French precision fermentation startup Bon Vivant has rebranded to Verley and launched a range of functional animal-free whey proteins. The company’s new portfolio, FermWhey, is based on recombinant beta-lactoglobulin protein, which is produced through precision fermentation. The FermWhey line includes three products: Native, MicroStab, and Gel, each with unique properties for different applications. The products are designed to offer superior nutrition, stability, and functionality, making them suitable for a range of food and beverage applications.
Verley’s technology allows for the production of whey protein with enhanced protein stability, gelling properties, and foaming properties. The company claims that its products require 81% less water, 99% less land, and 72% fewer greenhouse gas emissions to produce, making it a more sustainable option.
The company has already secured contract manufacturing partnerships to scale up production and is working with dairy and ingredient companies to bring its solutions to market. Verley is also seeking FDA approval for its FermWhey ingredients, with an expected approval letter this year.