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Standing Ovation and Bel scale up casein production from dairy co-products

Foodtech company Standing Ovation has partnered with cheese specialist Bel Group to manufacture dairy serums for industrial-scale casein production via precision fermentation.

Using Standing Ovation’s patented process at scale will enable Bel Group, which makes leading brands including The Laughing Cow and Babybel, to turn significant volumes of acid whey – a dairy co-product – into high-quality caseins.

Together, the companies hope to identify a scalable process to launch novel, market-ready dairy offerings to support a circular, sustainable, and sovereign production model.

“This world first demonstrates that it is possible to profoundly transform our industry by generating significant nutritional, economic, and environmental value,” said Yvan Chardonnens, CEO of Standing Ovation.

Biotech gives dairy co-products a second life

According to McKinsey 2025 data that hails a “biotech revolution for food”, the potential market for fermented protein products is expected to reach between $100 billion (€86 billion) and $150 billion (€129 billion) by 2050.

Precision fermentation offers a novel way for manufacturers to use individual proteins like milk to produce specialised textures, tastes, and nutritional benefits. However, new business models are needed if the food sector is to maximise this opportunity.

Bel has developed expertise in valorising protein-rich sweet whey. Whey is a natural co-product of conventional cheesemaking. The liquid byproduct contains residual proteins, known as whey proteins, that are recognised for their exceptional nutritional and functional qualities.

After the recovery process stage, the whey is concentrated and dried, then transformed into functional ingredients.

The brand, which sits in the healthy dairy and plant-based snacks segment, then markets these ingredients for a wide range of food industry applications.

Standing Ovation’s patented process, on the other hand, transforms acid whey, a lower-protein by-product from cheese production, into high-value caseins. The company already has the capacity to valorise over 1,000 tons of acid whey per year, and could increase this tenfold by expanding its production capabilities.

Through the partnership, Bel plans to integrate these novel caseins into its traditional dairy cheeses and plant-based alternatives, complementing its existing raw materials.

Changing up cheesemaking for a circular economy

“The partnership between Bel and Standing Ovation is built on a sustainable and responsible approach to dairy production, focusing on waste reduction, production flow optimisation, and a strengthened commitment to sustainability and resource efficiency,” a spokesperson for Bel Group told Ingredients Network.

By valorising co-products from cheese production, Standing Ovation’s process reduces waste and bolsters food sovereignty by utilising available national resources. Along with using various carbon sources, such as lactose, lactic acid, and acetic acid, the approach fosters the development of a circular economy in rural areas and among dairy producers.

The duo’s waste reduction technique centres on transforming dairy byproducts into a strategic resource. They also focus on optimising production flows by integrating serums into its recovery circuit and closed-loop system. Adopting this technology, they strive to reduce their carbon footprint and improve resource efficiency.

By pursuing industrial-scale casein production, the companies aims to take a significant step forward in utilising a circular production model for the dairy sector and contribute to decarbonisation. Bel commits to achieving zero destruction of edible products and 100% valorisation of food waste when destruction is unavoidable.

Standing Ovation has been certified to ISO 14040/14044, which relates to environmental management and life-cycle assessments. By creating plant-based output, the company has achieved 74% reductions in carbon dioxide (CO₂) emissions, 99% reductions in land use, and 68% reductions in water consumption compared to animal-derived caseins.

The partnership aims to reduce the environmental impact of its traditional products by lowering their carbon footprint and water consumption, while preserving their nutritional and taste qualities.

Currently, Standing Ovation is actively seeking the regulatory approvals required for the commercialisation of its proteins.