LIVE: Man to be sentenced for Ormesby murder of 'so loved' family man Maurice 'Mozza' Bennett
David Thompson-Love admitted murdering 54-year-old Maurice Bennett and will be sentenced at Teesside Crown Court
A man will be sentenced today after he admitted murdering 54-year-old Maurice 'Mozza' Bennett. David Thompson-Love, 37, appeared at Teesside Crown Court in June where he pleaded guilty. Police were called to a house on Oakrise in Ormesby , Middlesbrough , on Good Friday, April 7, and Mr Bennett was pronounced dead at the scene. Maurice Bennett was described as "so loved" by his family, who said: "The tragic and sudden loss of Mozza has devastated our close family beyond measure. He was so loved and will be missed by so many.”
Thompson-Love, of Oakrise, Ormesby, listened from the dock after pleading guilty in June as Judge Paul Watson KC, told him: "You have pleaded guilty to murder and as you know, the only sentence that's available in law, is life imprisonment. However, the court will have to determine how long you will have to serve as a minimum term, and that's an important decision." For daily news from Teesside's courts direct to your inbox, go here to sign up to our free court newsletter
11:08
Hacksaw, bin bags, cleaning products
The defendant drove to a hardware store at 9am on April 7. He bought a hacksaw, bin bags, cleaning products. An attempt had been made to use the saw on the right foot of the deceased. A kettle and tin food can had been used as a weapon, in the kitchen. Mr Bennett had suffered multiple blows in the hallway. The defendant’s blood was on the ligature. The can of tinned food had been placed back in the cupboard. The defendant had hoovered and moved furniture and tried to clean up blood. Share

LIVE: Man to be sentenced for Ormesby murder of 'so loved' family man Maurice 'Mozza' Bennett

The two varieties include "Mozza Sticks" with marinara and breadcrumbs and pretzel twists with PB spread and chocolate chips. November 1, 2023
Lunchables has introduced Dunkables, a new line-up of snack combinations designed for kids to grab, dip, and top with their favorite ingredients. Delivering on kid desire and convenience without compromise, Dunkables offer a wholesome snack option that powers kids forward through the entire day. Lunchables’ Dunkables is grounded in the growing popularity of kids’ snack time dipping culture, generating thousands of mentions across social media in the past year alone. Each variety is made up of a wholesome base ingredient and two toppings, providing families with a convenient snack. Each kid-inspired option is designed in a portioned tray for quick and easy snacking, including:
Mozza Sticks with Marinara & Breadcrumbs: This protein pick-me-up includes mozzarella cheese sticks, marinara sauce, and the breadcrumbs for sprinkling, spreading, and more. Pretzel Twists with PB Spread & Choco Chips: Honey wheat pretzels serve as the base of this savory-sweet combo, complemented by creamy peanut butter spread and mini chocolate chips. “With the goal to make kid snack time fun, we are constantly looking for new ways for our product to inspire creativity and imagination," said Danni Levin, associate director of innovation, Lunchables. “Tapping into kids’ emerging love for dunking their foods, this felt like a ripe opportunity to take our brand to the next level with the launch of Dunkables. Developed to give kids the power to dip, build and create their ultimate after-school-snack, Dunkables are powered by kid imagination for endless dipping possibilities.”
With nearly 50% of Lunchables consumed as a snack, the debut of Dunkables is the latest example of the brand’s commitment and extension into the snacking category. Looking to move beyond the lunch-time occasion and provide wholesome snacks to bridge between meals, Dunkables is the brand’s second innovation tailored to snack time in 2023, following the debut of Grilled Cheesies this past summer. Starting this month, Lunchables Dunkables’ two varieties can be found in grocery retailers nationwide for an SRP of $2.49 per unit and $24.60 per case, with an additional Chicken Popper variety to debut in 2024. To learn more about the new offering and the Lunchables brand, follow along on Lunchables’ Instagram page @lunchables . Kraft Heinz Co. is on the current Snack Food & Wholesale Bakery “Top 50 Snack & Bakery Companies” list. Click here  to view the current “Top 50” rankings. Share This Story
Liz Parker is the senior editor of Candy Industry and Snack Food & Wholesale Bakery, and has worked at BNP Media since 2012. She has written for CBS Detroit as well as for her own blogs. She earned a Bachelor of Arts in Creative Writing from the University of Michigan. Liz can be contacted at (248) 839-7156 or at  parkere@bnpmedia.com .

Lunchables debuts savory Dunkables for snack time

SIR ARTHUR CONAN DOYLE, who played 10 first-class matches for MCC, would be turning in his grave if he knew that Dan Moriarty, the left-arm spinner on loan from Surrey, was nicknamed “Mozza” by his new Yorkshire team-mates as opposed to “Professor”.

Dan Moriarty takes five wickets on debut as Yorkshire CCC play out a draw

News provided by
Share this article
Culinary Influencers Gather for the World Debut of New Culture's Animal-Free, Dairy Mozzarella
SAN LEANDRO, Calif., June 8, 2023 /PRNewswire/ -- An intimate group of leading chefs, culinary influencers and media gathered at Pizzeria Mozza in Los Angeles last night to taste the world's first animal-free, dairy mozzarella. Hosted by renowned chef Nancy Silverton , the debut event showcased the revolutionary first product from New Culture , a Bay Area food company dedicated to creating sustainable, animal-free dairy. New Culture debuts its revolutionary animal-free cheese at Pizzeria Mozza in celebration of partnership launch with Nancy Silverton. As part of New Culture's partnership with Silverton, the event gave guests the first chance to experience this first-of-its-kind mozzarella, which will be launching on Pizzeria Mozza's menu in 2024. The four-course meal was designed and prepared by Silverton and the Pizzeria Mozza team, showcasing the versatility and craveability of New Culture's cheese. From pizza to arancini to eggplant parmesan, the cheese was chunked, shredded, sliced, and baked in a variety of different menu items. The highlight of the evening were the two pizzas custom-designed for the Pizzeria Mozza menu: a classic margherita and a caponata with eggplant, confit tomatoes, pickled onions and caperberries. The event marked an important milestone for New Culture as they continue their mission to lead the global transition to an animal-free dairy future. By combining fermentation technology and innovative food science, they replace the essential dairy protein in cheese – called casein – with an animal-free version that the company produces using precision fermentation. This revolutionary process makes it possible to replicate the taste and texture of traditional dairy products using New Culture's animal-free proteins, radically reducing cheesemaking's environmental impact and impact on animal and human health. Additionally, since the cheese is made without any animal inputs, it is lactose-free, cholesterol-free and free from any trace hormones or antibiotics. "I'm so proud to be part of this incredible debut and partnership with New Culture," said Silverton. "New Culture has developed something truly distinctive. Because their animal-free cheese has the same protein as conventional mozzarella, you get the same experience - the fantastic texture and the same meltability. It made for a fantastic evening surrounded by leaders in the LA culinary community"
The debut event was the first installment of a long-term partnership between the two parties. Additional New Culture + Pizzeria Mozza events are scheduled for this year across Los Angeles, New York City, and San Francisco, to be followed by menu service in 2024. New Culture's product is the first animal-free cheese to meet Silverton's exacting standards and the first to be offered on the menu at any of her restaurants, which are known for the quality of their cheeses. "The evening was an incredible debut for our mozzarella! It's such a privilege for New Culture to be partnering with the legendary Nancy Silverton to introduce our cheese to the world," said Matt Gibson, co-Founder and CEO of New Culture. "This is a major step in our journey and a reflection of how far our team has come towards creating delicious, sustainable animal-free dairy that everyone can enjoy." "Nancy Silverton is renowned for an exceptional palette and high standards that produce unparalleled pizza," said Inja Radman, co-Founder and CSO of New Culture. "After so much time spent crafting our animal-free, dairy mozzarella, introducing it through our partnership with Nancy feels like the perfect way to celebrate what we've achieved so far as a company." The event also included a culinary demonstration with Silverton using the cheese as well as a display of the world's first animal-free casein. Guests left well fed and feeling inspired by New Culture's leadership in transitioning the world to an animal-free dairy future. As one culinary guest put it: "New Culture has created an animal-free cheese that stands alone. I can't wait for this to be available on menus - it's sensational." With their groundbreaking technology, commitment to sustainability, and delicious mozzarella, New Culture is positioned to win over pizza lovers everywhere, starting at Pizzeria Mozza. About Nancy Silverton
Nancy Silverton is the co-owner of the Mozza Restaurant Group, which includes Pizzeria Mozza in Los Angeles, Newport Beach and London, as well as Michelin-starred Osteria Mozza, chi SPACCA, The Barish and Mozza2Go in Los Angeles and locations in Singapore and Los Cabos. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, institutions that were both cherished in the Los Angeles community for decades. She was named Food and Wine Magazine's "Best New Chef," and received the highest honor given by the James Beard Foundation of "Outstanding Chef." She has also been listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine magazines. She was featured on Netflix's documentary series Chef's Table and has authored eight cookbooks, with her ninth cookbook scheduled to be released in the fall of 2023. About Pizzeria Mozza
Widely recognized as one of the best pizzerias in the country, Pizzeria Mozza is known for its California ingredients and iconic crust. Pizzeria Mozza is an expression of Chef Nancy Silverton's unique aesthetic and approach to cooking: focused but not fussy, straightforward, and always uncompromising. About New Culture
New Culture is leading the global transition to an animal-free dairy future with cheese that stretches and melts like the real deal but is made without any animal inputs. In other words: cow cheese without the cow. By combining fermentation technology and innovative food science,  they replace the essential dairy protein in cheese – called casein – with an animal-free version that the company produces using precision fermentation. This revolutionary process makes it possible to replicate the taste and texture of traditional dairy products using New Culture's animal-free proteins, radically reducing cheesemaking's environmental impact and impact on animal and human health.The company was selected for Fast Company's 2023 World Changing Ideas Awards, profiled on NPR's award-winning podcast "How I Built This," and included on the 2023 ClimateTech 100 and 2023 FoodTech 500 lists. With their groundbreaking science, any cheese is possible and can be made completely animal-free. The future of dairy is here — and it's delicious. For more information, visit www.newculture.com . SOURCE New Culture

Acclaimed Chef Nancy Silverton Unveils New Culture's Revolutionary Cheese at Pizzeria Mozza

Acclaimed Chef Nancy Silverton Unveils New Culture’s Revolutionary Cheese at Pizzeria Mozza
SAN LEANDRO, Calif. — An intimate group of leading chefs, culinary influencers and media gathered at Pizzeria Mozza in Los Angeles last night to taste the world’s first animal-free, dairy mozzarella. Hosted by renowned chef  Nancy Silverton , the debut event showcased the revolutionary first product from  New Culture , a Bay Area food company dedicated to creating sustainable, animal-free dairy. As part of New Culture’s partnership with Silverton, the event gave guests the first chance to experience this first-of-its-kind mozzarella, which will be launching on Pizzeria Mozza’s menu in 2024. The four-course meal was designed and prepared by Silverton and the Pizzeria Mozza team, showcasing the versatility and craveability of New Culture’s cheese. From pizza to arancini to eggplant parmesan, the cheese was chunked, shredded, sliced, and baked in a variety of different menu items. The highlight of the evening were the two pizzas custom-designed for the Pizzeria Mozza menu: a classic margherita and a caponata with eggplant, confit tomatoes, pickled onions and caperberries. The event marked an important milestone for New Culture as they continue their mission to lead the global transition to an animal-free dairy future. By combining fermentation technology and innovative food science, they replace the essential dairy protein in cheese – called casein – with an animal-free version that the company produces using precision fermentation. This revolutionary process makes it possible to replicate the taste and texture of traditional dairy products using New Culture’s animal-free proteins, radically reducing cheesemaking’s environmental impact and impact on animal and human health. Additionally, since the cheese is made without any animal inputs, it is lactose-free, cholesterol-free and free from any trace hormones or antibiotics. “I’m so proud to be part of this incredible debut and partnership with New Culture,” said Silverton. “New Culture has developed something truly distinctive. Because their animal-free cheese has the same protein as conventional mozzarella, you get the same experience – the fantastic texture and the same meltability. It made for a fantastic evening surrounded by leaders in the LA culinary community”
The debut event was the first installment of a long-term partnership between the two parties. Additional New Culture + Pizzeria Mozza events are scheduled for this year across Los Angeles, New York City, and San Francisco, to be followed by menu service in 2024. New Culture’s product is the first animal-free cheese to meet Silverton’s exacting standards and the first to be offered on the menu at any of her restaurants, which are known for the quality of their cheeses. “The evening was an incredible debut for our mozzarella! It’s such a privilege for New Culture to be partnering with the legendary Nancy Silverton to introduce our cheese to the world,” said Matt Gibson, co-Founder and CEO of New Culture. “This is a major step in our journey and a reflection of how far our team has come towards creating delicious, sustainable animal-free dairy that everyone can enjoy.”
“Nancy Silverton is renowned for an exceptional palette and high standards that produce unparalleled pizza,” said Inja Radman, co-Founder and CSO of New Culture. “After so much time spent crafting our animal-free, dairy mozzarella, introducing it through our partnership with Nancy feels like the perfect way to celebrate what we’ve achieved so far as a company.”
The event also included a culinary demonstration with Silverton using the cheese as well as a display of the world’s first animal-free casein. Guests left well fed and feeling inspired by New Culture’s leadership in transitioning the world to an animal-free dairy future. As one culinary guest put it: “New Culture has created an animal-free cheese that stands alone. I can’t wait for this to be available on menus – it’s sensational.” With their groundbreaking technology, commitment to sustainability, and delicious mozzarella, New Culture is positioned to win over pizza lovers everywhere, starting at Pizzeria Mozza. About Nancy Silverton
Nancy Silverton is the co-owner of the Mozza Restaurant Group, which includes Pizzeria Mozza in Los Angeles, Newport Beach and London, as well as Michelin-starred Osteria Mozza, chi SPACCA, The Barish and Mozza2Go in Los Angeles and locations in Singapore and Los Cabos. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, institutions that were both cherished in the Los Angeles community for decades. She was named Food and Wine Magazine’s “Best New Chef,” and received the highest honor given by the James Beard Foundation of “Outstanding Chef.” She has also been listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine magazines. She was featured on Netflix’s documentary series Chef’s Table and has authored eight cookbooks, with her ninth cookbook scheduled to be released in the fall of 2023. About Pizzeria Mozza
Widely recognized as one of the best pizzerias in the country, Pizzeria Mozza is known for its California ingredients and iconic crust. Pizzeria Mozza is an expression of Chef Nancy Silverton’s unique aesthetic and approach to cooking: focused but not fussy, straightforward, and always uncompromising. About New Culture
New Culture is leading the global transition to an animal-free dairy future with cheese that stretches and melts like the real deal but is made without any animal inputs. In other words: cow cheese without the cow. By combining fermentation technology and innovative food science,  they replace the essential dairy protein in cheese – called casein – with an animal-free version that the company produces using precision fermentation. This revolutionary process makes it possible to replicate the taste and texture of traditional dairy products using New Culture’s animal-free proteins, radically reducing cheesemaking’s environmental impact and impact on animal and human health.The company was selected for Fast Company’s 2023 World Changing Ideas Awards, profiled on NPR’s award-winning podcast “How I Built This,” and included on the 2023 ClimateTech 100 and 2023 FoodTech 500 lists. With their groundbreaking science, any cheese is possible and can be made completely animal-free. The future of dairy is here — and it’s delicious. For more information, visit  www.newculture.com .

Acclaimed Chef Nancy Silverton Unveils New Culture’s Revolutionary Cheese at Pizzeria Mozza

Goldman Sachs

Lutron Electronics Company

This Collection includes B2B and B2C companies developing alternatives to animal-derived proteins, including plant-based meat, dairy alternatives, lab-grown or cultured meat, and fermented proteins.

Alternative Proteins

Startups in the food & beverage space, including alternative proteins, vertically-farmed produce, functional beverages and more.

Food & Beverage 

Unattributed VC

Mozza makes cheese from the same proteins found in cow’s milk but produced in plants. It specializes in mozzarella and is working to expand to all kinds of non-dairy cheese. The company was founded in 2018 and is based in Los Angeles, California.

Name	Adam Tarshis
Work History	Goldman Sachs, and Lutron Electronics Company
Title	Founder, Chief Executive Officer
Status	Current

Wells Fargo Success Story

Professional Services

Platform Overview

Mozza

Executives

Mozza Management Team

1 Team Member