While the alternatives to yogurt or milk have multiplied in recent years on the shelves of our supermarkets to exceed 10% of the offer in some departments, cheeses made without cow's milk are struggling to take off in France.
It is from this observation, and from that of a growing demand for alternatives to animal products all over the world, that Frédéric Easter and Romain Chayot created, in 2020, Standing Ovation.
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The company has relied on microbial fermentation technology to develop caseins (protein) in a fermenter, therefore not derived from the animal world and 100% lactose-free.
“
While many ersatz cheeses are currently made from plants, we have chosen to focus on casein, which is very difficult to replicate technically but the most promising, as it is what gives all the functionality to the cheese: its texture, its taste, its appearance and its behavior
”, explains Frédéric Easter.
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