There is no denying the status of cheese as a favorite food. In 2024, the global market value of cheese stands at approximately $240 billion and is expected to grow at a compound annual growth rate (CAGR) of 6.72% between now and 2029. Over 100 countries manufacture cheese, with the US leading the way with over 6.2 million tonnes of cheese produced each year.
One of the most universally popular cheeses is mozzarella, which is widely coveted for its mild flavor, creamy texture, and – perhaps most importantly – meltability. A favorite – and nearly ubiquitous – topping on pizza, the consumption of mozzarella is no longer restricted to the borders of Italy. Mozzarella is also high in calcium and protein, and with low-fat and low-salt options readily available, the cheese’s appeal is also growing as people seek healthier alternatives in their diets. Currently, the global mozzarella market is estimated to be $38.6 billion, with a projected increase of 5.9% CAGR to reach $68.59 billion over the next 10 years.
The component responsible for much of mozzarella’s appeal is the protein casein. Thus, it is not surprising that as biotechnology developers have striven to create animal-free dairy proteins, perhaps the most sought-after prize has been casein, which is considered by some to be a wonder protein.
Most animal-free casein developers are using synthetic biology/synbio (i.e., the genetic modification of microorganisms to produce novel proteins), also known as precision fermentation (PF), as their mechanism of choice; others are pursuing molecular farming (MF) (i.e., the genetic modification of plants to produce novel proteins), using unexpected crops such as soy and potato.
Some of these developers have been discussed in previous New GMO Alerts; others are just emerging from stealth mode. They include: NewMoo (MF), Alpine Bio/Nobell Foods (MF), Pigmentum (MF), Finally Foods (MF), All G Foods (PF), Formo/Legendairy Foods (PF), Zero Cow Factory (PF), Change Foods (PF), and Fermify (PF).
As these developers continue to make progress in achieving their biotechnology goals, their attention is turning toward next steps. Recently, a few developers of synbio casein announced key partnerships with food producers that will bring synbio mozzarella one step closer to your dinner plate.
Fooditive and Leprino Foods
Fooditive is a Dutch company that is using synbio to create casein. Founded in 2018, the company began the development of its synbio casein in 2019 using genetically modified yeast but then later switched to using bacteria. It is interesting to note that the company considers its product to be vegan and non-GMO. In 2023, Fooditive revealed that it was seeking a partner to bring its product to market. This despite the fact that the product had not yet received approval as a novel food in the EU.
Last month, it was announced that Leprino Foods, which is located in Colorado, would be partnering with Fooditive to commercialize its synbio casein. According to Forbes, Leprino is the largest mozzarella maker in the world, with $3.5 billion in annual sales. Leprino is the exclusive mozzarella supplier to Domino’s, Papa John’s, Pizza Hut and Little Caesars. The company also makes cheese for various frozen pizza and frozen food brands. But the company’s reach extends beyond the US; overall, Leprino has approximately 300 clients spread across 40 countries.
No news yet on when or where the synbio mozzarella will debut.
New Culture and CJ CheilJedang
New Culture is a California biotechnology company that, since its founding in 2019, has also been working to develop synbio casein in order to create a “meltable” mozzarella. In May, New Culture announced a partnership with the South Korean food company CJ CheilJedang, which will produce its animal-free casein in a bid to reduce costs. The latter has 10 manufacturing facilities in seven countries. New Culture’s hope is that the reduced cost will help win customers for its synbio casein mozzarella.
Last year, New Culture announced that it would launch its synbio mozzarella as a topping on two pizzas developed by Nancy Silverton for Pizzeria Mozza in Los Angeles. The pizzas are scheduled to debut later this year.
In February of this year, New Culture announced that it had self-declared its casein as Generally Recognized as Safe (GRAS). It is unknown whether the company intends to submit its findings to the FDA for possible concurrence.
Standing Ovation and Bel Group
In 2022, Standing Ovation, which is located in Paris, entered into a strategic partnership with the Bel Group, with the latter using the developer’s synbio casein in its cheese. The Bel Group is also headquartered in Paris, with a global presence and several facilities in the US.
In January, Standing Ovation announced that it had raised €3 million in funding. The money would be used to improve its industrial production system.
The Non-GMO Project’s Standard defines all crops and products developed using biotechnology, including new gene-editing techniques, as GMOs. We share this information to further one of the Project’s primary goals of creating greater transparency in the supply chain, ensuring you have the information you need to make the best choices for you, your brand, and your family.
Please note that the information herein is for general informational purposes only and is based on the linked sources above.
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