Special Episode: Stéphane Mac Millan - Verley

In this episode of the PPTI Podcast, Nick speaks with Stéphane MacMillan, CEO and Co-founder of Verley – a company redefining how dairy proteins are made. Unlike consumer-facing brands, Verley operates as a B2B ingredient supplier, using precision fermentation to produce highly pure beta-lactoglobulin.

Stéphane explains why Verley avoids the 'alternative protein' label, emphasizing that its proteins are identical to those found in cow’s milk – only the production method differs. He introduces the FermWhey™ range, including FermWhey™ Native 100 with 98% purity, offering exceptional solubility, nutritional value, and versatility across applications from protein shots and bars to yogurts and even tea.

The conversation explores sustainability, regional regulatory timelines, and how precision fermentation can help meet rising global demand for dairy protein without the environmental constraints of traditional production. Stéphane also shares his perspective on where functional proteins fit within the broader protein ecosystem – and how they can unlock new innovation across the food and beverage industry.