In recent years the world-famous success of vegetable and vegan cheeses showed that these innovative products are not just a temporary food trend but rather a consolidated and rapidly expanding food market. In fact, beyond the homemade recipes of vegan cheeses that have long gone crazy on the web, between food blogs, Instagram accounts and video-tutorials, companies specializing in this type of food are growing and the varieties on the market are always better, original and complex. Despite this turmoil, no one had however attempted to create vegan cheeses in the laboratory. In fact, this primacy goes to one Australian startup who, following in the footsteps of other food startups around the world, has recently launched the first lactose-free fresh vegan mozzarella made in the laboratory, guaranteeing taste and sustainability. This special cheese is now being tested and "tasted", but you can bet on its future success and in general on the beginning of a great change in this sector.

The first cow's mozzarella … without a cow

Cook vegan mozzarella at home requires simple preparation and easy-to-find ingredients. The recipe can be made using various products based on soy or rice such as yogurt, milk, ricotta, cream and butter, or starting from a classic cashew base, used for many vegetable cheeses, all combined with natural thickeners such as agar , potato starch, lemon juice, as well as various seasonings such as shallots, dried garlic and flake food yeast.

There New Culture New Zealand startups, currently incubated at IndieBio, the largest biotech acceleration program in the world that previously supported Memphis Meats, Finless Foods and many others, is working on an absolutely unique vegan fresh mozzarella. In fact, in this laboratory cheese, there are not only vegetable ingredients present, but also some essential milk proteins known as casein proteins, sustainably reproduced thanks to science and technology, similar to the heme animal protein recreated in the process of the known Impossible Burger. Once ready, the casein protein is mixed with the vegetable based lipids and sugar, so as to give life to a cheese that is vegan, but completely similar in taste and mozzarella shape. In addition to delicious taste and rich, this food is ethical and free of lactose and cholesterol. The fresh vegetable mozzarella, still being tested, should be launched on the market in just over a year, but the New Culture already announces that it could only be the first in a long series of experiments.

The advantages of New Culture vegan mozzarella

As carefully illustrated on the site, the New Culture also sheds light on a long series of advantages of its fresh cheese. Unlike the vaccine, in fact, the laboratory one requires little water against the thousand liters that requires a liter of animal milk, does not require the use of land or high quantities of food necessary to feed the animals, does not contribute to the emission of greenhouse gases and animal suffering (think that every year over 56 billion farm animals are killed) and, not least, does not cause dairy allergies. In short, this plant-based cheese seems to have all the right credentials to constitute an important piece in the research and development of the much loved vegan cheeses.

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