Bon Vivant

🌍 Bon Vivant at NutrEvent 2024! 🌱 This Tuesday, Kelly Mulder, our Chief Scientific Officer, will be joining a panel discussion at NutrEvent in Lille to discuss how alternative proteins are playing their part in shaping the future of food. As consumer demand for clean, sustainable, and nutritious proteins continues to grow, the potential for precision fermentation as a game-changer becomes ever clearer. With the rise in demand for sustainable protein sources continues to rise, food manufacturers are navigating new challenges and opportunities in the rapidly evolving food landscape. 🍽️ As consumers grow more mindful of what they consume, how is the industry responding? 💭 Kelly will be contributing her insights on:  ➡️ The growing consumer preference for alternative proteins and how it drives innovation.  ➡️ The challenges and opportunities in product formulations that meet consumer health expectations without compromising quality or taste. ➡️ The challenges of delivering high-quality, healthy, and sustainable protein products, all while taking budget constraints into account. 👥 Joining Kelly on the panel will be leading experts from across the industry: Kees de Graaf, Professor at Wageningen University & Research Heidi Jacobs, PhD, R&D Director, COSUCRA Louise Ribéreau-Gayon, Chief Strategy & Marketing Officer, ACCRO | Alternatives végétales NutrEvent, taking place on October 1st and 2nd, is a premier event in Europe focused on innovation in human and animal nutrition. With over 600 international participants, it’s a must-attend for anyone invested in the future of food. 🧬🍴 Thanks to NutrEvent for providing this platform to exchange ideas and shape the future of the food industry. We’re excited to bring our expertise to the table and contribute to the conversations that will drive the next wave of food innovation. 💡 #AlternativeProteins #FoodInnovation #SustainableNutrition

Bonjour Bruxelles !🇧🇪 Bon Vivant is thrilled to announce that our Head of Marketing & Communication, Thibaut Elijah Lafargue, will be presenting at "Europe’s Biotechnology & Biomanufacturing Future" event, hosted by EuropaBio - the European Association for Bioindustries on October 1st in Brussels. Thibaut will be showcasing Bon Vivant’s innovative work in precision fermentation and how it's shaping the future of sustainable dairy proteins. 🧬🥛 With global demand for proteins on the rise and traditional dairy production facing sustainability challenges, Thibaut will delve into how precision fermentation can act as a complementary solution to conventional dairy farming. This biotech innovation allows us to create high-purity proteins with a fraction of the environmental impact. 🌱💧 As the European Commission launches its ambitious "Building the Future with Nature: Boosting Biotechnology and Biomanufacturing in the EU" initiative, this event comes at a pivotal moment for Europe’s biotech landscape. It will showcase the sector’s potential to revolutionize supply chains, enhance food security, improve healthcare, and support sustainable manufacturing across industries. ⚙️🌍 Thibaut will dive into the importance of biotechnology in ensuring food security and sustainability, and how Bon Vivant's expertise in precision fermentation is playing a crucial role in these advancements. 🌱💡 📅 Event Date: October 1st, 2024 📍 Location: Brussels, Belgium Thank you, EuropaBio - the European Association for Bioindustries, for this great opportunity! We look forward to joining other leaders in biotechnology to build a sustainable and resilient future together. 🚀 #BioTech #Sustainability #EUInnovation 

Bon Vivant is at the forefront of the alternative protein movement, leveraging precision fermentation to create sustainable and innovative food products.🌱 "Precision fermentation has been used and found on the market for decades," says Thibaut Elijah Lafargue, Head of Marketing & Communication in our Marketing feature in the Q3 2024 edition of Protein Production Technology International. By comparing this technology to familiar processes like yeast production, Bon Vivant is helping to demystify and normalize alternative proteins. Addressing consumer concerns about taste, cost, and ethical production is a key challenge for the industry. Bon Vivant is focused on educating consumers about the benefits of their products and building trust through transparency and innovation. As the alternative protein market continues to evolve, Bon Vivant's commitment to sustainability and technological advancement positions them as a leader in this exciting and dynamic field. 📰 Read more from Thibaut and Bon Vivant in the latest edition of Protein Production Technology: https://hubs.ly/Q02QL1pr0 #precisionfermentation #marketing #alternativeprotein #innovation #sustainability

From fat-free to high-protein: A new paradigm? 🍽️💪 We’ve come a long way from the days of “less” — less fat, less sugar, fewer carbs. The conversation has evolved, and now, high-protein diets are taking center stage. Today, it's not just about cutting things out — it's about fueling our bodies smarter and healthier. 💡 Why this shift? Well, protein has emerged as the cornerstone of modern nutrition. Whether it’s fitness enthusiasts looking to build muscle, or those managing weight with trending medications like #Ozempic, the focus is increasingly on optimizing metabolism, muscle growth, and overall health. 🌟 But here’s the thing: the global demand for protein is skyrocketing, both from demographic increase but also from consumers’ diet pattern changes. It’s not just about more protein, it’s about better protein. Consumers are more mindful of the quality and source of their food. 🌿 As much as we want nutritious options, the pressure is also on to make sure they are sustainable. That’s where precision fermentation comes in as a game-changer for the food industry. 🍽️ It takes significantly fewer resources to raise microorganisms in a fermentation tank than to raise livestock on a farm. 🌍 Less water, less land, and fewer greenhouse gas emissions are all part of the equation when it comes to producing these proteins sustainably. By using microorganisms to produce dairy proteins identical to those found in cow’s milk, precision fermentation offers a solution that satisfies both nutritional needs and environmental concerns. These proteins contain a complete amino acid profile — something that plant-based alternatives often lack. 💪 As we witness the food industry adapting to a changing world, precision fermentation is set to play a central role. The rise of high-protein diets and the evolving consumer demand for healthier, more sustainable options signal that we’re entering a new era — one where innovation like precision fermentation is key to feeding the future. 🌱💡 #HighProtein #PrecisionFermentation #FoodTech #Innovation

Must-read ahead! Our CEO, Stéphane Mac Millan, had the privilege to contribute to an insightful study by Bright Green Partners, The 2040 EU Sustainable Dairy Landscape.🥛🇪🇺 BGP is a sustainable food specialized strategy and investment advisory firm that delivers deep understanding with actionable strategies to its corporate and investor clients. The study dives deep into the future of dairy, analyzing market trends, consumer behaviors, and innovative technologies like precision fermentation that are shaping a more sustainable and resilient industry. 📊 Key takeaways include: 🔹 By 2040, Europe could see a 30% shift towards alternative dairy products driven by the need to meet sustainability goals. The growth in the plant-based and fermentation-enabled protein sector will contribute to this rise, supporting a more resilient and efficient dairy industry. 🌍 🔹 The study forecasts that precision fermentation and other biotechnologies could contribute up to 25% of all dairy protein production in the EU, significantly reducing the environmental impact of dairy farming. 📉 🔹 Consumer behavior is also evolving rapidly, with 80% of European consumers showing interest in sustainable food options and products that align with their ethical values. Stéphane highlighted that precision fermentation can complement traditional dairy, stating: “The future of dairy isn’t about replacing conventional farming, but about complementing it with advanced technologies to ensure a sustainable food system.” 🧬 We are proud to be a part of this important conversation that aligns with our mission of driving the environmental transition in the dairy industry. A big thank you to Bright Green Partners for the opportunity to be featured in this forward-looking study! For those interested in the future of dairy, we highly recommend reading the full report for more in-depth analysis and trends, the link is in the comment section. 📖 #Sustainability #DairyIndustry #PrecisionFermentation

C'est déjà la rentrée et on commence fort chez Bon Vivant avec le passage de Hélène BRIAND, notre cofondatrice et CTO, à la BFM Académie de BFM Business ! 🚀 Depuis maintenant 17 saisons, BFM Académie est la première compétition de start-ups à la télévision. L’émission permet de mettre en avant des entrepreneurs innovants pour présenter leurs projets. Une superbe occasion de renforcer la visibilité de technologies comme la fermentation de précision. 📺 Lors de la finale régionale Auvergne-Rhône-Alpes, Hélène a présenté en 40 secondes notre mission et nos solutions pour l'industrie laitière. 💡 ✨ Bon Vivant en quelques mots ✨ Une transition environnementale nécessaire : Grâce à la fermentation de précision, nous réduisons considérablement l'impact environnemental de la production de protéines laitières. 🌍 Complémentarité avec l’élevage conventionnel : Nous croyons en une approche complémentaire à l’élevage traditionnel pour répondre aux défis du futur. Nos protéines permettent de réduire l’impact environnemental tout en préservant les savoir-faire traditionnels et en respectant la souveraineté alimentaire. Innover pour nourrir les générations futures : Avec la demande croissante en protéines dans le monde, notre technologie permet d’apporter une réponse durable et innovante aux besoins alimentaires tout en préservant les ressources de la planète. Un grand merci à BFM Académie et BFM Business pour cette superbe opportunité de mettre en lumière notre travail et l’impact positif de nos technologies ! 🙏 #Innovation #BFMAcadémie

Discover how French biotech startups are paving the way in global innovation in the latest comprehensive review by Antonio L. Escárzaga. From groundbreaking AI models in pathology by Bioptimus to sustainable dairy products by Bon Vivant, learn about the enterprises propelling France to the forefront of life sciences. Explore the full story and the groundbreaking solutions these companies are bringing to diverse sectors. https://lnkd.in/dn9hJNYV #lifesciences

Congratulations to Bon Vivant for being nominated for the Start-Up of the Year Award with EY! This recognition highlights the innovative efforts in democratizing dairy products without the need for animals, significantly reducing the ecological footprint, using precision fermentation to create sustainable, high-quality milk proteins. We are proud to support their journey and look forward to their continued impact on the food industry.

🔬 La fermentation de précision : comment ça marche, et pour quels usages ? 🌱 Un nouvel extrait de l'interview de notre co-fondatrice et CTO, Hélène BRIAND, dans le podcast Tomorrow Now animé par Basile Agay. Dans cet épisode, Hélène rappelle les 4 étapes essentielles de notre technologie de fermentation de précision : Modification de la souche : Nous modifions notre souche (levure ou bactérie) en l'associant à de l'ADN de protéine de lait de vache. 🧬 Fermentation : Nous faisons fermenter la souche dans une cuve de fermentation, en la nourrissant de sucre, ce qui permet de produire des protéines de lait de vache. 🍶 Purification : Les protéines sont récoltées et purifiées, puis séchées pour obtenir une poudre blanche contenant plus de 80% de protéines. 🌿 Utilisation par les industriels : Cette poudre est ensuite utilisée par les industriels de l'agroalimentaire pour produire des produits laitiers. 🏭 Deux options s'offrent aux industriels : Enrichir des produits laitiers conventionnels : Augmenter la teneur en protéines sans compromettre le goût ou la texture, avec un impact réduit sur l'environnement. Cela permet de réduire l'éco-score global des produits. 🌍 Améliorer des produits végétaux : Utiliser notre poudre de protéines pour améliorer le goût et la texture des produits végétaux, comme les yaourts fermes, ce qui est actuellement difficile à réaliser avec des ingrédients végétaux seuls. 🥛 Pour en apprendre davantage sur la fermentation de précision et l'aventure Bon Vivant, écoutez l'épisode complet disponible sur toutes les plateformes de podcast. 🎧 #AlimentationDurable #FermentationDePrécision #Innovation #BonVivant #TomorrowNowPodcast #SoutienAuClimat

🎙️ La fermentation : une technologie nouvelle ? 🎙️ Nous sommes ravis de vous annoncer que notre co-fondatrice et CTO, Hélène BRIAND, a été interviewée dans le podcast Tomorrow Now animé par Basile Agay, co-fondateur de Teampact.ventures. Le podcast sera disponible mardi 16 juillet. Hélène y a discuté de l'importance de la fermentation de précision face aux enjeux croissants de la population mondiale et de la crise environnemental.🌍 👉 Pourquoi la fermentation de précision est-elle une solution durable ? La fermentation de précision permet de répondre à l'enjeu crucial de nourrir la population de manière durable. 🌱 Déjà utilisée massivement dans l'industrie agro-alimentaire pour produire de la bière 🍺, du vin 🍷, et des aliments fermentés comme le tempeh et le kimchi 🥬, la fermentation offre des bénéfices nutritifs et une meilleure conservation des aliments. En Europe, Louis Pasteur a grandement contribué à la compréhension des mécanismes de la fermentation au siècle dernier. Plus récemment, l'industrie pharmaceutique a adopté la fermentation de précision pour produire de l'insuline 💉, une avancée majeure pour les diabétiques, évitant ainsi les problèmes sanitaires liés à la production d'insuline à partir de porc. Nous pouvons aussi citer la vanilline, ou encore la présure pour produire le fromage, aussi produites par fermentation de précision depuis des dizaines d’années. La fermentation est une technique maîtrisée depuis des siècles, et la fermentation de précision est connue depuis des décennies. Chez Bon Vivant, nous utilisons cette technologie pour une application nouvelle : la production de protéines de lait durables, permettant de répondre à un déficit grandissant. 🥛💡 Ne manquez pas mardi cet épisode fascinant du podcast "Tomorrow Now" pour découvrir comment la fermentation de précision est une solution vers une notre alimentation plus durable. 🎧 #FoodTech #Innovation #Podcast