Bon Vivant becomes Verley, and launches world’s first functional precision fermentation dairy protein range

Lyon, France-based precision fermentation company Bon Vivant has officially rebranded as Verley, unveiling a new name, visual identity, and a pioneering portfolio of functionalized dairy proteins. The announcement also comes as the company confirms it has achieved self-affirmed GRAS status in the USA.

“Our new name reflects our roots and our ambition,” said Stéphane Mac Millan, CEO & Co-founder of Verley. “Verley honors French dairy heritage while embracing innovation to deliver more sustainable, functional dairy proteins.”

The company’s new FermWhey range represents a first in the precision fermentation space. Rather than simply replicating conventional dairy, Verley has developed a suite of functional proteins with enhanced properties for processing, stability, and nutrition. These include improved heat and acid tolerance for applications like UHT beverages, advanced gelling for spoonable formats, and a higher leucine content to support muscle health.

“We are entering a new era for food innovation,” added Mac Millan. “Precision fermentation has proven its potential, but its true impact lies in functionality. By applying our patented functionalization technologies, we’re unlocking applications that conventional dairy proteins simply cannot reach.”

According to Hélène Briand, CTO & Co-founder of Verley, this launch is about more than novel ingredients. “With these proteins, we go beyond production – we provide tailored solutions that unlock new possibilities for food formulation,” she said. “Our goal is to enable manufacturers to create high-protein products without compromise, ensuring better nutrition, better performance on creaminess, and a better impact on the planet.”

Verley’s technology is aimed at addressing key challenges in the protein space, including the need for improved process compatibility and sensory performance in high-protein foods. Its whey proteins are designed to meet rising consumer demand, especially in the USA, where high-protein dairy products now make up nearly half of the fresh dairy market.

Backed by three patent families and ongoing partnerships with ingredient suppliers and dairy producers, Verley plans to bring its FermWhey range to market by 2026.