French biotech firm unveils new line of dairy proteins

FRANCE – A French biotechnology company, Verley, has introduced a new line of dairy proteins created through precision fermentation, marking a significant step forward in sustainable food production. 

According to the company, the innovation aims to address the limitations of traditional dairy and plant-based alternatives, offering a product that combines high nutritional value with excellent taste and texture.

The new product line, FermWhey, includes three specialized proteins: FermWhey Native, FermWhey MicroStab, and FermWhey Gel. 

These proteins are designed to meet the growing demand for sustainable and functional food ingredients. 

Precision fermentation, the technology behind this breakthrough, uses microorganisms to produce proteins identical to those found in cow’s milk, but without the need for animals. 

This method is hailed as a game-changer for reducing the environmental impact of dairy production, which traditionally relies on resource-intensive farming.

 Verley highlighted that the proteins stand out for their sustainability focus. 

The company claims these products use significantly less water and energy compared to conventional dairy farming, while also cutting greenhouse gas emissions. 

“This aligns with global efforts to create eco-friendly food systems as the world faces increasing pressure to feed a growing population responsibly.”

Verley’s approach builds on years of biotech research, positioning it as a leader in the alternative protein market.

“We’re thrilled to bring FermWhey to the industry,” Verley said. “It’s not just about replacing traditional dairy, it’s about offering something better for both people and the planet.” 

The company’s optimism is backed by its recent rebranding from Bon Vivant to Verley, a move that reflects its ambition to expand globally, particularly in the United States, where it plans to seek regulatory approval by late 2025.

Industry experts see this as part of a larger trend. Precision fermentation has gained traction in recent years, with companies worldwide investing heavily in the technology. 

Research indicates that over US$1 billion was invested globally in this sector by 2020, driven by advances in DNA sequencing and microbial engineering. 

Verley’s FermWhey line is expected to appeal to food manufacturers looking for versatile, high-quality ingredients for products like cheese, yogurt, and sports nutrition supplements.

“This is the future of dairy,” remarked food scientist Claire Dupont in an interview. “Consumers want sustainability without sacrificing taste, and Verley is delivering that.”