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Revolutionizing Dairy: Verley's Bold Move in Alternative Proteins
In a bid to carve a niche in the rapidly emerging market of dairy alternatives, Verley, formerly known as Bon Vivant, is making waves with its introduction of the world’s first functionalized recombinant dairy proteins. As global demand for dairy rises while traditional milk production struggles, innovative solutions are essential. Verley cofounder Stéphane Mac Millan emphasizes that the advent of animal-free dairy proteins produced via fermentation is a game changer that can bridge this 'protein gap.'
Why Functionalization Matters
Verley's approach goes beyond simply replicating conventional dairy proteins; it's about enhancing dairy's utility. With their newly developed 'functionalized' whey proteins set to launch in 2026, the company aims to meet sustainability goals while providing superior product options for food formulators. Mac Millan warns that to thrive in this competitive landscape, companies must deliver significant added value. “You can only charge a premium if you’re delivering more functionality,” he says, highlighting the need for innovation in product formulation.
High-Performance Proteins for Various Applications
Verley's innovations, particularly FermWhey MicroStab and FermWhey Gel, demonstrate the potential of precision fermentation. FermWhey MicroStab promises remarkable stability in UHT drinks and fresh dairy products—a significant upgrade over traditional whey proteins that can suffer from textural issues. Meanwhile, FermWhey Gel allows for the omission of various stabilizers, resulting in a cleaner-label product in the yogurt market. Such advancements not only address consumer demand for healthier options but also enhance operational efficiencies for producers.
Unlocking New Potential for Food Formulators
The development of high-value applications like high-protein dairy gels and food products shows how Verley is redefining what dairy can be. By maximizing the functionality of whey proteins, the company provides food manufacturers with exciting options that meet evolving consumer preferences. This change aligns with increasing expectations for sustainability and health in food production.
With the impending launch of these functionalized proteins, Verley stands poised to impact the dairy and food sectors significantly. By leveraging innovative technologies to improve product offerings, the company demonstrates how traditional industries can pivot toward sustainable practices while fulfilling the dietary needs of a growing population.
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