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Can dairy proteins be produced without cows while still delivering the taste, texture, and functionality consumers expect?

In this episode of the Protein Production Technology International podcast, Nick Bradley sat down with Yvan Chardonnens, CEO of Standing Ovation, to discuss how precision fermentation is being used to produce animal-free casein and what that could mean for the future of dairy.

Chardonnens explained why casein remains one of the most challenging and important dairy proteins to replicate, particularly for applications such as cheese, where melt, stretch, and texture are critical. The conversation explored Standing Ovation's approach to producing casein through fermentation, as well as the company's broader ambition to help address growing global protein demand.

A key focus of the discussion was Standing Ovation's circular economy model, which utilizes dairy industry side streams such as acid whey as fermentation feedstocks. Chardonnens shared how this approach can reduce production costs while creating new value streams for dairy processors, demonstrating how traditional and emerging food technologies can work together.

The episode also examined partnerships with major dairy companies, progress toward regulatory approval in the USA, and the potential role of hybrid dairy products in introducing fermentation-derived proteins to consumers.

From food sovereignty and sustainability to commercialization and consumer acceptance, this conversation offered a detailed look at how precision fermentation could help reshape the future of dairy production.

A must-listen for dairy companies, food manufacturers, fermentation innovators, investors, and anyone interested in the next generation of functional proteins.