New Culture: Cow Cheese without the Cow
Matt Gibson and Inja Radman on using science to satisfy our needs without the damage.
Dairy cheese is by far the most unsustainable dairy product yet is the only one we consume more of each year.
Even with a sea of animal-free disruption we were seeing across all dairy and meat categories, the $34 billion dollar cheese market remained completely undisrupted because of poor plant-based alternatives.
Using precision fermentation to produce animal-free dairy proteins, the key component of dairy cheese that provides texture, functionality and taste, New Culture built an animal-free dairy cheese that was not only indistinguishable from current dairy cheese but also animal-free, lactose-free, cholesterol-free, and completely sustainable, working to lead the global movement to an animal-free dairy cheese future.
Matt Gibson and Inja Radman
Co-Founders