@stopitaliansounding: What are your thoughts?? Something calling itself “mozzarella” could soon be coming to American pizza—without using any animal milk. 🧀👀 New Culture is developing an animal-free mozzarella using casein produced through precision fermentation in large fermentation tanks. That protein is then combined with water, plant oils, starch and other ingredients to create something designed to melt and stretch like mozzarella. Here’s where I start asking questions. The company says its casein is self-affirmed GRAS (Generally Recognized as Safe), meaning it did not go through the traditional FDA premarket food-additive approval process. And don’t necessarily expect to see “lab-grown” on the label. Precision fermentation is the terminology you’re more likely to encounter. Maybe this is innovation. But when we can engineer something to imitate a traditional food, I think consumers deserve to know exactly what it is, how it was made, and why we’re calling it mozzarella.

Stop Italian Sounding 🇮🇹 🎯

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Monday 07 September 2026 18:29:27 GMT