Bon Vivant is the first French foodtech start-up that combines European innovation and know-how; Abolis is a leading industrial biotechnology company in Europe.
Together, they are revolutionizing our production methods to offer animal-free dairy products, developed from milk proteins resulting from fermentation. Bon Vivant chose Abolis Technologies, a reference in industrial biotechnologies, to develop its mode of production of sustainable and quality milk proteins. As part of this collaboration, the two companies born in France will pool their expertise to mass produce these milk proteins and offer them to manufacturers in the sector. After a first fundraising of 4 million eurosBon Vivant is entering a new stage, key to its development on the European market with the formalization of this partnership.
Helen Briandco-founder and Director of Innovation and Production Development at Well living declared: “Our partnership was born from the desire to offer, on a large scale, healthy dairy products, with organoleptic and nutritional qualities identical to those derived from animals and accessible, the development of which must be respectful of the environment. We are happy to join forces to meet a global need: to feed a growing population, while producing in a sustainable and more ecological way. Abolis’ highly specialized expertise will enable us to realize our common ambitions. “For his part, Valerie Brunel, Managing Director of Abolis Biotechnologies explains: “Enriching and diversifying the range of protein sources while limiting our ecological impact is a major challenge for the future of humanity. Like our commitment to major industrial groups to offer them new production solutions compatible with their ecological transition objectives, we want to help meet this new challenge. We are more than ever committed to our partner to develop these new protein sources and rely on its expertise to make healthy, accessible products that reflect our culinary culture.”
Abolis Technologies offers Bon Vivant its platform and expertise in precision fermentation to produce milk proteins.
In 7 years, the number of entertainments in foodtech start-ups has multiplied by 55. As a French start-up, Bon Vivant wants to impose its alternative production model with the ambition of offering products that taste and texture, faithful to a European gastronomic culture based on know-how and tradition. Looking for very specific expertise and a dedicated platform to develop its new method of producing milk-based proteins. Bon Vivant turned to Abolis Biotechnologie, which embodied the ideal partner. A benchmark in a booming industrial biotechnology market, the company already enjoys the trust of prestigious customers, including some major groups that are world leaders in their field.
A sustainable response to the food and ecological crisis to revolutionize the dairy products market.
Created by Stéphane Mac Millan and Hélène Briand, Bon Vivant is positioning itself on the European foodtech market to offer an alternative method of producing dairy products, in a context of global food and ecological crisis. By 2050, the demand for animal protein will increase by 50% to 100%. However, producing these protein sources represents a significant ecological cost that depletes our natural resources and endangers animal welfare. Through this collaboration, the two French companies are developing a production process that relies on precision fermentation, and thus drastically reduces the space and inputs needed to produce dairy products that are identical in taste, texture and intake. nutritional benefits to traditional dairy products.
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