The introduction of an innovative precision fermentation process transforming dairy effluents like whey into casein proteins represents a major technological advancement in food manufacturing. This development comes from Bel Group and Standing Ovation, a French biotech leader specializing in alternative protein production and expertise in precision fermentation applied to dairy proteins.
This breakthrough aligns with the principles of a dynamic circular economy, addressing the urgent challenges of food sovereignty and sustainability in the industry.
Caseins, being the predominant protein in milk, are crucial for the production of various dairy products. Currently, a significant portion of the acid whey generated from cheese production remains under-utilized. Leveraging its patented precision fermentation technology, Standing Ovation has created a process that effectively transforms whey serums provided by Bel Group into functional proteins. This advancement presents a sustainable and efficient alternative to conventional dairy supply chains.
This partnership fully supports the Bel Group’s vision of achieving zero waste for edible products and ensuring 100% recovery of food waste when destruction is unavoidable. By embracing innovative technological solutions, Bel is reaffirming its commitment to a more virtuous and circular production model.
Through this collaboration, both companies aim to:
- Accelerate the industrialization of the precision fermentation process as applied to whey.
- Develop industrial applications for dairy caseins across various food products.
- Contribute to the evolution of agri-food practices towards sustainable resource management, thereby supporting food sovereignty.
“This partnership illustrates how Bel is committed to FoodTech for the future of food and food sovereignty. It also demonstrates the confidence that innovative start-ups such as Standing Ovation have in us to transform the food model. Standing Ovation’s technology, combined with our cheese-making expertise, enables us to implement this technological innovation, opening up numerous possibilities for the recipes and products of tomorrow—balancing nutritional quality, accessibility, and responsibility. It guarantees us the ability to offer products that meet the expectations of tomorrow’s consumers,” emphasizes Caroline Sorlin, director of investments and collaborations with startups at Bel Group.
“Thanks to this process, which represents a breakthrough innovation for the entire dairy industry, we are optimizing the production of dairy products, enabling manufacturers to reintegrate whey back into their production cycles. This local and circular approach not only reduces waste but also strengthens supply at the source, addressing crucial issues for the future of the sector and the overarching challenges of food sovereignty in Europe and globally,” explains Romain Chayot, co-founder and scientific director of Standing Ovation.
“The acid whey serum contains minerals, sugar (lactose), and organic acids, with very little protein. The innovative process developed by Standing Ovation provides a new, sustainable protein source generated through fermentation from a by-product of the dairy industry. This collaboration with Bel holds significant meaning, as it encapsulates our core values: innovation, circular economy, sustainable development, and the support for food sovereignty in Europe and around the globe,” adds Yvan Chardonnens, CEO of Standing Ovation.
“We’re proud to partner with Standing Ovation to advance this innovation, which exemplifies our commitment to more sustainable food practices. Our aim is to reduce our environmental footprint while maximizing the value of the dairy resources of our breeder partners. By valorizing existing resources through innovative approaches, we are promoting greater protein autonomy while safeguarding the essential natural resources vital for our industry,” emphasizes Anne Pitkowski, Bel Group research and applications director.