Verley, a French biotech company specializing in sustainable food solutions, launched a portfolio of functionalized precision fermentation dairy proteins, designed to overcome the limitations of both traditional and plant-based alternatives.

According to Verley, it produces dairy proteins that combine high nutritional value with superior taste, texture, and an emphasis on sustainability.

“We are entering a new era of food innovation,” said Stéphane Mac Millan, CEO and co-founder of Verley. “Precision fermentation has proven its potential, but its true impact lies in functionality. Our patented functionalization technologies allow us to develop proteins with 11% more leucine — which is key for muscle maintenance and overall health — than native WPI, and 50% more than soy alternatives.”

Verley’s FermWhey range includes three functionalized whey proteins designed to meet the diverse needs of the food industry:

FermWhey Native delivers a high-purity beta-lactoglobulin (BLG) with an optimized amino acid profile, making it essential for sports nutrition and nutrient-dense foods due to its proven muscle recovery support. 

FermWhey MicroStab features a microparticulated structure that ensures heat and acid resistance, making it suitable for UHT beverages and fresh dairy products. This is given that traditional milk ingredients do not tolerate severe heat treatments such as ultra-high pasteurization, as this can cause damage to heat-sensitive amino acids and reduce dairy’s nutritional value. 

FermWhey Gel is designed with advanced gelling properties, allowing manufacturers to create spoonable dairy and cheese products with improved texture and stability, eliminating the need for additional stabilizers.