Bon Vivant’s peer-reviewed LCA confirms precision fermentation’s environmental edge over dairy

Bon Vivant has marked a significant achievement in sustainable protein innovation by releasing the first European peer-reviewed Life Cycle Assessment (LCA) for dairy proteins produced through precision fermentation. This milestone, part of Bon Vivant’s commitment to environmental transparency and scientific rigor, highlights the environmental advantages of its beta-lactoglobulin (β-Lg) protein. The LCA reveals that producing dairy proteins via precision fermentation dramatically reduces environmental impacts, including a 72% cut in greenhouse gas emissions, an 81% decrease in water usage, and a remarkable 99% reduction in arable land use compared to conventional dairy protein production.

“Two years ago, we broke new ground with the first European LCA of precision fermentation dairy proteins,” said Stéphane Mac Millan, CEO & Co-founder of Bon Vivant. “Today, we’re incredibly proud to lead the way in showing the world the remarkable environmental benefits of our technology on a commercial scale.” Mac Millan, a long-standing advocate for sustainable food innovation, underscores the growing role of precision fermentation in addressing the climate impact of food production. “Our process offers an efficient, sustainable approach to producing dairy proteins that align with the urgent need for decarbonization in the food sector.”

Bon Vivant’s LCA, carried out with stringent ISO standards and reviewed by an expert panel, demonstrates the company’s commitment to environmental sustainability. The report, led by Lorie Hamelin, an independent expert from INRAE, involved a comprehensive assessment that examined every stage in Bon Vivant’s production process up to the point where the product leaves the facility. The study compares Bon Vivant’s process for producing β-Lg with the traditional dairy process required to generate an equivalent amount of protein.

Key findings from the LCA illustrate the profound impact of precision fermentation. By avoiding the need for dairy cows, Bon Vivant’s approach eliminates methane emissions from enteric fermentation, one of the most significant greenhouse gas contributors in dairy production. Precision fermentation also uses fewer resources, resulting in an 81% drop in water consumption and almost no land occupation. According to Mac Millan, “As the world’s demand for high-quality proteins grows, technologies like ours can help build an environmentally responsible food system that works alongside conventional farming. By minimizing resource use and producing a highly decarbonized ingredient, we’re supporting the dairy industry’s transition to a more sustainable future.”

Mac Millan emphasizes that precision fermentation isn’t about replacing dairy but about working in tandem with it to provide sustainable options. “Precision fermentation helps meet sustainability and decarbonization challenges while delivering the quality, nutrition, and taste that consumers expect,” he notes. “With global protein demand increasing, diversified sources like precision fermentation will be crucial for supporting food sovereignty and reducing pressure on land resources.” Bon Vivant’s β-Lg protein, which closely resembles dairy proteins in nutritional and functional properties, can be used across various food applications, including ice cream, yogurt, and cheese alternatives.

This vision for precision fermentation aligns with the growing market demand for alternative proteins that are both sustainable and nutritionally complete. Bon Vivant’s LCA supports the notion that precision fermentation can help future-proof the food industry by providing high-quality, animal-free proteins that meet consumer expectations without compromising the environment.

To ensure accuracy, Bon Vivant’s LCA underwent a peer review by independent experts from both Europe and the USA. The panel included Dr Greg Thoma from Colorado State University and Dr Sumesh Sukumara from DTU Biosustain, with Dr Michael Hauschild from the Technical University of Denmark serving as the lead reviewer. This rigorous review aligns with Bon Vivant’s commitment to scientific transparency and accuracy in its sustainability claims. “We are extremely grateful for the insights and dedication of our review team,” said Mac Millan. “Their independent perspectives validated our findings and reinforced the significance of our technology for environmental sustainability.”

The LCA used a cradle-to-gate approach, focusing on all environmental impacts up to the production phase but excluding downstream effects like product distribution and consumption. This method allowed the researchers to identify the production cycle stages where environmental savings are most impactful, providing Bon Vivant with valuable data for future product development and scaling decisions. The study also included a detailed analysis of co-products generated during β-Lg production, ensuring that these are efficiently repurposed. By valorizing co-products, such as reverse osmosis retentate, dried sludge, and wet sludge for animal feed or nutrient recovery, Bon Vivant further minimizes waste and enhances the circularity of its production process.

As the precision fermentation industry gains momentum, Bon Vivant’s pioneering LCA provides critical data that could shape regulatory and industry standards. The study sets a new benchmark for sustainability in protein production, highlighting precision fermentation’s role in supporting the food sector’s sustainability goals. By producing a high-purity, animal-free dairy protein that offers the taste, texture, and nutrition consumers expect, Bon Vivant’s technology addresses both environmental and market demands.

With global protein demand projected to soar in the coming years, Bon Vivant’s LCA underscores the potential of precision fermentation to complement traditional dairy and contribute to food system resilience. “We’re at a turning point in protein production,” noted Mac Millan. “Technologies like ours allow the food industry to meet growing protein needs sustainably, reducing the strain on natural resources and enabling us to progress toward a decarbonized food system.”

By releasing its LCA findings, Bon Vivant invites stakeholders across the food industry to consider the benefits of precision fermentation and engage in the conversation around sustainable protein solutions. The report not only validates Bon Vivant’s commitment to transparency but also highlights the broader role of precision fermentation in fostering an environmentally responsible food system. As demand for sustainable proteins accelerates, Bon Vivant’s work demonstrates how precision fermentation can be a vital part of a diversified, sustainable protein future.