The following report is by Foodbev Media:
New Culture’s casein protein made without any animal inputs has been determined safe for consumption.
The alt-dairy start-up has self-affirmed that its animal-free casein is ‘Generally Recognized as Safe’ (GRAS) following a recent review by an independent panel of qualified scientific and toxicology experts. The company’s self-GRAS determination means its casein can be sold, used and consumed in US like any other food ingredient.
New Culture says it received GRAS status as its casein matches the identity and macro-nutritional profile of the cow casein it replaces, and as its manufacturing process is reproducible, industry-standard and food safe.
In June last year, New Culture announced that it had successfully created mozzarella cheese using its casein protein. The mozzarella is slated to rollout in summer this year at Silverton’s Pizzeria Mozza in Los Angeles, US, before launching onto retail shelves.
In August 2023, New Culture revealed that it had scaled up its fermentation process to manufacturing volumes far larger than previous deployment volumes, enabling the production of 25,000 pizzas worth of cheese per run, a significant step forward in its plans to supply animal-free mozzarella to pizzerias across America.
Casein enables milk to be transformed into cheese, yogurt, whipped cream and other dairy products. New Culture’s animal-free casein offers the same taste, texture and functionality as conventional dairy. However, products made with New Culture casein are also free from lactose, cholesterol, trace hormones and antibiotics, as well as significantly reduced greenhouse gas emissions and land and water use.
Inja Radman, New Culture’s co-founder and CSO, said: “Having secured another “world’s first” for our animal-free casein is a testament to the hard-working and innovative team we have at New Culture. Achieving GRAS status proves that animal inputs aren’t needed to produce casein protein and marks an essential step on our path toward commercialisation.”
New Culture says it intends to notify FDA of its self-GRAS determination in the near future. The start-up also said that it is continuing to scale its manufacturing capacity in preparation for the first sale of its cheese later this year.
AUTHOR COMMENTARY
I mention this because it is yet another hypocritical creation from these people who think animal proteins and fats are bad, but then proceed to replicate everything about that it makes good and healthy in the first place.
[1] Now the Spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits, and doctrines of devils; [2] Speaking lies in hypocrisy; having their conscience seared with a hot iron; [3] Forbidding to marry, and commanding to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth. 1 Timothy 4:1-3
[7] Who goeth a warfare any time at his own charges? who planteth a vineyard, and eateth not of the fruit thereof? or who feedeth a flock, and eateth not of the milk of the flock? [8] Say I these things as a man? or saith not the law the same also? [9] For it is written in the law of Moses, Thou shalt not muzzle the mouth of the ox that treadeth out the corn. Doth God take care for oxen? [10] Or saith he it altogether for our sakes? For our sakes, no doubt, this is written: that he that ploweth should plow in hope; and that he that thresheth in hope should be partaker of his hope. (1 Corinthians 9:7-10).
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LOL, Casein; the name says it all, case in point it’s puke. I love cheese and nobody makes it better then the Lord Jesus Christ; thru Betsy the cow and her sisters.
GRAS is only GENERALLY recognized as safe by the FSA. How safe does that make you feel? What are the ingredients in this animal-free casein? And what is the fermenting agent? Most people don’t care what they eat as long as it tastes good. But I want to know what I’m eating. So far, I haven’t been able to find the answers to these two questions, not even on their website.