New Culture
New Culture are focused on producing animal-free casein, by precision fermentation, for application in alternative dairy products such as animal-free, dairy mozzarella like cheese.
Product Areas
Cellular Agriculture | ||
| Fermentation technology | Show all suppliers | |
Dairy & Eggs | ||
| Milk proteins | Show all suppliers | |
Fermentation | ||
| Precision Fermentation | Show all suppliers | |
Specialised Ingredients | ||
| Additives | Show all suppliers | |
advertisement
advertisement
Get our eNewsletter
Get our eNewsletter and keep up-to-date with the latest protein sources for food processors - subscribe now !
LATEST NEWS
- BENEO Redefines Plant-based Beef and Minced Meat Innovation at Fi Europe
- Microbiological Safety Challenges in Plant-Based Meats
- The Advantages of Sternchemie's Rapeseed Lecithin - An Affordable, High Quality Ingredient
- AGRANA Showcases New Food Trends at Food Ingredients Europe
- A New Business Segment for Nordzucker as the Company Invests in Plant-based Proteins
- TurtleTree's Animal-free Lactoferrin LF+™ Gains World's First Self-GRAS
- Valio's New Milk Protein Concentrate (MPC) Creates High Protein Products Consumer Prefer
- New Whitepaper Offers 10 Clear and Actionable Pathways to Help Alt-protein Producers
- Entobel Sets Industry Record With Largest Insect Protein Production Plant in Asia
- Beleaf™ PlantBetter: Elevating Plant-based Alternatives to Match Dairy Butter
EVENTS
- Developing Products with Nutrition, Health and Other Marketing Claims
- AlgaEurope
- International Course on Alternative Proteins: From Extraction to Applications
- 4th Fermentation-Enabled Alternative Protein Summit
- Bridge2Food Course Europe 2024
- Anuga FoodTec
- future food-tech
- Sustainable Protein Forum
- Vitafoods Europe
- Blue Food Innovation Summit