Verley FermWhey Functional Precision-Fermented Whey

Verley, formerly Bon Vivant, is a food biotech company based in Lyon, France, that produces functionalised dairy proteins through precision fermentation. It aims to help the dairy industry meet a growing protein deficit, as milk production declines in several European countries while demand for high-protein diets rises.

Microorganisms are programmed to produce whey proteins identical to those in cow's milk, centred on beta-lactoglobulin, which are then purified and enhanced with patented functionalisation technologies GelFactor and MicroFactor. The FermWhey range includes FermWhey Native, FermWhey Native 100, the UHT-stable FermWhey MicroStab and FermWhey Gel. An Application Center supports dairy, beverage and nutrition manufacturers with ingredient characterisation and formulation.

• FermWhey Native: high-purity beta-lactoglobulin whey protein made by precision fermentation.
• FermWhey Native 100: pure protein version for demanding nutrition applications.
• FermWhey MicroStab: microparticulated whey for UHT drinks, fresh dairy and high-protein low-fat products.
• FermWhey Gel: whey protein with natural gelling properties for clean-label formulations.
• GelFactor and MicroFactor: patented functionalisation technologies that extend whey performance.
• Application Center: ingredient characterisation and formulation support for client products.

• Vietnamese dairy companies developing UHT high-protein milk drinks.
• Yoghurt and fresh dairy producers launching high-protein low-fat lines.
• Sports and clinical nutrition brands formulating lactose-free protein products.

• Heat and acid stability: FermWhey MicroStab withstands UHT and pasteurisation even above 20% protein.
• Better nutrition: 50% more leucine than soy proteins, and free from lactose and cholesterol.
• Lower footprint: the company reports 72% lower emissions, 81% less water and 99% less land than conventional dairy.
• Faster development: in-house formulation and rheology expertise de-risks product launches.

High-protein drinks, yoghurts and sports nutrition products are growing quickly, but conventional whey is constrained by milk supply and is hard to use in UHT and acidic formats. Asian dairy markets that rely on imported milk powder are watching precision-fermented dairy proteins as a complementary, more stable supply.

Formerly Bon Vivant; based in Lyon, France. Received an FDA 'No Questions' letter in October 2025 for FermWhey Native and FermWhey MicroStab, described as the first for functionalised dairy proteins made via precision fermentation. Backed by investors including Sofinnova Partners.