Global dairy giant Bel Group is betting on precision fermentation as the next big leap in dairy protein innovation. The company has partnered with French start-up Standing Ovation to develop key milk proteins—such as casein—through microbial fermentation rather than relying entirely on animal milk. The move, Bel says, is part of its broader goal to make dairy protein production more sustainable, resilient, and future-ready.
Through precision fermentation, Bel aims to replicate the functional and nutritional characteristics of dairy proteins while cutting down on carbon emissions and land use associated with traditional dairy farming. The company believes this technology can help meet rising global demand for protein-rich foods across different consumer groups, from children to the elderly. However, Bel has clarified that large-scale commercialisation will take time, as regulatory frameworks for precision-fermented ingredients are still evolving and consumer acceptance remains uncertain. The firm estimates that it could take at least five years before such products reach markets at scale.
Bel’s cautious yet strategic investment reflects a global trend among major dairy and food players seeking low-carbon and resource-efficient protein alternatives. By developing precision-fermented casein and whey analogues, the company hopes to secure its protein supply chain while maintaining the familiar taste and texture that consumers associate with cheese and other dairy products. Still, Bel is not in a hurry; it plans to validate the technology’s safety, scalability, and market readiness before introducing it into its flagship brands.
Industry Insight
For India, where 80 million households depend on livestock for their livelihoods, this global shift towards fermentation-derived proteins could carry long-term implications. While the Indian dairy sector currently thrives on the world’s largest milk pool, emerging technologies like precision fermentation might gradually redefine how protein is sourced and valued. Policymakers, cooperatives, and private dairies will need to track developments in this space closely—especially as global brands begin integrating such proteins into mainstream dairy categories.
In the near term, India’s traditional dairy system will continue to dominate, given its deep rural roots and consumer preference for natural milk. Yet, precision fermentation underscores the need for innovation within the Indian dairy ecosystem—to strengthen sustainability, improve feed efficiency, and reduce the carbon footprint of production. This could also open collaboration opportunities for Indian research institutions and dairy processors to explore indigenous, affordable versions of protein fermentation suited for local diets and supply chains.
Ultimately, Bel Group’s move represents both a technological frontier and a policy challenge: how to balance the promise of science-led protein security with the livelihoods of millions who depend on the cow and buffalo economy that fuels India’s White Revolution.
Source : Dairynews7x7 Oct 21st 2025 Read full story here