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Lab-grown mozzarella is officially here.

3 Sept 2026 · 1 min

Watch on YouTube

1:17

In this YouTube explainer, Kashif Khan introduces New Culture’s lab‑grown mozzarella, the first fermentation‑made cheese on the U.S. market. He explains that the company inserts a single cow gene into a microbe, feeds the microbe sugar in large steel tanks, and harvests casein—the protein responsible for mozzarella’s stretchiness. The casein is then blended with water and sunflower oil and formed into mozzarella balls, all without any cows. New Culture is backed by Kraft and has already secured over $5 million in early orders from pizza chefs and restaurant operators nationwide. Because the product lacks FDA approval, the company uses a “self‑grass” loophole, hiring its own safety panel to certify the cheese. Khan warns viewers that the product will be marketed under terms like “animal‑free,” “cultured,” or “precision fermentation” rather than “lab‑grown.” He ends with a call to follow for more daily insights.

Chapters

First we had lab-grown meat, and now lab-grown mozzarella just hit American pizza without a single cow or FDA approval. The company behind it is called New Culture. It's funded by Kraft, the maker of those popular single slices and Velveeta cheese, and it's already being used on pizzas at restaurants across the country. So here's how they actually make it. They take one gene from a cow and put it into a microbe. They then feed that microbe sugar in a big steel tank and start producing casein, Casein is a protein that makes cheese stretch and melt. It's the whole reason mozzarella behaves like mozzarella. Once they've gotten enough of it, they mix that casein with water and sunflower oil and spin it into stretchy white balls. And that's your mozzarella. No cow anywhere in the process, and the FDA never approved any of it. They got around that with a loophole called self-grass. The company hires its own panel that declares cheese as safe, and they can start selling it. New Culture is the first company in the world to pull that off with fermentation-made casein, and they've already taken over $5 million in early orders from pizza chefs and restaurant operators across the country. Now, the part that makes this hard to avoid— they will never call it lab-grown. So look out for words like animal-free, cultured, animal-free casein, or precision fermentation. If you found this helpful, make sure to follow because I share stuff like this every single day.