese. The company has argued that casein is necessary for replicating the texture of more complex cheeses, which whey alone cannot achieve.

New Culture’s mozzarella is headed for the foodservice channel through pizzerias. Beyond that first product, the company has partnered with CPG manufacturers to develop yogurt, creamers, and beverages using its casein, along with protein-forward products for performance nutrition, metabolic health, and the GLP-1 nutrition category, positioning casein alongside whey as a functional protein for satiety and recovery.

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A widening claim over the category

Casein over whey

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