Bel Group Announces Three-Year Collaborative Project to Develop Fermented Cheese Alternatives

Bel Group has announced a three-year collaborative project with partners Avril, Lallemand, and Protial to develop fermented and aged plant-based cheese alternatives. The €9 million Cocagne Project aims to create minimally processed, nutritious, and environmentally friendly products that deliver on taste through advanced fermentation and aging processes. The initiative, supported by Bpifrance under the France 2030 program, will take place at Bel's global research and innovation (RID) center in Vendôme, France, which will be expanded with a €7.5 million investment.

The project is part of Bel's goal to make its portfolio 50% plant-based by 2030 and reduce its carbon footprint. The company has already introduced dairy-free versions of core brands and recently launched an improved plant-based Boursin in the UK. Bel's CEO, Cécile Béliot, emphasizes the importance of responsible innovation and investing in sustainable food solutions without compromising on nutrition or taste to address the urgent challenges in the agri-food industry.