New Culture started in New Zealand, but moved to San Francisco after being accepted into the start-up incubator, IndieBio. New Culture is developing animal-free cheese by inserting the DNA for casein proteins into microbes which are subsequently grown in fermentation tanks. As the microbes grow they produce casein proteins which are incorporated into the final cheese product along with plant based fats, plant-based sugars, and minerals. To start, New Culture is focusing on mozzarella cheese which will be lactose and cholesterol free.