Amid rising protein demand, food formulators face limitations with conventional protein sources. Plant proteins can present sensory and technical challenges, while whey protein isolate (WPI) is in short supply and increasing in price. Verley addresses this by offering beta-lactoglobulin (BLG), a dairy protein produced through precision fermentation. BLG allows for significant protein inclusion in products like beverages and yogurts without compromising taste or texture, offering benefits such as enhanced solubility, heat stability, and gelling properties. Verley is currently scaling its production and securing regulatory approvals, having received a GRAS ‘no questions’ letter from the FDA and preparing submissions for other regions. BLG is positioned as a complementary, high-performance protein that can open new product possibilities and offers superior benefits for muscle recovery compared to WPI.
Source: Precision fermentation startup Verley raises $38m Series A