French start-up Bon Vivant has conducted a peer-reviewed life cycle analysis (LCA) of its products with Lorie Hamelin, an independent expert from INRAE.

Bon Vivant produces complementary milk proteins via precision fermentation. The LCA is proof of the major ecological interest of dairy proteins derived from precision fermentation. The technology makes it possible to produce dairy proteins with the same taste and nutritional properties, with a considerably reduced impact on our resources.

The life cycle analysis carried out by Bon Vivant demonstrates the environmental efficiency of its manufacturing technique, with:

• 72% reduction in greenhouse gas emissions

• 81% reduction in water consumption

• 99% less arable land used and occupied

Stéphane Mac Millan, co-founder and CEO of Bon Vivant, said: “I am very proud to be unveiling the results of this analysis today, which is a major step forward for Bon Vivant and for the industry as a whole. It was important to me to demonstrate, transparently, that our technology can be useful for the sustainability of the French dairy industry.”

Mac Millan continued: “We are now looking forward to demonstrating that products made with our proteins are of the same quality as those made with traditional milk: I'm convinced that it's the complementary nature of our two methods that will enable us to meet the immense challenges we face”.

The news comes as Bon Vivant closed a €15 million financing round in October last year.

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