Key Takeaways
- Verley introduces FermWhey™, the first functionalized precision fermentation whey protein portfolio, targeting performance, stability, and digestibility.
- The three-product line addresses limitations in both traditional dairy and plant-based proteins, with applications in UHT beverages, sports nutrition, and functional dairy.
- Verley’s patented technology delivers whey proteins with enhanced leucine content and complete amino acid profiles.
- The product line includes FermWhey™ Native, MicroStab, and Gel—each formulated for specific food and beverage applications.
- Backed by nine patents, Verley aims to scale production globally through strategic industry partnerships.
Verley: Addressing Gaps in Dairy and Plant-Based Protein Alternatives
French biotech firm Verley has announced the global launch of FermWhey™, a portfolio of functionalized dairy proteins developed through precision fermentation. This marks a significant step toward overcoming long-standing challenges associated with both traditional dairy and plant-based protein sources.
Conventional dairy proteins are often limited by their instability under heat and acidic conditions. In contrast, many plant-based proteins lack complete amino acid profiles, reducing their nutritional value. Verley’s patented functionalization process targets these challenges by enhancing the processing and nutritional qualities of whey proteins.
The FermWhey™ Protein Lineup
Verley’s FermWhey™ portfolio includes three differentiated products developed for diverse food and beverage applications:
- FermWhey™ Native: A high-purity beta-lactoglobulin (BLG) formulation with a complete amino acid profile. It is positioned for sports nutrition and high-protein foods, with 11% more leucine than native whey protein isolate and 50% more than soy protein.
- FermWhey™ MicroStab: Designed for heat and acid resistance, this variant is suited for ultra-high-temperature (UHT) processed beverages and fresh dairy products. Its microparticulated structure enhances protein stability in challenging processing environments.
- FermWhey™ Gel: Tailored for spoonable products such as yogurts and cheeses, this formulation supports texture and consistency without requiring additional stabilizers.
Market Trends and Consumer Demand
In 2024, consumer demand for protein-rich foods continued to rise, with 71% of U.S. adults seeking to increase protein intake—up from 59% in 2022. Trends like low-carbon diets and the increased use of GLP-1 weight management treatments are fueling interest in functional, high-protein solutions.
Verley’s precision fermentation approach aims to meet this demand by offering nutritionally complete, flavor-neutral ingredients designed to integrate easily into existing food production processes.
Patents, Partnerships, and Global Scaling Strategy of Verley
Verley holds three patent families and nine patents filed to protect its fermentation and functionalization technologies. The company is currently in discussions with global dairy manufacturers and ingredient suppliers to scale up production and commercialization efforts.
“Our goal is to provide protein solutions that are not only highly functional but also compatible with high-performance food systems,” said Stéphane Mac Millan, CEO and Co-founder of Verley. “We believe FermWhey™ represents a new chapter for food formulation and sustainability.”
