French Alliance Turns Dairy Waste into High-Value Protein

In a niche of the food industry where waste seemed to have no outlet, a biotechnological revolution is blossoming.

What if the byproducts of dairy production could be converted into sustainable, high-nutritional-value functional proteins?

This is the question answered by the alliance between Bel Group, a food giant with over 150 years of history, and Standing Ovation, a French startup shaking up the innovation landscape with a surprising process: precision fermentation.

Their collaboration transforms whey—traditionally an underutilized byproduct—into essential functional proteins with widespread applications in functional foods using patented technology. Precision fermentation, a biotechnological platform for producing natural components from modified microorganisms, turns whey serum into a high-value food ingredient.

Yvan Chardonnens, CEO of Standing Ovation, stated: "We are not mimicking milk, we are revaluing its waste, creating sustainable proteins from a byproduct, perfectly embodying the values of the circular economy."

This partnership also has ecological impacts. It opens up new doors for future food products that are more efficient, accessible, and capable of addressing complex challenges such as food security and nutritional sovereignty.

The symbiosis between a historic company like Bel and an innovative startup like Standing Ovation illustrates a model gaining strength in the bioeconomy: strategic alliances.