Frequently Asked Questions

Fermentation is a highly mastered process in which compounds of interest are produced by the fermentation of micro-organisms (such as yeast, bacteria, algae or fungi) in a confined environment. Fermentation has been used for millennia to produce beer or bread.

Precision fermentation uses improved ferments to produce identical compounds (proteins, vitamins, lipids, etc.) from the animal world, thus avoiding the need for animal breeding.

It is already used to produce rennet, amino acids and vitamins, various trace elements from milk, and beta lactoglobulin from whey.

Casein is a major dairy protein used in a variety of food and industrial products.

It is what enables milk to curdle, foam and so on. It is this protein that industrialists use to transform milk into dairy products. 80% of milk proteins are casein. Casein can also be used in industries other than agri-food: the Pet Food industry, the dietary supplements industry, cosmetics and health.

Our process may be technological, but it’s natural and controlled.

We use ferments, such as yeast, fungi or bacteria, which are naturally present in many traditional food processes, such as the production of bread, beer, wine and cheese.

This process has been well established and safely used in the food industry for decades. Our approach is part of a well-established fermentation tradition.

Precision fermentation uses less land, water and energy than traditional production methods, reducing the carbon footprint and overall environmental impact. No antibiotics are used.

Products from precision fermentation can be designed to have specific nutritional profiles, and thus better meet consumers’ dietary and health needs.

By precisely controlling production conditions, this technology reduces the risk of contamination and enables full traceability of ingredients, thus improving food safety.

Finally, the ability to produce ingredients with taste and functional qualities equivalent to traditional ingredients (taste, texture) without compromising on quality is a major asset in terms of consumer acceptance.

We produce casein without using animals, thanks to a biotechnological process called precision fermentation.

The idea is not to create a substitute product, but the same product (cheese, yogurt, milk) with less environmental impact.

Our casein has the same properties and qualities as the casein produced by animals… but without any negative impact. It is therefore equivalent, faithful to what is produced by the animal, but improved. Equivalent but more advanced. With perfected benefits: high-performance functionalities, an optimizable biological profile, a very high quality protein that is largely carbon-free.

For the agri-food market, Standing Ovation is not intended to replace milk in its noblest use, but we produce casein with a reduced environmental impact.

Standing Ovation is a French ProteinCompany. Our mission is to provide manufacturers the proteins they are already used to using, without the drawbacks.

We produce exactly the same protein as that produced by the animal (it has the same structure, the same amino acid sequence, the same ability to curdle, etc.) and manufacturers can use our protein in place of the animal protein to integrate it into their processes.

Our protein can also be added to mammalian milk to produce improved “hybrid” products. This approach makes it possible to obtain the same traditional product but with a reduced environmental footprint. Our casein can also improve the recipe of vegan products without denaturing the “animal free” character, but providing the taste and functionality of an animal-based dairy product.

We have thousands of years of experience behind us. Our casein is biologically identical to that produced by the animal, so you’ve already consumed it!

Our casein, produced by precision fermentation, is biologically identical to the protein that comes out of the cow’s udder, but contains no lactose. So it’s not a solution for those allergic to milk proteins, but good news for those intolerant to lactose, the sugar produced by milk.

Casein is the key protein in milk. It provides the functionalities sought by manufacturers and consumers alike: the texture of yoghurt, the stringiness and creaminess of cheese, the foaminess of milk or ice cream, the taste of dairy products…

Casein also provides the calcium needed at every stage of life.

We work closely with dairy manufacturers and cooperatives who need solutions like Advanced Casein® to build the greener food of tomorrow. We are therefore a complementary solution to the dairy industry.

But we are also a company with a very strong R&D DNA, and our vocation is to develop new applications and new uses for our fermentative casein alongside industry leaders in sectors as diverse as food supplements, PetFood, Health and Cosmetics.

The mastery of our technological process and our capacity to produce in industrial quantities give us enormous scope for developing tailor-made products with a wide variety of companies.

Today, we are targeting a number of other industrial sectors, such as food supplements and PetFood. In the future, we intend to supply decarbonated alternative proteins to other industries such as healthcare and cosmetics.