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1. VegNews
2. News
New Culture
THIS $23 BILLION PIZZA GIANT JUST INVESTED IN VEGAN CHEESE
AN INVESTMENT FROM CJ CHEILJEDANG—A $23 BILLION KOREAN CONGLOMERATE WHICH OWNS A
25-PERCENT STAKE IN THE US FROZEN PIZZA MARKET—GIVES NEW CULTURE FOODS THE BOOST
IT NEEDS TO GET ITS VEGAN CHEESE TO PIZZERIAS NATIONWIDE IN 2023.
by Anna Starostinetskaya
November 3, 2022
--------------------------------------------------------------------------------
4,922 Likes
Most vegans know how to order pizza at any chain restaurant: ask if the sauce
and crust are vegan, add extra veggie toppings, and hold the cheese. But what if
these chains offered a gooey, stretchy, dairy-identical mozzarella but made
without harming any animals or the environment? Game-changer, right?
This reality could come as soon as next year thanks to Korean conglomerate CJ
CheilJedang. In 2019, it acquired Schwan’s Company—the second largest frozen
food company in the US—which owns frozen pizza brand Red Baron. Overall, the
Korean company is worth $23 billion and holds a 25-percent stake in the United
States frozen pizza market.
New Culture
CJ CheilJedang’s latest investment is in New Culture, a California-based
food-technology company that makes dairy-identical vegan cheese by harnessing
the power of precision fermentation.
As a company, CJ CheilJedang has 60 years of experience in areas such as
fermentation technology, flavoring development, and plant-based protein
ingredients. Its investment in New Culture is synergetic with its own mission of
supporting animal-free innovation.
“Our partnership with New Culture reinforces CJ CheilJedang’s alternative
protein investment strategy, and underscores the overwhelming demand for
animal-free ingredients across the industry,” Yunil Hwang, CEO of the BIO
Business Unit at CJ CheilJedang, said in a statement. “New Culture’s animal-free
mozzarella will usher in a new era of bio-based innovations in the dairy
category.”
VEGAN CHEESE MADE BETTER WITH MICROBIAL FERMENTATION
New Culture’s founder, New Zealand-born Matt Gibson, was inspired to develop a
viable vegan solution to cheese after witnessing the destruction that
traditional dairy production continues to have on his homeland.
To produce traditional dairy, female cows are impregnated en masse, then
separated from their calves (who are typically sent to slaughter for veal), and
then milked for the duration of their short lives before being sent to slaughter
themselves.
New Culture
Gibson found a better way to make dairy protein by turning his attention to
microbes which can be used to express casein—the protein responsible for most of
the characteristics tied to dairy cheese such as mouthfeel, stretchiness, melt,
and more.
New Culture uses precision fermentation to train microbes to produce the crucial
protein, which is grown inside fermentation tanks and harvested to create a
powder that serves as the base of its animal-free (and cholesterol-free)
cheese.
Gibson says that casein is the missing ingredient in other cheese alternatives,
which rely on plant ingredients to deliver cheesy flavors but lack the
functionality of the crucial proteins in dairy.
> “At New Culture, we’re leading the change to an animal-free dairy future,
> starting with our melty, stretchy mozzarella,” Gibson tells VegNews.
While the company can make every type of cheese using this process, Gibson chose
vegan mozzarella as New Culture’s debut product to tackle a key segment of
America’s cheese industry, which produces 6.2 metric tons of dairy cheese every
year.
New Culture
Creating dairy-identical cheese in this way, as opposed to traditional animal
agriculture, comes with many benefits, including a major decrease in greenhouse
gas emissions, lower water and land usage, and, of course, no animal
exploitation.
NEW CULTURE’S ON A VEGAN PIZZA MISSION
The latest investment from CJ CheilJedang follows New Culture’s $25 million
series A funding round in 2021. This year, the company also announced a major
partnership with agri-business giant ADM which will help New Culture
commercialize its vegan cheese.
Armed with all of these resources, New Culture aims to put its innovative
animal-free cheese on menus at pizzerias nationwide in 2023—which could
completely transform the way Americans eat pizza for good.
New Culture
“This investment from CJ is validation of New Culture’s achievements and
ambitions from one of the world’s leading food, biotech, and fermentation
players,” Gibson says.
> “We’re thrilled to have CJ on board and are looking forward to working with
> them as New Culture continues to make great progress on our journey toward
> commercialization next year,” Gibson says.
In recent years, two out of the top three pizza chains in the country, namely
Pizza Hut, Dominos, and Little Caesars have toyed with plant-based meat options
(Beyond Meat at Pizza Hut and Field Roast at Little Caesars). And while these
chains delved deep into vegan options overseas, none have launched dairy-free
cheese domestically.
Perhaps dairy-identical cheese made with microbial fermentation, supported by a
$23 billion Korean conglomerate and agri-business giant ADM, can help these
chains finally put vegan cheese on the menu?
FOR THE LATEST VEGAN NEWS, READ:
* 97 Vegan Options Were Just Added to Asda’s Holiday Menu
* The Meat Industry Is Still Destroying the Amazon for Soy, Study Finds
* Pigs Get Their Day in Court in Smithfield Gestation Crate Cruelty Case
JUMP TO ... News | Recipes | Guides | Health | Shop
Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping
an eye on all things vegan in her home city of San Francisco, CA and everywhere
else.
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