Interview with... Stéphane Mac Millan, Co-Founder & CEO at Bon Vivant

1) What inspired the foundation of Bon Vivant?
When I turned 30 years old, I decided that my next entrepreneurial endeavour would have to meet two criteria i) help tackle at least one of the major issues our generation is facing ii) have an impact at a large scale. When I discovered that if we applied precision fermentation to dairy proteins it would have a positive impact on the environment, animal welfare and human health and all of these at an industrial level, I simply got obsessed about creating a European champion.

2) What potential do you see in demand for alternative dairy products?
Dairy products are simply one of the best sources of proteins. Besides, the diversity of dairy products (e.g., cheese, yogurts, ice cream, chantilly, etc.) makes it a major part of most human being alimentation. But the problem is that the way we are producing the milk necessary for our dairy products is simply not sustainable and it will only become worst with the growing population. Therefore, we absolutely need to invent new complementary way of production.

3) What are your plans for growth?
We are building our portfolio of animal-free milk proteins and ready-mix. The objective is to be the most innovative dairy ingredients provider to serve the demand of dairy manufacturers and help them recreate their iconic products and also invent new ones.

4) How do you see Bon Vivant being able to transform the dairy industry's impact on climate change and animal welfare?
We are working hand in hand with dairy manufacturers to understand their needs and create for them the solutions they want. We are lucky to partner with some of the major players in the world. So, if only we could answer 10% of their needs in animal-free milk proteins, then our impact would be colossal, and our mission fulfilled.