SAN LEANDRO, CALIF.  — New Culture’s animal-free casein protein has been deemed Generally Recognized as Safe (GRAS), which was reviewed by an independent panel of scientific and toxicology experts, according to the company.

The company’s self-GRAS determination allows its animal free casein to be sold, used, and consumed in the United States.

To achieve the GRAS, New Culture’s casein, which is manufactured using precision fermentation, matched the identity and macro-nutritional flavor profile of cow casein that it replaces, and using a manufacturing process that is reproducible, industry standard, and food safe, according to the company.

“Having secured another ‘world’s first’ for our animal-free casein is a testament to the hard working and innovative team we have at New Culture,” said Inja Radman, co-founder and chief science officer of New Culture. “Achieving GRAS status proves that animal inputs aren’t needed to produce casein protein and marks an essential step on our path toward commercialization.”

In August, the company scaled up its fermentation process to manufacturing volumes to produce its animal free mozzarella cheese using precision fermentation. The company is planning to introduce its animal free mozzarella at pizzerias later this year.