Bon Vivant, a food technology company specializing in precision fermentation, has announced that its recombinant Beta-Lactoglobulin (BLG) whey protein has achieved self-affirmed Generally Recognized as Safe (GRAS) status in the United States. This milestone is a significant step in the company’s expansion into the U.S. market.
“Commercially speaking, we already signed three collaboration contracts in various markets, including the US and are now working on more for 2025," said Stéphane Mac Millan, CEO and Co-founder of Bon Vivant.
Bon Vivant's functional whey protein is designed for hybrid and animal-free dairy products. The company claims to be the first in its field to offer BLG in two distinct forms, enabling customized functionality while preserving the nutritional characteristics of conventional dairy proteins.
According to Mac Millan, the protein can help the dairy industry “improve their environmental impact without compromising on taste.”
The environmental benefits of Bon Vivant’s technology are substantial. A peer-reviewed Life Cycle Assessment (LCA) conducted by the company found that its production process reduces greenhouse gas emissions by 72%, water consumption by 81%, and arable land use by 99% compared to conventional dairy.
Bon Vivant is now preparing for commercialization while awaiting a “No Questions Letter” from the FDA, expected by the end of 2025.
“Notifying the FDA of this GRAS conclusion not only reinforces our engagement with US regulatory authorities but also positions Bon Vivant to meet the growing demand for sustainable, functional, high-performance dairy proteins," said Mac Millan.
Image Credit: Bon Vivant/Cultivated-X
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