French precision fermentation company Bon Vivant has announced that its recombinant Beta-Lactoglobulin (BLG) whey protein has achieved self-determined Generally Recognized as Safe (GRAS) status. The company has notified the U.S. Food and Drug Administration (FDA) of this conclusion and is now prepared to commercialize the product in the U.S. market. The FDA’s “No Questions” letter, expected in 2025, is anticipated to provide further assurance to partners and consumers.
The company’s recombinant BLG, designed for hybrid and animal-free dairy products, is the first of its kind to be available in two forms. This innovation provides manufacturers with options for tailored functional properties while retaining the nutritional profile of traditional dairy proteins. Applications for this ingredient include yogurts, cream cheeses, ice creams, and other products that benefit from its functional and nutritional characteristics.
Bon Vivant’s announcement follows a year in which the company secured three commercial partnerships in diverse markets and began discussions with additional collaborators. Its approach underscores its strategy to position itself as a leader in the growing precision fermentation sector, where the development of animal-free proteins is seen as a pathway to sustainable food production.
The environmental advantages of Bon Vivant’s recombinant BLG have been documented in a peer-reviewed Life Cycle Assessment (LCA). The study revealed that producing the protein via precision fermentation results in a 72% reduction in greenhouse gas emissions, an 81% reduction in water use, and a 99% decrease in arable land requirements compared to conventional dairy production. These findings align with broader efforts within the food industry to address the challenges posed by resource scarcity and population growth.
Bon Vivant is entering a competitive market that includes companies such as California’s Perfect Day, Israel’s Remilk and Imagindairy, and Denmark’s 21st.Bio, all of which are producing recombinant BLG proteins cleared for sale in the U.S. While these companies also emphasize the sustainability and functionality of their products, Bon Vivant distinguishes itself through the dual-format availability of its protein and its emphasis on tailored applications for food manufacturers.
The company, which operates as a business-to-business supplier, views the self-affirmed GRAS status as a crucial step toward scaling its operations in the U.S. and meeting demand for functional, high-performance dairy proteins. Its CEO and co-founder, Stéphane Mac Millan, emphasized the importance of aligning with U.S. regulatory requirements and addressing consumer expectations for sustainable and safe food products.
Precision fermentation is gaining traction as a viable alternative to traditional agricultural methods, offering significant reductions in environmental impact while providing the same functional and nutritional benefits. Bon Vivant’s entry into the U.S. market reflects the growing interest in these technologies as part of a broader shift in global food production.
The company’s progress is supported by significant investment and research, with its recombinant BLG positioned as a key product in the precision fermentation sector. By complementing traditional dairy farming, Bon Vivant and similar companies aim to create a more resilient and sustainable food system that meets the needs of an expanding global population.
Bon Vivant’s announcement marks a critical milestone in its commercialization strategy and signals its readiness to play a significant role in the evolution of the dairy industry. With further regulatory milestones expected, the company is preparing to expand its impact in the U.S. and beyond.
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