A technological breakthrough
Precision fermentation is…
Ancestral expertise, sustainable technology.
Brewing beer, baking bread—fermentation has been integral to our lives for centuries. At Standing Ovation, we are expanding its possibilities. In a meticulously controlled environment, we harness the potential of yeast, bacteria, algae, and fungi to produce precision compounds. A natural science, enhanced by innovation.
Microorganisms:
our natural partners
Through our precision fermentation processes, we produce high-value proteins that blend innovation, sustainability, and performance—without the need for animals.
At the intersection of microbiology and engineering, precision fermentation is a state-of-the-art technology that facilitates the production of various organic molecules (proteins, enzymes, flavors, vitamins, pigments) within a fermenter, utilizing a diverse range of microbial species (yeasts, bacteria, algae, fungi). This breakthrough technology is revolutionizing the way we produce life.
Our technology
Our expertise
Revolutionizing protein science
Our technology
Precision fermentation: ancestral expertise, modern and sustainable technology.
At Standing Ovation, we are reinventing dairy proteins. Through a patented precision fermentation process, we produce caseins identical to those found in milk, without any reliance on animals.
Once purified through an exclusive process, these caseins are combined with plant-based or mineral ingredients to create dairy alternatives that are free from lactose and livestock, yet retain all the essential qualities: taste, texture, and nutrition. With these innovative caseins, it is possible to produce cheeses, yogurts, ice creams, and even milk-based beverages, without compromising on quality.
However, casein represents just one of the many potential applications. Our technology extends beyond dairy proteins, opening the door to new fermentation proteins for various industrial uses.
An innovative process, custom proteins
01
Resource
It all begins with a simple resource: sugar, derived from agricultural by-products or food industry effluents. Through our unique fermentation processes, these sugars are converted into proteins with advanced functionalities. A patented innovation that pushes the boundaries of what is possible.
02
Fermentation
The next crucial step is fermentation. Much like the process used in wine or beer production, it relies on valuable ferments. These tiny living factories are capable of converting sugars into proteins with remarkable precision and efficiency.
03
Purification of target proteins
The purification processes developed by Standing Ovation guarantee the highest purity of the produced proteins, ensuring impeccable sterility and the complete absence of traces of antibiotics, lactose, GMOs, and other contaminants.
04
Proteins
Standing Ovation has developed a variety of proteins to meet the growing demands of consumers. The first protein we produce is casein, the primary protein found in milk. Casein imparts taste and functionality to dairy products (such as the stretch of cheese, the creaminess of yogurt, and the frothiness in coffee for Baristas). This is the type of protein that industries are actively seeking—and that consumers equally appreciate!
05
Applications
One protein, a thousand possibilities. Our casein is adaptable to all dairy applications, delivering the texture, taste, and functional properties expected. This versatility opens the door to a new generation of products.
A lab in the
heart of Paris.
heart of Paris.
Situated in the Paris region, Standing Ovation’s laboratories are the core of our innovation. Here, our teams develop, test, and refine our solutions using state-of-the-art technologies.
Committed to the food of tomorrow.
We have developed a process that addresses the sustainability and food sovereignty challenges facing the industry.
Committed to the food of tomorrow
Why this ambition? To offer both industry and consumers a sustainable and sovereign solution to the major challenges of our time, pushing the boundaries of technology.
Our In-house Technology
Our Patent
Our technology, protected by numerous patents, ensures safe and controlled processes. We produce ingredients identical to those of animal origin, but without contaminants and fully traceable, guaranteeing optimal food safety. Our expertise spans the entire value chain: from the selection of the substrate that fuels fermentation, to the ferment that produces casein, and finally to the purification process that delivers a ready-to-use product for industrial applications.
Frequently Asked Question
What are the properties of casein for the agri-food market?
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.