Self-Affirmed GRAS Declared For Dairy Proteins Made Via Fermentation

Two companies have recently announced generally recognized as safe (GRAS) self-affirmation for dairy proteins produced via fermentation.

New Culture, which describes itself as an animal-free dairy company, has self-affirmed that its animal-free casein is GRAS following a recent review by an independent panel of qualified scientific and toxicology experts.

The company said its self-GRAS determination means its casein can be sold, used, and consumed in the US like any other food ingredient.

This GRAS status is the result of New Culture casein matching the identity and macro-nutritional profile of the cow casein it replaces and being made from a manufacturing process that is reproducible, industry-standard, and food safe, the company stated. This manufacturing process, precision fermentation, has been used for decades to make food ingredients and pharmaceuticals cost effectively, sustainably and animal-free.

New Culture said it intends to notify FDA of its self-GRAS determination in the near future.

Thanks to its casein, New Culture said its first product, Mozzarella for pizzerias, melts, stretches, bubbles and browns like conventional cheese. The company continues to scale its manufacturing capacity in preparation for the first sale of its cheese later this year.

“Achieving GRAS status proves that animal inputs aren’t needed to produce casein protein and marks an essential step on our path toward commercialization,” commented Inja Radman, co-founder and CSO, New Culture.

For more information, visit www.newculture.com.

Meanwhile, Vivici said its whey protein from fermentation (beta-lactoglobulin) is commercially available for customers now, with self-affirmed GRAS in the US.

Vivici, which was founded by DSM (now dsm-firmenich) and Fonterra, said its beta-lactoglobulin is a highly pure dairy whey protein equivalent ...

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