Bel Group and Standing Ovation unlock new value from dairy by-products through precision fermentation

Bel Group and French biotech company Standing Ovation have announced a significant breakthrough in the valorization of dairy industry by-products. The partnership has successfully demonstrated the potential of precision fermentation to transform underutilized dairy effluents – specifically acid whey – into functional casein proteins, marking an important step toward a more sustainable and resource-efficient food system.

Caseins are the primary proteins in milk and essential to the production of a wide range of dairy products. While they are traditionally derived directly from milk, large volumes of acid whey, a by-product of cheese production, remain insufficiently exploited. This new process, developed by Standing Ovation and supported by Bel, offers a way to reintegrate this by-product into the value chain, aligning with both environmental goals and efforts to increase food security.

“This process represents a breakthrough innovation for the entire dairy industry,” said Romain Chayot, Co-founder & Scientific Director at Standing Ovation. “We are optimizing 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.”

Standing Ovation’s patented fermentation platform allows the conversion of whey serums into bovine casein using microbial precision fermentation, without the need for traditional milk inputs. In addition to providing a new source of dairy protein, the approach supports more sustainable manufacturing by reducing waste, cutting greenhouse gas emissions, and minimizing water and land use.

For Bel Group, a leading global producer of branded cheeses and dairy snacks, the innovation fits squarely within its broader commitment to sustainable production practices and circular economy principles. “This partnership illustrates how Bel is committed to FoodTech for the future of food and food sovereignty,” said Caroline Sorlin, Director of Investments and Collaborations with Startups at Bel Group. “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.”

The new method allows Bel to move closer to its ambition of zero destruction of edible products and full recovery of food waste when destruction cannot be avoided. It also reinforces its drive to reduce the environmental impact of its operations and promote more responsible use of its dairy supply chain.

The partnership will now focus on validating the process at industrial scale, with a view to integrating this precision fermentation-based casein into a variety of food applications. The companies also aim to accelerate the commercial readiness of the technology and expand its use across Bel's product portfolio.

From an environmental standpoint, the shift is substantial. Traditional casein extraction involves separating and concentrating the protein directly from fresh milk, which requires significant energy and resource input. In contrast, acid whey – containing water, minerals, and residual sugars – has historically had limited value and often presents disposal challenges. By converting this stream into a functional ingredient, Standing Ovation and Bel are not only improving sustainability but also contributing to greater protein autonomy within Europe.

“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,” explained Yvan Chardonnens, CEO of Standing Ovation. “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.”

For Bel’s network of dairy farmers, the new approach adds value to existing raw materials without requiring changes to primary production. “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 maximizing the value of our breeder-partners’ dairy resources,” said Anne Pitkowski, Bel Group Research and Applications Director. “By valorizing existing resources with innovative approaches, we are promoting greater protein autonomy while preserving the natural resources essential to our industry.”

As precision fermentation gains momentum as a platform for producing high-quality proteins, partnerships like this one between Standing Ovation and Bel Group highlight the role established food companies can play in scaling up promising technologies. The focus on circularity, waste valorization, and food sovereignty aligns with broader European Union goals for a more resilient and sustainable agri-food system.

Looking ahead, both companies see the collaboration as a foundation for further innovations in dairy and beyond. The work will continue with pilot projects and larger-scale production trials aimed at integrating the fermented casein into commercial food products. If successful, this could open the door to a new category of dairy ingredients derived from waste streams – offering environmental benefits while preserving the sensory and functional qualities consumers expect from traditional dairy products.