Bel and Standing Ovation revolutionise the valorisation of dairy co-products
The introduction of a novel precision fermentation process that enables the conversion of dairy effluents like whey into casein proteins marks a significant technological advancement in the dairy industry, according to Bel Group and Standing Ovation, a French biotech pioneer that specialises in the production of alternative proteins and an authority on precision fermentation applied to dairy proteins.
This innovation is part of a dynamic circular economy and meets the challenges of food sovereignty and sustainability.
Caseins are the main protein in milk, essential for the manufacture of many dairy products. Today, some of the acid whey from cheese production remains under-utilised. Thanks to its patented precision fermentation technology, Standing Ovation has developed a process capable of transforming the serums supplied by Bel Group into functional proteins, thus offering a sustainable and efficient alternative to traditional dairy supply chains.
This collaboration is fully in line with the Bel Group’s vision of achieving zero destruction of edible products and 100% recovery of food waste when destruction is unavoidable. By integrating innovative technological solutions, Bel is strengthening its commitment to a more virtuous and circular production model.
Through this partnership, the two companies aim to :
- Accelerate the industrialisation of the precision fermentation process applied to serums.
- Develop industrial applications for dairy caseins in various food products.
- Actively contribute to the evolution of agri-food practices towards a more sustainable management of resources and thus support food sovereignty.
“This partnership illustrates how Bel is committed to FoodTech for the future of food and food sovereignty. It also demonstrates the confidence 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 put this technological innovation into practice, opening up a whole new world of possibilities for imagining tomorrow’s recipes and products, combining nutritional quality, accessibility and responsibility. It’s a guarantee that we’ll be able to offer products that meet the expectations of tomorrow’s consumers,” emphasises 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 optimising the manufacture of dairy products by enabling manufacturers to reintegrate whey directly into their production cycle. This local and circular approach reduces losses and reinforces supply at source, a key issue for the future of the sector and the major challenges of food sovereignty in Europe and worldwide,” explains Romain Chayot, co-founder and scientific director of Standing Ovation.
“The acid whey serum contains minerals, sugar (lactose), organic acids, and very little protein. The process developed by Standing Ovation offers a new, sustainable source of protein, produced through fermentation from a by-product of the dairy industry. This partnership with Bel is particularly meaningful, as it embodies all of our core values: innovation, circular economy, sustainable development, and support for food sovereignty in Europe and around the world,” adds Yvan Chardonnens, CEO of Standing Ovation.
“We’re proud to partner with Standing Ovation to develop this innovation, which illustrates our commitment to more sustainable food and our desire to reduce our environmental footprint while maximising the value of our breeder-partners’ dairy resources. By valorising existing resources with innovative approaches, we are promoting greater protein autonomy while preserving the natural resources essential to our industry,” emphasises Anne Pitkowski, Bel Group research and applications director.
