Bel Group and Standing Ovation, a French biotech pioneer, announced a breakthrough in dairy processing through precision fermentation. This process valorizes dairy effluents, such as whey, into casein proteins. It promotes a circular economy and addresses food sovereignty and sustainability challenges worldwide.
This innovative technology enhances dairy resource efficiency by transforming under-utilized whey into functional proteins. Standing Ovation’s patented process converts serums supplied by Bel Group into high-quality proteins sustainably. This offers a viable alternative to traditional dairy supply chains.
The partnership embodies a circular economy approach, focusing on reducing waste and optimizing production flows. It integrates serums into a new value chain, emphasizing responsible dairy farming. The technology also reduces carbon footprint and promotes resource-efficient production methods.
The collaboration aligns with Bel’s strategy to achieve zero edible product destruction and 100% food waste recovery. By adopting innovative solutions, Bel strengthens its commitment to a circular, sustainable production model.
Together, the companies aim to accelerate industrialization of this precision fermentation process for serums. They also seek to develop dairy casein applications across various food products. This partnership supports the evolution of agri-food practices towards resource sustainability and food sovereignty.
Romain Chayot, Co-founder and Scientific Director of Standing Ovation, explains, “Our process optimizes dairy manufacturing by reintegrating whey into production. This circular approach reduces losses and strengthens local supply chains, addressing food sovereignty challenges globally.”
Yvan Chardonnens, CEO of Standing Ovation, adds, “Whey contains minerals, lactose, organic acids, but little protein. Our fermentation process creates sustainable protein from this dairy by-product, embodying innovation and circular economy values.”
