Frequently Asked Questions
(FAQ)
1. What is Verley?
Verley (formerly Bon Vivant) is a French food biotech company pioneering functionalized dairy proteins through precision fermentation. Our proteins match the nutrition and performance of conventional dairy proteins while significantly reducing environmental impact. Thanks to our patented functionalization technologies, we offer high-performance whey proteins that unlock new food applications.
2. What is precision fermentation?
Precision fermentation is a proven technology used for decades to produce essential ingredients like insulin, rennet for cheese, and vitamins. It uses microorganisms programmed to produce specific proteins—in our case, dairy proteins. This enables us to create high-quality proteins with precision and sustainability.
3. What makes Verley’s proteins different from conventional dairy proteins?
Verley’s proteins are nutritionally identical to milk proteins but offer superior functionality thanks to their high level of purity and to our functionalization technologies. Unlike standard whey proteins:
✅ 50% more leucine than soy proteins, supporting muscle synthesis & recovery.
✅ Heat & acid stability—enabling UHT drinks and high-protein applications.
✅ Lactose-free, cholesterol-free, and animal-free, making them suitable for a wider audience.
✅ Lower environmental footprint—reducing emissions by 72%, water use by 81%, and land occupation by 99%.
4. Why is there a need for complementary dairy proteins?
Global demand for high-quality dairy proteins is rising, and conventional farming alone cannot meet future needs. Functionalized precision fermentation proteins provide a complementary solution—ensuring food sovereignty and sustainability while maintaining the taste, texture, and nutrition of dairy.
5. What is Verley’s protein portfolio?
Verley is the first precision fermentation company to pioneer functionalized whey proteins. We have developed a portfolio of three high-performance dairy proteins ingredients:
- FermWhey™ Native – A pure, high-quality native whey protein for superior nutrition.
- FermWhey™ MicroStab – A micro-stabilized whey protein with heat & acid resistance, ideal for UHT drinks.
- FermWhey™ Gel – A functionalized whey protein with advanced gelling properties for spoonable dairy and cheese.
6. What are the environmental benefits of Verley’s technology?
Verley’s precision fermentation significantly reduces environmental impact compared to conventional dairy farming. Our independent, peer-reviewed Life Cycle Assessment (LCA) shows:
🌍 72% fewer greenhouse gas emissions
💧 81% lower water consumption
🌾 99% reduction in land use
7. Does Verley produce milk?
No. We produce functionalized dairy proteins—not milk. Cow’s milk is composed of water, fats, lactose, proteins, and minerals such as calcium and phosphorus. At Verley, we focus solely on producing high-performance dairy proteins, which are the key building blocks of taste, texture, and nutrition in dairy products.
8. How do Verley’s proteins compare to plant-based proteins?
Unlike plant-based proteins, Verley’s whey proteins are nutritionally identical to dairy, with the same complete amino acid profile. They deliver the same taste and texture as dairy proteins, making them ideal for high-protein, low-fat applications. Plant-based proteins remain a complementary alternative with different functional properties.
9. Are Verley’s proteins suitable for vegan diets?
Yes. Verley’s proteins are produced without animals, making them suitable for vegan diets.
10. Do Verley’s proteins contain GMOs?
No. While we use microorganisms optimized for precision fermentation, the final purified proteins are GMO-free—just like rennet for cheese, insulin, or vanillin produced via fermentation.
11. Do Verley’s proteins contain allergenic components?
Yes. Since our proteins are identical to dairy proteins, they contain the same allergenic elements.
12. Do Verley’s proteins contain lactose?
No. Verley’s proteins are 100% lactose-free, making them suitable for lactose-intolerant consumers.
13. Do Verley’s proteins contain hormones or antibiotics?
No. Unlike traditional dairy farming, precision fermentation does not require hormones or antibiotics.
14. What food products can be made with Verley’s proteins?
Verley’s proteins are designed for high-performance dairy applications, including:
🥛 High-protein, low-fat dairy – UHT drinkable yogurts, fresh beverages, and clear protein drinks.
🏋️ Active lifestyle & sports nutrition – Supporting muscle synthesis and recovery.
🌍 Specialized nutrition – Infant, medical, and aging-related nutrition solutions.
15. How does Verley’s technology support food sovereignty?
By enabling local production of high-quality dairy proteins, Verley reduces reliance on imports and supports a resilient food system. Our technology ensures that nutritious dairy proteins remain accessible, sustainable, and scalable.
16. Is Verley’s technology approved by food safety regulators?
Yes. Verley has achieved self-affirmed GRAS (Generally Recognized as Safe) status in the U.S. and is progressing through regulatory pathways in Europe and other key markets.
17. When will Verley’s proteins be available?
We are actively collaborating with food manufacturers and expect to commercialize our proteins in the US by 2026. Stay tuned, as other markets are coming soon!
18. Why did Bon Vivant change its name to Verley?
Bon Vivant has evolved into Verley, marking a new step in our growth. This new identity symbolizes for us:
- 🌍 Our international ambition as we expand globally.
- 🇫🇷 Our French roots, inspired by the Lyon region, where many villages end in -ey.
🏭 Our pioneering role in functionalized precision fermentation proteins.
19. Where can I learn more about Verley’s technology and impact?
You can explore our website for:
📄 Our detailed Life Cycle Assessment (LCA) report on sustainability.
📰 Updates on our latest innovations & partnerships.
📢 Follow us on LinkedIn for real-time news and industry insights.