Standing Ovation and Bel announce breakthrough in milk proteins production
French biotech pioneer Standing Ovation and the Bel Group, known for brands like La Vache Qui Rit (The Laughing Cow), have announced a major breakthrough, successfully scaling up the industrial production of caseins — the key protein in cheese — using precision fermentation of dairy co-products.
This achievement validates Standing Ovation’s patented technology at a full industrial scale, offering a sustainable, circular, and resource-efficient model for the global dairy sector. The technology specifically transforms acid whey, a co-product of traditional cheese production, into high-quality caseins.
According to an independent, certified life cycle assessment, the process is far more sustainable than traditional animal caseins, showing a 74% reduction in CO2 emissions, a 99% reduction in land use, and a 68% reduction in water consumption. This industrial validation confirms the viability of a closed-loop valorisation model, turning a waste product into a valuable resource, thus reducing the sector’s overall carbon footprint and strengthening food security by leveraging existing national resources.
Bel Group, whose vision includes achieving zero destruction of edible products, sees this as a key step in its commitment to a more virtuous and circular production model.
“By transforming our cheese whey into high-value proteins, we give a second life to our by-products while significantly reducing our carbon footprint,” commented Caroline Sorlin, director of investments and start-up collaborations at Bel Group.
Standing Ovation is now focused on gradually scaling up production further and assisting other dairy manufacturers in adopting this low-carbon, circular approach, reinforcing the potential for French innovation to address global climate and food challenges.
“This world-first achievement proves that our industry can be profoundly transformed by generating significant nutritional, economic, and environmental value,” added Yvan Chardonnens, CEO of Standing Ovation.
“The ability to generate caseins from a co-product of traditional cheese-making represents a true technological revolution, as well as a significant step forward in our commitment to a sustainable food transition,” emphasised Anne Pitkowski, Bel Group research and applications director.
