New Tradition’s Pizzeria Mozza Debut Units a New Customary for Animal-Free Cheese

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In 2021, San Francisco meals tech startup New Tradition mentioned it was planning to launch its precision fermentation mozzarella into pizzerias by 2023. The corporate is making good on that promise, launching in Nancy Silverton’s iconic Los Angeles restaurant, Pizzeria Mozza.

In collaboration with James Beard Award-winning chef Nancy Silverton, New Tradition’s novel precision fermentation casein-based cheese is coming to one in all America’s most celebrated pizzerias — marking its first foray into meals service.

New Tradition says its product is the primary animal-free cheese to satisfy Silverton’s requirements and the primary to be supplied at any of her eating places, that are recognized for his or her high quality cheese alternatives.

“We all the time attempt to accommodate our company at Pizzeria Mozza, together with these with distinctive dietary preferences. Nevertheless, we don’t all the time have the suitable answer,” Silverton mentioned in a press release earlier this month. “I’ve all the time been of the varsity of considering that simply because it’s a substitute doesn’t imply it must be something lower than spectacular. Once I tried New Tradition cheese, I used to be shocked and excited by the integrity of the product and actually felt it lived as much as our requirements. I’m so excited to supply New Tradition cheese at Pizzeria Mozza.”

New Tradition has debuted its mozzarella at Nancy Silverton’s Pizzeria Mozza in Los Angeles.

New Tradition’s microbe-based cheese tastes identical to typical cheese, besides with out the necessity for any animal inputs. The result’s a cheese that’s extra sustainable and more healthy.

Silverton and the New Tradition staff labored hand-in-hand to create two new pizza recipes for the Pizzeria Mozza menu: a conventional margherita and a caponata pizza with eggplant, tomato confit, pickled onions, and caperberries. The partnership may even embody a sequence of launch occasions to showcase the customized pizzas beginning in early June at Pizzeria Mozza in Los Angeles, adopted by extra occasions in Los Angeles, New York Metropolis, and San Francisco.

“New Tradition’s mozzarella is a first-of-its-kind product, and we couldn’t be prouder to introduce it with Nancy Silverton, who’s an iconic chef, restaurateur, baker and pizzaiola. It’s fairly actually the right pairing,” mentioned Matt Gibson, CEO and co-founder of New Tradition. Gibson co-founded New Tradition alongside Inja Radman.

“We imagine customers shouldn’t need to compromise on stretch, soften, style or sustainability when having fun with their favourite cheeses and we will’t wait to see New Tradition mozzarella on pizzeria menus nationwide, beginning at Pizzeria Mozza,” Radman, New Tradition’s CSO, added.

Based on the startup, because of its animal-free casein, the mozzarella will bear the textural and sensorial qualities and even stretchiness of its actual cow-based counterpart – one thing that Gibson believes present plant-based merchandise in the marketplace haven’t managed to attain.

New Tradition’s animal-free mozzarella.

“Casein proteins are very tough to make utilizing precision fermentation, however we have now made quite a few breakthroughs during the last 18 months to supply substantial quantities of animal-free casein protein,” Gibson advised Meals Navigator in 2021.

“This means to make important portions of casein protein has enabled us to be the one firm one hundred pc centered on mozzarella, as mozzarella is so reliant on casein,” he mentioned.

Much like precision fermentation whey protein, which class pioneer Excellent Day has developed and is included into milk, chocolate bars, and ice cream, amongst different merchandise, New Tradition says its casein is healthier suited to cheese.

“Whey makes solely restricted cheeses similar to ricotta and cream cheese. We will make scrumptious cheese with and with out caseins in a micellar kind,” defined Gibson.

He mentioned the corporate additionally goals to have a consumer-facing model, “assume Not possible Meals – with co-branding on the merchandise which can be bought with New Tradition cheese.,” he mentioned.

Late final 12 months New Tradition introduced an funding from the $23 billion Korean conglomerate CJ CheilJedang — the world’s main provider of fermentation-based bio-products, and 25 p.c market-share holder within the U.S. frozen pizza market. The funding introduced New Tradition’s whole funding to greater than $28 million, in keeping with Crunchbase.