We like good dairy products but not their impact on our health, our animals and our planet.
What is a bon vivant?
A bon vivant is someone in a jovial mood, who likes to enjoy life and especially the pleasures of the table. Generally, without compromise, without concessions. We want to continue to enjoy our delicious dairy products, while being respectful of animals and the planet.
Why develop complementary solutions to our current way of food production?
The Food and Agriculture Organization of the United Nations estimates that by 2050 the global demand for animal protein will increase by 50 to 100%. However, our current agricultural production system causes climatic disturbances (increase in the volume of greenhouse gases, overexploitation of agricultural land which leads to long-term impoverishment, overuse of the volume of water necessary for production) that we we can no longer ignore. Thanks to precision fermentation, it is now possible to produce milk proteins, which we then use to bring you real and delicious dairy products, without the need for animals or agricultural land. Bon Vivant's mission is to initiate an agricultural revolution to offer you complementary solutions for sustainable and responsible nutrition.
Where does precision fermentation come from?
This method is a process that we have been using for centuries, and whose scientific understanding was made possible in the 19th century by the French researcher Louis Pasteur. Today, Bon Vivant honors this heritage and develops yeasts that produce milk proteins. Thanks to our yeasts, we produce milk proteins identical to those produced by cows.
What is precision fermentation?
The principle is to use yeasts as the wine or beer industries do with the aim this time of producing proteins. Bon Vivant programs these yeasts to produce milk proteins, then cultivates them in a vegetable culture medium so that they ferment. Then, Bon Vivant filters this culture medium in order to separate the yeast from the proteins. We thus obtain a pure milk protein, 100% identical to those produced by the cow but without lactose, without cholesterol, without antibiotics and with a much lower environmental impact.