VERLEY (FORMERLY BON VIVANT) UNVEILS WORLD’S FIRST FUNCTIONAL PRECISION FERMENTATION DAIRY PROTEINS PORTFOLIO

The French FoodTech ecosystem is taking a bold step forward as Bon Vivant rebrands to Verley, signaling a new chapter in sustainable dairy innovation. Alongside its new identity, Verley is introducing the world’s first portfolio of functionalized precision fermentation dairy proteins, designed to revolutionize the food industry.

A New Name Rooted in Heritage and Innovation

The transition to Verley reflects the company’s global ambitions and deep French roots. Named after the -ey suffix found in many villages in the Lyon region, Verley honors traditional dairy craftsmanship while pioneering a sustainable future for dairy proteins.

“We are preserving what makes dairy unique while pioneering a complementary and more sustainable way to produce it,” said Hélène Briand, CTO & co-founder of Verley, in our exclusive interview.

Launching the FermWhey™ Functional Protein Range

Verley’s breakthrough is its FermWhey™ range, the first precision fermentation-derived proteins enhanced with patented functionalization technologies. Unlike standard precision fermentation proteins, FermWhey™ offers superior nutrition, enhanced stability for high-heat and acidic processing, and optimized texture for high-protein dairy products.

The range includes:

  • FermWhey™ Native – High-quality whey protein with superior nutrition.
  • FermWhey™ MicroStab – Heat- and acid-stable, ideal for UHT drinks and low-fat dairy.
  • FermWhey™ Gel – A gelling whey protein enabling clean-label formulations for spoonable dairy and cheese.

A Game-Changer for the High-Protein Market

With high-protein dairy products accounting for 24.9% of the global fresh dairy market (Nielsen, 2023), Verley’s innovation arrives at a critical moment. Consumer demand for functional, high-protein foods is soaring, driven by dietary trends like GLP-1 treatments and sports nutrition. Yet, manufacturers face challenges with nutritional gaps, limited functionalities, and formulation compromises—challenges Verley aims to solve.

“We are building the future of dairy proteins – where functionality meets sustainability. Our  goal is to enable food manufacturers to create high-protein products without compromise,  ensuring better nutrition, better performance on creaminess, and a better impact on the  planet,” said Hélène Briand, CTO & co-founder of Verley.

For more information on Verley’s FermWhey™ functionalized whey protein portfolio, visit www.verley-food.com. 

Don’t miss the two interviews with Hélène Briand and Thibault Lafargue.