Standing Ovation Secures €3M for Non-Animal Casein Industrialization
Standing Ovation, a Paris-based food technology company, has secured €3 million in funding to propel the industrialization phase of its revolutionary non-animal casein production. The funding includes a €2 million grant from the French government’s agri-food resilience program. Along with a €1 million Green Invest EU Investment Loan from Bpifrance.
Standing Ovation is at the forefront of the food transition, focusing on sustainable and circular industrial development. The company’s mission is to support agri-food manufacturers in adopting more sustainable practices. This innovative approach addresses the challenges of food sovereignty and contributes to reducing the environmental impact of the dairy ingredient industry.
The €3 million funding will primarily support Standing Ovation’s “CASPEX” project. The project aims to develop a purification line for proteins (caseins) obtained through precision fermentation. This pivotal step will enable the first industrial-scale production of high-nutritional-value ingredients for dairy products. The support from the French government aligns with the objectives of the France 2030 plan.
Romain Chayot, President and Co-founder of Standing Ovation, expressed,
“Our innovative approach contributes to the food transition while reducing the environmental impact of the dairy ingredient industry. The strong support from Bpifrance helps us lead the industrial deployment of our unique process, a crucial step before the upcoming commercialization of our ingredients.”
In 2022, Standing Ovation partnered with Bel Group, known for Babybel cheese, to enhance plant-based and non-animal cheese alternatives. The collaboration aims to increase protein content in dairy alternatives, with products expected to debut in 2024, pending regulatory approvals.
With an infusion of an additional €3 million in funding, Standing Ovation aims to expedite the industrialization of non-animal casein production. This strategic support places precision fermentation at the forefront of sustainable protein production.
