Standing Ovation and Bel validate world-first industrial production of precision-fermented casein from cheese whey

French biotech company Standing Ovation and Groupe Bel have announced a world-first: the successful industrial-scale production of precision-fermented caseins derived from cheese whey. The achievement validates Standing Ovation’s patented process at scale and marks a decisive step toward a more circular, resource-efficient, and low-carbon dairy model.

After an intensive phase of optimization, Standing Ovation completed its first industrial production cycles using its proprietary technology to convert acidic whey – an abundant byproduct of cheesemaking – into high-quality caseins. These plant-free, animal-free proteins can replicate the functionality and nutritional properties of traditional dairy proteins while significantly reducing environmental impact. The results confirm both the scalability and efficiency of the process, demonstrating the viability of a closed-loop valorization model within the dairy industry.

“This industrial validation confirms the robustness of our technology and its ability to transform the practices of the dairy industry sustainably,” said Olivier Ladet, Industrial Director at Standing Ovation. “We now have a proven and reproducible solution.”

By transforming cheese whey into a valuable new protein source, the Standing Ovation-Bel partnership advances an approach that not only reduces waste but also enhances food sovereignty by reusing domestic resources. The model supports a circular economy in which byproducts are converted into high-value ingredients, rather than being discarded or used for low-margin applications.

“This milestone goes far beyond a technological achievement,” said Yvan Chardonnens, CEO of Standing Ovation, who will be speaking at The Future of Protein Production Amsterdam on 29-30 October 2025. “It shows that we can fundamentally reshape our industry by generating significant nutritional, economic, and environmental value. Through our process of valorizing co-products, we’re helping to build a dairy sector that is more resilient, more sustainable, and more self-reliant. This industrial success illustrates the power of French innovation to meet global climate and food challenges.”

An independent life cycle assessment (LCA), certified to ISO 14040/14044 standards, found that Standing Ovation’s patented process reduces CO₂ emissions by 74%, land use by 99%, and water consumption by 68% compared with conventional animal-derived casein. These environmental results position the company’s technology as a key enabler for decarbonization within the agri-food industry and a potential cornerstone for corporate net-zero strategies.

“The ability to generate caseins from a byproduct of traditional cheesemaking represents a genuine technological revolution, as well as a major step forward in our commitment to a sustainable food transition,” added Anne Pitkowski, Director of Research and Applications at Groupe Bel.

The collaboration between Standing Ovation and Bel aligns closely with Bel’s long-term ambition to eliminate the destruction of edible products and achieve 100% recovery of food waste when destruction is unavoidable. By integrating advanced biotechnological solutions such as Standing Ovation’s fermentation platform, Bel aims to accelerate its shift toward a more circular production model that maximizes resource efficiency and minimizes carbon footprint.

“By transforming our cheesemaking whey into high-value proteins, we’re giving a second life to our co-products while significantly reducing our carbon footprint,” said Caroline Sorlin, Executive Vice President, Chief Ventures Officer at Groupe Bel. “This innovation shows that cutting-edge technology and environmental excellence can go hand in hand.”

Standing Ovation’s patented process transforms acidic whey – a liquid co-product often used for animal feed or disposed of as waste – into functional dairy proteins. These proteins, identical to those found in milk, are suitable for use in cheese, yogurt, and other applications that rely on casein’s binding and textural properties.

Following the successful industrial validation, Standing Ovation plans to scale up production and make its precision-fermented caseins available for broader commercialization. The company also intends to collaborate with other dairy producers to replicate this circular, low-carbon model across the industry.

By integrating precision fermentation into existing dairy infrastructure, Standing Ovation aims to help traditional producers transition toward a more sustainable and self-sufficient ecosystem – one that preserves the sensory and nutritional qualities of dairy while dramatically lowering environmental impact.

The company’s first commercial ingredient, Advanced Casein, is a patented precision-fermented protein that delivers equivalent nutrition, taste, and functionality to animal casein, while being low-emission and resource-efficient. Backed by major investors and the French government through the French Tech 2030 program, Standing Ovation plans to commercialize its flagship ingredient in the USA in 2026 and ultimately scale globally.

Founded in 2020 by microbiologist and agronomist Romain Chayot, Standing Ovation has positioned itself as one of Europe’s most advanced precision fermentation companies. Its partnership with Bel, announced in 2022, represents one of the first industrial collaborations between a food-tech startup and a multinational dairy group focused on circular production.

With this latest milestone, the two partners have demonstrated not only the technical maturity of the process but also the economic and environmental value of a circular approach. For the global dairy sector, their success offers a glimpse into how biotechnology can be integrated into traditional food systems to create a more sustainable and sovereign future for milk-based nutrition.