Verley unveils precision fermented whey proteins for sustainable next-gen nutrition
French biotech company Verley unveils its portfolio of functionalized precision fermentation dairy proteins designed to address the limitations of both traditional and plant-based alternatives. The company says its innovative technology enhances protein stability, digestibility, and processing performance while maintaining a strong emphasis on sustainability.
Verley states that traditional dairy proteins tend to break down under heat and acidic conditions, restricting their application in nutrient-rich formulations. At the same time, it says that plant-based proteins often fall short in essential amino acids, resulting in incomplete nutritional profiles.
The company says its patented technology solution for recombinant whey produces stable, versatile proteins with complete amino acid profiles that are ideal for high-performance formulations like ultra-high temperature (UHT) beverages, sports nutrition, and functional dairy products.
“We are the first company to apply patented functionalization technologies (MicroFactor and GelFactor) to precision fermentation dairy proteins,” Stéphane Mac Millan, the CEO and co-founder of Verley, tells Nutrition Insight.
“This gives our proteins enhanced properties — such as heat and acid stability, cold gelling, and improved solubility — unlocking food applications that were previously out of reach for both traditional dairy and other alt-dairy proteins. In short, we’re not just producing dairy proteins more sustainably — we’re making them more functional, more versatile, and more compatible with modern food formulations.”
Functionalized whey proteins
Verley says its FermWhey product line introduces three specialized functionalized whey proteins designed to enhance performance in a variety of food applications. The innovations address long-standing challenges in the industry, offering improved stability, digestibility, and functionality for manufacturers seeking high-quality protein solutions.
Hélène Briand, co-founder and chief technology officer at Verley, and Stéphane Mac Millan, the company’s CEO and co-founder.FermWhey Native provides a high-purity beta-lactoglobulin with an optimized amino acid profile, making it ideal for sports nutrition and muscle recovery. FermWhey MicroStab, features a microparticulated structure, resists heat and acidic conditions, and ensures stability in UHT beverages and fresh dairy products.
Meanwhile, FermWhey Gel’s advanced gelling properties enable premium texture and stability in spoonable dairy and cheese products without additional stabilizers.
“Verley goes beyond simply replicating cow’s milk proteins through precision fermentation,” Millan attests.
“While many companies focus on mimicking native dairy proteins, our approach is twofold — we produce whey proteins through precision fermentation, delivering a protein that is identical to the one found in cow’s milk, but made without animals and with a fraction of the environmental impact.”
Meeting nutrition demands
Verley states its precision fermentation dairy proteins address the growing consumer demand for nutrient-dense foods as 71% of US adults increased their protein intake in 2024. The popularity of low-carbon diets and GLP-1 treatments has also intensified interest in sustainable, functional food solutions.
The company underscores that its FermWhey proteins deliver “complete nutrition,” mirroring the proteins found in cow’s milk while being rich in essential amino acids. They also contain 11% more leucine than native whey isolates and 50% more than soy protein, and support muscle synthesis, satiety, and metabolic health.
Additionally, the proteins are lactose- and cholesterol-free and offer a superior digestibility, achieving a perfect Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 1.
“Unlike many plant-based proteins, our production is independent from agricultural yield and doesn’t require deforestation or intensive water use while delivering a superior nutritional profile,” explains Hélène Briand, co-founder and chief technology officer of Verley.
Overcoming industry challenges
According to Mac Millan, FermWhey ingredients tackle persistent challenges in high-protein product development. He notes that FermWhey MicroStab remains stable in UHT processing and fermentation, even at high protein levels — overcoming the heat and acid instability that limits traditional dairy proteins in demanding applications.
In addition to stability, he adds that FermWhey strengthens product texture and formulation flexibility. It prevents protein aggregation and excessive viscosity while maintaining smooth and creamy textures in low-fat and high-protein formulations.
Meanwhile, FermWhey Gel provides natural gelling properties, eliminating the need for additives like gums or carrageenan and allows manufacturers to achieve both functionality and clean-label standards.
The company says plans to scale-up production and boost its global outreach by 2026 (Image Credit: Verley).
“These functionalities are especially valuable in UHT drinks, high-protein yogurts, cheese alternatives, and clinical nutrition,” Mac Millan reveals.
Future focuses
Verley stresses that the company holds three patent families and nine filed patents. Through strategic partnerships, the company looks to expand globally, while prioritizing sustainable production scaling to drive innovation of high-performance, environmentally conscious food solutions.
Briand highlights that Verley is actively scaling production and strengthening partnerships with food manufacturers. Upcoming milestones include securing regulatory approvals, expanding industrial-scale production, and enhancing global market reach.
“We’ve secured self-affirmed GRAS status in the US, and we are pursuing Novel Food approval in Europe,” she says. “We are expanding production capabilities to ensure commercial readiness by 2026.”
“We’re growing our presence across Europe and North America to support innovation teams looking to create high-protein, sustainable products,” Briand concludes.
