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By Agroempresario.com
In a bold move to reshape the future of dairy, Bon Vivant, a precision fermentation startup based in Lyon, France, has rebranded to Verley and unveiled its new line of functionalized recombinant dairy proteins. As the demand for animal-free dairy alternatives continues to grow, Verley’s groundbreaking products aim to meet the increasing need for sustainable, high-quality dairy proteins while unlocking new applications for food and beverage formulators.
Verley’s cofounder Stéphane Mac Millan explained that while the animal-free dairy market is becoming increasingly crowded with startups offering similar products, success will depend on delivering added functionality, not just mimicking conventional dairy proteins. “We are in a market where you can only charge a premium if you’re delivering more functionality,” said Mac Millan. “If you are not, you can maybe charge a small premium for helping people reach net-zero targets, but can you charge more than 10-20% above the market price just for that? I don’t think so.”
Verley has recognized that simply replicating conventional dairy proteins would not be enough to differentiate itself from other players in the market. As the global demand for dairy products rises, while milk production continues to decline, there is a significant protein gap that needs to be addressed. Companies are seeking alternatives that not only reduce environmental impact but also deliver superior functionality compared to traditional animal-sourced dairy proteins.
Verley’s new line of products is based on its innovative approach to precision fermentation. The company claims its suite of functionalized whey proteins will provide superior nutrition and advanced functionalities, setting them apart from both native recombinant proteins and traditional animal-sourced whey proteins.
Verley’s product lineup includes three variants of its recombinant whey proteins, with a focus on adding value for food and beverage manufacturers:
FermWhey MicroStab – A micro-particulated whey protein designed to offer “unprecedented heat and acid stability.” This innovation makes it ideal for applications such as UHT drinks, fresh dairy products, and high-protein, low-fat formulations, which are often difficult to stabilize using native whey proteins. Verley’s proprietary thermo-mechanical process adapts the protein’s structure to prevent denaturation during heating, fermentation, or acidification, which is a common issue with native whey proteins that can result in a grainy texture and viscosity problems.
FermWhey Gel – A whey protein with enhanced gelling properties, FermWhey Gel is designed to replace stabilizers, gums, carrageenan, or modified starches in products like spoonable dairy, fresh and meltable cheeses, and meal replacements. This product eliminates the need for casein in acid-gelled dairy applications like yogurt, making it possible for manufacturers to produce clean-label, high-protein yogurts and dairy gels using only whey protein. This not only simplifies formulations but also offers nutritional and functional benefits.
Both FermWhey MicroStab and FermWhey Gel are poised to unlock new applications for animal-free dairy proteins, providing food manufacturers with clean-label, high-performance ingredients that can be used in a wide variety of products.
The functionalization of dairy proteins has been a long-standing practice within the dairy industry, but Verley is taking this to the next level with its recombinant proteins. “We need to do the same for our recombinant dairy proteins,” said Mac Millan. “And because we’re working with a highly purified beta-lactoglobulin, we’re able to achieve functionality you can’t get even with animal milk-derived whey protein isolate.”
Verley’s FermWhey products stand out for their unique properties, including the ability to enhance the nutritional profile of products. For example, FermWhey MicroStab contains 11% more leucine than native whey protein isolate, making it an even more powerful tool for sports nutrition and muscle recovery products.
“We’re bringing more to the table in terms of the quality of the nutrition,” Mac Millan added, emphasizing that the ability to include whey protein at higher inclusion rates without compromising sensory qualities is a game-changer for formulators.
Verley has made significant progress in its efforts to scale up production. The company has secured self-GRAS (Generally Recognized as Safe) status for its whey proteins in the United States and has submitted a GRAS notification to the FDA. It aims to secure a "no questions" letter from the FDA by the end of the year and plans to file regulatory submissions in other regions as well.
While Verley envisions eventually building its own manufacturing facilities, it is initially focusing on scaling up production through co-manufacturers. The company has already signed agreements with two co-manufacturers, with plans to test its strain and process at a 50,000-liter scale this year. If successful, it will proceed to scale up further.
In the long term, Verley plans to expand its portfolio beyond beta-lactoglobulin, with future projects focusing on other dairy proteins like lactoferrin. However, Mac Millan acknowledged that the economics of recombinant casein production remain challenging at this time.
While some customers may be keen to highlight the “animal-free” nature of Verley’s proteins, most are more focused on the price, functionality, and nutritional value that these products bring to the table. Mac Millan points out that few cheese manufacturers, for example, actively promote the “animal-free” aspect of chymosin—an enzyme used in cheesemaking that is now produced by genetically engineered microbes instead of being extracted from calf stomachs.
With the demand for more sustainable, healthier, and functional food ingredients continuing to rise, Verley’s functionalized whey proteins are well-positioned to address the evolving needs of the global dairy market.
As the company prepares to launch its innovative products in 2026, Verley’s focus on functionality, scalability, and sustainability may help it stand out in the crowded field of animal-free dairy protein producers, offering a new path forward for the industry.
