Verley closes €32M Series A to advance next-generation functional whey ingredients

Verley develops functional whey protein ingredients, more precisely beta-lactoglobulin (BLG), designed to deliver the nutritional and functional performance expected by food and nutrition manufacturers. Verley has built its approach to integrate seamlessly into existing food value chains, responding to concrete industrial and market requirements.

Verley’s ingredients made through precision fermentation use only a fraction of the natural resources required by conventional production, addressing a growing demand from manufacturers and consumers for reduced-impact products.

The company focuses exclusively on B2B ingredient solutions, supporting manufacturers developing high-protein, clean-label and digestible products across multiple applications.

Its portfolio, marketed under the FermWhey™ range, consists of functionalized whey proteins engineered for performance in real-world formulations (high-protein yoghurts,  protein shots etc), combining high purity, advanced solubility, emulsification, gelling properties and optimised nutritional profiles.

High-protein nutrition has become a mainstream expectation, while demographic growth, evolving dietary habits, and the rapid expansion of GLP-1 treatments (1 in 8 adults in the US were taking a  GLP-1 drug in 2025) are further increasing demand for high-quality, digestible protein ingredients. At the same time, conventional whey protein production is facing structural constraints, limiting its ability to meet these needs at scale while reducing environmental pressure.

Since its creation, Verley has followed a methodical development path, combining rapid execution with industrial discipline. In less than four years, the company has secured key regulatory milestones, including a self-affirmed GRAS status in 2024, followed by an FDA “No  Questions” letter in 2025, validating the safety and robustness of its approach for the US market.

Beyond regulation, Verley has built a strong intellectual property portfolio around both fermentation and proprietary protein functionalisation technologies. These technologies do not aim solely to replicate dairy proteins but to enhance their performance, unlocking new formulation possibilities for manufacturers.

Stéphane Mac Millan, CEO and co-founder of Verley, said:

“Verley’s mission is to address the growing global demand for high-quality nutrition while preserving the planet’s natural resources.

Verley is now ready to help alleviate the pressure the dairy industry is facing. We are very proud to be building a European champion  leveraging decades of know-how in the dairy industry.”

The round brings together top European players: new investors, including Alven, leading the round, Blast, and the French Tech Seed fund, managed on behalf of the French government by Bpifrance as part of France 2030, and historical investors Sofinnova, Sparkfood, Captech and Founders Future. With additional non-dilutive support from Bpifrance, this funding round supports Verley’s next phase of industrial execution and market deployment.

The proceeds of the round will primarily support Verley’s US market entry, including  commercial deployment and early customer scale-up, alongside a ramp-up of production  capacities.

The company will also continue investing in R&D to further strengthen the performance, efficiency and sustainability of its technologies. Following the US launch,  Europe and the Middle East will be priority regions for expansion.