Bon Vivant, a company specialising in precision fermentation technology, has announced that its recombinant Beta-Lactoglobulin (BLG) whey protein has achieved self-affirmed Generally Recognized as Safe (GRAS) status.

The company has also notified the FDA of this conclusion, enabling it to move forward with commercialisation efforts in the US.

Bon Vivant claims to be the first precision fermentation entity to introduce recombinant BLG in two distinct forms, each designed to provide enhanced techno-functional properties while retaining the nutritional benefits associated with traditional dairy proteins.

The self-affirmed GRAS status is seen as a significant milestone for the company, reinforcing its commitment to safety and innovation in the food sector.

Stéphane Mac Millan, CEO and co-founder of Bon Vivant, said: “Securing the self-affirmed GRAS status is a testament to our commitment to safety, quality and innovation".

"Notifying the FDA of this GRAS conclusion not only reinforces our engagement with US regulatory authorities but also positions Bon Vivant to meet the growing demand for sustainable, functional, high-performance dairy proteins.”

With the GRAS designation, Bon Vivant is now positioned to commercialise its recombinant BLG in the US market, pending a 'No Questions Letter' from the FDA, which is anticipated later in 2025.

The company emphasises sustainability as a core principle of its operations. Bon Vivant's precision fermentation technology reportedly produces high-quality dairy proteins with a significantly reduced environmental impact. A peer-reviewed life cycle assessment indicates that the company’s process achieves a:

• 72% reduction in greenhouse gas emissions

• 81% reduction in water consumption

• 99% reduction in arable land use compared to conventional dairy production.

By offering an alternative to traditional dairy farming, Bon Vivant aims to address critical challenges related to population growth and resource constraints, contributing to a more sustainable food system.

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