Bon Vivant, a French producer of milk proteins through precision fermentation, has conducted what it claims to be the first peer-reviewed life cycle analysis in Europe for its precision fermentation products.
Conducted by Lorie Hamelin, an independent expert from INRAE, the objective of the LCA was to determine the environmental impact of the milk proteins produced by Bon Vivant in comparison to conventional milk proteins.
“We are now looking forward to demonstrating that products made with our proteins are of the same quality as products made with conventional milk”
The company, which raised €15 million last October for its whey and casein proteins with plans to launch on the US market by 2025, previously conducted what it claimed to be the first European life cycle analysis of milk proteins produced by precision fermentation.
This latest version, which has been scientifically verified by experts in their field, is framed as another important step for the credibility of the precision fermentation sector and is intended to underline Bon Vivant’s commitment to transparency and sustainability, according to the company.
The life cycle analysis, according to Bon Vivant, is proof of the significant, positive environmental impact of milk proteins obtained from precision fermentation as a supplement to conventional milk proteins.
“It was important for me to show transparently that our technology can be useful for the sustainability of the French dairy industry”
The analysis carried out by Bon Vivant shows, among other things, an increased environmental efficiency of its production technology, with a 72% reduction in greenhouse gas emissions, an 81% reduction in water consumption and 99% less used and occupied farmland.
Dairy milk production declining
According to the company, these results are promising for the development of a sector that complements the conventional dairy sector and helps to combat climate change and secure France’s food and technological sovereignty. Milk production in France and Europe is on a downward trend and demand for animal protein is rising sharply worldwide.
Stéphane Mac Millan, co-founder and CEO of Bon Vivant, says of the findings: “I am very proud to present the results of this analysis today, which is a major step forward for Bon Vivant and for the industry as a whole. It was important for me to show transparently that our technology can be useful for the sustainability of the French dairy industry.
“We are now looking forward to demonstrating that products made with our proteins are of the same quality as products made with conventional milk: I am convinced that it is the complementarity of our two methods that will allow us to overcome the immense challenges we are facing.”
Further information: bonvivant-food.com
