French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind.
The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products.
The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality.
FermWhey™ range
Verley claims to be the first precision fermentation company to develop patented functionalization technologies for recombinant whey proteins. The proteins are said to contain 11% more leucine than native WPI and +50% more than soy proteins, supporting muscle recovery and maintenance.
Additionally, the whey proteins are designed to withstand acid and heat processes such as UHT, opening up new applications in dairy and high-performance nutrition. They have customizable properties that enable clean-label formulations, extended shelf-life products, and creamier textures in high-protein food applications.
There are three ingredients in the range:
- FermWhey™ Native – Described as a pure, high-quality native whey protein designed for superior nutrition in dairy and high-protein applications.
- FermWhey™ MicroStab – A microparticulated whey protein said to offer excellent heat and acid stability for use in UHT drinks and high-protein, low-fat fresh dairy formulations.
- FermWhey™ Gel – A functionalized whey protein that is claimed to have impressive gelling properties, enabling clean-label formulations for spoonable dairy and cheese applications.
“A new era for food innovation”
In January, Verley announced that its recombinant Beta-Lactoglobulin (BLG) whey protein had achieved self-affirmed Generally Recognized as Safe (GRAS) status in the United States. The company also told vegconomist that it had already signed three collaboration contracts in various markets, including the US.
Last November, Verley announced the results of what was claimed to be Europe’s first peer-reviewed life cycle analysis for precision fermentation products. The research indicated that the company’s proteins have a far lower environmental impact than conventional dairy proteins.
“We are entering a new era for food innovation,” said Stéphane Mac Millan, CEO and co-founder of Verley. “Precision fermentation has proven its potential, but its true impact lies in functionality. By applying our patented functionalization technologies, we are unlocking high-value applications that were previously unreachable by standard precision fermentation proteins or even by conventional dairy proteins, such as very high-protein dairy products.”
