New Culture has been granted a second patent for cheese made from animal-free casein protein, U.S. Patent No. 12,635,703, reinforcing its position in the alternative dairy space. The newly granted patent specifically covers mozzarella cheese made from animal-free alpha-S1 casein combined with plant-derived oils, salts, sugars, and minerals. An earlier patent granted in 2023 (U.S. Patent No. 11,771,105) covers a broader range of cheese products made from recombinant alpha casein regardless of cheese type, formulation, or production process.
How the Technology Works Casein is the primary protein responsible for cheese's defining characteristics—its stretch, melt, texture, mouthfeel, hardness, creaminess, and flexibility. Historically sourced exclusively from animal milk, New Culture manufactures its own animal-free casein in powder form through fermented sugars. The company says its core competency lies in optimizing the strain, fermentation, and downstream processes required for cost-effective production of animal-free alpha-S1 casein at manufacturing scale. The patent portfolio covers casein derived from multiple species, including cow, sheep, goat, buffalo, and camel sources.
Market and Product Plans New Culture plans to launch its animal-free mozzarella into the food service channel, targeting pizzerias. The company has also partnered with global CPG manufacturers to explore applications in yogurt, creamers, beverages, and protein-forward products for performance nutrition and metabolic health categories. "Casein is a high-performance protein for extended recovery, satiety and functional nutrition needs including for the GLP-1 nutrition category," New Culture stated in the announcement.
Why It Matters
The U.S. cheese market is valued at $50 billion annually and represents the largest dairy segment.
Patents covering animal-free casein production at scale could unlock significant competitive advantages as plant-based and fermentation-derived dairy alternatives gain traction among foodservice operators and CPG brands seeking to diversify their portfolios.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
