Company News

Bon Vivant Appoints Antoine Baule as Chairman of its Board of Directors

Bon Vivant, a French startup in the animal-free dairy sector, announces the appointment of Antoine Baule as the new Chairman of its Board of Directors.

Baule is the former director general of Lesaffre, a key player in the global fermentation industry, and brings a wealth of experience in agro-industry and biotechnology to the firm. Lesaffre has been a leader in the fermentation sector for over a century, boasting a turnover of 2.2 billion euros with operations across all continents, and a workforce of 10,700 employees.

The strategic appointment closely follows Bon Vivant’s raise of €15 million in an oversubscribed equity finance round for its precision fermentation-derived whey and casein proteins aimed at the B2B dairy alternative market. The company also announced in October its intentions to commercialize in the US by 2025.

Antoine Baule of Bon Vivant
© Bon Vivant

In addition to his tenure at Lesaffre, Antoine Baule has held presidencies at pioneering companies such as Novasep Process and Macopharma. He is also a co-founder and, since 2022, the Vice President of Ferments du Futur, a public-private consortium dedicated to fostering collaboration between public and private entities to expedite investment in microbial and fermentation research. His expertise in fermentation is poised to advance Bon Vivant in its quest to become a leading force in the global market for precision fermentation dairy solutions.

Addressing the critical challenges of dairy

Stéphane Mac Millan, CEO of Bon Vivant, states, “I am delighted to have Antoine by our side for this new exciting phase in the development of Bon Vivant. We are an industrial DeepTech company, starting our scaling-up journey, an adventure in which Antoine’s expertise and knowledge in leading and scaling industrial companies will be an amazing asset.”

Antoine Baule commented on his new role, “I am excited to join Bon Vivant, a company at the forefront of addressing the critical challenges of sustainable dairy proteins production through precision fermentation. I look forward to contributing to the company’s success and making a positive impact on the planet and our society.”

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